Originally Posted by tooge (Post 10760198)

The collegen breaks down slooooowly because the chemical bonds need to be broken. If you've ever had any meat cool down in the fridge after cooking, you will notice a meat "jelly" that forms around it in the container it's stored in. That is the rendered collagen. It doesn't go back to being tough collagen because the chemical bonds have been broken. So, if you imagine that jelly, but even runnier, coursing throughout the meat, that is what makes the meat tender and juicy after a low and slow cook.

Originally Posted by tooge (Post 10760149)

Or you can put chemicals on it and it'll get a "smoke" ring with no smoke at all. Nitrates baby!

Originally Posted by ptlyon (Post 10760455)

Too early to mash

Originally Posted by scott free (Post 10760505)

Used to be for me as well, but my work usually requires skipping lunch, so unless I plan on having some cocktails after work... I'm ready to chow the minute I step through the door.

Originally Posted by cdcox (Post 10760772)

Could have used another tablespoon of flour but the taste is fantastic:

Originally Posted by ptlyon (Post 10760780)

Looks like a did I or a should I...

What be it? :shrug:

Originally Posted by cdcox (Post 10760806)

Biscuits and gravy:cuss:

Originally Posted by cdcox (Post 10760772)

Could have used another tablespoon of flour but the taste is fantastic: