Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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  • Tim, I just read the whole ordeal. Too bad about your butcher. That was not cool. I'm glad to see you are going to cook it up anyway. I'm sure it will be good.
  • CrimsongatorCrimsongator Posts: 5,706
    Tim, the money muscle is not the end-all-be-all of the pork butt. It is a relatively small portion of the butt that is used by some for comp turn-ins, along with other meat. There is so much meat left there and that shoulder will make good BBQ. You may have the tubes, horns and other good parts and will be happy with the flavor. Aside from the excessive trimming, your butt should should come out great.

    I would suggest that when you mix it all up, nobody is going to gripe about "where is the money muscle" :laugh:
  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Faith. I'm sure these are great life lessons for me. I must admit I thought this was going to be the best fresh whole pork shoulder. I guess It could be just fine. :)

    Thanks for your support. :)
  • 2Fategghead2Fategghead Posts: 9,623
    I hear you Gene. Point well taken. Like you said the shoulder was excessively trimmed but should make some great bbq after all. ;)

    I must admit this situation did sack me off. :angry: I planed for a week made this purchase to stock up on some pulled pork in my freezer for bragging rites as well as having extra bbq to put away for later eating...I could have cooked up a couple of big butts for all this effort. :blush:

    I hope thirdeye is right and the butcher will hook me up better from now on. It's hard to know what you are getting when you have to ask him for the meat ahead of time and wait until the following week for him to kill and process the hog...

    Thanks for your support Gene :)
  • CrimsongatorCrimsongator Posts: 5,706
    Tim, he should have known better as a butcher that wants repeat business. He could have leveled with you and dropped the price on the shoulder. When I am buying a butt for a comp I pay attention to the money muscle. When I am just doing a few for work or friends, I could care less how big it is because it plays such a little part of the total pull.

    Actually, for work, I will usually cut the MM off and set it aside while I am pulling all of the butt. If someone wanders in for a taste, that is what I give them. When they roll their eyes back in their head, I know I've got them :woohoo:
  • 2Fategghead2Fategghead Posts: 9,623
    The next time I'm ready for some pork I will check with him and see what he might do for me and go from there. He is starting a new business hasn't been doing it a year. I will check with him again and see how it goes. ;)
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