Does the twine have to be kitchen?


 
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<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Doug Parizo:
BTW, the grenade comment made me LOL and so I got to explain everything you wrote to my 7-yo daughter... <HR></BLOCKQUOTE>

Sorry, my humor runs a bit contrary to others. And I'd hate to corrupt a pure mind ... tell her I'm back on my medications and all should be well.

I'm pretty torqued about the shoulder. They've expanded and aren't cooking evenly. I think the next ones are coming from a Mexican butcher down in Phoenix. It'll be more money, but I won't have eight little roasts attached by connective tissue.
 
If you buy bone-in, the bone holds things together quite well-- up until nearly time to pull it off. When you're talking butts, I think most would agree the bone is a plus, and not worth paying more to have removed.
 
Bone in for me. Never did a boneless one and have no plans to do one.
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JMO Bryan
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Greg Rempe:
Always bone-in for this guy! <HR></BLOCKQUOTE>

Greg, You forgot NO LEAD
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<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Doug D:
Does anyone know what it is Costco thinks is being done with the majority of the butts they sell that they only offer them boneless? I would think most would rather have bone-in, _and_ pay less for them. <HR></BLOCKQUOTE>

Doug,

I emailed Costco yesterday and asked them exactly this question. I'll follow-up here with whatever reply I get.

Best,

Doug
 
Doug,

I'll be interested in Costco's response. After the unbelievable job of boning that was done on the shoulders I cooked this weekend, I'm looking for a new butcher. I've found a Carniceria that I can order what I want, but it'll be more than the price I'm paying now.
 
I like the butts from Costco. I'm pretty sure they get them deboned - they come in a cryovac 2 pack - so they're being deboned at the processing plant on an assembly line. Let's just say getting the bone out is not going to be done with surgical precision in that environment. Anyhow, I coat the whole thing with rub then fold it back up (I've also started injecting with good results) and cook it. Like somebody said, more surface area = more flavor. Here's me getting first place in pork at the West Coast Championship (don't know why I was making such a funny face).
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I feel very good about this. I'm sure the shelves are being stocked with bone-in butts as we speak.
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<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> Dear Doug,

Thank you for your e-mail to Costco Wholesale.
.

Your product suggestion has been forwarded to our buying office for their review.
We appreciate you taking the time to share your comments with us.

Sincerely,

Kyndra R
Customerservice@costco.com <HR></BLOCKQUOTE>
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Doug Parizo:
I'm sure the shelves are being stocked with bone-in butts as we speak.
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<HR></BLOCKQUOTE>
I'm sure you're right.
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Doug,

Yeah, sounds like someone sold Costco a return mailer daemon.

Still interested if and when you hear something from these guys.
 
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