Give me some ideas. Money muscle and toast points

[hnd]

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!

 

[Captain P.J.]

I would for sure leave it whole while smoking. I would trim the fat of the MM to allow more rub on the meat...

 

[hnd]

thanks will do. any ideas on topping the meat with a sauce or sauce/cheese combo?

i'm thinking an orange onion marmaletta?

 

[Sledneck]

Screw that monely muscle crap, the cone shaped dark meat next to the blade is the best. Damn bbq judges.....

 

[jestridge]

BBQ on toast point????

 

[Bbq Bubba]

BBQ on toast point????

Been watching to much T.V. BBQ. :roll:

 

[hnd]

Been watching to much T.V. BBQ. :roll:

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.

 

[TIMMAY]

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.

 

[hnd]

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...

 

[TIMMAY]

my mom also suggested maybe doing something with apple pie filling...

I have heard it goes good in fatties too!

 

[boogiesnap]

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?:becky:

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.:thumb:

 

[The Grill Sergeant]

Of the fruity dippin sauces, I've used apricot preserves mixed with horseradish to taste. On chops, it's the bomb!

 

[LMAJ]

Of the fruity dippin sauces, I've used apricot preserves mixed with horseradish to taste. On chops, it's the bomb!

That sounds tasty.

 

[jestridge]

What is the world coming too???

 

[Thirsty4Q]

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.

 

[hnd]

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.

am trying this too.