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Old 01-01-2007, 10:07 PM   #11
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Quote:
Originally Posted by orfy
Ask a butcher here for a boston but and you'd get chuckedd out of the shop.

Can you explain it in generic terms?
Here it is from the National Pork Board.

"In pre-revolutionary New England and into the Revolutionary War, some pork cuts (not those highly valued, or "high on the hog," like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment. The way the hog shoulder was cut in the Boston area became known in other regions as "Boston Butt." This name stuck and today, Boston butt is called that almost everywhere in the US,… except in Boston.

Why would you be chucked out?
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Old 01-01-2007, 10:26 PM   #12
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I've noticed that the grocery ads list it as Pork Butts - Bone In and not

Bone In Pork Butt.

Doesn't everyone want their Bone In Pork Butts?

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Old 01-02-2007, 02:08 AM   #13
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To get my Bone In Pork Butt into the house, I have to drag it up the back stairs. bbbbwwahahahaha.

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Old 01-02-2007, 02:47 AM   #14
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Ah, bone in, bone out, bone in, bone out.

Nothing like Bone and Butt in a topic.

Here's the finished product. It's one of those big foil chaffing pans 4 inches deep. Almost 20 lbs. of pulled pork.

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Old 01-02-2007, 05:28 AM   #15
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That looks so good Ed, I can't even begin to tell you. Apparently I have to seriously think about investing in a BGE.


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Old 01-02-2007, 11:30 AM   #16
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A man after my own heart. IF I wasn't already married and if I was gay, I'd marry you Ed. Can brew and BBQ.

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Old 01-02-2007, 11:29 PM   #17
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Quote:
Originally Posted by JnJ
A man after my own heart. IF I wasn't already married and if I was gay, I'd marry you Ed. Can brew and BBQ.
Thanks. I've had the offer before.

I'm keeping track in case I get divorced and switch teams.

I doubt it will happen though. SWMBO is loving my Bavarian Hefeweizen & Apfelwein on tap right now and she loves my pulled pork!
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Old 01-03-2007, 01:14 PM   #18
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These high-resolution pork photos have officially compelled me to make a trip down to the local restaurant depot for a butt and some ribs for the weekend. Plus, it's supposed to be 60 degrees and sunny this Saturday - yAy global warming!!!!

Any chance in sharing your rub recipe, Mr. Wort? I'd like to compare and contrast it to the one I've been developing for a while! (I'll post mine when I get home from "work".)

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Old 01-03-2007, 01:24 PM   #19
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Now I'm going to have to sit here all day with a taste for pulled pork. Damn me for waiting until today to read this thread.

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Old 01-03-2007, 01:45 PM   #20
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You have just inspired me to make a sandwich.

Nice meat you have there, Ed!

How did that house beer turn out?

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