A whole pork shoulder can weigh upwards of 20 pounds. Because that’s just too big for most home cooks to deal with, it’s usually cut into two pieces and sold separately. The top piece, closest to where the shoulder meets the body is the Boston Butt. This is the piece most competition BBQ teams use because it renders excellent slices from the ‘money muscle’ (described elsewhere on this site), tender chunks from under and around the bone, and succulent strips from the tubes. When presentation and versatility are factors, I usually go with the Boston Butt.
The bottom part of the shoulder, closer to the hoof is called the Picnic or Picnic Roast. It contains a little more dark meat than the Butt, has more bone and is therefore a bit more difficult to slice; but when it comes to flavor this cut delivers. If you plan to pull your pork (no pun intended), the Picnic can be a very tasty and economical option. The one I cooked here was on sale for $0.99/lb!
Click on the photo above to see how I prepped and cooked it.
This recipe if from BBQ Brian Misko’s new book, Grilling With House of Q. Brian is a competition BBQ cook, developer of award winning rubs and sauces and an excellent BBQ instructor. The tips you’ll find in this book are solid, based on his years of experience, and the back stories he tells give them real context. The recipes are all original and look delicious. Keep an eye out for more House of Q inspired cooks here on TheHogBlog.com in the near future. I’m happy to add Grilling With House of Q to my collection and I recommend that you do to!
So, let’s get cooking! Click on the photo above for a step by step ‘how to’ for these amazing burgers.
From the backyard to the professional competition circuit, if there’s something you want to know about barbecue, you’ll find an answer here.
Click on Mister Bob’s picture, then leave your question in the comments box.
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In a side by side comparison on two halves of the same chicken, I pit one of my old favorite BBQ rubs, Plowboys Yardbird against a relative newcomer, Eat BBQ’s Zero to Hero by Rod Gray of Pellet Envy. Click on the photo above to see the process and the results.
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I found these beautiful beef back ribs at the local Walmart, of all places! A very simple seasoning of salt, pepper and garlic powder and a light brush of Garland Jack’s Secret Six Original Sauce was all they needed. They really turned out great, super moist and tender and full of flavor. Click on the photo to see how it’s done.
The Flat Iron Steak, a.k.a. Top Blade Steak, is one of the most flavorful and tender steaks you can throw on the grill. The only challenge is the ridiculously tough line of connective tissue that runs down the middle. If your butcher hasn’t removed it for you, you’ll have some dissecting to do. Click on the photo for detailed instructions for butchering and preparing this awesome meal.