Meat+Poultry - June 2018 - 106

THE INSIDER

Meat rocks
on a roll

IT'S A WRAP

The great debate when cooking briskets
has been "to wrap or not to wrap."
Attendees at Camp Brisket, a joint
venture between Foodways Texas and
Texas A&M Univ., get the chance to learn
what technique works best for them.
One "wrap" option is aluminum
foil. Without question, wrapping with
foil will speed up the cooking process
by helping prevent "the stall," where
evaporative cooling during the cooking
process slows everything down.
Unfortunately, roast-beefy flavors can
develop with foil-wrapped brisket.
Another option is using "peach
paper," which is an uncoated butcher
paper that gets its name from its peach
color. Pitmasters use peach paper to
wrap briskets after the desired amount
of smoke has been achieved and
before the stall begins (usually around
160° F) or simply after the briskets are
finished cooking. Peach paper allows
some escape of moisture so that steam
doesn't build up like it does with foil.

While sticks and stones can break
bones, rocks resembling meat in
China's landscape are creating
competition among collectors there. In
Lushan, China, one rock star is trying
to put the area on the map for being the
country's epicenter for rocks that most
resemble meat cuts.
In a recent Wall Street Journal
report, Jiang Sui'an claims the rocks in
river beds near his home are washed
downstream from nearby "Meat Rock
Mountain." He claims they "look just
like pieces of pork freshly plucked from
a pot," and he has collected hundreds
of them as have many collectors in
the area. The uncanny finds are on
display at a museum of meat rocks
in Lushan. But collectors in northern
China claim the rocks harvested from
the terrain of that region are the real
deal as competition heats up for what
both regions hope will translate into
revenues from investors and increased
tourism. Jiang has established
standards others in the country
are opposed to, but he claims his
classifications are the most authentic.
"Some claim their rocks are pork
shoulders, but they aren't even as big as
a fist," Jiang says in the WSJ report.

OVERherd
"We need to make small changes
in our industry now to be
prepared for the future. There's a
lot of disruption going on."

106

MEAT+ POULTRY | 06.18 | www.meatpoultry.com

Who better to promote a new
crispy chicken sandwich than the
Crispy Colonel. KFC announced the
return of famously "sun-crisped"
actor George Hamilton as the
Extra Crispy Colonel to launch its
newest menu item, also called the
Crispy Colonel. The new sandwich
featuring a breaded chicken filet
served with mayo and pickles
on a bun was available at KFC
stores beginning April 23.
In the ad campaign introducing
the Crispy Colonel, Hamilton
makes his return on a yacht
named The K.F. Sea.
"It feels right to be back in the
white suit as the Extra Crispy
Colonel - it's one of my favorite
roles to play," Hamilton said. "I've
always been extra crispy, and
with the Crispy Colonel sandwich
in hand aboard the K.F. Sea,
I'm also extra mobile now."
Hamilton started working
as a spokesman "Colonel"
for KFC in 2016.

Jess Pryles, KFC

- Danette Amstein, managing principal
at Midan Marketing, speaking to
attendees at NAMI's Meat Summit

CRISPY COLONEL
http://www.meatpoultry.com
Meat+Poultry - June 2018

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