thirdeye |
03-30-2014 08:24 AM |
Quote:
Originally Posted by Ron_L
(Post 2862942)
Tubes? Is that what you are thinking of?
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No, the tubes are inboard from the money muscle, the pieces I'm after are the blade muscles, the surface is sort of smooth on the sides and when they slip out just right you get bark on the wide end, and it tapers to a point on the other. Even though they are are chunks, the bite is so tender the pieces are usually not shredded by hand like other muscles are. I have seen them cut longways in turn-in boxes (in order to get 6), and the flat side was down on the garnish to disguise the cut edge.
Quote:
Originally Posted by Crash
(Post 2863277)
Horn.
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Quote:
Originally Posted by INmitch
(Post 2862993)
Maybe the horn muscle. Is it white or dark meat?
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Quote:
Originally Posted by bbq.tom
(Post 2863332)
Tubes and horn are the other names I've heard for those.
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Quote:
Originally Posted by Big George's BBQ
(Post 2863371)
I heard it called the horn by Buther BBQ on Pit Masters
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Thanks everyone.... I had heard the term "horn" & thanks for refreshing that one. "Plugs" was what was stuck in the old internal hard drive (this time), so now I have 2 terms to try and remember :biggrin1:
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