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we know there is a pork butt
#12311845
06/26/17 04:17 PM
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Joined: Nov 2006
Posts: 2,695
jwcromer
OP
Extreme Angler
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OP
Extreme Angler
Joined: Nov 2006
Posts: 2,695 |
is there a beef butt,or is it called something else?
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Re: we know there is a pork butt
[Re: jwcromer]
#12311854
06/26/17 04:23 PM
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Joined: Dec 2008
Posts: 7,548
Samsonsworld
TFF Celebrity
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TFF Celebrity
Joined: Dec 2008
Posts: 7,548 |
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Re: we know there is a pork butt
[Re: jwcromer]
#12311881
06/26/17 04:34 PM
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Joined: Feb 2012
Posts: 464
SwampyMarsh
Angler
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Angler
Joined: Feb 2012
Posts: 464 |
Well the cow shoulder is the chuck. Pork butt = pork shoulder, rump roast is actually the cows rear
Last edited by SwampyMarsh; 06/26/17 04:35 PM.
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Re: we know there is a pork butt
[Re: jwcromer]
#12312166
06/26/17 07:32 PM
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Joined: Dec 2008
Posts: 7,548
Samsonsworld
TFF Celebrity
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TFF Celebrity
Joined: Dec 2008
Posts: 7,548 |
I never knew.... Boston/pork butt ...the cut comes from the front shoulder of the pig. So why "butt"? During colonial days New England butchers tended to take less prized cuts of pork like these and pack them into barrels for storage and transport. The barrels the pork went into were called butts. This particular shoulder cut became known around the country as a New England specialty, and hence it became the "Boston butt." - See more at: http://mentalfloss.com/article/22382/how-9-cuts-meat-got-their-names#sthash.HC9xmF53.dpuf
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Re: we know there is a pork butt
[Re: jwcromer]
#12312995
06/27/17 11:06 AM
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Joined: Jun 2014
Posts: 557
Lloyd5
Pro Angler
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Pro Angler
Joined: Jun 2014
Posts: 557 |
One of my favorite pieces. Generally inexpensive, not too much bone, not too much fat, not too lean. Easy to cook in various ways to get various effects. Delicious, tender, family pleasing, good size...just so many good things about a pork butt.
I'll slow cook one with coffee, onions, a bit of garlic. Add potatoes and carrots about an hour before serving. Mix some flour in with the juices to thicken. Sweet heaven but that is good.
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Re: we know there is a pork butt
[Re: jwcromer]
#12313046
06/27/17 12:11 PM
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Joined: Feb 2009
Posts: 38,366
Kattelyn
Little Psycho Coffee
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Little Psycho Coffee
Joined: Feb 2009
Posts: 38,366 |
One of my favorite cuts as well. Can do just about anything in the world with it if you treat it right. That's the cut I use the majority of the time for anything from guisada to fideo to carnitas. When they go on sale really cheap, I tend to fill the freezer and then start dividing them down into 1 pound bags of trimmed boneless pork cubes. That way I can go to the freezer, get out a pound of pork to defrost, and make guisada that night or whatever.
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Re: we know there is a pork butt
[Re: jwcromer]
#12313134
06/27/17 01:19 PM
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Joined: May 2016
Posts: 1,078
karstopo
Extreme Angler
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Extreme Angler
Joined: May 2016
Posts: 1,078 |
https://www.thespruce.com/chuck-roll-and-chuck-shoulder-clod-995241A little about the beef shoulder. I've heard the beef clod is good for low and slow smokes. I just did a pork shoulder on the egg. At a dollar a pound it's hard to beat. Smoked it with fig, orange and hickory wood at about 250 until the internal temp got to 199. Let it rest a while then pulled it apart. Good way to feed a crowd for pennies and most everyone likes tender, succulent smoked pork served with a vinegar sauce.
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