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A while ago the money muscle was non existent in bbq competitions. Now it seems that if you don't have them in your box you aren't going to win.
I think I discovered something but I want to know if anyone has done this before...
Under the fat cap on a butt there is a thin layer of meat that sits between two thin layers of membrane. I carefully removed the top layer of membrane and then with my carving knife was able to get under that thin layer of meat without the underside membrane attached. I then took that meat and place it on a metal spatula. From there I cut the meat perpendicularly into six even pieces. Then I was able to, with the edge of another spatula, "slid" the meat onto a cutting board.
It looked pretty good laying there. It's not much meat but that meat I think is the softest, most moist piece of meat on a butt. Granted, it will fall apart when you try to pick it up but from a presentation standpoint, along with it being a great piece of meat on the butt it could maybe be an advantage at turn in.
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