bets on what I'll get at the butcher tomorrow?

Rezen73

Yesterday, I popped into my local butcher, and requested the top half of a pork shoulder, bone-in, in preparation for my first cook with the brand new Stoker! Really looking forward to trying it out. It's almost "easy mode" cooking... hehe

Anyway, he merrily runs to the walk-in cooler, and pulls out an entire pork shoulder, which looked FAR larger than any pork shoulder I've ever seen (and I'm from Texas), and said "you want the butt?"

"Yep!"

He then motions along what appeared to be some ribs and the the loin... but it couldn't have been, could it? I mean, I could see the hoof, the picnic... but there it was, the top looked like a few spare ribs and part of a loin.

Methinks I'll be getting not only the boston butt, "butt" also some of the loin and a few spare ribs, too!

So, think this Scottish butcher will just chop off the top half and give me everything? or just the butt part?

I asked him to have it ready for me Saturday morning, and he readily agreed. So tune in tomorrow to find out! hehe

smbishop

Hoss

You will only get a Butt.He will keep the other pieces.To retail out as other cuts.Just guessin. :huh:

Rezen73

Keep in mind this is the same butcher that looked at me like I was crazy for wanting a tritip. Took me like 20 minutes just to show him what exactly I wanted. Then he said they usually reserved it for "magic Chinese stir fry"

And when I asked for some fat back a few weeks ago so I could render some lard, he said they grind it up for blood sausage.

So, we'll see. It's amazing, going to a new country and trying to talk to butchers about meat. No such thing as a "NY Strip" here! It's like a whole new language.

jaydub58

Nice chart, Scott, ver helpful!

:P

Hoss

You may have found the wishing well!

James MB

Got back yet? !!
First shoulder I got was huge but I guessed that was just by British standards, not Texan ones!