by Renee Shelton | Feb 24, 2018 | Pork
Pork Shoulder Primal Cut The pork shoulder is the primal cut IMPS Item No. 403, Pork Shoulder. This includes the Boston shoulder and picnic shoulder. These cuts are well marbled, and low and slow cooking methods will break down connective tissues resulting in perfect...
by Renee Shelton | Jan 18, 2018 | Beef, Lamb, Meats, Pork
Meat processors take fabrication step by step. It starts with a side of meat, which is a half. The next processing is quarters followed by the primal cuts. The primal cuts are cut into subprimals and then retail cuts. You may see whole subprimals at a retail store...
by Renee Shelton | Jan 17, 2018 | Meats, Pork
Image courtesy National Live Stock and Meat Board.
by All Q'd Up BBQ Blog Writers | Oct 2, 2017 | Side Dishes
A Brunswick stew recipe for a crowd. This recipe makes 8 quarts. A perfect side dish for a barbecuing a whole pig. Brunswick Stew for a Crowd Cook the ham, chuck, and chicken together in a large stewing pot until tender. Add the pepper pods. Remove chicken from the...
by All Q'd Up BBQ Blog Writers | Oct 2, 2017 | Pork
What to feed a crowd by cooking a whole pig and don’t know where to start? Begin with this guide, courtesy of the North Carolina Pork Council. Select Your Menu What do you plan on serving? Here are some recipes to get your started. All recipes feed a crowd....
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