Money Muscle - Page 3

NorthwestBBQ · 01-15-2010, 09:54 PM

Quote:

Originally Posted by watertowerbbq

tomorrow, i'll be cooking a couple of butts and trying to get the money muscles off them for the first time. wish me luck.

Luck.

barbefunkoramaque · 01-15-2010, 10:59 PM

Money muscle is that little .. oh this is too easy to joke about

watertowerbbq · 01-17-2010, 08:43 PM

I think I got it, but not 100% sure. I didn't know exactly how far back the muscle would go, so I went back a few inches and cut completely through the butt. I then took the piece and lay it on the cuttinig board and cut through the cross section. This is what I found. Question, "Does all three muscles comprise the money muscle?" For those who turn it in, do you turn in all three muscles or just one?

It was very tender!

jetfxr27 · 01-17-2010, 11:36 PM

I'll just leave this here.

ModelMaker · 02-02-2010, 11:42 AM

Matt,
The actual "Money Muscle" is the round section at the top of your big piece (12 o'clock), it's about 1.5"-2" in dia. You need to dig it carefuly out and slice.
The big hubub about sectioning pork is about those that dig the muscle mostly out and let it bark up alomost all the way around.
ModelMaker

ModelMaker · 02-02-2010, 11:47 AM

Man, nothin like jumping on a 2 week old post...
What a dufuss.
ModelMaker

ThomEmery · 02-02-2010, 05:09 PM

still a goodun

imfree2q · 02-02-2010, 05:26 PM

Good info here..

scottyd · 06-06-2010, 08:25 PM

It is all Money, I vote C.

Plowboy · 06-06-2010, 08:27 PM

This should be a Roadmap thread.

stiffy · 06-06-2010, 10:07 PM

Road Mapped..

01-15-2010, 10:59 PM	#32
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone Downloads: 0 Uploads: 0	Money muscle is that little .. oh this is too easy to joke about __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

01-17-2010, 08:43 PM	#33
watertowerbbq is One Chatty Farker Join Date: 11-07-07 Location: Ankeny, IA Downloads: 0 Uploads: 0	I think I got it, but not 100% sure. I didn't know exactly how far back the muscle would go, so I went back a few inches and cut completely through the butt. I then took the piece and lay it on the cuttinig board and cut through the cross section. This is what I found. Question, "Does all three muscles comprise the money muscle?" For those who turn it in, do you turn in all three muscles or just one? It was very tender! __________________ Matt Head Cook Water Tower BBQ Coming this Fall.......BWS Extended Party! BWS Competitor (sold 2012) WSM - 18.5" - 2009 (sold 2011) WSM - 18.5" - 2004 (sold 2010) Superfast Orange Thermopen KCBS CBJ, Railroad Detective

01-17-2010, 11:36 PM	#34
jetfxr27 is one Smokin' Farker Join Date: 09-30-09 Location: Memphis Downloads: 0 Uploads: 0	I'll just leave this here. __________________ UDS', mUDS, COS. Weber gasser & kettle. Thermapen,Digiq2, Golden-Tiger

02-02-2010, 11:42 AM	#35
ModelMaker is One Chatty Farker Join Date: 04-21-06 Location: Lake Ponderosa-Montezuma, IA Downloads: 0 Uploads: 0	Matt, The actual "Money Muscle" is the round section at the top of your big piece (12 o'clock), it's about 1.5"-2" in dia. You need to dig it carefuly out and slice. The big hubub about sectioning pork is about those that dig the muscle mostly out and let it bark up alomost all the way around. ModelMaker __________________ Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!!

02-02-2010, 11:47 AM	#36
ModelMaker is One Chatty Farker Join Date: 04-21-06 Location: Lake Ponderosa-Montezuma, IA Downloads: 0 Uploads: 0	Man, nothin like jumping on a 2 week old post... What a dufuss. ModelMaker __________________ Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!!

02-02-2010, 05:09 PM	#37
ThomEmery Babbling Farker Join Date: 08-20-05 Location: Indio Ca. Downloads: 0 Uploads: 0	still a goodun __________________ Catering, Contests, and Community Service http://bbqthom.ning.com/video/our-wells-cargo-trailer Serving Jesus and great BBQ :) Team What Wood Jesus Q?

02-02-2010, 05:26 PM	#38
imfree2q Knows what a fatty is. Join Date: 10-20-09 Location: ogden, Utah Downloads: 0 Uploads: 0	Good info here..

06-06-2010, 08:25 PM	#39
scottyd is One Chatty Farker Join Date: 07-21-05 Location: South Dakota Downloads: 0 Uploads: 0	It is all Money, I vote C. __________________ SCOTTY D SCOTTY D'S BUILT FOR BBQ LANG 84 STUMPS 223 STUMPS CLASSIC STUMPS PLATNUM BEING BUILT NOW WEBER KETTLE GOLD YOUR SILENCE WILL NOT SAVE YOU

06-06-2010, 08:27 PM	#40
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO Downloads: 0 Uploads: 0	This should be a Roadmap thread. __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

06-06-2010, 10:07 PM	#41
stiffy Full Fledged Farker Join Date: 03-26-09 Location: NW, MO Downloads: 0 Uploads: 0	Road Mapped.. __________________ - 22" UDS & 16" UDS - 26" Char-broiler Scrap Yard Weber Finds: OTS 22" Firepit DA(2001), Smokey Joe Silver EO(1995), 22" OTS J(1987), Weber 18.5" H(1986), 18.5" OTS Super Cool Red F(1984), 22.5" 3 Wheeler N(1991)Donated to a friend, 22.5" 3 Wheeler B(1980)

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