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Guest
Guest
Hello All,
My local grocery store is having a pork sale this weekend on all of their cuts of "All Natural" meat. First question is what is the difference between a Picnic Roast and a Bone-in Pork Butt Roast, aren't they both shoulder cuts?
Second, I was planning on buying lots and filling the freezer for the next few months worth of BBQing. What are the differences people have seen with starting with previously forzen meat versus fresh meat? I know that Cooks Illustrated recommends brining all meat prior to freezing to preserve texture. Does anyone do this and do you notice a difference?
I guess cheap meat is only a deal if the end product is up to par. /infopop/emoticons/icon_biggrin.gif
Chris, thanks for providing this site so that all of us Q newbies can learn from the best and brightest. /infopop/emoticons/icon_smile.gif
Tim
My local grocery store is having a pork sale this weekend on all of their cuts of "All Natural" meat. First question is what is the difference between a Picnic Roast and a Bone-in Pork Butt Roast, aren't they both shoulder cuts?
Second, I was planning on buying lots and filling the freezer for the next few months worth of BBQing. What are the differences people have seen with starting with previously forzen meat versus fresh meat? I know that Cooks Illustrated recommends brining all meat prior to freezing to preserve texture. Does anyone do this and do you notice a difference?
I guess cheap meat is only a deal if the end product is up to par. /infopop/emoticons/icon_biggrin.gif
Chris, thanks for providing this site so that all of us Q newbies can learn from the best and brightest. /infopop/emoticons/icon_smile.gif
Tim