Aegis
Got Wood.
This is NOT a myth.
In fact, I'm pretty sure I read about it in the New Testament.
*Donnie Baker Voice* It’s state law, look it up
This is NOT a myth.
In fact, I'm pretty sure I read about it in the New Testament.
But is it pap-rika or pa-prika?
All right, let's here the discussion on this one. Wrapping meat completely in bacon keeps the interior of the wrapped meat's interior more moist than the same cut cooked without wrapping it. Yea or Nay?
The intention of the water pan in a smoker such as the WSM was not to add flavor nor moisture to the cooking environment. The purpose of the water pan is to act as a heat sink or thermal regulator.Here is another Myth for you all. Adding flavored liquid in a water pan of a smoker will impart the flavor of the liquid onto the surface of the meat.
I have tried this using beer, wine, and apple juice (separately) in my WSM water pan and used no wood for smoke flavoring so I could taste the flavor of what ever liquid I used. I never could distinguish the taste of liquid on the meat's surface. Can anyone disprove my observation?
Paprika is pronounced, paprika, not paparika
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How long have you been married?Clark, Would you mind repeating the first sentence of the last line of your post? I seldom hear someone say that to me..........
The intention of the water pan in a smoker such as the WSM was not to add flavor nor moisture to the cooking environment. The purpose of the water pan is to act as a heat sink or thermal regulator.
I have learned I get better BBQ without the water.
Using anything other than water is a waste of money.
So Juggy you are correct. Using beer, wine, apple juice in a water pan adding flavor to meat is a myth.
Clark, Would you mind repeating the first sentence of the last line of your post? I seldom hear someone say that to me..........
Gore, I thought I was right once. Then I found out I was wrong. Thanks for the laugh!
Gore, I thought I was right once. Then I found out I was wrong. Thanks for the laugh!
Okay, here is another myth: A beef prime rib roast is prime grade only. The prime rib roast is harvested from the 6th through 12th rib of beef and this roast can come from any USDA grade of cattle carcass whether it be prime, choice or select. This defining area was coined years before the USDA grading system came into existence.
And, if I am not mistaken by newer rules, "prime" is noted by a look at the carcass by the USDA inspector, but mainly where the butcher/processor cuts into the rib section. Not that this is highly likely, but you could have a damn fine looking carcass that is stamped "prime" and the rest of the parts are choice or select grade in taste and tenderness. No such thing as a "prime" brisket, only a brisket that comes off a "prime" graded steer.
Both posts are true. Prime Rib can be Select Grade. Some prime graded meat may not be that good. I always look at the marbling closely, especially on steaks where you can really see the entire thing. I often get Choice Grade steaks that are just as good as Prime Grade. You can usually tell by the marbling. So when you see Ribeye Choice grade on sale for $10/lb, sort through the packages and find the best looking.