Bone in Pork Butts at HyVee - $.99 lb.

[bbq engineer]

HyVee is a midwest grocery chain, and they have pork shoulder for $.99 a lb (botton left of their ad). Pretty good price, I'm gonna bank a couple.

 

[wutang]

I picked up two yesterday even though I already had 2 in the freezer. I plan on smoking a couple of them next weekend so now I got a couple for backup I guess.

 

[crockadale]

Here in southeast FL. Albertson's has butts for $0.99 almost every other weekend. This weekend they have picnics for $0.75

 

[mrh]

I picked up a dozen of them the other day plus a bunch of chuck roasts that were on sale for $2.74 a lbs too. Going to smoke them for my Daughters graduation party in May. Going to be a lot of work. I just hope everything works out! We got a few looks with a cart full of meat! But I think that will be cheaper then the drinks, all said and done.

Mark

 

[uncle_lar]

Im going to pick some up tomorrow if they have any left!
I cant believe that I missed that ad.
I need to make 40#s of breakfast sausage this week and that price will
increase my profit margin a little

 

[travcoman45]

Picked up a 100 pounds fer the freezer. Woulda bought more but momma thins we need ta pay bills! She ain't got her priorites straight! I usually get some stares er an occasional "leave some fer us" comment, tell em ta pick out what they wan't from my cart an then hit the meat manager up ta restock my cart load! He likes me! Oh well, signed up fer the weekly adds so's I don't miss no good deals.

 

[bigsteve]

What's the best way to freeze a raw one? Around here they come in that cling wrap. Do you foil right over that, or take the cling off first? I've done both for other cuts, never found much differance. But I don't generally have meat in the freezer for more than a few weeks.

 

[bbq engineer]

The best way to freeze meat is to vacuum seal it, as air trapped in the packaging is what contributes to freezer burn. Given that, I always take meat out of the styrofoam trays and cling wrap, and at a minimum use a zip lock bag and work all of the air out before I seal it. If practicable I use my food saver. I try to prep meat before I freeze it (remove the membrane from ribs, and the fat cap from butts), and that way they are ready to go when I thaw them out for smokin' time. If I buy something that is already vacuum packed (cryovac ribs, brisket, whatever) it can go in the freezer as is, and I'll prep that before smoking.

This is what works for me.