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<blockquote data-quote="SDMF" data-source="post: 191134" data-attributes="member: 412">Peel them top-down from the midline of the back down to the elbow/knee.&nbsp; Ring around the pelvis and above the knee, plunge to the femur, peel around the femur, done.&nbsp; Knuckle @ the elbow up front, peel off the front.&nbsp; Grab the up-side strap.&nbsp; Done with one side.&nbsp; Flop over, repeat.&nbsp; Dive in for the tenderloins last.No more hair on the meat than the standard gut/hang/skin while hanging and no blood on the garage floor @ home.I'm not a believer in &quot;Quick cool = tough meat&quot;.&nbsp; I believe in &quot;As cold as you can (without freezing) as quick as you can.&quot;I can do a lot of things at home to make things more tender.&nbsp; Slow down the cooking, add acid to the cooking process with tomatoes/tomato juice/paste.&nbsp; If really tough, ketchup and cola in a crock pot all day.&nbsp; Less acid longer would be an overnight soak in olive oil, some mild heat on the BGE with the diffuser in place and a pan of apple juice on top of the diffuser to keep things moist and caramelize the crust just a little, spend ~2hrs getting to ~130ish, pull, cover w/foil for 10min, slice and enjoy the &quot;melt in your mouth&quot; goodness.</blockquote>

[QUOTE="SDMF, post: 191134, member: 412"] Peel them top-down from the midline of the back down to the elbow/knee. Ring around the pelvis and above the knee, plunge to the femur, peel around the femur, done. Knuckle @ the elbow up front, peel off the front. Grab the up-side strap. Done with one side. Flop over, repeat. Dive in for the tenderloins last. No more hair on the meat than the standard gut/hang/skin while hanging and no blood on the garage floor @ home. I'm not a believer in "Quick cool = tough meat". I believe in "As cold as you can (without freezing) as quick as you can." I can do a lot of things at home to make things more tender. Slow down the cooking, add acid to the cooking process with tomatoes/tomato juice/paste. If really tough, ketchup and cola in a crock pot all day. Less acid longer would be an overnight soak in olive oil, some mild heat on the BGE with the diffuser in place and a pan of apple juice on top of the diffuser to keep things moist and caramelize the crust just a little, spend ~2hrs getting to ~130ish, pull, cover w/foil for 10min, slice and enjoy the "melt in your mouth" goodness. [/QUOTE]

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