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yoh pig
Member
USA
684 Posts |
 Posted - 09/28/2009 : 09:41:12
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Sorry if this has been brought up before but I've got dumb question.
In a FBA contest, is it ok/legal to - AFTER you've cooked and pulled pork - return it to the cooker, the pulled part(bark, etc.), to set your sauce.
TIA
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Ricky
Member
297 Posts |
Posted - 09/28/2009 : 10:34:39
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As long as the meat has been COMPLETELY COOKED. That is, the cooking process is finished. Then you can pull and sauce, and put it back in the cooker to keep it warm or to set the sauce. But you may not partially cook the pork, take it out of the cooker, separate the pieces, and then put them back in the cooker to finish cooking. That is cheating and if someone spots you and reports it to the Reps, you will be disqualified.
Is that clear enough?
Ricky's website (always open)
http://www.fawnridge.com/ricky |
Edited by - Ricky on 09/28/2009 13:47:53 |
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Florida Farmer
Member
Madagascar
4396 Posts |
Posted - 09/28/2009 : 10:41:40
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| Good answer Ricky...I couldn't find the right words to describe it. Basically no parting of the meat before it it done. When it's done it's done...then you can do other things to it if you need to. I believe the proper wording is "parting of the meat". You can't part it out and cook it seperately...you can't cut out the money muscle for instance and cook it by itself....but after the whole butt is cooked you can seperate it along with other parts. |
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yoh pig
Member
USA
684 Posts |
Posted - 09/28/2009 : 11:56:13
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Thanks Forrest and Ricky. I appreciate the responses.
Hear you loud and clear...nobody's gonna spot ME doing it. Did a practice run Saturday and my bark always stinks so I was thinking maybe I could cut it into pieces AFTER the butt was FULLY cooked/pulled, glob some more sauce on it and put that back on the cooker a few minutes to set it. Now I know it would be ok to do it like that.
Saw some back and forth on another forum a few weeks back about returning meat to the cooker but I couldn't remember 1/2 of it, but remembered enough that I thought I'd sure as heck better ask.
Thanks again!!
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Ricky
Member
297 Posts |
Posted - 09/28/2009 : 13:12:42
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Get rid of the foil and you'll get bark. That was my problem. I'd wrap my butts at 165 degrees and never unwrap them until we were ready to eat. Just cook 'em the entire time without foil and you'll get plenty of bark. Of course, all this may be useless information in terms of contest cooking.
Ricky's website (always open)
http://www.fawnridge.com/ricky |
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Bob in Fla
Member
USA
2999 Posts |
Posted - 09/28/2009 : 15:05:40
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PERSONAL OPINION ONLY
Note...this is NOT part of the rules, not an interpretation of them, in any form, shape or size!!!!!
I wish that it would/could be illegal to turn in a "money muscle" in the box. Besides, it is sometimes too dry, and instead of "upping" the scores, it can lower them.  
PERSONAL OPINION ONLY
We now return you to your regularly scheduled posts and rules discussions.
BOB
Raw Meat Should NOT Have an Ingredients List
Stump's GGF222CM
Stump's Tailgater
WSM + Weber Smokey Joe
KCBS CBJ
FBA MCBJ
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BigOrangeSmoker
Member
USA
5262 Posts |
Posted - 09/28/2009 : 15:20:08
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YOHPIG,DONT KNOW WHEN YOUR WRAPPIN IN FOIL BUT I COOK UNTIL 175*THEN DOUBLE WRAP REAL TIGHT AND COOK TO 200*,ALSO WHAT RUB ARE YOU USEING
Off The Sauce Cookers
FBA Member
Stump GF223P
Orange Nation
Huntsville,Alabama
phil.white@comcast.net |
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bigarng8657
Member
191 Posts |
Posted - 09/28/2009 : 17:26:13
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Um, what is money muscle?
Bastin' Away |
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HoocheeQue
Moderator
USA
3774 Posts |
Posted - 09/28/2009 : 18:21:24
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search for pictures of the money muscle and you'll prolly come up with a diagram of where to find it bigarng. From my understanding, it's a tubular shaped muscle opposite the bone end. it runs across the butt from side to side and it's mainly down inside the butt. Once it's cooked, try pulling the butt apart along the major muscles and you should be able to find it. It's not the whitest meat and not the darkest meat - somewhere in the middle colorwise. There's a very thin, clear membrane around it that comes off in one piece if you're careful. it's usually fairly moist and about 2" in diameter. Hope this helps - it don't mean squat unless you're competing.
Stumps Elite 6
WSM
Chargriller Outlaw
FBA member
HoocheeQue Barbecue Team
Valley, AL |
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bigarng8657
Member
191 Posts |
Posted - 09/28/2009 : 18:43:03
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Thanks. That does help. I'll pay attention next time. I'm glad I asked...
Bob
Bastin' Away |
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hogzillas
Member
United Kingdom
1657 Posts |
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yoh pig
Member
USA
684 Posts |
Posted - 09/28/2009 : 22:09:00
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quote:
Originally posted by Ricky
Get rid of the foil and you'll get bark. That was my problem. I'd wrap my butts at 165 degrees and never unwrap them until we were ready to eat. Just cook 'em the entire time without foil and you'll get plenty of bark. Of course, all this may be useless information in terms of contest cooking.
Ricky's website (always open)
http://www.fawnridge.com/ricky
Thanks Ricky. I'm leaning more that way all the time...
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yoh pig
Member
USA
684 Posts |
Posted - 09/28/2009 : 22:18:20
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quote:
Originally posted by BigOrangeSmoker
YOHPIG,DONT KNOW WHEN YOUR WRAPPIN IN FOIL BUT I COOK UNTIL 175*THEN DOUBLE WRAP REAL TIGHT AND COOK TO 200*,ALSO WHAT RUB ARE YOU USEING
Off The Sauce Cookers
FBA Member
Stump GF223P
Orange Nation
Huntsville,Alabama
phil.white@comcast.net
BOS, I wrap tween 170-175. Maybe I don't wrap tight enough. Just kinda fold it around and crimp the end but it's never really tight.
I'm on a The Slabs - Pork kick right now. Been on it a while. That's it. Maybe I should add some brown or Torbinado(?) to it...we'll see.
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FBA cooking rule...
