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Whatanegg!

JanetJanet Posts: 102
edited 3:58PM in EggHead Forum
For ages I've been trying to find a good smoker and a good grill. Looks like I've hit the jackpot here. Just got the egg this morning and found the website this afternoon. I couldn't even watch the whole BGE video without running outside and getting the thing going![p]Smoked a chicken (which turned out wonderful). When I took the chicken off, I threw a zucchini, mushroom, onion, garlic, basil, olive oil mixture on while the chicken set up. Wow! What a meal![p]To top all this off, there's so much good info in this forum. So thanks for making me feel like this was really a good buy![p]Question though -- what the heck is a pork butt? Is there another name for the cut, or have I just not been around enough?? It sounds wonderful. What on earth have I been missing?[p]

Comments

  • Char-WoodyChar-Woody Posts: 2,642
    Janet, Well thats a pretty good entry..!! Welcome to the "Shells of Eggville"..:-)
    I wish I had found it 30 year's ago, and some of our troopers here really did that.
    Stick around and learn all the hints and kinks right here. Spin and Pizza, NatureBoy and Squid, (he can do better) GFW and his super ribs, (even if he does use foil) and foiless JJ and his super rubs and sauces..We have em all.. Mr. Toads wonderful pulled pork and Earl Whytes top of the line quail..We have turkey to sausage links..Even Baked Bread.
    Boston Butt is a cut of meat that is the uppermost part of the front shoulder of a hog. Or pig..:-)
    Welcome again.
    Char-Woody.

  • SpinSpin Posts: 1,375
    Janet,[p]Welcome to the Egg family and forum.[p]The butt and picnic cuts (together called the shoulder) are from the upper front leg (picnic) and lower front shoulder (butt) sections of the pig. They are very tough cuts of meat as the pig uses these muscles a lot.[p]A low and slow cook (200-250°F for 10-24 hours) renders the collagen and fat creating a unique taste and a very tender meal. Pulled pork is a real treat and I encourage you to try it.[p]Spin

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