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Posted on 10/5/11 at 4:54 pm to pochejp
I've been using what they call "cushion" meat, not sure of the spelling but two of my butchers knew exactly what it was when I asked for it and were able to get it in for me with a few days notice. The calculator is pretty much spot on as I have used it to cook for 50 and 100 and also compared it to my recipe for 100 and really no difference to speak of. The only thing I do different is brown down bacon at the start and use that grease to start browning my meat. I find if you want to cook during the tailgate a lot of people enjoy watching the jambalaya being made versus the gumbo. Most people think it's a big secret but once you get it down you can do it in your sleep. Hope you have a good tailgate. 
Posted on 10/5/11 at 8:39 pm to TorNation
quote:
I've been using what they call "cushion" meat, not sure of the spelling but two of my butchers knew exactly what it was when I asked for it and were able to get it in for me with a few days notice.
Got this from another board:
quote:
The "cushion" comes from the Pork Shoulder Picnic (or Arm), The picnic shoulder is more economical than the Boston Butt, but also contains more fat than the blade shoulder. When the bone and fat is trimmed from this cut it results in a very rich flavored roast. The meat from this cut is excellent for making juicy barbecued pulled pork. The Picnic has a large bone and joint that runs through the middle of the roast, one side has a large lean muscle...that is the "cushion". You can also slice and pound them for pork cutlets, stew meat, etc and use them in any chicken recipe.
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