View Full Version : Boning a Butt / Sliced Butt
07-27-2007, 09:53 AM
I don't get to cook many contests (maybe 2 or 3 a year) because we cater seemingly constantly. Anyway, I have never turned in sliced pork in my box. At Springfield, Hoppy, of Hoppy's Whiteriver Cafe told me he always bones a butt, filet's it out, and rolls it like a braciollle (sp?). He generally does pretty well, and I've seen some pictures of sliced pork in turn in boxes that look great.
I'd sure welcome some comments, help, or advice. I'll take some good natured cr*p along with it as well.
07-27-2007, 10:27 AM
If your like most you probably cook more than one butt, so what you might do is take the bone out after your cook and use an electric knife to slice it. If one was a little smaller than the other then you could see if that smaller one pulled like you want it to before trying to slice the other one. Some of the sliced boxes I've looked at appeared that the slices they had was off of big pieced that was pulled off the bone.
07-27-2007, 11:18 AM
we don't de-bone. We start at the end away from the bone, and slice with an electric knife, as mentioned above. The slices are a bit large, but we have done pretty well with them.
07-27-2007, 11:25 AM
Wow, now thats what judges are lookin for.
07-27-2007, 12:56 PM
07-27-2007, 03:23 PM
I think that looks 100% better than pulled. I think I"m gonna lean more towards sliced whether it be for pork or beef.
07-27-2007, 03:25 PM
Oh I saw the title and got excited. Then I saw it wasn't woodpile...
vBulletin® v3.8.8, Copyright ©2000-2015, vBulletin Solutions, Inc.
Copyright ©2000-2015, The BBQ Brethren Inc. All Rights Reserved