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Post by muppet on Jun 19, 2015 9:14:37 GMT 10
Sometimes you just have days like that, Bentley. Could you elaborate some more on money muscle? I take it its a certain part of a bone in butt? What makes it different from a normal pulled butt?
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Post by smokey on Jun 19, 2015 12:03:56 GMT 10
From what I understand it's the collar butt, or part of it. Looks like great pork to me Bentley
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Post by Bentley on Jun 19, 2015 12:41:14 GMT 10
As far as the cut, the Pork shoulder has the Boston Butt and the Picnic, together they are the Shoulder. Pretty sure you knew that, now as smokey says, not sure if your butchers call them something different. The MM comes from a section of the Butt away from the bone, it is usually some what round and tubular. When cooked properly, it is real good, and is being use more an more in competitions as a medillion, and not pulled, it is to show that you have cook the Pork properly, not to firm, not to mushy. Now, if you are like me and cook one butt at a competition and use meat from different parts, that makes sense, most cook three or four and use pieces from each.
So it is not that it is different from a pork butt that would be pulled, many do it with the MM also, it is just that it lends itself to being cut into that medallion that is so attractive.
The 2nd photo is what I was shooting for, not the pieces that look like the state of Mass.
Photo by The Pickled Pig
Photo by aquabbq.com
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Post by muppet on Jun 19, 2015 13:17:28 GMT 10
Thanks, thats a handy bit of knowledge
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Post by ozymandias on Jun 20, 2015 11:06:30 GMT 10
My one night off tonight for this week and decided to make something of it. This time I took my BBQ to France and classic French Cuisine. I cooked a steak Tartare to start the night and my take on the classic Tournedos Rossini. Tenderloin, foie gras pate, truffles and madeira sauce. I served it with pearl couscous and steamed veg. Usually Tournedos Rossini is made with block of foie gras, essentially a chunk of goose liver, but couldn't find any so Foies gras pate had to do. Also, Tournedos are made with medallions where as I had a nice piece of excellent grass fed tenderloin that was simply too good to cut up and pan fry in butter... I used the reverse sear method for the beef tenderloin. Seasoned with S&P and herbs and into the Q it went at the lowest setting till internal temp reached 45 degrees. It was then rested under foil and seared hot and fast. The result was a succulent medium-medium rare piece of goodness. Topped it off with the pate, the truffles and drizzled the madeira sauce around it.
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Post by smokey on Jun 20, 2015 11:20:46 GMT 10
Sensational meal, That is just how I like my steak. Id like to give that Tartare a go
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Post by ozymandias on Jun 20, 2015 12:39:50 GMT 10
Well, I love steak Tartare, a...vice I acquired in my days of youth in central Europe. I hand chop it and serve it mixed with the condiments, rather than have the condiments on the side.
My one concern is to find meat good enough to be eaten raw. That's why I don't cook it very often. This time I chopped up a piece of the tenderloin I also used for the tournedos.
I'd never use mince meat, both for feeling and for safety reasons as minced meat can go bad really fast.
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Post by chrisg on Jun 20, 2015 13:08:30 GMT 10
Yes, I love Tartare as well but so rarely make it for the same reason. But that steak Ozy... can almost taste it, looks delicious I really must find time to do a Tornedos for myself, I usually get the butcher to cut me a thick medallion as you say and like to bacon wrap it but your way looks amazing. Cheers
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Post by smokey on Jun 20, 2015 13:20:55 GMT 10
Something I haven't done in a while is get a good quality steak and pack it in salt just like curing salmon until it's quite stiff then shave paper thin slices of it to toss through salads. The beef version of anchovey salt hit. I must revisit that.
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Post by gatsby on Jun 21, 2015 9:00:58 GMT 10
Tom Yum GoongDid this last night. Added too many prawns & oyster mushrooms & turned it from a starter into a main. This can't be bad for you. Just prawns, mushrooms & flavoured water Was very nice. Cheers
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Post by smokey on Jun 21, 2015 11:00:28 GMT 10
Looks great, I could sure tuck into that For a moment there I thought you said Prawns and Oysters and thought WOW that's different. Double take and I saw the oyster Mushrooms
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Post by chrisg on Jun 21, 2015 11:17:18 GMT 10
Fantastic soup that one and yes supposed to be very cleansing Cheers
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Post by shayneh2006 on Jun 21, 2015 15:04:41 GMT 10
Heres some Loin Bacon I completed a few weeks ago.
Smoking Medium was a combination of Apple wood and Pistachio Nut
I have started using Citric Acid in with my cure recipe but apart from that, my ingredients remain the same, with Maple syrup holding center stage.
As always, its ohhhhh soooo good
Shayne
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Post by smokey on Jun 21, 2015 23:07:27 GMT 10
Nice colour on the Canadian Bacon, I can't find an example that tops that. Seriously done like a boss
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Post by smokey on Jun 27, 2015 17:48:45 GMT 10
Sweet & Sour Pork using Shayneh's recipe. Wow This was good. DSC01117 by Mike Nash, on Flickr
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