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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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14-11-2003, 12:22 AM
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Pork leg?
Ok...so I bought a cryovac 2 pack of butts today and come to find out it
ain't butts but a boneless pork leg, instead.(I guess I wasn't payin enough attention). Anybody ever Q one o' these babies up? Guess I'll be givin it a try this weekend. -- Fosco Gamgee Whitfurrows and his 6" boner 
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14-11-2003, 01:07 AM
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Pork leg?
F.G. Whitfurrows wrote: Ok...so I bought a cryovac 2 pack of butts today and come to find out it ain't butts but a boneless pork leg, instead.(I guess I wasn't payin enough attention). Anybody ever Q one o' these babies up? Guess I'll be givin it a try this weekend. Yep, Q it like you would butt. The standard 190-195 F for pullable. It comes out great. -- Reg email: RegForte (at) (that free MS email service) (dot) com
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14-11-2003, 11:37 AM
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Pork leg?
"F.G. Whitfurrows" wrote in message ... Ok...so I bought a cryovac 2 pack of butts today and come to find out it ain't butts but a boneless pork leg, instead.(I guess I wasn't payin enough attention). Anybody ever Q one o' these babies up? Guess I'll be givin it a try this weekend. Same as regular, Fos, only you don't get the drama of lifting the bone and watching all the meat fall off. I'm not sure if you're aware of this, but pulled pork goes really well with beer. ;-O Jack
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