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NEWS
HEADLINES
The first-ever Big Aspen Barbecue Block Party
The Ro-Man Pork Puller: A must for anyone who pulls pork
LooftLighter fires up BBQ season in time for summer
New tool ignites charcoal, wood in under a minute without matches or lighter fluid
Temperature rises in Southeast Georgia during fall time-change weekend
OnCue Consulting hosts The Business of Barbecue® at 17th Street Bar & Grill
More News 
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Memphis BBQ Network works to create a new division for 2011!
By Henry Evans
MBN Vice-President
The MBN is exploring the start of a new tailgater style Division called the PICK-UP PORKERS. Although this division will not officially begin until 2011, we will be doing two trial contests this year.
The first new contest for this division will be a Pickup Porker only contest held in conjunction with the Watermelon Carnival in Water Valley, MS on August 6th & 7th.
In late September we will be working with Covington, TN. “WORLDS OLDEST BBQ CONTEST” group to add this as a second division to their MBN contest, held Sept 30-Oct 2.
Below is a summary of what the new MBN PICK-UP PORKERS divisions would look like.
The Pickup Porkers would be a “starter” division within the framework of rules from the MBN.
The judging for this division will be blind and may include blind finals as designated by the contest.
The categories for this division have the possibility to be pork ribs, pulled pork, chicken or other entries. This will be designated by the contest.
Judges will be able to discuss judging aspects of the entries during judging, but scoring will still be an individual responsibility, not a group activity.
Water or electricity normally would not be provided by the contest. Space normally will be limited to the size of two parking places.
This division is not intended as a replacement to backyard teams at contests but could be a division in addition to existing backyard teams.
Pickup Porker teams would be able to participate in ancillary (anything butt) competitions.
Pickup Porker teams cooking surface would be limited to home charcoal or wood recreational cookers/ smokers. Trailer type commercial/ professional smokers are not allowed. If you have any questions please contact the contest organizer before entering this division.
A team of the year award would be determined by the team with the highest average score using scores from the team’s three highest scoring contests.
We will post further information regarding this new division through the end of the 2010 contest year. |
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Congratulations to Jack’s Bar-B-Que from Google on being on favorite places
 Jack’s Bar-B-Que was one of the most popular local businesses on Google, as measured by how many people found our business listing and clicked it for more information.
Jack’s Bar-B-Que is one of less than 250,000 businesses in the US to receive this recognition; that’s less than 1% of all U.S. businesses. Because we were so popular, a window decal has been placed on the front doors of both locations showing customers we’re a “Favorite Place on Google.” The sticker includes a code – known as a QR code – that potential customers may scan with their Smart phone cameras (iPhone , Android, Palm, Windows Mobile, and Blackberry). When scanned, it will pull up a mobile version of the Place Page for our business, where they can find information and reviews.
 Jack’s Bar-B-Que has two locations in Nashville, TN: 416 Broadway and 334 West Trinity Lane. You can find more information about Jack’s at www.JacksBarbque.com. |
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Meat refreezes slightly while defrosting in a refrigerator,
Meat defrosted in cold water leaves a better eating quality!
TER AAR, The Netherlands – July 12th , 2010 – Beef&Steak, a Dutch online meat retailer, recommends to defrost airtight packed meat in cold water. Thawing meat in a refrigerator, although a safe method, could cause slight refreezing due to fluctuations of temperature.
Many consumers will choose to defrost meat in a refrigerator as this is the widely recommended method. As it turns out, the eating quality of meat decreases due to slight refreezing. Thawing in cold water is faster and without refreezing, providing a better eating quality of the meat.
The difference between the two methods is the carrier of heat. Refrigerators transfer heat in air, as opposed to water. In the food industry, it has been established that water is a much better carrier for heat then air. Food industries, using frozen meat for food processing, use the cold water technique for defrosting. Consulting meat experts, Beef&Steak established that the cold water technique can be beneficial for meat consumers looking to achieve the best eating quality.
The best results in defrosting meat are achieved when the rise of temperature occurs gradually, with as little fluctuation as possible. Water has a much better heat capacity and better thermal conductivity then air. Although thawing in a refrigerator is slow and may seem gradually, in reality defrosting does not proceed gradually. Beef&Steak found that larger pieces (2 pounds and more) slightly refreeze when defrosted in a refrigerator.
Jan Faber, co-founder of beefensteak.nl, concludes: “We do a lot of defrosting with our frozen meats and we found that the texture and taste remain better when thawing in cold water. We tested the difference and the results confirmed our thoughts. Imagine yourself using your home refrigerator. When you plan to defrost meat you will place the meat in the refrigerator. You will then need to access the appliance for milk, juice, fruit , vegetables and so forth. Each time you open the door, warm air travels in and causes a rise of the inside temperature. The thermostat will measure a higher temperature and tells the cooling engine to start cooling. This sequence repeats itself many times a day, proving the fact that there is a constant fluctuation of temperature in a home refrigerator. Temperatures that fluctuate up and down cause the ice in foods to thaw slightly and then refreeze. Each time this happens, smaller ice crystals become larger, damaging the cells of the product.”
Tips for cold water defrosting
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Use only cold water
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Use the appropriate amount of water for the size of the meat. Use a saucepan for a small steak, a soup pan for a larger steak, a small bucket for a roast, etc.
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Consider 30 minutes of defrosting for every pound of meat
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After 1/3rd of the estimated defreezing time, place the container under the tap and let cold water run slowly in order to add fresh cold water, with a water pressure equal to filling a bottle with a small opening. When using a bucket, use water pressure equal to filling a glass of lemonade.
When thawing in cold water, it is necessary that meat is packed air tight. One should never place unpacked meat in water. As bacteria’s on meat multiply when the temperature rises, safe defrosting is important and meat should not be left to thaw on the counter. Thawing in water should only be done in cold water, never in hot water. Once defrosted, meat must not be refrozen and it must be cooked and consumed soon after. Both cold water defrosting and defrosting in a refrigerator are safe methods.
About Beef&Steak
Beef&Steak specializes in mail order delivery of gourmet meats like beef, lamb and pork in The Netherlands and Belgium. More information can be found at the website www.beefensteak.nl. |
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Barbecue Photo Challenge Winner
Photo by Doug “Andy” Anderson
Andy took this photo at the 2009 American Royal. He captioned the photo as “There is no bull at the American Royal on Rib Row.” Thanks, Andy!
Have a fantastic photo from your summer barbecue? Submit it to our Summer Barbecue Photo Challenge. Each month’s winner will receive a BBQ starter kit, which includes a one year subscription to the National Barbecue News, a 19.6 oz. bottle of The Old Smokehouse Brand BBQ Juice, 5.7 oz. bottle of The Old Smokehouse Brand BBQ Rub, your choice of two How-To-Barbecue DVDs (choose from chicken, ribs, whole hog, or shoulder), and a professional spot check thermometer with clip. This starter kit is valued at $50.
Email your photo submission to editor@barbecuenews.com or mail it to P.O. Box 981, Douglas, GA 31534.
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