"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Reply
 
Thread Tools Display Modes
 
Old 02-06-2007, 03:42 PM   #1
Assistant Cook
 
Join Date: Feb 2007
Posts: 28
Pork - Shoulder Blade Roast

A local store was running their shoulder blade roasts for .99 per pound. I expected them to look more like a butt or picnic portion. But these were sliced thinner than usual. Plus, they were sliced so that it would be merely impossible to cook fat side up. Almost like a really thick steak or chuck roast. Make sense?

Is this normal? Does anyone out there have experience with these and, if so, what suggestions might you offer?

__________________

__________________
sirsmokesalot is offline   Reply With Quote
Old 02-06-2007, 04:13 PM   #2
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
If it is a boston butt that they have sliced..They would be called pork steaks here. Retailers do this at times...it is a form of cross-merchandising..They will advertise butts at 99 cents per lb. and display the steaks at 1.19 or higher per lb...this helps off set the lower price on the whole butt...They do the same thing with rib-eyes...whole rib-eye is on price point....small packages are a higher price point.
A couple of ideas as to cooking them: (1) braise them in a nice brown gravy with lots of garlic, onions, peppers, whatever..be patient they will get very tender..Serve over rice or biscuits..or both!!! (2) you can cook them on your grill....used direct heat to brown/sear slightly...then go indirect until they are done...do not over cook...you miight want to foil them for a while towards the end....sauce...or not.

At one time retailers would slice the butt thick and then cut the slice down the middle.. presenting them as "Western style ribs" Obviously they are not true ribs....but rather an excellent marketing tool. So boston butt..sliced is pork steaks...slice again Western Style ribs...and probably a few other names out there.. Bottom line it's all part of the pork shoulder..the boston butt portion.

Hope this helps!
__________________

__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 02-06-2007, 04:34 PM   #3
Head Chef
 
Join Date: Sep 2004
Location: USA,Maryland
Posts: 1,189
At one time retailers would slice the butt thick and then cut the slice down the middle.. presenting them as "Western style ribs" Obviously they are not true ribs....but rather an excellent marketing tool. So boston butt..sliced is pork steaks...slice again Western Style ribs...and probably a few other names out there.. Bottom line it's all part of the pork shoulder..the boston butt portion.

They do that sometimes in our local stores Uncle Bob.
Personally I think it's false advertising. We know what they really are, but there are many others that don't.
__________________
"You wouldn't know a diamond if you held it in your hand. The things you think are precious I can't understand" STEELY DAN.
JohnL is offline   Reply With Quote
Old 02-06-2007, 04:50 PM   #4
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Yep...buyer beware!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 02-06-2007, 05:54 PM   #5
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
Agree with the previous posters.

What to do?

Well, could toss it in a pot, after browning, with some onions that have browned. garlic, some diced carrots, canned tomatoes, tomato paste, spices, and whatever else you would add to a tomato sauce.

Let it simmer and you will have a meat that will be falling off the bone and a sauce that should be quite pleasant.

Just an idea. Good luck.
__________________
auntdot is offline   Reply With Quote
Old 02-08-2007, 09:45 AM   #6
Assistant Cook
 
Join Date: Feb 2007
Posts: 28
Yesterday, I ended up cooking these. Don't laugh too much, but I had a crazy I idea I wanted to try out. Hey, sometimes they work and sometimes they don't.

I put 3 of these side by side in an aluminum pan. This enabled me to smoke them fat side up, as if it were a good sized Boston Butt. Following the advice from a previous forum, I added some apple juice to the pan and smoked for about 15 hours until it reached 195-200.

They turned out GREAT!!! It shredded just like a normal butt and you would never know the difference. I guess the 3 being side by side kept them from drying out. Who know, but it worked. My two daughters (3 and 2) couldn't get enough.
__________________

__________________
sirsmokesalot is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:54 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.