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Thread: Pork Butt ??

  1. #1
    Sky Guest

    Default Pork Butt ??

    I just could not resist when at the grocery store earlier today. Pork
    Butt was on sale for $0.99/lb, so I bought a small one that's just shy
    of 7 pounds. Now what do I do with it???? <VBG> I have never ever
    cooked one of these "beasts" before! I do not have a gas grill, and my
    charcoal grill is not really up to the task for "low & slow" -- or
    perhaps I mean I'd rather not tend that grill to maintain the charcoal
    whilst cooking 8-) Alas, it's one of those Hormel butts that has "up to
    twelve percent solution" added to enhance flavor (oh well).

    Of course, I could (and probably will) google, but I'd rather ask 'here'
    on RFC first, so now y'all are "it" - hehehe. What suggestions do y'all
    have to prepare & cook this rather large pork roast for both the oven
    and the grill? I feel like experimenting ;D

    Sky, who'll probably use the oven but isn't sure

    P.S. The pork butt will be consumed by me and hopefully Spouse, too.

    --
    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice!!

  2. #2
    Omelet Guest

    Default Re: Pork Butt ??

    In article <[email protected]>,
    Sky <[email protected]> wrote:

    > I just could not resist when at the grocery store earlier today. Pork
    > Butt was on sale for $0.99/lb, so I bought a small one that's just shy
    > of 7 pounds. Now what do I do with it???? <VBG> I have never ever
    > cooked one of these "beasts" before! I do not have a gas grill, and my
    > charcoal grill is not really up to the task for "low & slow" -- or
    > perhaps I mean I'd rather not tend that grill to maintain the charcoal
    > whilst cooking 8-) Alas, it's one of those Hormel butts that has "up to
    > twelve percent solution" added to enhance flavor (oh well).
    >
    > Of course, I could (and probably will) google, but I'd rather ask 'here'
    > on RFC first, so now y'all are "it" - hehehe. What suggestions do y'all
    > have to prepare & cook this rather large pork roast for both the oven
    > and the grill? I feel like experimenting ;D
    >
    > Sky, who'll probably use the oven but isn't sure
    >
    > P.S. The pork butt will be consumed by me and hopefully Spouse, too.


    I personally prefer a "stab roast". Stab all over at 1/2" intervals and
    insert a sliver of garlic in each stab.

    Top with a variety of herbs and tent while roasting.

    This allows the flavors to soak thru the meat.

    It's worked for me on a few occasions...
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

  3. #3
    Felice Guest

    Default Re: Pork Butt ??

    First of all, where did you lay hands on a pork butt? A real pork butt? I
    haven't seen one in years, and my local Shaw's tells ma most of them are
    turned into ground pork..

    After I found this recipe, I never cooked another one whole, I just bought
    them to make this "leftover" recipe:

    LEFTOVER PORK BUTT WITH BEANS

    2 tablespoons vegetable oil
    1 medium onion, chopped
    1 clove garlic, minced
    35-ounce can tomatoes, drained and crushed (reserve juice)
    1 19-ounce can kidney beans, drained
    2 cups leftover pork butt, trimmed and cut up
    dash Tabasco
    1 teaspoon chili powder

    Saute onions and garlic in oil until translucent. Add remaining ingredients
    and simmer over low heat 20 mnutes or so. Add reserved tomato juice if
    needed.

    So if you have any leftover PB this is a good use for it. And if you do,
    please think of me.

    Felice



  4. #4
    Nancy2 Guest

    Default Re: Pork Butt ??

    On May 1, 2:41*pm, Sky <skyho...@NOsbcglobal.SnPeAtM> wrote:
    > I just could not resist when at the grocery store earlier today. *Pork
    > Butt was on sale for $0.99/lb, so I bought a small one that's just shy
    > of 7 pounds. *Now what do I do with it???? <VBG> *I have never ever
    > cooked one of these "beasts" before! *I do not have a gas grill, and my
    > charcoal grill is not really up to the task for "low & slow" -- or
    > perhaps I mean I'd rather not tend that grill to maintain the charcoal
    > whilst cooking 8-) *Alas, it's one of those Hormel butts that has "up to
    > twelve percent solution" added to enhance flavor (oh well).
    >
    > Of course, I could (and probably will) google, but I'd rather ask 'here'
    > on RFC first, so now y'all are "it" - hehehe. *What suggestions do y'all
    > have to prepare & cook this rather large pork roast for both the oven
    > and the grill? *I feel like experimenting ;D
    >
    > Sky, who'll probably use the oven but isn't sure
    >
    > P.S. *The pork butt will be consumed by me and hopefully Spouse, too.
    >
    > --
    > Ultra Ultimate Kitchen Rule - Use the Timer!
    > Ultimate Kitchen Rule -- Cook's Choice!!


    The best use of a pork butt (or pork shoulder) is to put it in the
    crockpot and when it's finished (long and slow), take it out, dump the
    excess liquid out of the pot, pull the meat apart with forks or
    fingers, douse it in BBQ sauce, put it back in the pot to heat
    through, and make pulled pork samwiches. Yummy!

    I generally put it in with some sliced or quarter chunks of onion,
    garlic, various spices, salt & pepper, and just about a half cup of
    liquid - chicken stock, veg stock, or the like - about 6-8 hours on
    low should do it.

    N.

  5. #5
    [email protected] Guest

    Default Re: Pork Butt ??

    On Fri, 01 May 2009 14:47:47 -0500, Omelet <[email protected]>
    wrote:

    >In article <[email protected]>,
    > Sky <[email protected]> wrote:
    >
    >> I just could not resist when at the grocery store earlier today. Pork
    >> Butt was on sale for $0.99/lb, so I bought a small one that's just shy
    >> of 7 pounds. Now what do I do with it???? <VBG> I have never ever
    >> cooked one of these "beasts" before! I do not have a gas grill, and my
    >> charcoal grill is not really up to the task for "low & slow" -- or
    >> perhaps I mean I'd rather not tend that grill to maintain the charcoal
    >> whilst cooking 8-) Alas, it's one of those Hormel butts that has "up to
    >> twelve percent solution" added to enhance flavor (oh well).
    >>
    >> Of course, I could (and probably will) google, but I'd rather ask 'here'
    >> on RFC first, so now y'all are "it" - hehehe. What suggestions do y'all
    >> have to prepare & cook this rather large pork roast for both the oven
    >> and the grill? I feel like experimenting ;D
    >>
    >> Sky, who'll probably use the oven but isn't sure
    >>
    >> P.S. The pork butt will be consumed by me and hopefully Spouse, too.

    >
    >I personally prefer a "stab roast". Stab all over at 1/2" intervals and
    >insert a sliver of garlic in each stab.
    >
    >Top with a variety of herbs and tent while roasting.
    >
    >This allows the flavors to soak thru the meat.
    >
    >It's worked for me on a few occasions...




    All this talk of pork makes me hungry for a pulled pork sandwich.

  6. #6
    l, not -l Guest

    Default Re: Pork Butt ??


    On 1-May-2009, Sky <[email protected]> wrote:

    > I just could not resist when at the grocery store earlier today. Pork
    > Butt was on sale for $0.99/lb, so I bought a small one that's just shy
    > of 7 pounds. Now what do I do with it???? <VBG> I have never ever
    > cooked one of these "beasts" before! I do not have a gas grill, and my
    > charcoal grill is not really up to the task for "low & slow" -- or
    > perhaps I mean I'd rather not tend that grill to maintain the charcoal
    > whilst cooking 8-) Alas, it's one of those Hormel butts that has "up to
    > twelve percent solution" added to enhance flavor (oh well).


    Do you have a slow cooker that will accomodate? I rub my butt (stop that,
    you know what I mean) with my favorite pork rub and let it sit in fridge for
    a few hours. The last one I bought had a thick (1/8") layer of fat on one
    side, which I scored in a diamond pattern and placed the butt in my large,
    Rival slow cooker with a couple of cups of water. I slowly poured a bit of
    Liquid Smoke (hickory) over the scored fat, allowing it to run into the
    scores and into the bottom. Depending on how fast I want it done, I cook
    overnight on low or for 3-4 hours on high (using meat probe and Polder
    thermometer) until 160 in the center.

    Remove from slow cooker, chop into fairly large chunks and put in roasting
    pan with just a bit of of the juice and cook at 225F or so for several more
    hours, until fall-apart tender and a bit crispy around the top and edges.

    At this point, I split the meat into two containers; one for finishing with
    Mexican flavorings, the other for use with BBQ sauce of choice (a vinegar
    base is my favorite).
    --
    Change Cujo to Juno in email address.

  7. #7
    cshenk Guest

    Default Re: Pork Butt ??

    "Sky" wrote

    >I just could not resist when at the grocery store earlier today. Pork
    > Butt was on sale for $0.99/lb, so I bought a small one that's just shy
    > of 7 pounds. Now what do I do with it???? <VBG> I have never ever


    Good score!

    Lots of ways. You see others mentioning 'pulled pork' and that's an
    excellent suggestion. Here's mine:

    1- chop off some of it unless you have a large family. Say, make a section
    that is 1 lb and another that is 2 lb if the bone will allow (I'm assuming
    it's a bone in sort). Freeze then use those 1 and 2 lb sections for stir
    fry later (easiest sliced thig when partly frozen still).

    2- Take the main section (with bone and fat cap presumed) and put it in an
    oval (long-low, not tall high preferred) crockpot (also called 'slowcooker')
    after rubbing with spices of your choice. Be generous on the spicing. Add
    up to 1/4 cup liquids leaning to vinegar for most of that but can mix soy
    and worstershires ior even wine in there.

    *DO NOT ADD MORE LIQUID*. This will just leach out the porky flavor.

    Heat on low for about 8 hours. It will start to fall off the bone. Dump it
    in a collander and either toss the liquid or reserve for another use. It
    will be a mostly fat liquid and can be used for a lovely gravey with other
    dishes or defatted in the fridge and used as a broth.

    Put the meat back in the crockpot and shred it down with forks (or fingers
    if you let it cool enough) and remove the bone. Reserve bone for a bean pot
    later. Add BBQ sauce of choice and heat on low at least 1 hour (food cop
    safety after cooling).

    2A. No crockpot? Your 99 cent pork just got expensive to make into pulled
    BBQ but if you dont mind a 4$ electric bill for this one dish vice about
    15cents electric, make the same as above but add up to 2 cups liquid (will
    steam off mostly), 7 hours on 275degrees. Pull with forks then use oven top
    and a covered pan to heat the shredded meat with BBQ sauce.

    The reason why pork butt or shoulder is so cheap, is it costs a bundle to
    make properly if you do not have a crockpot. The hidden secret, is the
    pennies a day cookery device. Now hush, or it will start costing as much as
    chicken wings! (meantime, you can pay off the cost of a decent oval crockpot
    with just 4 times of making this one recipe).



  8. #8
    =?iso-8859-1?B?VEZNrg==?= Guest

    Default Re: Pork Butt ??



    "Sky" <[email protected]> wrote in message
    news:[email protected]..
    > I just could not resist when at the grocery store earlier today. Pork
    > Butt was on sale for $0.99/lb, so I bought a small one that's just shy
    > of 7 pounds. Now what do I do with it???? <VBG> I have never ever
    > cooked one of these "beasts" before! I do not have a gas grill, and my
    > charcoal grill is not really up to the task for "low & slow" -- or
    > perhaps I mean I'd rather not tend that grill to maintain the charcoal
    > whilst cooking 8-) Alas, it's one of those Hormel butts that has "up to
    > twelve percent solution" added to enhance flavor (oh well).
    >
    > Of course, I could (and probably will) google, but I'd rather ask 'here'
    > on RFC first, so now y'all are "it" - hehehe. What suggestions do y'all
    > have to prepare & cook this rather large pork roast for both the oven
    > and the grill? I feel like experimenting ;D
    >
    > Sky, who'll probably use the oven but isn't sure



    Kalua pig

    TFM®


  9. #9
    Christine Dabney Guest

    Default Re: Pork Butt ??

    On Fri, 1 May 2009 18:47:26 -0400, TFM® <hillbillyboy@tampabay.[email protected]>
    wrote:
    >"Sky" <[email protected]> wrote in message


    >> Of course, I could (and probably will) google, but I'd rather ask 'here'
    >> on RFC first, so now y'all are "it" - hehehe. What suggestions do y'all
    >> have to prepare & cook this rather large pork roast for both the oven
    >> and the grill? I feel like experimenting ;D


    >Kalua pig
    >
    >TFM®


    Oh yeah, that stuff is great. If I were to make it again, I would cut
    back a bit on the liquid smoke....

    However, that means Sky will have to eat something green
    (cabbage).....

    Christine
    --
    http://nightstirrings.blogspot.com

  10. #10
    Sky Guest

    Default Re: Pork Butt ??

    Christine Dabney wrote:
    >
    > On Fri, 1 May 2009 18:47:26 -0400, TFM® <[email protected]>
    > wrote:
    > >"Sky" <[email protected]> wrote in message

    >
    > >> Of course, I could (and probably will) google, but I'd rather ask 'here'
    > >> on RFC first, so now y'all are "it" - hehehe. What suggestions do y'all
    > >> have to prepare & cook this rather large pork roast for both the oven
    > >> and the grill? I feel like experimenting ;D

    >
    > >Kalua pig
    > >
    > >TFM®

    >
    > Oh yeah, that stuff is great. If I were to make it again, I would cut
    > back a bit on the liquid smoke....
    >
    > However, that means Sky will have to eat something green
    > (cabbage).....
    >
    > Christine
    > --
    > http://nightstirrings.blogspot.com



    Thanks for the suggestion of "kahlua pig," TFM. I found a quote of
    Kili's August 9, 2007 post (as reposted by PL on 2008-12-28) for her
    "kahlua pig" recipe along with her photo (here:
    http://i12.tinypic.com/6coo0eq.jpg). Looks like a very, very easy
    recipe, too. If I use this recipe, I'll reduce the amount of liquid
    smoke as you suggested, Chris; 1/3-cup seems an awful lot! But, I
    consider the cabbage as an optional ingredient.

    I really like (most) coleslaw as a side dish, so that counts

    Sky

    --
    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice!!

  11. #11
    Sky Guest

    Default Re: Pork Butt ??

    l, not -l wrote:
    >
    > On 1-May-2009, Sky <[email protected]> wrote:
    >
    > > I just could not resist when at the grocery store earlier today. Pork
    > > Butt was on sale for $0.99/lb, so I bought a small one that's just shy
    > > of 7 pounds. Now what do I do with it???? <VBG> I have never ever
    > > cooked one of these "beasts" before! I do not have a gas grill, and my
    > > charcoal grill is not really up to the task for "low & slow" -- or
    > > perhaps I mean I'd rather not tend that grill to maintain the charcoal
    > > whilst cooking 8-) Alas, it's one of those Hormel butts that has "up to
    > > twelve percent solution" added to enhance flavor (oh well).

    >
    > Do you have a slow cooker that will accomodate? I rub my butt (stop that,
    > you know what I mean) with my favorite pork rub and let it sit in fridge for
    > a few hours. The last one I bought had a thick (1/8") layer of fat on one
    > side, which I scored in a diamond pattern and placed the butt in my large,
    > Rival slow cooker with a couple of cups of water. I slowly poured a bit of
    > Liquid Smoke (hickory) over the scored fat, allowing it to run into the
    > scores and into the bottom. Depending on how fast I want it done, I cook
    > overnight on low or for 3-4 hours on high (using meat probe and Polder
    > thermometer) until 160 in the center.
    >
    > Remove from slow cooker, chop into fairly large chunks and put in roasting
    > pan with just a bit of of the juice and cook at 225F or so for several more
    > hours, until fall-apart tender and a bit crispy around the top and edges.
    >
    > At this point, I split the meat into two containers; one for finishing with
    > Mexican flavorings, the other for use with BBQ sauce of choice (a vinegar
    > base is my favorite).
    > --
    > Change Cujo to Juno in email address.


    I like your "method and technique." Unfortunately, I do not have a
    crockpot large enough to handle this "beast." But, I do have a dutch
    oven, or some pan/pot someplace, that will do the job I still
    haven't decided how to prep/cook it, yet.

    Sky, who's still in the R&D phase for this 'butt'!

    --
    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice!!

  12. #12
    Sky Guest

    Default Re: Pork Butt ??

    Omelet wrote:
    >
    > In article <[email protected]>,
    > Sky <[email protected]> wrote:
    >
    > > I just could not resist when at the grocery store earlier today. Pork
    > > Butt was on sale for $0.99/lb, so I bought a small one that's just shy
    > > of 7 pounds. Now what do I do with it???? <VBG> I have never ever
    > > cooked one of these "beasts" before! I do not have a gas grill, and my
    > > charcoal grill is not really up to the task for "low & slow" -- or
    > > perhaps I mean I'd rather not tend that grill to maintain the charcoal
    > > whilst cooking 8-) Alas, it's one of those Hormel butts that has "up to
    > > twelve percent solution" added to enhance flavor (oh well).
    > >
    > > Of course, I could (and probably will) google, but I'd rather ask 'here'
    > > on RFC first, so now y'all are "it" - hehehe. What suggestions do y'all
    > > have to prepare & cook this rather large pork roast for both the oven
    > > and the grill? I feel like experimenting ;D
    > >
    > > Sky, who'll probably use the oven but isn't sure
    > >
    > > P.S. The pork butt will be consumed by me and hopefully Spouse, too.

    >
    > I personally prefer a "stab roast". Stab all over at 1/2" intervals and
    > insert a sliver of garlic in each stab.
    >
    > Top with a variety of herbs and tent while roasting.
    >
    > This allows the flavors to soak thru the meat.
    >
    > It's worked for me on a few occasions...
    > --
    > Peace! Om
    >
    > Life isn't about waiting for the storm to pass.
    > It's about learning to dance in the rain.
    > -- Anon.


    I like your KISS method - that'll work well Thanks for your
    suggestion.

    Sky

    --
    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice!!

  13. #13
    Sky Guest

    Default Re: Pork Butt ??

    Felice wrote:
    >
    > First of all, where did you lay hands on a pork butt? A real pork butt? I
    > haven't seen one in years, and my local Shaw's tells ma most of them are
    > turned into ground pork..
    >
    > After I found this recipe, I never cooked another one whole, I just bought
    > them to make this "leftover" recipe:
    >
    > LEFTOVER PORK BUTT WITH BEANS
    >
    > 2 tablespoons vegetable oil
    > 1 medium onion, chopped
    > 1 clove garlic, minced
    > 35-ounce can tomatoes, drained and crushed (reserve juice)
    > 1 19-ounce can kidney beans, drained
    > 2 cups leftover pork butt, trimmed and cut up
    > dash Tabasco
    > 1 teaspoon chili powder
    >
    > Saute onions and garlic in oil until translucent. Add remaining ingredients
    > and simmer over low heat 20 mnutes or so. Add reserved tomato juice if
    > needed.
    >
    > So if you have any leftover PB this is a good use for it. And if you do,
    > please think of me.
    >
    > Felice


    Thanks for your suggestion and recipe, Felice. I've saved it for my
    collection of RFC recipes

    Sky, who's still R&D'ing possibilities

    --
    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice!!

  14. #14
    Sky Guest

    Default Re: Pork Butt ??

    Nancy2 wrote:
    >
    > On May 1, 2:41 pm, Sky <skyho...@NOsbcglobal.SnPeAtM> wrote:
    > > I just could not resist when at the grocery store earlier today. Pork
    > > Butt was on sale for $0.99/lb, so I bought a small one that's just shy
    > > of 7 pounds. Now what do I do with it???? <VBG> I have never ever
    > > cooked one of these "beasts" before! I do not have a gas grill, and my
    > > charcoal grill is not really up to the task for "low & slow" -- or
    > > perhaps I mean I'd rather not tend that grill to maintain the charcoal
    > > whilst cooking 8-) Alas, it's one of those Hormel butts that has "up to
    > > twelve percent solution" added to enhance flavor (oh well).
    > >
    > > Of course, I could (and probably will) google, but I'd rather ask 'here'
    > > on RFC first, so now y'all are "it" - hehehe. What suggestions do y'all
    > > have to prepare & cook this rather large pork roast for both the oven
    > > and the grill? I feel like experimenting ;D
    > >
    > > Sky, who'll probably use the oven but isn't sure
    > >
    > > P.S. The pork butt will be consumed by me and hopefully Spouse, too.
    > >
    > > --
    > > Ultra Ultimate Kitchen Rule - Use the Timer!
    > > Ultimate Kitchen Rule -- Cook's Choice!!

    >
    > The best use of a pork butt (or pork shoulder) is to put it in the
    > crockpot and when it's finished (long and slow), take it out, dump the
    > excess liquid out of the pot, pull the meat apart with forks or
    > fingers, douse it in BBQ sauce, put it back in the pot to heat
    > through, and make pulled pork samwiches. Yummy!
    >
    > I generally put it in with some sliced or quarter chunks of onion,
    > garlic, various spices, salt & pepper, and just about a half cup of
    > liquid - chicken stock, veg stock, or the like - about 6-8 hours on
    > low should do it.
    >
    > N.


    Your recipe sounds really tasty, Nancy. I'm getting all sorts of
    inspiration Alas, I don't have a crockpot large enough for this
    'beast', but I'll manage the low-n-slow in my oven ;D

    Sky, who's getting a lot of great ideas - thanks folks

    --
    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice!!

  15. #15
    Sky Guest

    Default Re: Pork Butt ??

    cshenk wrote:
    >
    > "Sky" wrote
    >
    > >I just could not resist when at the grocery store earlier today. Pork
    > > Butt was on sale for $0.99/lb, so I bought a small one that's just shy
    > > of 7 pounds. Now what do I do with it???? <VBG> I have never ever

    >
    > Good score!
    >
    > Lots of ways. You see others mentioning 'pulled pork' and that's an
    > excellent suggestion. Here's mine:
    >
    > 1- chop off some of it unless you have a large family. Say, make a section
    > that is 1 lb and another that is 2 lb if the bone will allow (I'm assuming
    > it's a bone in sort). Freeze then use those 1 and 2 lb sections for stir
    > fry later (easiest sliced thig when partly frozen still).
    >
    > 2- Take the main section (with bone and fat cap presumed) and put it in an
    > oval (long-low, not tall high preferred) crockpot (also called 'slowcooker')
    > after rubbing with spices of your choice. Be generous on the spicing. Add
    > up to 1/4 cup liquids leaning to vinegar for most of that but can mix soy
    > and worstershires ior even wine in there.
    >
    > *DO NOT ADD MORE LIQUID*. This will just leach out the porky flavor.
    >
    > Heat on low for about 8 hours. It will start to fall off the bone. Dump it
    > in a collander and either toss the liquid or reserve for another use. It
    > will be a mostly fat liquid and can be used for a lovely gravey with other
    > dishes or defatted in the fridge and used as a broth.
    >
    > Put the meat back in the crockpot and shred it down with forks (or fingers
    > if you let it cool enough) and remove the bone. Reserve bone for a bean pot
    > later. Add BBQ sauce of choice and heat on low at least 1 hour (food cop
    > safety after cooling).
    >
    > 2A. No crockpot? Your 99 cent pork just got expensive to make into pulled
    > BBQ but if you dont mind a 4$ electric bill for this one dish vice about
    > 15cents electric, make the same as above but add up to 2 cups liquid (will
    > steam off mostly), 7 hours on 275degrees. Pull with forks then use oven top
    > and a covered pan to heat the shredded meat with BBQ sauce.
    >
    > The reason why pork butt or shoulder is so cheap, is it costs a bundle to
    > make properly if you do not have a crockpot. The hidden secret, is the
    > pennies a day cookery device. Now hush, or it will start costing as much as
    > chicken wings! (meantime, you can pay off the cost of a decent oval crockpot
    > with just 4 times of making this one recipe).


    I like, I like. As mentioned already in some of my replies to this
    thread, I do not have a crockpot large enough for this beast. Since
    I've never cooked a pork butt before, I doubt the cost of using the oven
    (natural gas) won't hurt for a first-time try. If I buy this sort of
    'beast' again in the near future, then I might invest in an inexpensive
    crockpot that's larger than the 1.5-quart one I already have (too small
    for this butt! <VBG>).

    Sky

    --
    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice!!

  16. #16
    John Kuthe Guest

    Default Re: Pork Butt ??

    On May 1, 2:41*pm, Sky <skyho...@NOsbcglobal.SnPeAtM> wrote:
    > I just could not resist when at the grocery store earlier today. *Pork
    > Butt was on sale for $0.99/lb, so I bought a small one that's just shy
    > of 7 pounds. *Now what do I do with it???? <VBG> *I have never ever
    > cooked one of these "beasts" before! *I do not have a gas grill, and my
    > charcoal grill is not really up to the task for "low & slow" -- or
    > perhaps I mean I'd rather not tend that grill to maintain the charcoal
    > whilst cooking 8-) *Alas, it's one of those Hormel butts that has "up to
    > twelve percent solution" added to enhance flavor (oh well).
    >
    > Of course, I could (and probably will) google, but I'd rather ask 'here'
    > on RFC first, so now y'all are "it" - hehehe. *What suggestions do y'all
    > have to prepare & cook this rather large pork roast for both the oven
    > and the grill? *I feel like experimenting ;D
    >
    > Sky, who'll probably use the oven but isn't sure
    >
    > P.S. *The pork butt will be consumed by me and hopefully Spouse, too.
    >
    > --
    > Ultra Ultimate Kitchen Rule - Use the Timer!
    > Ultimate Kitchen Rule -- Cook's Choice!!


    In Saint Louis, we slice pork butt about 1/3 inches thick and grill/
    smoke/BBQ it and call then pork steaks.

    YUM!

    John Kuthe...

  17. #17
    dsi1 Guest

    Default Re: Pork Butt ??

    Sky wrote:
    > I just could not resist when at the grocery store earlier today. Pork
    > Butt was on sale for $0.99/lb, so I bought a small one that's just shy
    > of 7 pounds. Now what do I do with it???? <VBG> I have never ever
    > cooked one of these "beasts" before! I do not have a gas grill, and my
    > charcoal grill is not really up to the task for "low & slow" -- or
    > perhaps I mean I'd rather not tend that grill to maintain the charcoal
    > whilst cooking 8-) Alas, it's one of those Hormel butts that has "up to
    > twelve percent solution" added to enhance flavor (oh well).
    >
    > Of course, I could (and probably will) google, but I'd rather ask 'here'
    > on RFC first, so now y'all are "it" - hehehe. What suggestions do y'all
    > have to prepare & cook this rather large pork roast for both the oven
    > and the grill? I feel like experimenting ;D
    >
    > Sky, who'll probably use the oven but isn't sure
    >
    > P.S. The pork butt will be consumed by me and hopefully Spouse, too.
    >


    I used to eat at a lunchwagon that had great roast pork. The cook gave
    me his method some 20 years ago: liberally apply pepper and onion salt
    or garlic salt or whatever you have to the butt. Wrap tightly in
    aluminum foil and roast for 5 hours or longer at 325 or 350. Cool and
    shred. Variations would be unwrapping the roast pork towards the end to
    allow browning and the addition of liquid smoke - they used very little
    if any at all. This was served with rice and onions and a brown gravy. I
    sure wish I could go get some right now but the spot the wagon was is
    now the Nauru towers in Honolulu.

  18. #18
    koko Guest

    Default Re: Pork Butt ??

    On Fri, 1 May 2009 18:47:26 -0400, TFM® <[email protected]>
    wrote:

    >
    >
    >"Sky" <[email protected]> wrote in message
    >news:[email protected]..
    >> I just could not resist when at the grocery store earlier today. Pork
    >> Butt was on sale for $0.99/lb, so I bought a small one that's just shy
    >> of 7 pounds. Now what do I do with it???? <VBG> I have never ever
    >> cooked one of these "beasts" before! I do not have a gas grill, and my
    >> charcoal grill is not really up to the task for "low & slow" -- or
    >> perhaps I mean I'd rather not tend that grill to maintain the charcoal
    >> whilst cooking 8-) Alas, it's one of those Hormel butts that has "up to
    >> twelve percent solution" added to enhance flavor (oh well).
    >>
    >> Of course, I could (and probably will) google, but I'd rather ask 'here'
    >> on RFC first, so now y'all are "it" - hehehe. What suggestions do y'all
    >> have to prepare & cook this rather large pork roast for both the oven
    >> and the grill? I feel like experimenting ;D
    >>
    >> Sky, who'll probably use the oven but isn't sure

    >
    >
    >Kalua pig
    >
    >TFM®


    What he said.

    koko
    --

    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 04/26

  19. #19
    Michael \Dog3\ Guest

    Default Re: Pork Butt ??

    Sky <[email protected]>
    news:[email protected]: in rec.food.cooking

    >
    > Thanks for the suggestion of "kahlua pig," TFM. I found a quote of
    > Kili's August 9, 2007 post (as reposted by PL on 2008-12-28) for her
    > "kahlua pig" recipe along with her photo (here:
    > http://i12.tinypic.com/6coo0eq.jpg). Looks like a very, very easy
    > recipe, too. If I use this recipe, I'll reduce the amount of liquid
    > smoke as you suggested, Chris; 1/3-cup seems an awful lot! But, I
    > consider the cabbage as an optional ingredient.
    >
    > I really like (most) coleslaw as a side dish, so that counts


    Christy's Kahlua Pig is really, really good. Did you see Lou's real
    simple recipe posted last month? I haven't tried it just yet but I have
    two butts in the freezer. I'm gonna do it on Sunday. Let me know if you
    want the recipe Lou posted. I'll be happy to repost it for ya' or send
    it in email. The Kahlua Pig is a must try though. Delish.

    Michael


    --
    You can find me at: - michael at lonergan dot us dot com

  20. #20
    Sky Guest

    Default Re: Pork Butt ??

    Michael "Dog3" wrote:
    >
    > Sky <[email protected]>
    > news:[email protected]: in rec.food.cooking
    >
    > >
    > > Thanks for the suggestion of "kahlua pig," TFM. I found a quote of
    > > Kili's August 9, 2007 post (as reposted by PL on 2008-12-28) for her
    > > "kahlua pig" recipe along with her photo (here:
    > > http://i12.tinypic.com/6coo0eq.jpg). Looks like a very, very easy
    > > recipe, too. If I use this recipe, I'll reduce the amount of liquid
    > > smoke as you suggested, Chris; 1/3-cup seems an awful lot! But, I
    > > consider the cabbage as an optional ingredient.
    > >
    > > I really like (most) coleslaw as a side dish, so that counts

    >
    > Christy's Kahlua Pig is really, really good. Did you see Lou's real
    > simple recipe posted last month? I haven't tried it just yet but I have
    > two butts in the freezer. I'm gonna do it on Sunday. Let me know if you
    > want the recipe Lou posted. I'll be happy to repost it for ya' or send
    > it in email. The Kahlua Pig is a must try though. Delish.
    >
    > Michael
    >
    > --
    > You can find me at: - michael at lonergan dot us dot com


    Yes, please repost or email Lou's recipe I probably saw the post but
    didn't pay too much attention since I'd never cooked one before. That
    was before I snagged this deal. I really appreciate it - thanks.

    Sky

    --
    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice!!

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