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Old 05-13-2011, 05:32 PM   #1
hnd
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Default Give me some ideas. Money muscle and toast points

am making pulled pork for about 10 people tomorrow. have 2 butts.

i would like to take the money muscle and separate it from the rest of the butt. i would like the smoke it till its done, then slice it and make hors doeuvres with it and put it on a toast point.

Question #1.

What is the best way to go about this. Should i just smoke the whole butt, THEN separate the money muscle and sear it? Should i remove the muscle right away and smoke seperately? should i partially separate?

any help would be greatly appreciated.

Question #2

toast
meat

what else have you guys tried that makes a delicious appetizer.? a cheese? sauce? help me out.

thanks for the help guys!
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Old 05-13-2011, 05:53 PM   #2
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I would for sure leave it whole while smoking. I would trim the fat of the MM to allow more rub on the meat...
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Old 05-14-2011, 11:15 AM   #3
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thanks will do. any ideas on topping the meat with a sauce or sauce/cheese combo?

i'm thinking an orange onion marmaletta?
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Old 05-14-2011, 12:37 PM   #4
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Screw that monely muscle crap, the cone shaped dark meat next to the blade is the best. Damn bbq judges.....
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Old 05-14-2011, 02:23 PM   #5
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BBQ on toast point????
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Old 05-14-2011, 05:39 PM   #6
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BBQ on toast point????
Been watching to much T.V. BBQ.
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Old 05-14-2011, 07:57 PM   #7
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Quote:
Originally Posted by Bbq Bubba View Post
Been watching to much T.V. BBQ.
theres bbq on tv other than travel channel showing rib paradise 10 times a saturday? thanks for the help there nitz.

i usually do bruchetta and mozzerella but decided to switch it up a bit.
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Old 05-14-2011, 08:06 PM   #8
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You can try something along the lines of a cranberry apple chutney of sorts, I know I like that cran apple stuff on pork chops.
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Old 05-14-2011, 08:39 PM   #9
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You can try something along the lines of a cranberry apple chutney of sorts, I know I like that cran apple stuff on pork chops.
thats what i was thinking along the lines of. what goes good on pork chops. i think i'm abandoning a cheese idea and going with a fruit sauce of sorts. my mom makes this onion sauce out of balsamic vinegar, pureed oranges, and onions along with some seasonings. i'm going to make it and give it a shot tomorrow.

my mom also suggested maybe doing something with apple pie filling...
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Old 05-14-2011, 10:15 PM   #10
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my mom also suggested maybe doing something with apple pie filling...
I have heard it goes good in fatties too!
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Old 05-14-2011, 11:09 PM   #11
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BBQ on toast point????
hell, sometimes i put mine on a perfectly level and uniform bed of parsly.

he wants to put it on bread, which one makes makes more sense?

let the meat shine.

butter the toast, sprinkle a FINE dice of red onion on it, and lay a nice piece of pork on it. sauce or no, up to you.

but please, make your BBQ about the meat. you'll be happy you did.
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Old 05-15-2011, 12:36 AM   #12
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Of the fruity dippin sauces, I've used apricot preserves mixed with horseradish to taste. On chops, it's the bomb!
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Old 05-15-2011, 06:46 AM   #13
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Of the fruity dippin sauces, I've used apricot preserves mixed with horseradish to taste. On chops, it's the bomb!
That sounds tasty.
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Old 05-15-2011, 09:01 AM   #14
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What is the world coming too???
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Old 05-15-2011, 12:06 PM   #15
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Of the fruity dippin sauces, I've used apricot preserves mixed with horseradish to taste. On chops, it's the bomb!
This I like. I have made some cocktail sauce mixing in horseradish and orange marmalade, thi could be essentially the same without the cocktail sauce. A squeeze of lemon and a couple drops of worcestershire would wake it up nicely.
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