by porktastic on July 24, 2009
No question it’s both.
Chances are you’ve been enjoying pork butt for years. Surely the cooks in your house opted to drop the butt from their answer when probed with the proverbial and preprogrammed question every kid mutters…”what’s for dinner?”
This omission tactic has saved many dinnertime revolts as well as impromptu stand-up comic routines and endless spells of the giggles.
But right about now, many folks out there are probably thinking:
Hey, wait a minute…we’re not familiar with any other butt cuts out there, so what’s up with pork butt?
It’s a question we get often, and let us reassure you, it’s not what you think.
As the upper part of the pork shoulder, pork butt may be referenced just that way, simply as pork shoulder. It is also known as shoulder butt, shoulder roast, Boston butt, Boston roast, shoulder blade roast and shoulder steak.
With its magnificent marbling, it is also the cut responsible for delicious ground pork and sausage.
But to be specific, the lower part of the pork shoulder, just above the front legs, is called picnic, while the upper portion is referred to as butt.
To clarify: that is nowhere near the pig’s backside. You’re free to enjoy your pork butt without question or concern.
Now that you’re not timid about pork butt and feeling Porktastic, here are a few ways in which to enjoy this tasty and affordable cut:
Cubed – use in stews or on kebabs
Whole – as a pot roast
Pulled – perhaps its signature use comes as pulled pork.
Pork butt: the funny name and the delicious cut, indeed.
Call it what you will if it helps to stave off your own mealtime fiascoes, but one thing is certain – you’ll be calling it Porktastically good every time.
by porktastic on July 21, 2009
Pizza delivery: 30 minutes.
Porktastically grilled pork chops: 10 minutes.
Hang up the phone, light the grill.
We’ve seen this scenario time and time again: You’re hungry. You don’t have a lot of time to prepare a meal. You’re capable of lighting the grill.
That means you’re half way to flavor country…so let us reacquaint you with the joys of the versatile and always pleasing pork chop.
Unless you fall asleep at the grill and incinerate your chops, we find it nearly impossible to ruin this fine slab of meat. You’ll quickly discover that your chops can take on many different flavors and adapt to various cuisines by doctoring them with a cornucopia of spices or marinades. This is where we could go on and on about the many flavorful approaches you can take. Curry. Soy Sauce. Pesto. Citrus. Pepper. Mustard. Molasses. Herbs. Spices. Ketchup. Barbeque or Worcestershire sauce. Take your pick or create your own concoction. They all can contribute to making a glaze, sauce or marinade to fit your specific taste. We’ll focus on some delicious marinades soon.
Grilled Pork Chops 101.
Here are the basics to becoming Chop Master of the grill, followed by some really simple instructions:
- Preheat grill to medium-high heat
- Apply 6-ounce chops (approximately 1-inch thick) to the grill
- Grill chops on each side for approximately 3-5 minutes
- Grill until chops reach an internal temperature of 145 degrees F.
- Remove. Garnish. Eat.
That’s how easy it is to grill delicious, juicy pork chops – and it doesn’t matter if you choose center cut or boneless chops.
Now that you’ve got the basics down pat, experiment with spices, sauces and marinades and continue to apply as you grill (never mind what your mother said, we give you full permission to play with your food). If you plan ahead, your taste buds with thank you for allowing those chops to baste in a marinade for few hours or overnight in the fridge.
NOTE: Baking pork chops will take significantly longer based on oven temperature. Expect cooking time up to an hour in a 350-degree oven.
