Were they completely cooked before you froze them? Or did you cook them to a particular internal temperature?
Boston butts on sale
- Thread starter Lastfling
- Start date
wl704
Twelve Pointer
Find or make mixla tortillas and I'm onboard.
Cabbage also a good option for tacos, with a good crunch. Radish, if you like crunch with a bit of bite. A shake of tajin atop for the chefs kiss.
Packfan
Eight Pointer
I used to enjoy cooking a few on the smoker low and slow for hours. I’ve gotten pretty lazy over the last few years. I now do the crock pot deal. Pull it out and shred it and then I put in a couple of aluminum pans with the sauce. Put in in a preheated smoker for 20-30 minutes. Tastes the same and 1/10th of the work.
Jimbob78
Twelve Pointer
I’d like the radish but my wife would not. She wants the plain Jane street tacos. Oh, I forgot, put a little orange juice in the sous vide bag. I think @woodmoose would be sold on sous vide with these.
turkeyfoot
Old Mossy Horns
Getting redy head down get couple or 3 here in minute like have some on hand while cheap.
mudflap
Ten Pointer
Completely cooked. Ask ole Silvertip, I believe they are better than the day I smoke them. All the fat and juices stay in the bag. Not dry at all.
I'll put this one in the smoker tomorrow and do a speed cook. It's only a 4 pounder so it will be done in 3 hours or so @ 275 degrees.
Usually I speed cook it to 165 degrees then turn the smoker down to 190 degrees and let it coast to perfection.
Finally on sale at my local kitty
mudflap
Ten Pointer
downeastnc
Old Mossy Horns
Food Lion in Greenville
kilacam
Eight Pointer
Picked up two in Carthage yesterday at .99/lb
HotSoup
Old Mossy Horns
They are by far the best piece of meat for your $
blazinbowtie99
Six Pointer
Smithfield’s! Nice, last couple times I got them it was some off branded ones.
Jimbob78
Twelve Pointer
Buying Smithfield is paying china, buy them up!!
1ylab
Six Pointer
Food Lion has them on sale for $.99lb.
JFH3006
Ten Pointer
Rocky Mount on sale also. Normally all gone but u can get a rain check.
blazinbowtie99
Six Pointer
They may be owned by China but I drive by the farm the hog prob came from weekly. Good ole JoCo!
Jimbob78
Twelve Pointer
Probably came from a farm in Duplin county. Johnston county is amateur compared to Duplin and Sampson county
Infamous1
Eight Pointer
Food Lion in Pittsboro had a pile of them. I bought 4 of them, two for tomorrow and two to freeze.
This post is to gather info, not create an argument.
Who do you suggest for NC raised, NC owned, NC processed Pork at the grocery store? I have a local farmer, and 100% support their farm. However they are limited supply and limited availability. If I want a boston butt tomorrow they may not have it.
What should I buy at the local grocery to get away from CHYNA. I hate the fact they got this deep into our food production.
HotSoup
Old Mossy Horns
Not much you can do. Find a local farm that processes their own meat, a dairy that makes their own cheese. Grow your own veggies .....buy staples like flour/sugar/etc....will be super expensive but you will know where it comes from
There is a work-around... buy two, place in vehicle, walk back in and purchase another while going through a different checkout..
Or, take your better half and use 2 carts.
Problem solved either way.
Winnie 70
Ten Pointer
What is the average weigh of a boston butt?
richard corn
Ten Pointer
So your 4 keeps me from buying my 2
BarSinister
Old Mossy Horns
Sadly I went to the food loin yesterday to look for a a butt sale but they didn't have a sale.
I was H bent on smoking one that I paid full $.
Still worth it to me. I can eat is for 3 days and freeze 2 more meals at least.
I was H bent on smoking one that I paid full $.
Still worth it to me. I can eat is for 3 days and freeze 2 more meals at least.
Not on sale in our area either.
They'll get more.... or give you a raincheck.
BarSinister
Old Mossy Horns
13 hours in the Easy bake smoker. rested for an hour in foil.
Infamous1
Eight Pointer
I didn't notice it either, but they sold me 4 with no issues. They had probably 30 in the bin out in front of the meat section.