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Meat-Up in Memphis 2021

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Blasphemy Pulled Pork

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  • patcrail
    commented on 's reply
    @ LA Pork Butt they are often loin here, also... you have to look at the label closely, and I’ve seen pack with both. I’d be leery unless I was sure

  • jfmorris
    commented on 's reply
    I saw shoulder cut "country ribs" at Costco today - for $1.89 a pound, the same as their boneless butts. Down the road at Sam's bone-in butts were $1.29 a pound, and I already had a couple in the freezer, so that is what I am smoking overnight for tomorrow.

  • IowaGirl
    commented on 's reply
    Be sure to compare prices, especially of late. I recently bought country ribs at $1 per pound, which is an unheard of price. Their shoulder was priced around $1.60 per pound -- a more typical price.

    Prices seem to vary a lot, even in normal times. I suspect country ribs are a good way to get rid of odds and ends, so they are sometimes priced under shoulder as a "loss leader".

  • mgaretz
    commented on 's reply
    I don't even want to think about it! (Blasphemy Brisket) If they don't have the country style ribs, just slice the shoulder into strips. It's actually cheaper that way.

  • jfmorris
    replied
    Looking good folks! I am not sure they have shoulder cut country style ribs at the stores I frequent, but will look - it should be pretty obvious based on fat content if its pork loin or pork shoulder.

    I am now waiting for mgaretz to give us "Blasphemy Brisket"....

    Leave a comment:


  • El Dorado Dave
    replied
    Photo that was supposed to accompany previous post.
    Attached Files

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  • El Dorado Dave
    replied
    Here’s my pork shoulder strips from yesterday, dry brined with Memphis Dust, 7+ hours in my Rec Tec pellet smoker at 225. I may never go back to whole pork shoulder....

    Leave a comment:


  • Dewesq55
    commented on 's reply
    I've been using it for quite some time but I don't remember where I first heard about it. I know I didn't come up with it all on my own, though

  • mgaretz
    commented on 's reply
    Dewesq55 - In retrospect, it maybe pulled a little too much. Is this your method or where did you hear/learn about it?

  • Dewesq55
    commented on 's reply
    mgaretz - I'm glad to hear the mixer method of pulling worked for you. I love it.

  • mgaretz
    replied
    The latest batch served with broccolini and my bread:

    Click image for larger version

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  • Ricardo
    commented on 's reply
    Try pulling one of the strips a bit early, like when it reaches 165-170 internal, let it rest as usual, then slice to serve. The texture is just a bit firmer than pulled. It’s a favorite in our neck of the woods, plus easy to portion, vacuum pack, freeze and bring back to life when wanting to fix lunch or dinner.
    Cheers,
    Ricardo

  • Ricardo
    commented on 's reply
    Same here with the Costco strips. We like to pull them from the smoker when they reach 165-170 internal, then just slice with a knife into discs. Texture is great, holds really well vacuumed pack and frozen, easy to pack as lunch fixings.

  • fzxdoc
    replied
    I just knew you'd be on a roll with the pulled pork version of Blasphemy. Looks good!

    Kathryn

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  • mgaretz
    replied
    Made another batch yesterday (dinner tonight). Used the mixer method to pull - worked great.

    Click image for larger version

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    Click image for larger version

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Announcement

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Meat-Up in Memphis 2021

2 seats left! Secure yours now, first-come, first-served. We will put all others on the waitlist.
Click here for details. (https://amazingribs.com/memphis)
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Meat-Up in Memphis

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