Probe tender butt
- Thread starter Jim Ver
- Start date
Jim, welcome to this great board.
Much, maybe all, onion "powder" is probably the granulated type nowadays.
For an amazing variety of spices and herbs, Penzey's has just opened a store in Atlanta:
PENZEY’S SANDY SPRINGS
Sandy Springs Plaza
6235-A Roswell Road NE
Sandy Springs, GA 30328
Hours: Mon - Sat 10am - 6pm, Sun 11am - 5pm (404) 256-7970
I just bought some granulated onion there yesterday. I don't work for Penzey's, but I'm thrilled that I don't have to mail-order my spices any more.
Rita
Much, maybe all, onion "powder" is probably the granulated type nowadays.
For an amazing variety of spices and herbs, Penzey's has just opened a store in Atlanta:
PENZEY’S SANDY SPRINGS
Sandy Springs Plaza
6235-A Roswell Road NE
Sandy Springs, GA 30328
Hours: Mon - Sat 10am - 6pm, Sun 11am - 5pm (404) 256-7970
I just bought some granulated onion there yesterday. I don't work for Penzey's, but I'm thrilled that I don't have to mail-order my spices any more.
Rita
Don't forget that Trader Joe's is almost next to Pier 1. Penzey's is further down the strip, between Party City and Rockler's.
Penzey's is giving a $12.00 Mini-Gift Box of 4 (1/4-cup) jars (cinnamon, ground pepper, granulated garlic, and their Mural of Flavor mix) with each purchase of $5.00 or more each time you come in.
Rita
Penzey's is giving a $12.00 Mini-Gift Box of 4 (1/4-cup) jars (cinnamon, ground pepper, granulated garlic, and their Mural of Flavor mix) with each purchase of $5.00 or more each time you come in.
Rita
Len Dennis
TVWBB Diamond Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Ver:
Thought of one more question, do bone out butts cook more consistent than bone in? The part of the butt that took so long to reach tender was just above the bone and I thought that might have something to do with it? </div></BLOCKQUOTE>
http://tvwbb.com/eve/forums/a/...0069052/m/5730058053
Thought of one more question, do bone out butts cook more consistent than bone in? The part of the butt that took so long to reach tender was just above the bone and I thought that might have something to do with it? </div></BLOCKQUOTE>
http://tvwbb.com/eve/forums/a/...0069052/m/5730058053
James Harvey
TVWBB Pro
Just to get back to the granulated garlic / onion vs. powdered. You can substitute each for the other. The ratio for granulated vs. powder is 1/3 vs. 1/2 respectively (tablespoons if that helps). It's really not that big a difference in a single rub but if you're making a big batch you should adjust accordingly.
Something I looked up.
Something I looked up.
K Kruger
TVWBB 1-Star Olympian
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Ver:
One more question, this one on the recipe. I could find granulated garlic but couldn't find granulated onion so I substituted onion powder. I wasn't sure what the equivalent of powder is instead of granulated. I used 3 T onion powder, does this seem about right instead of 1/3 cup granulated onion? </div></BLOCKQUOTE>
I'm pleased you liked the rub.
James is correct on the ratios. Your replacement was fine though. I haven't used powder in eons but I wouldn't worry about exact ratios for a rub. The issue is flavor and volume. In a rub with many ingredients you can even sub 1 for 1 and it will be fine.
Penzey's in Atlanta finally, Who'da thunk it. Whenever I get back east I'll have to go. Still a big Harry's fan. I wish Whole Foods would learn a few things from them, especially since they own them.
I'm glad you found and like Sweet Freedom. Great chilies there.
Since you have a good source for chilies now, and Mexican oregano at hand, see sauce number 2 and the mole recipe here. (The mole is rather involved but do not let that dissuade you. It is not at all difficult and rather killer if I may say so myself.)
As to your questions about butts: No need to stab 50 times. When the bulk of the butt is probe tender pull it. Wrap and rest. Residual cooking should handle the muscle that takes longer. If, when you go to pull, that muscle is not quite where you want it, simply chop it on the fine side. (This is what I do as a matter of course, completely tender or not, much preferring the texture of the pulled-chopped results over simply pulled.) See what you think.
Though I do not foil butts, foiling will even out the cooking because the heat transfer is much more efficient. Keep that in you arsenal if you wish.
Boneless butts can be more consistent - or less - depending on how badly (or not) the butt was mangled during boning, a common issue with the 'butchers' extant these days. Try a couple from one source or another and see what you think.
One more question, this one on the recipe. I could find granulated garlic but couldn't find granulated onion so I substituted onion powder. I wasn't sure what the equivalent of powder is instead of granulated. I used 3 T onion powder, does this seem about right instead of 1/3 cup granulated onion? </div></BLOCKQUOTE>
I'm pleased you liked the rub.
James is correct on the ratios. Your replacement was fine though. I haven't used powder in eons but I wouldn't worry about exact ratios for a rub. The issue is flavor and volume. In a rub with many ingredients you can even sub 1 for 1 and it will be fine.
Penzey's in Atlanta finally, Who'da thunk it. Whenever I get back east I'll have to go. Still a big Harry's fan. I wish Whole Foods would learn a few things from them, especially since they own them.
I'm glad you found and like Sweet Freedom. Great chilies there.
Since you have a good source for chilies now, and Mexican oregano at hand, see sauce number 2 and the mole recipe here. (The mole is rather involved but do not let that dissuade you. It is not at all difficult and rather killer if I may say so myself.)
As to your questions about butts: No need to stab 50 times. When the bulk of the butt is probe tender pull it. Wrap and rest. Residual cooking should handle the muscle that takes longer. If, when you go to pull, that muscle is not quite where you want it, simply chop it on the fine side. (This is what I do as a matter of course, completely tender or not, much preferring the texture of the pulled-chopped results over simply pulled.) See what you think.
Though I do not foil butts, foiling will even out the cooking because the heat transfer is much more efficient. Keep that in you arsenal if you wish.
Boneless butts can be more consistent - or less - depending on how badly (or not) the butt was mangled during boning, a common issue with the 'butchers' extant these days. Try a couple from one source or another and see what you think.