You can really see how that muscle pops right out there
|
I always save that part of the pork butt for myself. Farking tasty.
|
You learn something new everyday. So Plowboy (or anyone else), do you go ahead and cook the butt to pulling temp, then just remove the money muscle and sit it aside? Of do ya separate it earlier?
|
OK, maybe I'm dense but why is it called the money muscle???
|
Quote:
|
I have heard people that pull it and then wrap it. How do you keep it from going to 200 or do you just slice bigger slices?
|
Quote:
Aww the joys of photo shop and paint! |
1 Attachment(s)
Quote:
|
Thanks Todd, those are some good pics. Shows me what I need to know.
|
mighty nice looking box there!
|
Plowboy, is the piece at the top of the box one money muscle from one butt as it looks?
|
Thank You Plow Boy for Show'n youre Box ! I see why you took 1st good job. Thank's again
|
Quote:
|
Appreciated those pics Todd, thanks
|
tomorrow, i'll be cooking a couple of butts and trying to get the money muscles off them for the first time. wish me luck.
|
All times are GMT -5. The time now is 08:17 PM. |
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.