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Alien BBQ
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Joined: 12 Jul 2005
Posts: 5426
Location: Roswell, New Mexico
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 Posted: Mar 02 2007 Post subject: |
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| roxy wrote: |
It takes a big person to admit when they are wrong, show us what you are made of Alien. |
Roxy,
I will admit that I have learned that my past statement on fat rendering back into the meat is incorrect. I have since learned that when fat renders, it does not go back into the meat and I misspoke.
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Mar 02 2007 Post subject: |
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Alien:
I am glad to see that you are the person I alway knew you were. It takes a lot to admit a mistake.
You have a huge responsibility my friend, you do as a professional and teacher, much more than the average poster at this forum. When you say something there are a lot of people who accept without question everything you say and again I will say that is a huge responsibility. So the burden is on you to ensure that when you get all technical about some specific thing that you have it right and I dont mean theories.
Now I hope that all of us can get beyond this crap and get back to talking about our passion and helping those that want to learn to make better BBQ and promote the greatest hobby and sport there is...
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Chargriller Akorn
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jminion
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Joined: 06 Dec 2005
Posts: 244
Location: Federal Way, WA
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| Posted: Mar 02 2007 Post subject: |
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Alien
I'm not a great possibly even a good writer.
The first was aimed at those who stated they cook fat side up so fat could pass through.
When I cook as meat heats it does drive moisture to the surface, top and bottom. Next I'm trying to figure how this smoke gets into pours of the meat. I have problem finding the pours you speak of. Meat unlike skin has an elastic sheath around it and no pours.
Sorry may first post was more speaking out loud trying to work through your observation.
Jim
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Alien BBQ
BBQ All Star
Joined: 12 Jul 2005
Posts: 5426
Location: Roswell, New Mexico
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| Posted: Mar 02 2007 Post subject: |
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I agree. I have learned quite a few things here on the forum and I am sure I will learn more stuff every time I log on. Speaking of new things, I saw this tonight, http://www.metacafe.com/w/447498/ Have you ever seen anything like this. I am going to have to try this and see what happens.
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Mar 02 2007 Post subject: |
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I will bet right now that is crap. Whos got fresh pork and a can of coke.
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Chargriller Akorn
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Mar 02 2007 Post subject: |
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| jminion wrote: | Alien
I'm not a great possibly even a good writer.
The first was aimed at those who stated they cook fat side up so fat could pass through.
When I cook as meat heats it does drive moisture to the surface, top and bottom. Next I'm trying to figure how this smoke gets into pours of the meat. I have problem finding the pours you speak of. Meat unlike skin has an elastic sheath around it and no pours.
Sorry may first post was more speaking out loud trying to work through your observation.
Jim |
Sometimes, you don't write at all, eh Jim!  
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"I Turned A Hobby Into A Business".
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Alien BBQ
BBQ All Star
Joined: 12 Jul 2005
Posts: 5426
Location: Roswell, New Mexico
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| Posted: Mar 02 2007 Post subject: |
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Sorry Jim, I didn’t see your second question. I may have used the wrong anatomical term. What exactly is the correct anatomical term for what is pictured in this photo? Thanks for your help!
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BBQMAN
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Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Mar 02 2007 Post subject: |
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Whatever you call it, I'd call it tasty! 
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marvsbbq
BBQ All Star
Joined: 15 May 2005
Posts: 6186
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| Posted: Mar 02 2007 Post subject: |
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I'll take a stab.......how about 'RAW MEAT'????
Now do I get a prize???
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allsmokenofire
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Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma
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marvsbbq
BBQ All Star
Joined: 15 May 2005
Posts: 6186
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| Posted: Mar 03 2007 Post subject: |
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| allsmokenofire wrote: | | My guess would be pectoralis profundi...but that's just a shot in the dark. |
I dunno...pretty light color, I am thinking PORK.
Now damnit......where's my prize???
Or is this just a TEST......I never did do well on tests
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jminion
BBQ Fan
Joined: 06 Dec 2005
Posts: 244
Location: Federal Way, WA
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| Posted: Mar 03 2007 Post subject: |
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| Tony wrote: | I'm with Jeff on this one!
Best Regards, Tony
p.s. Jim...Where Ya'll been?
Bounce back and let us know what 'Yer up to! |
I have been busy with KCBS, WBBQA and my catering company. It has become a full time job plus with these activities.
Jim
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jminion
BBQ Fan
Joined: 06 Dec 2005
Posts: 244
Location: Federal Way, WA
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| Posted: Mar 03 2007 Post subject: |
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Alien from the picture I believe Mike maybe on target.
Looks very early in the cook.
Jim
PS for those that maybe interested in Food Science there are three books that are good place to start:
How to Read a French Fry
On Food and Cooking by Harold McGee
and Cookwise
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Alien BBQ
BBQ All Star
Joined: 12 Jul 2005
Posts: 5426
Location: Roswell, New Mexico
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| Posted: Mar 03 2007 Post subject: |
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Sorry, I forgot to be more specific………. and I really do honestly want to know.
Mike, I know it is a brisket...
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Last edited by Alien BBQ on Mar 03 2007; edited 1 time in total |
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Alien BBQ
BBQ All Star
Joined: 12 Jul 2005
Posts: 5426
Location: Roswell, New Mexico
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marvsbbq
BBQ All Star
Joined: 15 May 2005
Posts: 6186
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| Posted: Mar 03 2007 Post subject: |
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| jminion wrote: | I have been busy with KCBS, WBBQA and my catering company. It has become a full time job plus with these activities.
Jim |
Hey Jim, What is the name of your catering company?? I did not know you have been catering, Last I knew you were following the BBQ contest circut.
Glad to hear you can balance both.
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mutha chicken bbq
BBQ Super Pro
Joined: 26 Jan 2007
Posts: 2225
Location: newark,de
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| Posted: Mar 03 2007 Post subject: |
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Alien,
I'll take a somewhat failed stab at it
I believe that some of the arrows are pointing to surface fat rendering over the sliced edge,while others are pointing to rendered fat within the pork. Some seem to be pointing to the surface tension of the muscles contracting and extruding the renderings and others appear to be capalaries running through the meat.
I think it is a pork lion.
Do I win? I'll let you know where to send the check
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jminion
BBQ Fan
Joined: 06 Dec 2005
Posts: 244
Location: Federal Way, WA
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| Posted: Mar 03 2007 Post subject: |
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| marvsbbq wrote: | | jminion wrote: | I have been busy with KCBS, WBBQA and my catering company. It has become a full time job plus with these activities.
Jim |
Hey Jim, What is the name of your catering company?? I did not know you have been catering, Last I knew you were following the BBQ contest circut.
Glad to hear you can balance both. |
Marv
Balance both LOL more like a mad scramble!!
catering company is part of TLS Events Inc or Two Loose Screws BBQ
We high end caterier, Kobe beef, Kurobuta Pork, wild salmon and such.
Menu starts at $25 a plate and goes up from there.
Still cook contests when we can. Also organize 6 or more contests a year right now. Looking at holding a wine tasting/BBQ event.
Jim
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Last edited by jminion on Mar 03 2007; edited 1 time in total |
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jminion
BBQ Fan
Joined: 06 Dec 2005
Posts: 244
Location: Federal Way, WA
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| Posted: Mar 03 2007 Post subject: |
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| Alien BBQ wrote: |
Sorry, I forgot to be more specific………. and I really do honestly want to know.
Mike, I know it is a brisket...
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Alien
I will assume this has been cut accross the grain of the flat. The fat cap does not show is it is either the lean side up or tha fat cap has been removed. the muscles run in bundles that are attahed by connective tissue with fat and blood vains throughout. The reason for the dark color on top is smoke and meat starting to cook (very early in cook from appearances). If your asking if the top has pours (not sure if that is what you are asking) I think it has more to do with the fact that muscle was removed from the animal and trimmed leaving the pour looking areas.
A couple more pitures and discripition of where this was in the cooking process would help.
Jim
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Hoochie-Que
BBQ Fan
Joined: 27 Sep 2006
Posts: 371
Location: Park City, UT
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| Posted: Mar 03 2007 Post subject: |
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| Alien BBQ wrote: | | Hey, I think we have a new game here…..guess what it is! |
Well, let me take a stab at this... I'm not a "real doctor" as such, but am pretty darn close...  Lord knows I had my fair share of cell biology, gross anatomy, and histology...
When we eat a brisket or pork butt, we pretty much are eating striated muscle (in contrast to cardiac or smooth muscle) from the animal... In a simplistic nutshell, a "muscle" is composed of individual, specialized cells that come together to form a "bundle"... Gather a few "bundles" together, toss in some connective tissue (to hold things together, provide some elasticity, and/or to seperate a "muscle" from other organs in the region), a little fat tissue, some blood vessels, and a dash of nerve tissue - and voila, we have a real live "muscle" (or "hunk of meat" as we might call it)...
Jim was mostly correct earlier when he stated there are no pores in a brisket or pork butt ... Technically speaking, at a cellular level, the cell membrane of animal/human cells DO have "pores"... But these are NOT "pores" like me might find in mammal skin or in a plant... For the most part, "pores" - like are being discussed here - are only found in the epithelial skin of certain animals (generally mammals)... So unless you have some external skin still attached to that brisket or pork butt, you ain't going to see any "pores"...
So what are you seeing here in the photo? Mostly muscle bundles and connective tissue "sheaths", a little fat tissue, and probably a blood vessel or two...
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