Post by BBQ Butcher on Mar 30, 2008 7:52:02 GMT -5
“What cut of pork would you use for "pulled pork?" And what's the difference between Boston Butt and Picnic? Thanks, Terry”
Good morning Terry, the Boston Butt (pork shoulder blade roast), the pork Picnic (pork shoulder), and the Pork Collar (not easily found) are the best for pulled Pork, as they
have the right amount of fat that makes them tender and juicy. The Loin meat is just too lean to do a low and slow for pulled pork. However, it can be chopped or sliced with bbq sauce added and it's not too bad. Also, the Rib End of the Pork loin can be done low and slow for pulled pork with good results.
The 'whole' pork shoulder (15-20 lbs) consists of the upper part (Boston Butt) and the lower part of the shoulder (the Picnic). You can purchase it whole, however most times it is found in the store separated into the two pieces mentioned above. The difference between Picnics and Boston Butts are the bone structure......the butt has a small shoulder blade bone and the picnic has the front leg bone and joint. The Picnic is normally sold with "skin on", whereas the Butt only has a small fat cap. Both have excellent Bbq meat, but the Boston Butt has the better value.
“Are you familiar with a cut of beef called a Steer Butt? I had this numerous times at a restaurant in Gulf Shores, AL called Nolan’s (a hurricane casualty). It was very tender and succulent cut of steak. Any information would be helpful….Brent”
Brent, the "Steer Butt", "Commanders Cut", "Rump Steak", etc are local vernacular for Boneless Top Sirloin Butt Steaks, which can be cut into numerous sizes and shapes for restaurants.
Ask your butcher for a 1½-2" cut of center or end (NOT front) cut Top Sirloin and you will have the same steak at home. Make sure it's a good grade of Choice or Prime, otherwise could be a little chewy.
“What cut is a Beef Tip Roast cap off? What is meant by cap off?”
Arnie, the Beef Sirloin Tip is a solid-muscle that has had the small "cap" muscle and all remaining outer fat removed.
The Sirloin Tip is from the Round (hind leg) of the cow and can be cooked either using dry or moist heat methods.
“What meat do I buy to make sausage at home? Thanks”
There are several types of meat you can buy. You need fat in sausage for flavor, moistness and to help hold it together while it's cooking. The meats listed below are perfect for the job.
For Pork Sausage, I recommend a 'whole untrimmed' Pork Shoulder Boston Butt (Pork Shoulder Blade Roast), as it has the right balance of lean to fat ratio, which is about 25% fat. If you buy one in a grocery store, more than likely it has been trimmed to an extent, so you might have to add extra fat. The other half of the Boston Butt, the Pork Picnic, is just 'OK' but does not have the fat content as the Butt. Another acceptable alternative, if you can find it, is Pork Collar meat which comes from the neck/shoulder area of the pig.
For Beef Sausage, basically any cut from the Beef Chuck will suffice, as long as it hasn't been pre-trimmed at the store. Again, if it has, just add more fat to it.
For Veal and Lamb, follow the same advice as for Beef Sausage. They will normally be listed as Shoulder or Forequarter meats.
Chicken or Turkey Sausage is great made from the Boneless Skinless Breasts or Thighs, without the skin attached.
It’s been a little nippy around the edges lately and there is nothing better to warm up with than a stew on the stove or grill. Brunswick Stew is one of my favorites and here are a couple recipes.
Brunswick Stew is the ‘King Daddy’ of all soups/stews related to barbecue. The origin has not been pinned down directly, but most believe that it originated in either Brunswick County, Virginia or in the city of Brunswick, Georgia. Whatever tale you want to believe, they both have a few things in common; barbecued meats, corn and tomatoes! The recipes are diverse and can use any number of ingredients. Experiment and have fun.
Here is a basic recipe for Brunswick Stew and feel free to adjust the amounts, as well as the ingredients.
• 2-3 pounds bbq chicken or pork, or a combination of any meats, cooked and diced
• 1/2 teaspoon ground black pepper
• 1 teaspoon hot sauce, or to taste
• 2 tablespoons Worcestershire sauce
• 1 or 2 two minced onions
• 3 to 4 tablespoons bacon drippings
• 1/2 cup barbecue sauce, your favorite
• 1 cup ketchup
• 2 to 3 cups diced potatoes, cooked
• 2-3 cans (15 oz each) cream-style corn, or regular.
• 1 or two cans (15 oz each) diced or stewed tomatoes
• 1½-2 quarts of chicken or vegetable broth
PREPARATION:
Place all ingredients in a soup pot or Dutch oven. Simmer uncovered indirect on your grill until hot and bubbly, stirring every now and then; replace liquid as needed; cover after about four hours. Taste and adjust seasonings with more salt and hot sauce, as desired.
Brunswick Stew from "Georgia On My Mind" magazine
Ingredients:
1-3 lb Chicken
½ tsp Dry Mustard
1 lb Lean Beef
½ Stick of Butter
1 lb Lean Pork
3 TBS Vinegar
3 Medium Onions
2 can Small Butter Beans
4 can Tomatoes
2 can Cream style Corn
5 TBS Worcestershire Sauce
1 can Small English Peas
1 ½ Bottles Catsup
3 Small diced Irish Potatoes (Optional)
1 tsp Tabasco Sauce
1 Box Frozen Sliced Okra (Optional)
2 Bay leaves
½ Bottle Chili Sauce
Preparation Directions: Place Meat in large heavy pot. Season with salt and pepper. Add Onions and cover with water. Cook until meat falls from bones (several hours). Remove from heat and allow to cool.
Tear meat into shreds and return to stock.
Cooking Directions: Add next 8 ingredients and cook 1 hour, stirring occasionally to prevent sticking.
Add all remaining ingredients and cook over low heat until thick.
Special instructions: Instead of boiling the meats, I like to smoke them in the ceramic grill, and then proceed with the remainder of the recipe.
Good morning Terry, the Boston Butt (pork shoulder blade roast), the pork Picnic (pork shoulder), and the Pork Collar (not easily found) are the best for pulled Pork, as they
have the right amount of fat that makes them tender and juicy. The Loin meat is just too lean to do a low and slow for pulled pork. However, it can be chopped or sliced with bbq sauce added and it's not too bad. Also, the Rib End of the Pork loin can be done low and slow for pulled pork with good results.
The 'whole' pork shoulder (15-20 lbs) consists of the upper part (Boston Butt) and the lower part of the shoulder (the Picnic). You can purchase it whole, however most times it is found in the store separated into the two pieces mentioned above. The difference between Picnics and Boston Butts are the bone structure......the butt has a small shoulder blade bone and the picnic has the front leg bone and joint. The Picnic is normally sold with "skin on", whereas the Butt only has a small fat cap. Both have excellent Bbq meat, but the Boston Butt has the better value.
“Are you familiar with a cut of beef called a Steer Butt? I had this numerous times at a restaurant in Gulf Shores, AL called Nolan’s (a hurricane casualty). It was very tender and succulent cut of steak. Any information would be helpful….Brent”
Brent, the "Steer Butt", "Commanders Cut", "Rump Steak", etc are local vernacular for Boneless Top Sirloin Butt Steaks, which can be cut into numerous sizes and shapes for restaurants.
Ask your butcher for a 1½-2" cut of center or end (NOT front) cut Top Sirloin and you will have the same steak at home. Make sure it's a good grade of Choice or Prime, otherwise could be a little chewy.
“What cut is a Beef Tip Roast cap off? What is meant by cap off?”
Arnie, the Beef Sirloin Tip is a solid-muscle that has had the small "cap" muscle and all remaining outer fat removed.
The Sirloin Tip is from the Round (hind leg) of the cow and can be cooked either using dry or moist heat methods.
“What meat do I buy to make sausage at home? Thanks”
There are several types of meat you can buy. You need fat in sausage for flavor, moistness and to help hold it together while it's cooking. The meats listed below are perfect for the job.
For Pork Sausage, I recommend a 'whole untrimmed' Pork Shoulder Boston Butt (Pork Shoulder Blade Roast), as it has the right balance of lean to fat ratio, which is about 25% fat. If you buy one in a grocery store, more than likely it has been trimmed to an extent, so you might have to add extra fat. The other half of the Boston Butt, the Pork Picnic, is just 'OK' but does not have the fat content as the Butt. Another acceptable alternative, if you can find it, is Pork Collar meat which comes from the neck/shoulder area of the pig.
For Beef Sausage, basically any cut from the Beef Chuck will suffice, as long as it hasn't been pre-trimmed at the store. Again, if it has, just add more fat to it.
For Veal and Lamb, follow the same advice as for Beef Sausage. They will normally be listed as Shoulder or Forequarter meats.
Chicken or Turkey Sausage is great made from the Boneless Skinless Breasts or Thighs, without the skin attached.
It’s been a little nippy around the edges lately and there is nothing better to warm up with than a stew on the stove or grill. Brunswick Stew is one of my favorites and here are a couple recipes.
Brunswick Stew is the ‘King Daddy’ of all soups/stews related to barbecue. The origin has not been pinned down directly, but most believe that it originated in either Brunswick County, Virginia or in the city of Brunswick, Georgia. Whatever tale you want to believe, they both have a few things in common; barbecued meats, corn and tomatoes! The recipes are diverse and can use any number of ingredients. Experiment and have fun.
Here is a basic recipe for Brunswick Stew and feel free to adjust the amounts, as well as the ingredients.
• 2-3 pounds bbq chicken or pork, or a combination of any meats, cooked and diced
• 1/2 teaspoon ground black pepper
• 1 teaspoon hot sauce, or to taste
• 2 tablespoons Worcestershire sauce
• 1 or 2 two minced onions
• 3 to 4 tablespoons bacon drippings
• 1/2 cup barbecue sauce, your favorite
• 1 cup ketchup
• 2 to 3 cups diced potatoes, cooked
• 2-3 cans (15 oz each) cream-style corn, or regular.
• 1 or two cans (15 oz each) diced or stewed tomatoes
• 1½-2 quarts of chicken or vegetable broth
PREPARATION:
Place all ingredients in a soup pot or Dutch oven. Simmer uncovered indirect on your grill until hot and bubbly, stirring every now and then; replace liquid as needed; cover after about four hours. Taste and adjust seasonings with more salt and hot sauce, as desired.
Brunswick Stew from "Georgia On My Mind" magazine
Ingredients:
1-3 lb Chicken
½ tsp Dry Mustard
1 lb Lean Beef
½ Stick of Butter
1 lb Lean Pork
3 TBS Vinegar
3 Medium Onions
2 can Small Butter Beans
4 can Tomatoes
2 can Cream style Corn
5 TBS Worcestershire Sauce
1 can Small English Peas
1 ½ Bottles Catsup
3 Small diced Irish Potatoes (Optional)
1 tsp Tabasco Sauce
1 Box Frozen Sliced Okra (Optional)
2 Bay leaves
½ Bottle Chili Sauce
Preparation Directions: Place Meat in large heavy pot. Season with salt and pepper. Add Onions and cover with water. Cook until meat falls from bones (several hours). Remove from heat and allow to cool.
Tear meat into shreds and return to stock.
Cooking Directions: Add next 8 ingredients and cook 1 hour, stirring occasionally to prevent sticking.
Add all remaining ingredients and cook over low heat until thick.
Special instructions: Instead of boiling the meats, I like to smoke them in the ceramic grill, and then proceed with the remainder of the recipe.