K Kruger
TVWBB 1-Star Olympian
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Kevin, I hope the first sentence didn't blind you to my next one: quote: However, I have not found much magic using similar products. I'm 100% with you. If you don't have wagyu or some other reasonably marbled piece of meat, you are essentially cooking a tough pork loin.About the magic part, I wasn't technically telling the truth though. Where I didn't see any magic to the inject helping with and average brisket, apparently the judges did. I thought the brisket I turned it was bad, but it got me a call out of 40 teams, I was floored. </div></BLOCKQUOTE>
No, I got the next part. Was messing with you, though not the 'advice'.
It's not surprising that the brisket did well. You're not cooking for sophisticated palates at comps. It's umami city at comps, with the smell of FAB'd and similarly injected meat and commercial beef stock wafting everywhere. (Quite a difference from the pre-FAB days.) Joe Ames was wrong to claim that FAB'd meats 'taste how meat used to taste' years ago (in what universe?) but it was good marketing; still is.
Perception is a huge part of the battle. Shine heightens the visual end and, done right, heightens mouthfeel - even before the first bite. At comps, one is battling the foods that the judges taste prior to yours. Something to keep in mind.
There is a difference, imo, between CAB and MOR and low-end Choice; none to speak of between it and higher end Choice. Try a SRF Wagyu some time for the helluvit.
Ryan-- I vary the mix, but a common blend is defatted meat juices from the foil plus a little of that fat, homemade beef stock reduction, clarified butter, and an emulsifier of gelée (aspic) off the top of chilled homemade chicken stock (made with feet), or Dijon, or xanthan, or some combination of two or three of these.
No, I got the next part. Was messing with you, though not the 'advice'.
It's not surprising that the brisket did well. You're not cooking for sophisticated palates at comps. It's umami city at comps, with the smell of FAB'd and similarly injected meat and commercial beef stock wafting everywhere. (Quite a difference from the pre-FAB days.) Joe Ames was wrong to claim that FAB'd meats 'taste how meat used to taste' years ago (in what universe?) but it was good marketing; still is.
Perception is a huge part of the battle. Shine heightens the visual end and, done right, heightens mouthfeel - even before the first bite. At comps, one is battling the foods that the judges taste prior to yours. Something to keep in mind.
There is a difference, imo, between CAB and MOR and low-end Choice; none to speak of between it and higher end Choice. Try a SRF Wagyu some time for the helluvit.
Ryan-- I vary the mix, but a common blend is defatted meat juices from the foil plus a little of that fat, homemade beef stock reduction, clarified butter, and an emulsifier of gelée (aspic) off the top of chilled homemade chicken stock (made with feet), or Dijon, or xanthan, or some combination of two or three of these.
