I think a sammich of that would be fantastic - but instead of bread use other pieces of MM, of course. :hungry:
Looks fantastic and is inspiring, Sako - thanks for posting!
Looks fantastic and is inspiring, Sako - thanks for posting!
Grilled Money Muscle -- A new favorite
- Thread starter ssv3
- Start date
Roguejim
is Blowin Smoke!
I'd like to see how that "money muscle" is removed. Heck...I don't even know what it is.
Lol, That was funny.
These were steak like and went great with the medallions neighbor. Thanks again! Stuff is great. :thumb:
You'll like it Kevin. It's got a "beefy" texture to it. You'd think you're having steak.
Thanks Terry! Just a simple salad to cleanse the palate in between the delicious bites.
Yep!! I was going to cut them thick and reverse sear but we had to eat so I kept them at about 1 1/4" thick.
LMAO,
ound: Exactly what I was think as I was posting the thread. This is brethren exclusive and anything good like this had to be shared with y'all. Let's keep it a family secret because that's exactly what will happen once the masses discover this.:biggrin1:
aawa
Babbling Farker
The money muscle of a pork butt is on the opposite end the bone is on. You can tell what it is by the heavily marbled fat in the muscle (looks kind of like tiger stripes). You can simply slice it off by cutting about 1.5-2inches from the leading edge of the money muscle.
tom b
somebody shut me the fark up.
There is a butt in my frige waiting for the smoke this weekend, I'm gonna try to find that sucker and separate it:-D
Pretty straight forward Jim. Here's my first time removing it.
Marbleization is insane
You can't miss it Tom! Ren above gave a good description of where it's at. I actually made capicola and ham from the money muscle also. Both were insanely good. I just took a larger chunk out which included the money muscle. Truly an amazing cut.
Wow, thanks for posting this, Sako - we will be trying this very soon!
On another note, I see your "ladyfriend" has now officially graduated to "GF"!
:boink:
:mrgreen:
On another note, I see your "ladyfriend" has now officially graduated to "GF"!
:boink:
:mrgreen:
aawa
Babbling Farker
Holy crap that capicolla and ham money muscle looks fantastic.
I need to try curing it to add to a charcuterie board!
I need to try curing it to add to a charcuterie board!
Thanks Richard! Give it a try for sure. So much can be done with it flavor wise.
Yes, she advanced to the next level. Getting used to the domestication again. :becky: So far so good.
Wait till you taste it. :nod:
She's a lucky gal! :thumb:
Thanks buddy!
lastmajordude
is One Chatty Farker
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This is one reason I LOVE this site.....absolutely great info given by selfless great cooks......thanks for the ideas.....can’t wait to try it.
RevZiLLa
is One Chatty Farker
Fantastic
chingador
is Blowin Smoke!
I like your style, dude.
