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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Experimetal larding, stage 2
Many thanks for the helpful hints and comments. And of course, the
controversy! I did some more internet research and did find a reference to injecting with fat on "Ask Smoky's" web site, but he was using flavor infused oil and I wanted something that would congeal when it hit the cool meat so that I wouldn't have leakage. So...I decided to do my own "test kitchen". I don't own a larding needle and the "stick and stuff" with frozen fat is laborious, plus larding always leaves bits of unrendered fat that look a bit odd when the meat is sliced. I suspected that barding would help keep the moisture in but would not penetrate the meat very far. (Why "barding" poultry with aluminum foil or mashed potatoes works as well as barding with bacon). I decided on bottom round as my test meat, and clarified butter as my injection fat. I chose chicken fat as my barding fat because it's the strongest flavored fat I know of and would give me the best indication of how far fat penetrates the barded beef. I used three chunks of bottom round about 3 inches on each side. One I left plain (my control, I suppose), one I barded with chicken fat, and one I injected with clarified butter. The injected piece went into the freezer until it was quite firm and cold and was then injected with the butter using a "Cajun" type syringe....I got almost no leakage from the injection sites. All three pieces went onto a roasting rack and into a 350-degree oven and were roasted until they hit 200 degrees. (Not only did this save time over the "low and slow" method, I figured it would give me a worst-case scenario.) They were removed and allowed to rest for 15 minutes...then sliced. As you might expect, the "plain" roast would be good for shoe soles. The piece barded with the chicken fat tasted...well...like chicken....for about a quarter of an inch, and was fairly moist about halfway through. The bottom half was just as dry as the plain roast. The injected roast? Ew baby, ew baby!!! The top quarter was a bit dry, but the rest of the meat very most, well flavored (butter will do that!) and I think a bit more tender. I might be on to something here! The injection technique was easy to do and worked well, but I'm thinking barding the top as well as injecting might be the way to go. Bubba -- You wanna measure, or you wanna cook? |
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On Fri, 17 Dec 2004 09:35:36 -0500, Bubba >
wrote: >All three pieces went onto a roasting rack and into a 350-degree oven >and were roasted until they hit 200 degrees. (Not only did this save >time over the "low and slow" method, I figured it would give me a >worst-case scenario.) They were removed and allowed to rest for 15 >minutes...then sliced. I donut geddit. At 200 internal, all three are dog food by my estimation. That one sample turned out to be edible proves only that one can use that method to barely save overcooked meat. Why cook them to 200? -- Kevin S. Wilson Tech Writer at a university somewhere in Idaho "When you can't do something completely impractical and intrinsically useless *yourself*, you go get the Kibologists to do it for you." --J. Furr |
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On Fri, 17 Dec 2004 09:35:36 -0500, Bubba >
wrote: >All three pieces went onto a roasting rack and into a 350-degree oven >and were roasted until they hit 200 degrees. (Not only did this save >time over the "low and slow" method, I figured it would give me a >worst-case scenario.) They were removed and allowed to rest for 15 >minutes...then sliced. I donut geddit. At 200 internal, all three are dog food by my estimation. That one sample turned out to be edible proves only that one can use that method to barely save overcooked meat. Why cook them to 200? -- Kevin S. Wilson Tech Writer at a university somewhere in Idaho "When you can't do something completely impractical and intrinsically useless *yourself*, you go get the Kibologists to do it for you." --J. Furr |
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Kevin S. Wilson wrote:
>On Fri, 17 Dec 2004 09:35:36 -0500, Bubba > >wrote: > > > >>All three pieces went onto a roasting rack and into a 350-degree oven >>and were roasted until they hit 200 degrees. (Not only did this save >>time over the "low and slow" method, I figured it would give me a >>worst-case scenario.) They were removed and allowed to rest for 15 >>minutes...then sliced. >> >> > >I donut geddit. At 200 internal, all three are dog food by my >estimation. That one sample turned out to be edible proves only that >one can use that method to barely save overcooked meat. > >Why cook them to 200? > > > Because the technique will ultimately be used on venison shoulder which I want: a) well done b) the collagen to turn to gelatin. -- You wanna measure, or you wanna cook? |
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Kevin S. Wilson wrote:
>On Fri, 17 Dec 2004 09:35:36 -0500, Bubba > >wrote: > > > >>All three pieces went onto a roasting rack and into a 350-degree oven >>and were roasted until they hit 200 degrees. (Not only did this save >>time over the "low and slow" method, I figured it would give me a >>worst-case scenario.) They were removed and allowed to rest for 15 >>minutes...then sliced. >> >> > >I donut geddit. At 200 internal, all three are dog food by my >estimation. That one sample turned out to be edible proves only that >one can use that method to barely save overcooked meat. > >Why cook them to 200? > > > Because the technique will ultimately be used on venison shoulder which I want: a) well done b) the collagen to turn to gelatin. -- You wanna measure, or you wanna cook? |
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Kevin S. Wilson wrote:
>On Fri, 17 Dec 2004 09:35:36 -0500, Bubba > >wrote: > > > >>All three pieces went onto a roasting rack and into a 350-degree oven >>and were roasted until they hit 200 degrees. (Not only did this save >>time over the "low and slow" method, I figured it would give me a >>worst-case scenario.) They were removed and allowed to rest for 15 >>minutes...then sliced. >> >> > >I donut geddit. At 200 internal, all three are dog food by my >estimation. That one sample turned out to be edible proves only that >one can use that method to barely save overcooked meat. > >Why cook them to 200? > > > Because the technique will ultimately be used on venison shoulder which I want: a) well done b) the collagen to turn to gelatin. Basically, the same reason a brisket would be cooked to 200. -- You wanna measure, or you wanna cook? |
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Kevin S. Wilson wrote:
>On Fri, 17 Dec 2004 09:35:36 -0500, Bubba > >wrote: > > > >>All three pieces went onto a roasting rack and into a 350-degree oven >>and were roasted until they hit 200 degrees. (Not only did this save >>time over the "low and slow" method, I figured it would give me a >>worst-case scenario.) They were removed and allowed to rest for 15 >>minutes...then sliced. >> >> > >I donut geddit. At 200 internal, all three are dog food by my >estimation. That one sample turned out to be edible proves only that >one can use that method to barely save overcooked meat. > >Why cook them to 200? > > > Because the technique will ultimately be used on venison shoulder which I want: a) well done b) the collagen to turn to gelatin. Basically, the same reason a brisket would be cooked to 200. -- You wanna measure, or you wanna cook? |
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"Bubba" > wrote in message ... > Kevin S. Wilson wrote: > >>Why cook them to 200? >> >> >> > Because the technique will ultimately be used on venison shoulder which > I want: a) well done b) the collagen to turn to gelatin. > Darn I usually take venison to about 140°--darn tasty too! Guess I've been doing it wrong for years<LOL> Buzz |
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"Bubba" > wrote in message ... > Kevin S. Wilson wrote: > >>Why cook them to 200? >> >> >> > Because the technique will ultimately be used on venison shoulder which > I want: a) well done b) the collagen to turn to gelatin. > Darn I usually take venison to about 140°--darn tasty too! Guess I've been doing it wrong for years<LOL> Buzz |
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Buzz1 wrote:
>"Bubba" > wrote in message t... > > >>Kevin S. Wilson wrote: >> >> >> >>>Why cook them to 200? >>> >>> >>> >>> >>> >>Because the technique will ultimately be used on venison shoulder which >>I want: a) well done b) the collagen to turn to gelatin. >> >> >> >Darn I usually take venison to about 140°--darn tasty too! >Guess I've been doing it wrong for years<LOL> > >Buzz > > > > I'm sure it was. If this were the backstrap I'd be eating it rare, but while a shoulder would taste just fine at 140, I would find it a bit dry and chewy. I'm after the same sort or texture one finds in a brisket or pork shoulder that's been brought to 200. Hell, I'm retired and love to cook....why not play and learn at the same time? Bubba -- You wanna measure, or you wanna cook? |
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Buzz1 wrote:
>"Bubba" > wrote in message t... > > >>Kevin S. Wilson wrote: >> >> >> >>>Why cook them to 200? >>> >>> >>> >>> >>> >>Because the technique will ultimately be used on venison shoulder which >>I want: a) well done b) the collagen to turn to gelatin. >> >> >> >Darn I usually take venison to about 140°--darn tasty too! >Guess I've been doing it wrong for years<LOL> > >Buzz > > > > I'm sure it was. If this were the backstrap I'd be eating it rare, but while a shoulder would taste just fine at 140, I would find it a bit dry and chewy. I'm after the same sort or texture one finds in a brisket or pork shoulder that's been brought to 200. Hell, I'm retired and love to cook....why not play and learn at the same time? Bubba -- You wanna measure, or you wanna cook? |
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