FAB B

mrcustomsteel · Posted: Apr 11 2007 Post subject:

Ah, I have used this in sausage, I think, when I made it at a friend's commercial kitchen. It made the sausage really hold together. I may have used too much in one of the batches because the sausage was almost tough. Could this be a drawback or side-effect of your product? It seems everything good could have a downside.

I really am curious. I'm sure I'll try it but I like to do my research first.
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D. Tillery
Texan transplanted in Billings, MT
www.mrcustomsteel.com

Bigjim4x · Posted: Apr 11 2007 Post subject:

3970010 · Posted: Apr 11 2007 Post subject:

woops-if any of you read the message that was here befor I edited, please forgive me. It was intended as a PM. I am sorry about the language.

Cant believe I did that.

Bigjim4x · Posted: Apr 12 2007 Post subject:

Mop bucket I'm ashamed at you using that kind of language! I couldn't tell all my secrets till it was time. I'll email you once I'm ready. Are you cooking this weekend anywhere?
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Hurricane Smokers Cooking Team

mrcustomsteel · Posted: Apr 12 2007 Post subject:

OK. So the main thing it does is make briskets more forgiving as far as drying them out and the MGS brings out the flavor? And the customer can add whatever flavors they want to it?
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D. Tillery
Texan transplanted in Billings, MT
www.mrcustomsteel.com

Bigjim4x · Posted: Apr 12 2007 Post subject:

Big Tom · Posted: Apr 21 2007 Post subject:

Big Jim, any updates of the web or ebay site? I would like to dabble with some of this prior to the "Big Show" in May. Might be just what my compeition product is missing.
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Big Tom
Pigs-R-Us Cooking Team
Owensboro, KY / Corinth, MS

Harry Nutczak · Posted: Apr 22 2007 Post subject:

I hate to admit this guys, But I just lost a whole lot of respect for competitions.

I do "Q" for the natural aspect of making a tough cut very edible by cooking it naturally & without the use of additives and MSG, (MSG should be classified as a drug instead of a flavor)
Just because it can be derived from plants doesn't make it alright, Ricin along with other very deadly chemicals is all derived from plants, and that will kill you too!

Antifreeze taste's good to dogs! does that mean it is acceptable to give them a dish of it?

By using these type of products you are no better than these meat processors that chemically enhance their product for more weight under the guise of it making it a better product.

I expect to get flamed for my statements, but I prefer natural products that are not juiced up on a chemical cocktail to artificially make it better.

No different than using tender-quick the way I see it!!

Seriously, WTF!!
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

allsmokenofire · Posted: Apr 22 2007 Post subject:

Harry, there are still a lot of competition cooks that cook....and win, "au naturel" Wink

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Mike
Team Enoserv

Harry Nutczak · Posted: Apr 22 2007 Post subject:

Big Tom · Posted: Apr 22 2007 Post subject:

I don't take offense the comments, but you did offer some retraction when you offered some rationalization of the behavior with some of the prizes/money that is on the line.

This thread could easily get distracted and off topic by starting in on the competition judges. But...

The reality of the compeitive product is we are trying to please those afore mentioned judges that may make the majority of the judging pool. There are many very credible and discerning food judges, but not enough to eliminate the trend to enhance competition product, as too many may already expect a quality product to have certain characteristics such as: "moist but not greasy". Regardless of the judging standards or instructions.

The desire to be successful does lead compeitive cooks in the direction (or percieved direction) that the winning teams are going. Not unlike using more butter like Myron Mixon (Jacks Old South), or basting with Italian dressing like J.D. Wheeler (Natural Born Grillers) have demonstrated or talked about on different television shows. Both these individuals/teams are very successful in competitions. It all could be smokescreen who knows?
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Big Tom
Pigs-R-Us Cooking Team
Owensboro, KY / Corinth, MS

BBQMAN · Posted: Apr 22 2007 Post subject:

While we didn't win any trophy's at the Big Pig Jig in 2005, we did place in the top third under all three pork categories. No enhancement products used, no injecting, just old style BBQ techniques. Now it would have been great to win a trophy, but we went for the experience mostly, and to see how our food stacks up against some of the best in the business.

I totally agree with Harry on the catering end, but this isn't about catering! My clients love my food, and that makes me a winner (and my bank account too!) every time! Wink

Very interesting thread. If I ever get into the comp thing more often, my view might change (but I don't think so) If juicing meat is what iot takes to win at comp's, I will probably stay home and save my money for a much needed vacation! Very Happy

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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

mrcustomsteel · Posted: Apr 22 2007 Post subject:

Like I have said many times, I think all this juicing will come full circle. I am playing with the idea of some inside action at contests between those of us who do not juice until the judges and sanctioning bodies figure all this out. Maybe something like everyone who does not juice kick in another $50 into a bragging rights pot and the top scores outside the juicers gets the money. I know about 10 teams on the NE circuit I could trust in this action.

I certainly put my own asterisk by the juicers I see walk with money. Surely a judge that gets to judge in the Jack can pick this stuff out. It should filter down. Until then we have our own little "steroids in baseball" controversy going on here. Let's just hope the people eating this stuff don't end up with a size 8.5 head, like Barry Bonds or some other weird abnormality.
_________________
D. Tillery
Texan transplanted in Billings, MT
www.mrcustomsteel.com

Harry Nutczak · Posted: Apr 22 2007 Post subject:

I appreciate the explanations guys.

If & when I ever try to compete, I can guarantee that I will not use a chemical cocktail (no matter how natural a product you try to convince yourself or me that it is) to alter the flavor, texture, or liquid content of my meat.
If I do not win or place high, I will still know that I did my best with what I could do with a naturally tough cut of meat to make it the best I can with natural cooking & flavoring techniques in the spirit of true barbecue.

And I would probably mutter something under my breath about the judges being "no-talent hacks" just looking for free food to get away from their frozen banquet meatloaf & lasagna dinners that they usually eat!!

Well, at least I know one of the less desirable techniques that I might be up against if I try a competition. Thank you for the education.
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

allsmokenofire · Posted: Apr 23 2007 Post subject:

Bigjim4x · Posted: Apr 23 2007 Post subject:

Look guy's I'm not here trying to convince anyone to use anything for there competition Q. That's totally up to the cook. The only thing I wanted to do is to let anyone who want some that have something that will work. That's All!
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I'm Having So Much Fun, When I Die I Want To Come Back As Me!

Hurricane Smokers Cooking Team

Harry Nutczak · Posted: Apr 24 2007 Post subject:

Bigjim4x · Posted: Apr 24 2007 Post subject:

mrcustomsteel · Posted: Apr 24 2007 Post subject:

Yeah, this stuff is a far cry from cocaine. I'd say it's more like the Balco "supplements" Maguire and Bonds were using before baseball outlawed them. They were legal at the time so legally what can you do. Baseball is not going to slap around big names and the BBQ sanctioning bodies are not either. Use of these products will be interesting to watch over the next several years.

Mike, Every time I try to find some glimmer of hope and credibility among the majority of CBJs, it is quickly dashed. The more I talk to them around the circuit and try to compare numbers across teams, the less I think of them.
_________________
D. Tillery
Texan transplanted in Billings, MT
www.mrcustomsteel.com