What is the preferred way to cut for BBB ?
I managed to pick up 2 butts @ $.89 / lb. I picked the fattiest I could find, thinking the cured fat will give more bacon-like flavor. Right ? wrong ? doesn't matter ?
I de-boned them and cut in half, now after the fact, i wonder if there was a better way to cut them. As I said they were very well marbled. The side opposite the bone being a bit more so. I sliced parallel to the fat cap, planning to use the non-fat cap side for pulled pork and maybe Boudin, but if the BBB goes over well with the fam, all bets are off.
Do y'all slice parallel to the fat cap or separate the bone-in side from the boneless side or even separate the front with bone from the back with out bone (steak style) ?
I managed to pick up 2 butts @ $.89 / lb. I picked the fattiest I could find, thinking the cured fat will give more bacon-like flavor. Right ? wrong ? doesn't matter ?
I de-boned them and cut in half, now after the fact, i wonder if there was a better way to cut them. As I said they were very well marbled. The side opposite the bone being a bit more so. I sliced parallel to the fat cap, planning to use the non-fat cap side for pulled pork and maybe Boudin, but if the BBB goes over well with the fam, all bets are off.
Do y'all slice parallel to the fat cap or separate the bone-in side from the boneless side or even separate the front with bone from the back with out bone (steak style) ?
