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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 04-03-2010, 12:25 AM   #1
DakotaBBQ
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Does anyone or has anyone "jicard" their pork shoulders at competition? . I know it does wonders on Ball Tip steaks and I use it on home cooked pork loin. My shoulders come out pretty tender but does this help? Or is it just be considered lazy. Never crossed my mind until tonight though. Any insight would be great.

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Unread 04-03-2010, 12:28 AM   #2
BBQ Grail
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http://www.5min.com/Video/How-to-Pre...card-111928830
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Unread 04-03-2010, 07:26 AM   #3
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Originally Posted by BBQ Grail View Post
I can't believe i watched that.

Nice to know yellow mustard is what breaks down the meat.
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Unread 04-03-2010, 10:33 AM   #4
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I think the only real benefit of a jacard on a brisket or butt might be to "shove" rub directly into the meat after rubbing. IMO, you get tender butts based on how you cook not how you prep.
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Unread 04-03-2010, 03:02 PM   #5
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That was a FANTASTIC video! I could almost see what he was working on sometimes! Whoever did the camera work deserves an award.

It was funny how he said to not use the Jicard too much and then proceeded to punch more holes than a train conductor.
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Unread 04-03-2010, 06:24 PM   #6
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Tenderizing a pork butt. Sorry, but I just don't get it.
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Unread 04-03-2010, 09:23 PM   #7
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don't forget to talk to your meat while you beat it.....wtf??
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Unread 04-03-2010, 10:02 PM   #8
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wow.................although he worked the jicard for 3:00 minutes, i'm not sure he actually penetrated the surface. it didn't look like really got very deep. i guess the air and the mustard will do the trick anyway.
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Unread 04-04-2010, 09:27 AM   #9
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You guys HAVE to put a warning out there...

"Warning, watching the video link below may actually waste X:XX minutes of your day"

Man I didn't know if I only tenderized the outer portion like he did would help AND that if I cook fat side down I'm wrong AND if you over jacardize it will reduce the cooking time by 40%. Wow, I was worried about only reducing it by 39% or less.

Thanks guys, good laugh for the morning.
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Unread 04-04-2010, 07:31 PM   #10
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Quote:
Originally Posted by Two Porks View Post
don't forget to talk to your meat while you beat it.....wtf??

HAHAHA!!!! That was pretty funny! Well I think I'm just gonna keep that thing for my ball tips and round steak.

I usually like to use EVOO on my shoulders before applying my rub and I seem to get really tender pork. I have never used yellow mustard. I see a lot of people using it now. According to that video it gets in to the meat and breaks more connective tissue up. Is this really the case?
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Unread 04-04-2010, 08:45 PM   #11
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Quote:
Originally Posted by DakotaBBQ View Post
HAHAHA!!!! That was pretty funny! Well I think I'm just gonna keep that thing for my ball tips and round steak.

I usually like to use EVOO on my shoulders before applying my rub and I seem to get really tender pork. I have never used yellow mustard. I see a lot of people using it now. According to that video it gets in to the meat and breaks more connective tissue up. Is this really the case?
I've been using mustard for other reasons but not for the BS reason that guy claims.
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Unread 04-04-2010, 09:20 PM   #12
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Just thinking out loud....but if Myron had of done this on the Pitmasters show, if there would have been a run on Jicards at the local specialty stores.....
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Unread 04-04-2010, 09:26 PM   #13
DakotaBBQ
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Quote:
Originally Posted by Solidkick View Post
Just thinking out loud....but if Myron had of done this on the Pitmasters show, if there would have been a run on Jicards at the local specialty stores.....

Well I know I really like his muffin pan idea, but not enough to be "that guy" using that idea. People would say "you just learned that watching the show". And they would be right. HAHA But it is kind of hard to believe that he was the FIRST person to try it. Maybe so, what do I know. I sure would like to meet him one day though. He sounds like a hoot!
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Unread 04-05-2010, 08:05 AM   #14
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Quote:
Originally Posted by mfreeman73 View Post
It was funny how he said to not use the Jicard too much and then proceeded to punch more holes than a train conductor.
I was thinkin the same.

The bacon/brown sugar tweak sounds like it might be worth a shot, though.
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Unread 04-05-2010, 08:14 AM   #15
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I use a Jicard!
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