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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 08-16-2010, 10:40 PM   #1
rookiedad
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Default money muscle

for competitions, can a better representation of the money muscle be had if you get a whole shoulder with the picnic and butt attached and butcher it yourself, rather than getting the pre butchered butts in the cryoed two packs. in the packs it seems that this muscle is cut short.
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Unread 08-17-2010, 08:02 AM   #2
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I am not sure as I have never tried what you are asking. However I have no problem getting enough meat from my money muscles. I cook 2 butts and I have plenty to put at least 6 pieces in a box, I usually go with more than 6.

Are you having a problem getting enough meat to get 6 pieces ??
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Unread 08-17-2010, 08:12 AM   #3
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The picnic cut is on the opposite end of the money muscle, so it wouldn't matter.

The butt is the upper portion of the shoulder and the picnic is the bottom portion. When the butt is still a part of the entire hog, the money muscle is near the backbone - up near the loin.

It least I'm pretty darn sure that's how it all lays out. But I'm not a professional, just a guy who's cooked a whole hog once and kind of dug around to see how everything lays out.
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Unread 08-17-2010, 12:08 PM   #4
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Quote:
Originally Posted by KC_Bobby View Post

just a guy who's cooked a whole hog once and kind of dug around to see how everything lays out.
That's kinda creepy.
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Unread 08-17-2010, 02:02 PM   #5
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Quote:
Originally Posted by KC_Bobby View Post
But I'm not a professional, just a guy who's cooked a whole hog once and kind of dug around to see how everything lays out.

Note to self: Avoid asking Bob questions about human anatomy.

You could always use technology to help answer questions about certain cuts of meat. The Porcine Myology page from University of Nebraska breaks down all of the sub primals into a 3D image for closer inspection.
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Unread 08-17-2010, 03:30 PM   #6
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This is awesome... I cooked 3 hogs this summer and found myself doing the exact same thing "Oh, so that's where that comes from!" feather bones, shoulder joints, etc... Good times.



Quote:
Originally Posted by KC_Bobby View Post
The picnic cut is on the opposite end of the money muscle, so it wouldn't matter.

The butt is the upper portion of the shoulder and the picnic is the bottom portion. When the butt is still a part of the entire hog, the money muscle is near the backbone - up near the loin.

It least I'm pretty darn sure that's how it all lays out. But I'm not a professional, just a guy who's cooked a whole hog once and kind of dug around to see how everything lays out.
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Unread 08-17-2010, 05:24 PM   #7
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Quote:
Originally Posted by Spydermike72 View Post
I am not sure as I have never tried what you are asking. However I have no problem getting enough meat from my money muscles. I cook 2 butts and I have plenty to put at least 6 pieces in a box, I usually go with more than 6.

Are you having a problem getting enough meat to get 6 pieces ??
You have got to pm me a picture of what you are turning in. My money muscles are typically about the size of a roll of quarters after cooking. Scott
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Unread 08-17-2010, 05:47 PM   #8
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Quote:
Originally Posted by Yakfishingfool View Post
You have got to pm me a picture of what you are turning in. My money muscles are typically about the size of a roll of quarters after cooking. Scott
You need to buy bigger butts, Scott. The MM on mine are usually between 2.5 and 3.5" in diameter.




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Unread 08-17-2010, 05:52 PM   #9
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I think to much effort is put on money muscle, there is better meat to be turned in from a butt
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Unread 08-17-2010, 05:58 PM   #10
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I think to much effort is put on money muscle, there is better meat to be turned in from a butt
Care to share a secret or two amongst some friends?
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Unread 08-17-2010, 10:15 PM   #11
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Quote:
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Care to share a secret or two amongst some friends?
No!
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Unread 08-18-2010, 08:04 AM   #12
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Quote:
Originally Posted by Sledneck View Post
I think to much effort is put on money muscle, there is better meat to be turned in from a butt
this is the 2nd time i've read this exact statement from y'all in as many weeks.cough it up sled.

i get butts from RD with soda can size MM. it takes a few to find the right one, but worth the time.
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Unread 08-18-2010, 09:48 AM   #13
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Originally Posted by boogiesnap View Post
this is the 2nd time i've read this exact statement from y'all in as many weeks.cough it up sled.

i get butts from RD with soda can size MM. it takes a few to find the right one, but worth the time.
If you have never dissected a cooked pork butt to taste the meat and note where it came from then you should. I am a fan of the MM simply because it encompasses the 3 best things about pork butt - tenderness, smoke ring, and bark and gives a good overall representation of the flavors in one bite (and this of course is why so much effort is put into the MM at comps). However, there are areas of internal meat (no bark or SR) that far exceed the MM interior meat from a taste and tenderness standpoint.

Love RD! - I don't know if it's their turn-over rate or what but we have yet to get a pork butt (any cut for that matter) that wasn't spot on from RD. I am regularly disappointed with Sam's which except in a pinch (about a mile down the road) I have stopped buying pork products from.
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Unread 08-18-2010, 10:29 AM   #14
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Don't believe Sled, he knows not what he talks of. :)
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Unread 08-18-2010, 01:53 PM   #15
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Quote:
Originally Posted by Yakfishingfool View Post
Don't believe Sled, he knows not what he talks of. :)
Yup, he will say just slap some A-1 on it and you're good to go.
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