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View Full Version : Move over, Tri-Tip in solution...here comes PORK SHOULDER BRISKET!


Mornin' Wood
03-16-2012, 01:10 PM
Ingredients suggest it's mostly pork...

BeaglesBBQ
03-16-2012, 01:13 PM
i saw that a few weeks ago and thought it must be a typo...

landarc
03-16-2012, 01:14 PM
Um, hmmm...WTH?

likeadeere
03-16-2012, 01:52 PM
um....

KnucklHed BBQ
03-16-2012, 01:57 PM
Now I'm really confused... how is one supposed to cook that???

Like a TT, a butt or like a briskie????



Ooo, I goddit, in da microwave!


BTW - Did you wash your hands after touching that thing?? God only knows where it's been...

Jason TQ
03-16-2012, 01:58 PM
Are there any left??

gtr
03-16-2012, 02:00 PM
Why does this come to mind?

http://www.youtube.com/watch?v=8Sp-VFBbjpE

Mornin' Wood
03-16-2012, 02:18 PM
BTW - Did you wash your hands after touching that thing?? God only knows where it's been...

Nah, I made the guy at the grocery store hold it up so I could photograph it. Poor guy.

Nothing about it is appealing. Not the label, the photo, the title, the thought. My son asked, "why are you taking a picture of that? And what in the world is pork shoulder brisket?" I chuckled and patted his nine-year-old head.

Stoke&Smoke
03-16-2012, 02:22 PM
:shock: wha?

CarolinaQue
03-16-2012, 02:26 PM
I'd hate to see the pig breed they're getting these shoulder briskets from!!!

I wonder what it tastes like???:puke:

martyleach
03-16-2012, 02:30 PM
So it it pork shoulder sliced like a brisket???

O-Town
03-16-2012, 02:33 PM
Are you kidding? That's good farkin chit! (I prefer it boiled not nuked) :crazy:

tnjimbob
03-16-2012, 02:37 PM
Are you kidding? That's good farkin chit! (I prefer it boiled not nuked) :crazy:

it's better if boiled in beer before nuking it. :roll:

gtr
03-16-2012, 02:44 PM
As asked in The Onion (http://www.theonion.com/articles/ground-beef-contains-pink-slime,27590/) - "I forget—which are the bad colors of slime again?"

Oops...wrong thread. Twice in 2 days :doh: :oops:

Will work for bbq
03-16-2012, 03:07 PM
I'd hit that!!!:hungry:




















With a 34 oz louisville slugger.

BIGDAWG69
03-16-2012, 04:32 PM
Same stuff as the McD's McRib

bigabyte
03-16-2012, 04:34 PM
Is it a good idea to boil a cardboard box?

Will work for bbq
03-16-2012, 04:37 PM
^^^ more fiber is always good.

landarc
03-16-2012, 04:38 PM
Is it a good idea to boil a cardboard box?
If you want soup, yes. Do I have to teach you everything?

colonel00
03-16-2012, 06:09 PM
I was intrigued by this since it is a fair assumption that a pig would have a cut of meat similar to the brisket on a cow. A quick search came up with the link below. However, it sounds like a specialized cut since nobody so far has heard of it and I highly doubt that this is actually what is in that fancy cardboard box.

http://www.seriouseats.com/2010/05/the-butchers-cuts-pork-brisket.html

chicagokp
03-16-2012, 06:15 PM
It looks awesome! If there's another cook it like a brisket throw down, I'm entering that! After I nuke it of course.

swamprb
03-16-2012, 11:54 PM
Ever cooked Pork Sirloins only to find out its really Cushion Meat?

SirPorkaLot
03-17-2012, 12:29 AM
I was intrigued by this since it is a fair assumption that a pig would have a cut of meat similar to the brisket on a cow. A quick search came up with the link below. However, it sounds like a specialized cut since nobody so far has heard of it and I highly doubt that this is actually what is in that fancy cardboard box.

http://www.seriouseats.com/2010/05/the-butchers-cuts-pork-brisket.html

There is a brisket on a pig. It is also known as the part of the spare rib you trim off when you cut them St. Louis style.


I still wouldn't eat THAT though.

Mornin' Wood
03-17-2012, 04:19 AM
http://www.sweetbabyraysmeats.com/Products/Sliced-Pork-Shoulder-With-Sauce/NutritionalInformation

It just sounds....bad.
I prefer my pork ingredient list to read.. "pork."

And it sounds like it doesn't have enough salt. I mean, if you accidentally eat the whole package in one sitting, you've only eaten one day's worth of sodium. What about tomorrow's sodium??

And they seem to know all the secrets. Here we are, using normal paprika in our bbq and our chili. Ray uses "extractives of paprika." All the paprika taste, less fuss.

New Pal Frank
03-17-2012, 05:10 AM
Same stuff as the McD's McRib

Do thse come from the same type of animal as the McRibb?:puke:

Funky D
03-17-2012, 06:53 AM
1. Make delicious smoked shoulder. Include bark, money muscle, and a quality rub.
2. Grind to a fine consistency.
3. Add a touch of meat glue, and press into the shape of a brisket flat.
4. Slice n Serve with always delicious Sweet Baby Rays(tm) BBQ sauce.

I don't see the problem. Hater's gonna hate? :)

El Ropo
03-17-2012, 08:22 AM
760 mg of sodium in a 5 oz serving, yikes!

daninnewjersey
03-17-2012, 11:00 AM
Maybe they should just stick to making sauce.....

bigabyte
03-17-2012, 11:10 AM
If you think about it though, it doesn't MATTER what kind of meat it is, because as the package says, "The Sauce is the Boss"! It could be rabbit chitlins and it wouldn't make any difference because it's all about the sauce.

Mornin' Wood
03-17-2012, 11:36 AM
And heck, if they could just bring themselves to use good, old-fashioned sugar instead of the evil HFCS, I might try to like it. Alas....no such luck.

bigabyte
03-17-2012, 11:52 AM
Yep...HFCS, and they probably have meat glue and pink slime in that meat product. Probably some MSG too. Best to cook that thing up in a galvanized drum I think.

colonel00
03-17-2012, 12:34 PM
^^^good plan. Or, you could always just wrap it up in foil and microwave it.

el_matt
03-17-2012, 01:00 PM
Sweet Baby Ray's has sold their soul to the devil!!

Matt