Last year I went to the country butcher shop and bought two 5 lb hunks
for about $1.10 a pound. Its a drive though. Cost me the same to buy
it locally.

Question, why can't we cut it in half so it cooks faster ???
I guess one thought, you get a wider range of meat, but
maybe not ??

In article
>,
Gz > wrote:

> Last year I went to the country butcher shop and bought two 5 lb hunks
> for about $1.10 a pound. Its a drive though. Cost me the same to buy
> it locally.
>
> Question, why can't we cut it in half so it cooks faster ???
> I guess one thought, you get a wider range of meat, but
> maybe not ??

There is no reason not to cut one in half. Since I am only cooking for
two, a full sized roast would go to waste as I prefer not to freeze
cooked meat if I can avoid it.

I generally only cook one half of a shoulder any more unless I'm going
to split the smoked cook with my sister and her family.

I've been doing that more frequently lately as they are more strapped
for cash than I am and two boys eat a LOT!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

"Omelet" > wrote in message
news
>
> I generally only cook one half of a shoulder any more unless I'm going
> to split the smoked cook with my sister and her family.
>
> I've been doing that more frequently lately as they are more strapped
> for cash than I am and two boys eat a LOT!

good man!

When I have a hankering for some pig, I need to remember it's just me
and one other.

So when I buy my shoulders from Big Joe and the boys at my favorite
Sam's store, I have them cut the pieces into 7 - 8 pound hunks. Makes
the cooking time shorter, and not so much meat.

As a side benefit, if we have company, I can put two hunks on the pit,
and still have them done in about 8 - 10 hours depending on
conditions. The best part of that is that you have double the surface
area for Mr. Brown, which is what I like best.

Robert

In article >,
"Wallace" > wrote:

> "Omelet" > wrote in message
> news
> >
> > I generally only cook one half of a shoulder any more unless I'm going
> > to split the smoked cook with my sister and her family.
> >
> > I've been doing that more frequently lately as they are more strapped
> > for cash than I am and two boys eat a LOT!
>
> good man!

Girl... :-)

And thanks.

I also share freezer space with them since I have plenty. Took them
awhile to take me up on that offer.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

"Gz" > wrote in message
...
> Last year I went to the country butcher shop and bought two 5 lb hunks
> for about $1.10 a pound. Its a drive though. Cost me the same to buy
> it locally.
>
> Question, why can't we cut it in half so it cooks faster ???
> I guess one thought, you get a wider range of meat, but
> maybe not ??
>

You can cut them in half, but you do change the cooking dynamics. Smaller
cuts take a bit more care and more precise timing or they go from juicy
pullable meat to leather. For bbq, it is not just about temperature, but
breaking down the collagen.