Originally Posted by 62overlander
He might just tell you to pound salt or he might learn you a few things.
Well, here's what I've got ....
Cooking bbq is like my first girlfriend: Sweet Yvette. God she was so beautiful. I would pedal my heart out on my bike to get to her house back in the day... the reason why was so I could spend more time with her. I just wanted to be around her as long as I could. I cannot tell you how beautiful she was... so pretty that you didn't want to kiss her because she'd be out of focus cuz ur too close. Know what I mean? And, if I had to be home at 7, I would stay with her until the very last second and pedal hard back to my house 5 miles away.
So what the heck does this have to do with anything you say? Well, what I've discovered is that you can go nearly as fast as you want to the stall
... where ever you think that is.... but when you get there you need to slow down and hold your meat there for a long while... a rather large portion of the whole cook.
Yep, that's whatcha gotta do... I just wrote to a guy on another forum who made an error he was not happy with... he did everything right using a hot-and-fast method but then got impatient at the stall and tried to blast through it. He ramped up the temp... it burned, the fat and collagen weeped out too fast and he was not happy with the results.
And to make this point even more excruciatingly long
, my girl Yvette stands out in my memory as an example of me understanding the complexity of women a little bit too (or just her -- we were really young back then). You see when she would invite me over, I basically had said everything already over the phone, at school, etc. But when I got to her house I was courteous... shy, listened to her, resisted my urges to be an idiot or too fresh.... and eventually, it paid off... she gave me my first kiss! SHE did it!! I rushed everything until I got there (to the stall) then relaxed and let things unfold. THAT'S the way to good bbq IMO... you can rush it to the stall if you want, or not... but they really need that long processing time afterward for texture and taste to distribute.
Now you know my only real secret. I got nuthin' else....