Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Urgent - Wrong cut of meat
nick_banich
Posts: 112
I asked for a butt at a new butcher shop I was trying. I noticed when they rang me up it came up as pork shoulder. I thought I remembered hearing they are the same cut. However when I opened the meat - I noticed this one has more than just the one bone- looks like I have ribs on the bottom as well.
Advice?!
Advice?!
-Large BGE since 6-13
-Indianapolis, IN
Comments
-
Personally I'd take it back.. But someone here will guide you through it. Low and slow I'm sureGreen egg, dead animal and alcohol. The "Boro".. TN
-
Hmmm...maybe a pic? If it has ribs on the bottom sounds like a bone in pork loin roast (aka rack of pork). Still very good, but way different cook than a butt.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
-
I would but its across town by where I work, not by where I live-Large BGE since 6-13-Indianapolis, IN
-
Pictures-Large BGE since 6-13-Indianapolis, IN
-
Can you post a pic? Would make it way easier to diagnose. Might just be a case of trimming away what's not wanted and going from there.Finally back in the Badger State!
Middleton, WI -
Let me know of those dont work. Thanks in advance for the expertise-Large BGE since 6-13-Indianapolis, IN
-
Throw some rub on it, put it on the egg and start drinking...
) Green egg, dead animal and alcohol. The "Boro".. TN -
Ha I would except I opened my fat mouth about how good my pulled pork was - now I have been expected to deliver to a family cookout - and my mom is one of ten!-Large BGE since 6-13-Indianapolis, IN
-
Dude I don't know...not a rack of pork. It looks like maybe they cut out the bottom of the shoulder, the armpit, and the top of the rib cage! Hopefully someone with more butcher experience than me will comment.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
-
Im thinking about throwing it in the freezer for another weekend and just running to the nearest grocery...-Large BGE since 6-13-Indianapolis, IN
-
Semi educated, but definitely a guess....it looks like it has at least part of the shoulder in it...perhaps cut further back that a standard boston butt, with a few back ribs attached. Looks to be a good candidate for low slow. If you see a bunch of lean loin meat, you know you have the wrong beast, but by the picture, looks plenty fatty like the shoulder. Henapple may have a point about just cooking it while you drink.Good luck!Chris
-
Get a boning knife cut off the rib section, season 'em both and throw it on for a low and slow. Pour a drink and relax. Snack on some ribs later on. That's what I'd do.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
-
Forgot the basics. Animal. Smoke. Alcohol. I also got a smaller butt that looks typical. I'm gonna smoke this bad boy next weekend and let you all know what she tasted like.-Large BGE since 6-13-Indianapolis, IN
-
You have a small butt... Need to take your Noasitol pills.nick_banich said:Forgot the basics. Animal. Smoke. Alcohol. I also got a smaller butt that looks typical. I'm gonna smoke this bad boy next weekend and let you all know what she tasted like.
Green egg, dead animal and alcohol. The "Boro".. TN -
Think the problem is I took too many.henapple said:
You have a small butt... Need to take your Noasitol pills.-Large BGE since 6-13-Indianapolis, IN -
Looks to me like you have a "mongrel" cut. A portion of shoulder and a portion of back ribs.
Check out the Amazinf ribs "Cuts of pork." When I looked at your 1st pic, I immediately thought "partially trimmed back ribs." Then, looking at the second pic, and seeing the bones were only in about half portion, I figured it must be the shoulder meat next to the bone that would be in a bone-in shoulder cut.
All good meat, but might be easier to cook more consistently by slicing it into 2 sections.
-
So sounds like Griffen's route is the way to go-Large BGE since 6-13-Indianapolis, IN
-
Or throw in freezer and buy a pork butt so you can drink and relax knowing it will be a successColumbia, SC --- LBGE 2011 -- MINI BGE 2013
-
Of course it will be a success, he owns an egg! Hell, I can throw on an old PF Flyer and make it taste like a NikeChubbs said:...........knowing it will be a success) -
Exactly what I did. Going to take on my pig "torso" when I don't have the expectation of great pulled pork another weekend. Just FTCd the butt and headed to the event.Chubbs said:Or throw in freezer and buy a pork butt so you can drink and relax knowing it will be a success
-Large BGE since 6-13-Indianapolis, IN -
Definitely need to see pics of the completed "torso" whenever you end up cooking it.[Northern] Virginia is for [meat] lovers.
Categories
- All Categories
- 183.4K EggHead Forum
- 15.8K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 224 Appetizers
- 520 Baking
- 2.5K Beef
- 88 Desserts
- 162 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 547 Seafood
- 174 Sides
- 121 Soups, Stews, Chilis
- 40 Vegetarian
- 100 Vegetables
- 315 Health
- 293 Weight Loss Forum