View Full Version : Green "Crud" in a Boston Butt????
The_Kapn
06-07-2004, 09:05 AM
Did 4 Butts this weekend. Cooked just like always except for the "Southern Comfort" Mod on 2 of them. Rack temp-200 to 225, in foil at 170 meat temp, coolered in towels at 200 and cooled to 160.
Put in frig (getting too late for a LOFF).
Pulled them this AM, one of them has a green "nugget" in the middle :evil:
About the size of a marble and some little green traces radiating out a half inch or so.
Cut it all out, carefully, and segregated that batch of pork.
New one on me!
1st reaction--bad meat and poison!
Before I pitch it, any ideas?
TIM
Cuelio
06-07-2004, 12:53 PM
Yikes! Isn't that one of those tumors some of us have seen before?
willkat98
06-07-2004, 02:02 PM
Never saw that.
I'd pitch it.
.99#, it only cost you some time
auscos
06-07-2004, 03:38 PM
out of curiosity, i would take it to where i bought it and see if they can id it.
BBQchef33
06-07-2004, 03:50 PM
Said in my best AHnold voice.
Its a tooomoooa.
That toomah we saa here was a sausage link i hid in a pork butt for tommy kendall to find at Bash II. had him going good till i ate it... and even after that..ewwwwww
I'd chuck the butt... or yeah, bring it to the butcher and see what it is.
maybe do the Biopsy Mod.
PorkSword
06-07-2004, 04:09 PM
I've seen some green "things" when cleaning deer meat before. They are usually small glands or lymph nodes and are usually located in the hindquarters, not the shoulders if I remember correctly (It's been a while). We'd cut them out, because they taste no-good. I don't think they're poisonous, although cooking the "nugget" may have leaked the bad taste into the rest of the meat.
Perhaps these are common in pork, too, and the butcher just happened to miss this one... who really knows...
BigAl
06-08-2004, 12:39 AM
Grandmaw used to call 'em "walbels", rabbits and squirles, deer and ??? used to have 'em. She cut 'em out and we ate any way.....She lived to 95.......but maybe that is why I don't got no hair? :P :shock: :D
parrothead
06-08-2004, 06:55 AM
Perhaps these are common in pork, too, and the butcher just happened to miss this one... who really knows...
I've never seen one.
Hi porksword, longtime no see. Good to see ya.
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