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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-10-2011, 08:03 AM | #1 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Money Muscle
Having cooked pork butts now for 25+- years, I knew a long time ago that the end of the butt opposite the bone is very special and has the most moist and tender meat imaginable. It was only 4+- years ago that I found out that it has a name, or is referred to as the "Money Muscle". I heard it from competitors and have since heard it talked about quite a lot among competitors. I'm not sure that Myron Mixon didnt make it a little famous by mentioning it on the first BBQ PitMasters show.
For competitions I'd always made certain that this piece received special attention, with just the right amounts of injection and rub, knowing that it was probably going to be on the very top of my pulled pork box (where I display the very best pieces). Since that time I've found out that some of this is regional. We'd almost never see sliced pork in this area, yet in other areas they'd consider it a sin not to slice the Money Muscle and display it all on its own. Either way, it's a wonderfully tender piece of meat if cooked correctly and can be the showcase of your pork cooking skills. For identification purposes, it has a very distinct fat marbling characteristic. I could put words like stripes, etc. on it, but frankly a picture is worth a thousand words, so here are a few to help: Then Todd (of Plowboy's) had supplied this picture a few years back of some butts in process: I found a great article, although it's a little KCBS centric, on cooking butts for competitions and taking care of that wonderful Money Muscle: http://www.bbqbug.com/forums/bbq-con...tion-pork.html I hope this helps.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills Last edited by Lake Dogs; 06-10-2011 at 08:24 AM.. |
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06-10-2011, 08:12 AM | #2 |
is Blowin Smoke!
Join Date: 08-13-08
Location: San Antonio TX
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Great post! Thank you!
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22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010" |
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06-10-2011, 08:22 AM | #3 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Excellent. Thanks Hance!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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06-10-2011, 08:24 AM | #4 |
Full Fledged Farker
Join Date: 03-17-11
Location: Marlboro, MA
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thanks alot, good info. i had heard the term money muscle but wasn't sure of what it was exactly. appreciate the post
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Al - CG SuperPro w/SFB and Outlaw w/SFB, 18" WSM, 22.5" WSM |
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06-10-2011, 11:38 AM | #8 |
Full Fledged Farker
Join Date: 05-11-10
Location: Twin Brooks, SD
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only done butts once and I have to admit I was nibbling around the whole thing trying to determine what the hell myron was talking about. of course after about 3 bites everything starts to taste the same so this is much appreciated.
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COS, SS gasser,10-10-10 UDS,and 4-4-11 her twin sister, 22.5 silver, and others. |
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06-10-2011, 02:34 PM | #9 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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Thanks for that info, great post.
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Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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06-10-2011, 02:46 PM | #10 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Unless you've over/under rubbed one area vs. another, and/or over/under injected one area vs. another, the whole thing is largely going to taste the same. However, in tenderness there is no comparison. That little piece right there is something else!!!!
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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06-10-2011, 03:33 PM | #11 |
is one Smokin' Farker
Join Date: 04-25-11
Location: Ruther Glen, VA
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Thank you so much! I've been wondering where that prized piece of meat was located! Now just need to know if it's frowned upon in my area to slice. Hmmm...
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Big Green Egg XL, UDS, Bubbagrill 250R "The Other Wife" [COLOR=blue]Extremely Durable, Fast and Amazingly Accurate Maverick Pro Temp PT-100 Thermometer & ET-732[/COLOR] [COLOR=#0000ff][/COLOR] [COLOR=red]Found new homes: [/COLOR][COLOR=#000000]Modded Brinkmann SNP(it's finally holding temp!), 18.5" Weber kettle[/COLOR] |
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06-10-2011, 03:36 PM | #12 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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LOL. Most KCBS contests judges will be accustomed to sliced being the MM. MBN is probably another story altogether. I wouldnt present ONLY sliced though...
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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06-10-2011, 03:40 PM | #13 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Excellent photos showing the money muscle. It does have a great texture.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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06-10-2011, 03:40 PM | #14 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Sliced is kinda heretical in my neck of the woods.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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06-10-2011, 03:44 PM | #15 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Mine too. I'm trying ever-so-politely to explain this in another thread, but I'm not having any success...
__________________
Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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