Pork Turn In Pictures

[Captain Morgan]

ya know, while arranging the box, it didn't look dry at all. Course it could have dried out some more while waiting to be presented to the judges.

 

[jminion1]

Did you inject




Did you inject?
Jim

 

[Finney]

Did you inject




Did you inject?
Jim

Yes....

and Yes. 8-[ Filled 'er up.
That is actually what part of the color you are seeing is. Some is 'sauce' and some is rub.

 

[Captain Morgan]

mine too, and one of our voters told me mine was mushy...maybe I overinjected....

 

[jminion1]

Capt
The injection if was heavy in acid it could cause a mushy texture but I would guess it was over done.
I use thumb size chunks, only the dark muscles and would hit with thin sauce (not cooking in SC it would not be a vinegar sauce).
Dark muscles look more moist than the white ones also.
You can use the juices from the butts (if you foil and hold) to add moisture to the over all turn-in just don't over do it.
Jim

PS What was the sauce?

 

[LarryWolfe]

Thanks for the comments and advice everyone! We're a learning team! The pork absolutely does look dry in the pic's but it was actually very moist! This whole presentation thing is new to us and we'll only get better from here!

 

[Captain Morgan]

Jim there was vinegar in my injection. Guess I'll go with straight apple juice next time. I pulled the butt at 193.

 

[Bruce B]

Another question... I realize you guys were in Myrtle Beach but did most of the teams you talked to use a vinegar based sauce for their pork there? Did you talk to any that went with a sweeter KC style sauce?

 

[Finney]

Capt
The injection if was heavy in acid it could cause a mushy texture but I would guess it was over done.
I use thumb size chunks, only the dark muscles and would hit with thin sauce (not cooking in SC it would not be a vinegar sauce).
Dark muscles look more moist than the white ones also.
You can use the juices from the butts (if you foil and hold) to add moisture to the over all turn-in just don't over do it.
Jim

PS What was the sauce?

Injection or finishing?

Mine was:
Injection was AJ and rub.
Finishing was AJ, vinegar, and rub.

 

[LarryWolfe]

I just rubbed, no injection.

 

[Bill The Grill Guy]

The guys that kicked my butt in WV did inject. I didnt ask them what it was.

 

[Captain Morgan]

my injection was app vin and aj with sugar.

mu finishing sauce was the same with more vinegar.

In SC, you can get mustard, KC style, and both vinegars. Most used
vinegars.

 

[BigGQ]

Thanks for all the feedback. Especially the specific feedback provided by Jim Minion. I will be adding that to my turn-in box checklist.

 

[Woodman1]

I dunno.

 

[ScottyDaQ]

Wrong link, sorry I'm new at this computing thing.

http://www.lostnationvt.com/images/newholland05_43.jpg

Rich Decker
Lost Nation Smoke Company

Rich, Can't see the pics.

I liked the New Holland pics. Did you meet any Amish BBQers?

SH

You have to go to the site first... then the pic will work. It's a server referral thing.... Oh and be carefull of what you say to Rich about his stuff ... He's sensitive. :grin: :grin: :grin: :!: Just kidding Rich.

 

[jminion1]

Capt
If you were to inject with a recipe that included pineapple or papaya juice that could cause the texture to go mushy. The enyzmes cause the protein to brake down. Meat tenderiziers are made from Papaya. From what your saying your finish temp went to high would be the logical conclusion.
Jim

 

[WalterSC]

my injection was app vin and aj with sugar.

mu finishing sauce was the same with more vinegar.

In SC, you can get mustard, KC style, and both vinegars. Most used
vinegars.

Heck I will never turn done Q of any type or sauce I love am all !!!! :grin:

 

[LarryWolfe]

Capt
If you were to inject with a recipe that included pineapple or papaya juice that could cause the texture to go mushy. The enyzmes cause the protein to brake down. Meat tenderiziers are made from Papaya. From what your saying your finish temp went to high would be the logical conclusion.
Jim

See Cappy, I told you to pull it sooner!! 8-[

 

[Finney]

Capt
If you were to inject with a recipe that included pineapple or papaya juice that could cause the texture to go mushy. The enyzmes cause the protein to brake down. Meat tenderiziers are made from Papaya. From what your saying your finish temp went to high would be the logical conclusion.
Jim

See Cappy, I told you to pull it sooner!! 8-[

Could have been that only the piece of meat Big GQ picked to sample was mushy. 8-[

 

[Jack W.]

There really isn't all that much to add fellas. Appearance is only a small piece of the total score. I thought the box looked better than average of what I normally see. Provided you wiped out the raw rub. We like to mix the spices with a little thin sauce and mix it in to get a moist look. A spritz of apple juice and honey or oil just prior to closing up the box is a must. Post it up for Juggy, see what it brings.

Good Q!

Jack