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Found 4 results

  1. I bought a two pack of boneless pork butts from Costco since they didn't have bone-in when I was stocking up and when I opened the package the removal of the bone left a huge flap of meat. Instead of carving the bone out it seems the cut was made all the way through the shoulder. So the shoulder is almost sliced into two pieces but is still connected. Not sure if it was a bad butcher job but I've never experienced this on the 10 or so boneless butts I've done in the past. Thoughts on how to smoke it? Fat cap down/up (based on preference) or should I open up the shoulder flat on the grill? One concern is that if I don't lay flat on the grill the inside of the pocket will have pockets of rub. Maybe after 10 hours it wont matter. The other thing I'm worried about is it drying out since its not at thick as the end piece where the two pieces are still connected. Let me know what you guys think. Thanks in advance!
  2. Wanted to get some thoughts on bone in vs. boneless for a pork butt. In NC I picked up my meat from Costco and the butts were all boneless which was fine, I didn't think anything of it. I went to a local meat market and found a great deal on a pork shoulder and then when it was time to rub realized it was bone- in which threw me off. Fast forward: I'm now in Texas and there are some price differences (large ones) with great selection for bone in vs. boneless. Wanted to get some thoughts on bang for buck and a qualitative difference between the two. Obviously, you're paying for the bone and that's dead weight but the price per pound is cheaper. I didn't notice a big difference on finished product taste between the two but wanted some input from you guys and gals. Thanks!
  3. I love the way the weather did me these past two days. I had the days off work and had a ton of errands to run and stuff to get done. It was hot and humid and sun beating down at every move. Finished up my chores about noon today and stopped at BiLo on the way home. Picked up some brats and boneless chicken for later on. Crazy hot it seemed while I was grilling.......the minute I was done and brought the food in it goes overcast and a cool wind comes in for two hours.....then it rains some. It's what I get for not checking the weather apps. Felt good to get the kitchen tunes krunk while getting stuff ready as the coals heated up. My grilling beverage today....... Peach wood smoking up the pan of rub, onions, peppers, near beer and brats. I remove the brats from the pan after a while and put them directly on the grill to finish off. Sorry, no finished pics. The boneless went into salads for my bride and I. Little guy destroyed a few brats with cheddar and mustard. I'm crazy about the onions & peppers and eat those as a side dish. Thanks for looking. Next firing will be on Monday, I hope.
  4. Cooked inside this evening, so I wanted to get some smokey flavor from that habanero. It did the trick without getting too hot. Added minced garlic, portabellas, & Don's Seasoning Delight (also used some of this DSD cooked into the rice) & some boneless chicken breasts on top. Diner bell sounded !!!! I added some leftover cheesy Stouffer's casserole to the ever hungry teenager's plate. The adult version was some rice with good stuff on top and a chicken breast. Next time I'll double.......nah.....triple the amount of portabellas I use. The Don's mixed into the vegetables and into the rice before cooking was the ticket. Had the house smelling great. Versatile product that I can't recommend highly enough to the fine folks here at Kamado Guru.
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