"Edwin Pawlowski" > wrote in message . ..
>
> "Dave Bugg" > wrote in message
> >
> > This has to be one of the biggest myths in cooking, and demonstrates the
> > lack of scientific knowledge and the tight embrace of old wives tales by
> > many purported "experts" : To wit, you can add moisture to meat during
> > the cooking process. External heat during the cooking process creates a
> > high internal pressure which drives moisture out of the intracellular
> > spaces of a tissue, like muscle. So how the heck does adding a beer can of
> > water, or a pan of water, or a tub of water create enough opposite
> > pressure to drive water back INTO those spaces. Answer: IT CAN'T. I wish
> > mythbusters would do a BBQ special on busting these kind of cook-foolery
> > old-wives tales.
>
> I have to respectfully disagree. It is all in the method used.
>
> What happens when you exercise? Your pores open up and you sweat, losing
> moisture to the surrounding air. If you add enough moisture to the cooking
> pit, it is possible under the right circumstances for the water to
> penetrate. The trick is getting the pores to open. What you have to do is
> wiggle the meat, same is it would be moving while exercising. Not easy to
> do with a roast, but fairly simple with poultry.
>
> Best results are found using the 10/5 method. Every ten minutes, you open
> the cooker and wiggle the wings and legs vigorously for five minutes. this
> gets the bird moving, thus opening the pores to absorb moisture. Be sure to
> keep a good size pan of water near the fire so it will evaporate.
>
> I know some of you may be skeptical, but it works. You just have to prove
> it to yourself by trying it. You'll soon be a convert and do this with all
> your barbecue. Important: Don't go more than 10 minutes at rest or the
> meat will start to dry again.
>
>

Great info. I think I'll try that method next time I do chickens. Not only moist, but thin and trim. Yummy.

ROFLMAO, good one Ed.

--
Al Reid