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>>>>>Spares. no trimming!
>>>>
>>>>
>>>>I second.
>>>
>>>Agree on the spares, I wouldn't trim them unless they had some major
>>>globs, but what I'm really wanting to know is whether people prefer butt,
>>>picnic, or whole shoulder among the large fatty cuts which are
>>>traditionally used for barbecued pork, and how much they are trimmed.
>>>Maybe I should have specifically said "but not ribs."
>>
>>
>>You aren't one of my old teachers by any chance? I recall some of them
>>changing the problem after they read my work. Flashback mode now OFF!
>
>
> Actually, in all fairness, re-reading his post, he did specifically
> mention 3 cuts of meat and ribs weren't one of them. <g>
>
> My fault. I have two racks of spares in the freezer, and a brisket.
> Been too cold and rainy lately on my days off to Q'! <sighs>
> Have a nice hunk of Chuck that might be interesting too... 'specially
> attempting to go strict back on Atkins. ;-)
>
> And pork butt's have still been cheap as of late.
> I've never tried BBQ'ing one of those yet. I generally do those up as
> Garlic "stab" roasts.


Hey Omy,

When I go shoulder to shoulder with other wives at the "Big
Butt Sale" a lot of them put them in a crock pot and slow
cook them. Then pull'em.

Just a thought.

Craig

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On 15-Jan-2011, Craig Watts > wrote:

.. . .

>
> When I go shoulder to shoulder with other wives at the "Big
> Butt Sale" a lot of them put them in a crock pot and slow
> cook them. Then pull'em.
>
> Just a thought.
>
> Craig

That's what the Puerto Rican wives do around here. They make a lot
of pulled pork, but they never heard of slow roasting butts to make pulled
pork. They boil it or slow cook it and it's impossible to change their
minds.
(Well, Impracticle to try anyway).

--
Brick(Youth is wasted on young people)

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On 1/15/2011 7:55 PM, Omelet wrote:
> In article<2aWdnQ6QW8DXhK_QnZ2dnUVZ_jSdnZ2d@giganews. com>,
> Craig > wrote:
>
>>> And pork butt's have still been cheap as of late.
>>> I've never tried BBQ'ing one of those yet. I generally do those up as
>>> Garlic "stab" roasts.
>>
>>
>> Hey Omy,
>>
>> When I go shoulder to shoulder with other wives at the "Big
>> Butt Sale" a lot of them put them in a crock pot and slow
>> cook them. Then pull'em.
>>
>> Just a thought.
>>
>> Craig
>
> I've considered that. And it'd be easy... except what does one DO with
> lots of pulled pork except make sandwiches? I don't do sandwiches when
> low carbing. I'd rather slice the meat than pull it, but thanks. ;-)
>
> Of course there is always Kili's "Kahlua pig". It is pulled and served
> over steamed cabbage. I'm just not sure I'd like to use liquid smoke.


Chopped pulled pork salad?

BBQ

--

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On 15-Jan-2011, Omelet > wrote:

> n article >,
> Craig Watts > wrote:
>
> > > And pork butt's have still been cheap as of late.
> > > I've never tried BBQ'ing one of those yet. I generally do those up as
> > >
> > > Garlic "stab" roasts.
> >
> >
> > Hey Omy,
> >
> > When I go shoulder to shoulder with other wives at the "Big
> > Butt Sale" a lot of them put them in a crock pot and slow
> > cook them. Then pull'em.
> >
> > Just a thought.
> >
> > Craig
>
> I've considered that. And it'd be easy... except what does one DO with
> lots of pulled pork except make sandwiches? I don't do sandwiches when
> low carbing. I'd rather slice the meat than pull it, but thanks. ;-)
>
> Of course there is always Kili's "Kahlua pig". It is pulled and served
> over steamed cabbage. I'm just not sure I'd like to use liquid smoke.
> --
> Peace! Om

At the risk of starting yet another war, liquid smoke gets bad press mostly
from its misuse. Think about it. When you smoke a pork butt, you don't
mix the smoke throughout the meat and then cook it. Now, imagine if
you use way too much smoke and mix it all through the meat. Yuk!
--
Brick(Youth is wasted on young people)

Questions for all
 

On 1/15/2011 7:55 PM, Omelet wrote:
> In article<2aWdnQ6QW8DXhK_QnZ2dnUVZ_jSdnZ2d@giganews. com>,
> Craig > wrote:
>
>>> And pork butt's have still been cheap as of late.
>>> I've never tried BBQ'ing one of those yet. I generally do those up as
>>> Garlic "stab" roasts.
>>
>>
>> Hey Omy,
>>
>> When I go shoulder to shoulder with other wives at the "Big
>> Butt Sale" a lot of them put them in a crock pot and slow
>> cook them. Then pull'em.
>>
>> Just a thought.
>>
>> Craig
>
> I've considered that. And it'd be easy... except what does one DO with
> lots of pulled pork except make sandwiches? I don't do sandwiches when
> low carbing. I'd rather slice the meat than pull it, but thanks. ;-)
>
> Of course there is always Kili's "Kahlua pig". It is pulled and served
> over steamed cabbage. I'm just not sure I'd like to use liquid smoke.


You know better. Just chop/pull it apart. Use on bread or if "low
carbing" use in a bowl of greens.

I know you know this...

BBQ

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"Sqwertz" > wrote in message
...
> On Sun, 16 Jan 2011 10:24:54 -0600, Shawn Martin wrote:
>
>> OK the brand of smoke that Fats always recommended was Wrights.
>> http://tinyurl.com/4tffunc
>
> Fat Man don't know crap. Colgin has more flavors. I find them a
> little less harsh, too. But I haven't been able to taste them side by
> side since I can't find both in the same states. It's been a long
> time since I use Wright's (or Woody's Cook-In Sauce).
>
> -sw

I use Woody's a bit. It lets me comtrol the amount of sweet in a dish.