Final verdict: hands down, the Frankenpig beat the Pigsket up one side & down the other! It was juicier, less chew, same flavor.... the ONLY thing the Pigsket did better was slice like a brisket, where the Frankenpig sliced into smaller pieces (nowhere near pulling, which I definitely didn’t want), simply because it was basically 4-5 pieces of 1/2†blade steak tied on a lump, so cutting the twine & pulling it out separated it into multiple "hunks" that fused together during the cook...
But, I reserved judgement & let the Ol Lady decide on her own (and she LOVED the Pigsket)... I didn’t tell her it was $20/lb & the Frankenpig was $4/lb, just let her decide, and she was IN LOVE with the Frankenpig, said hands down, no question, it was juicier, more tender, better all around—- when I told her it was 1/4 the price, she about fell over!
So, yeah, the Pigsket is a damned fine piece of pig, but you can do a whole lot better for a lot less cash! I’m gonna buddy up to the butcher and see if he’ll slice a butt into 1.5-2†steaks for me, and recreate this thing without all the trimming & twine, but skip the brisket & go with shoulder steaks!
But, I reserved judgement & let the Ol Lady decide on her own (and she LOVED the Pigsket)... I didn’t tell her it was $20/lb & the Frankenpig was $4/lb, just let her decide, and she was IN LOVE with the Frankenpig, said hands down, no question, it was juicier, more tender, better all around—- when I told her it was 1/4 the price, she about fell over!
So, yeah, the Pigsket is a damned fine piece of pig, but you can do a whole lot better for a lot less cash! I’m gonna buddy up to the butcher and see if he’ll slice a butt into 1.5-2†steaks for me, and recreate this thing without all the trimming & twine, but skip the brisket & go with shoulder steaks!
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