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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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Old 05-23-2014, 07:54 PM   #1
buccaneer
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Default Grilled Pork Shoulder

I trimmed up a single muscle from a pork shoulder, marinated it in ketcap manis, lime juice, salt and ginger.
Onto the WGA for a gentle reverse sear.
It was very tender.
I think I may be breaking down shoulders more frequently and stretching the budget, this was such a delicious meal!
Wanted to share

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Old 05-23-2014, 08:02 PM   #2
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Looks good, but too much of that green stuff.
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Old 05-23-2014, 08:40 PM   #3
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Now that looks like a fine meal.
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Old 05-23-2014, 08:49 PM   #4
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Looks great. And just which muscle did you isolate for this cook, if you please?
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Old 05-23-2014, 09:00 PM   #5
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Originally Posted by qman View Post
Looks great. And just which muscle did you isolate for this cook, if you please?

I knew some smarty would ask this

No idea.
I don't know any butchery except the practice of cutting meat as I see it, bushman style.
It was a plump light colored muscle in an outer layer, if that helps.
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Old 05-23-2014, 09:33 PM   #6
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Originally Posted by buccaneer View Post
I knew some smarty would ask this

No idea.
I don't know any butchery except the practice of cutting meat as I see it, bushman style.
It was a plump light colored muscle in an outer layer, if that helps.
Thanks,that does help----some.
And you are right, I am a smart aZZ.
Dividing the shoulder into separate muscles sounds like an excellent idea to me, for small cooks.
I have been doing that with beef shoulder [chuck] for a long time.
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Old 05-23-2014, 09:46 PM   #7
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Quote:
Originally Posted by qman View Post
Thanks,that does help----some.
And you are right, I am a smart aZZ.
Dividing the shoulder into separate muscles sounds like an excellent idea to me, for small cooks.
I have been doing that with beef shoulder [chuck] for a long time.


I was fully prepared for the meat to be a bit tough.
I can deal with that.
However, 80+ percent was great for grilling and stir fry, and the other 20% I used in Asian claypot braises.
This worked out very well indeed!!

I wish I knew more about butchering tho.
No problem with the mechanics, I can read meat, but I don't know much about the qualities of each muscle.
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Old 05-23-2014, 09:48 PM   #8
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Wow, nice looking meal! That's some real down under thunder!

BTW, Buc, check out the flippin' Chicken thread and show me some down under thunder on that Valley BBQ chicken recipe.
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Old 05-23-2014, 09:54 PM   #9
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Wow. That looks great. Any more info about the meal?
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Old 05-23-2014, 09:57 PM   #10
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looks delish, bucc!
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Old 05-23-2014, 10:02 PM   #11
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Quote:
Originally Posted by Boshizzle View Post
Wow, nice looking meal! That's some real down under thunder!

BTW, Buc, check out the flippin' Chicken thread and show me some down under thunder on that Valley BBQ chicken recipe.

Thanks Bo!

I've replied, happy to do it for you!
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Old 05-23-2014, 10:08 PM   #12
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Quote:
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Wow. That looks great. Any more info about the meal?
Australian pork shoulder describes the meat on the round bone, not the flat blade bone.
Thick round tapering down to a roundish end about 2 -3 inches.
That cut in the pic was not either of the two larger muscles but one of the thinner outer muscles.

That's about as much as I can think of to help.

The fact that we use the same words as each other for entirely different cuts doesn't help either.
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Old 05-23-2014, 10:12 PM   #13
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What the salad part of it?

It looks great.
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Old 05-23-2014, 10:33 PM   #14
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What the salad part of it?

It looks great.
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Old 05-23-2014, 10:38 PM   #15
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What the salad part of it?

It looks great.
Hullo brother!


Base is snow pea sprouts, then kcucumber, celery, quartered Roma tomatoes.
Whisk white wine vinegar, olive oil, sesame oil, S&P and pour over Sprinkles with black sesame seeds.
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