Video není dostupné.
Omlouváme se.
Competition Trimmed Pork Butt: 1st PLACE! - Ep. 6
Vložit
- čas přidán 18. 08. 2024
- This video is a tell-all competition style trim for a Boston butt. This video is footage of a pork butt that we trimmed for the NJ KNOQ-OUT in which we won 1st Place in the pork category.
Thank you for this. I'm a back yard griller and tomorrow I can butchering my first pork shoulder, hide on and all. This video broke it down pretty well in my opinion.
Awesome! Hopefully this video helps!
Thank you!! We have our first KCBS in a few weeks. I have watched several videos that way over complicate the process. This makes so much more sense. Awesome video. I appreciate it!!
Good luck on your first contest!
Great vid!!! can't wait to try this prep style! Gotta say the whisper in the end is creepy, jo bidun sniffing kinda creepy. haha
Haha, thanks for watching, let me know how it turns out!
Best butt butcher vid on youtube! I cut 3 things from the butt; a money muscle roast, a gabagool to cure or make steaks, and a bone in pulled pork roast. Trimmings go to sausage.
Not one comment about the teething the testicles lol nice video!
That's how I know you watched it! lol
Thank You for taking time to show us this, as well as to publicly post it! As a backyard team that gets the chance occasionally to do pork as a category, this is a great video to help prep for a comp and to add to the techniques in our arsenal. Great videos!
Thanks for watching! Hope it helps!
Tried out the trim. Over trimmed the money muscle just a tickle but still turned out wonderful. Would definitely use it in a comp. 👍🏻
Glad it worked out! I sometimes make it look easy simply because I've done it hundreds of times. But you'll master it with a few more tries.
Great trim job and video!
Thank you! Still honing my video skills, the BBQ stuff is easy, lol.
I really like your video. didn't realized there was a way to trim pork butt. Do you have a video showing how to select the meat after it's cooked and build your turn-in box?
Scott, I am working on a Patreon page with exclusive content dealing with all aspects of competition BBQ. Including how to select pulled pork for competition.
Great video. After placing very low (lower 1/4) last year for our first competition, my goal is to get a top 5 place this year in pork. Thanks for the care you show in trimming, definitely gonna try that out. When you're ready to cook, obviously you rub all exposed meat. Do you then tie the butt together to smoke it to prevent from drying out, or do you like leaving it open to allow it to be mopped? Thanks!
Hey Brian, hope it helps. Be sure to subscribe if you haven't. I'm working on some more competition focused videos!
Nice trim job.
Thanks buddy!
Would that also be called the “ copa “ muscle? The one used to cure capicola ?
Sort of. If I'm not mistaken I believe the coppa is a group of muscles that include the money muscle and what competition cooks refer to as the tubes. Which are situated behind the money muscle.
@@PigginWhiskey thank you
Really enjoyed this! I’ve seen several different comp trim videos on here, and this one makes the most sense in my brain!! Any chance you’d be willing to make a video showing how you access and prepare the bacon for your pulled portion of the box?
Thats a great Idea! I feel like comp videos have to be in small chunks, as they are often way too complicated for a single video. I do really like the idea of a pulled selection video. I'll add it to the hopper! Thanks!
@@PigginWhiskey I appreciate that! I’ve had a hard time finding a video with any details on that specifically. A buddy and I did our first two comps last year just for fun... but we are also competitive as hell and want to get better!! We’ve done worst in the pork category... mostly, I fee, because it’s hard to make pulled pork look good in a box lol. I’ve seen gorgeous boxes though! Just gotta get learnt!
@@68PointBuck I think my instagram link is in the description. We do quite well in pork, and you can see some of our turn in boxes on there. Maybe it'll help.
@@PigginWhiskey thanks! I’ll check it out! Is your Team Piggin Whiskey OG? If so we both got chicken call in Baldwin this summer if I recall. Our first and only call of our two comps.
@@68PointBuck My old cooking partner moved to the Kansas City area so he started a sister team, called Piggin' Whiskey O.G. as in Oak Grove, MO. Congrats on the chicken call!
Thank you for trim tips. Nice and simple. Did you wrap to finish and separate MM after a certain temperature? The comp injections all taste so weird to me. Do you have a favorite that doesn’t taste artificial?
Yes I did, I finished @ 95 degrees on the money muscle. My comp injection is my own concoction for that very reason...
Do you cook fat side down?
On my type of cooker, yes I do. But that decision should be made based on your type of cooker.
In regards to the different sections that you trimmed, will you get chunks out of one section, pulled out of another, and the money muscle out of the last section? If so, I can tell the money muscle, but what would you get out of the middle section? If not, Is there a reason why it is done this way? Never done a pork category, so I'm curious.
I typically only turn in money muscle and pulled. The pulled I use comes from the part that is referred to as the "horn" muscle.The middle section is generally not used in my experience. Beneath the middle part, however, next to the money muscle are the "tubes." Which is also a popular part of the butt among competition teams.
So you use the money muscle and horn meat typically for your comps and not the tubes correct
On the east coast yes, midwest is more tube friendly. When competing in the region surrounding Kansas City I'll use the bacon and tubes.
Time for a new 1st place trim with the new trim rules
Guess I better get a grinder to make sausage with the other 7 lbs of pork
I to am a poor team
2:30 After I remove all the crap from under that flap, and add rub, and I layer strips of white pork fat into that void. (I've always got a few pounds on hand because I make sausage)
_I'm not a competition cooker, but I know I get a more juicy and flavorful result with this extra step._
That sounds like an excellent idea.!
@@PigginWhiskey
Thanks. Something else I'm going to try is adding 'dried black garlic' to my rub mixture.
If you've never had black garlic, it's very savory and slightly sweet. Nothing like raw garlic. Since I found it I've been using it more and more. *Thanks for the video!* _Gives me something entertaining to watch as my pork butt is in the smoker._
@@oregonpatriot1570 I have a video on black garlic brisket that explains how to make black garlic. Be sure to check it out! Thanks for watching! czcams.com/video/Jhg2UIRbLbk/video.html
@@PigginWhiskey Outstanding! You *DO* know about it.
I've been making it for the last year in my rice cooker, but never thought about drying it and making it into a powder.
This would not only extend the shelf life, but it opens up many more uses because the soft bulbs are hard to use anyway except to spread like butter.
I'll check your video out. (I knew I couldn't be the first one to think about using this in the BBQ pit!)
👍👍
How did you end up building your boxes? Sliced money muscle with pulled and chunks?
We placed a row of 7 money muscle slices on the left and a pile of pulled on the right.
Now the test kitchen needs to show the injection process....rubs...and cooking of the 1st place trim job
Jus sayin
In the works1
How about showing your finished product...
Hilarious,
It's irritating to hear, "The money muscle" every bbq-er asks it no least than one thousand times per video. Definitely a wierd term...