Funny how everyone caught that he used muffin pans, but didn't catch that he has admitted to not doing so well in chicken.
I did. Just as I'm not going out to buy Waygu briskets either.. So don't come looking for muffin pans in my camp.
Funny how everyone caught that he used muffin pans, but didn't catch that he has admitted to not doing so well in chicken.
Mini Loaf pans.
http://www.acehardware.com/product/index.jsp?productId=1274767&CAWELAID=109325880
"Why should man copy-when he can create?"
I caught that his chicken didn't do well ... all the chicken turned in looked good, tho. I'm sure I'd be happy eating that stuff.
Regarding the remove-the-skin, scrape-the-fat-off, put-the-skin-back-on method ... and, maybe not even put the skin back on the SAME piece of meat. How is this NOT sculpting? Can a CBJ explain?
I did. Just as I'm not going out to buy Waygu briskets either.. So don't come looking for muffin pans in my camp.
I don't know. It didn't make my turn ins look any better!
I did. Just as I'm not going out to buy Waygu briskets either.. So don't come looking for muffin pans in my camp.
Same here.No kidding !!!.. I do just fine with $25 briskets.
You could ask the same question of those that trim briskets to fit in the box before cooking....I caught that his chicken didn't do well ... all the chicken turned in looked good, tho. I'm sure I'd be happy eating that stuff.
Regarding the remove-the-skin, scrape-the-fat-off, put-the-skin-back-on method ... and, maybe not even put the skin back on the SAME piece of meat. How is this NOT sculpting? Can a CBJ explain?
In the CBJ class I took recently, one of the turn boxes had "Ice Cream Scoop Pulled Pork." I asked the instructor if that was sculpting, and he said no. He explained a story where creating a perfectly round "doughnut" of meat isn't sculpting, but creating an X is. I give up trying to guess what sculpting is. Yet another reason why I think the presentation category is bunk.
dmp
Here is Jacks Old South chicken scores from July 2009 to end of season. As Myron said on the show a new and/or recent technique that he was doing. I'll let you be the judge... This info was from the Pickled Pig site. I'll let you all decide.....
Results History for Chicken Category
Date ContestPlace PP Power Ranking Points
11/21/09 Plant City Pig Jam - Plant City, FL 20 of 33
10/17/09 Diamond State BBQ Championship - Dover, DE 50 of 81
10/04/09 30th Annual American Royal Barbecue - Kansas City, MO 261 of 473
09/26/09 Murphysboro Barbecue Cook-Off - Murphysboro, IL 18 of 44
09/19/09 Decatur Jaycees 15th Annual Riverfest - Decatur, AL 17 of 59
08/29/09 Music City BBQ - Nashville, TN 17 of 36
08/15/09 Pigs & Peaches BBQ Contest & Festival - Kennesaw, GA 13 of 42
08/01/09 Dillard Bluegrass & Barbeque Festival - Dillard, GA 20 of 57
07/11/09 SC Festival of Discovery - Greenwood, SC 38 of 58
Here is Jacks Old South chicken scores from July 2009 to end of season.
You and me both! :lol::lol::lol:Even bad ideas are shigged if it's a good team using it. I'm just glad there's a bunch of people wanting to do that now.
Can I ask who taught that class? That is completely contradictory to what has been taugfht and instructed out on the circuit...
thanks.
I was told the same thing when I took the class earlier this year, Mike Lake I believe was the instructor