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Started By
Message
Just had to post this--Pork Butts $.98 lb.
Posted on 3/8/23 at 5:56 am
Posted on 3/8/23 at 5:56 am
Rouses is selling Boston Butt pork roasts for $.98 a lb. in the sealed 2 packs with a 2 pack limit-----so 4 nice pork roasts for cheap.
Sale is from today until next Wednesday when the new sale flyer comes out.
Sale is from today until next Wednesday when the new sale flyer comes out.
This post was edited on 3/8/23 at 7:41 am
11
Posted on 3/8/23 at 9:04 am to gumbo2176
Bone in or boneless?
Posted on 3/8/23 at 9:14 am to gumbo2176
Winn Dixie had their $0.99/lb on Sunday, not sure if it's still going. Bone in
Posted on 3/8/23 at 10:29 am to BilbeauTBaggins
quote:
Bone in or boneless?
The ones I've always gotten have the blade bone in the roast. Most are between 8-10 lbs. each and once trimmed and bone removed, it may weigh about 1 1/2 to 2 lbs. less.
Posted on 3/8/23 at 10:30 am to gumbo2176
perfect! cooking pulled pork this weekend.
Posted on 3/8/23 at 12:17 pm to gumbo2176
quote:
gumbo2176
Posted on 3/8/23 at 12:42 pm to gumbo2176
Not worth it's own thread so I'll leave this here.
Albertsons has $0.99/lb for boneless skinless chicken thighs. Would be a good price for bone-in chicken thighs these days.
Great for stuffing, smoking, grinding for chicken sausage, etc. Going to buy some to grind for Thai dishes.
Albertsons has $0.99/lb for boneless skinless chicken thighs. Would be a good price for bone-in chicken thighs these days.
Great for stuffing, smoking, grinding for chicken sausage, etc. Going to buy some to grind for Thai dishes.
This post was edited on 3/10/23 at 10:18 am
Posted on 3/8/23 at 7:45 pm to gumbo2176
Was behind some baw at Mandeville Rouses tonight who must have seen this. Loaded up to the max with pork butt.
Wife got that booty. Congrats.
Wife got that booty. Congrats.
Posted on 3/8/23 at 8:05 pm to gumbo2176
Great for making pulled pork. I like to use leftover pulled pork to make Brunswick stew.
Posted on 3/9/23 at 2:40 pm to gumbo2176
quote:
Rouses is selling Boston Butt pork roasts for $.98 a lb
Albertsons had them for $.99/ lb this past weekend through Tuesday. I got one to break my Kamado Joe in with this weekend
Posted on 3/9/23 at 3:07 pm to gumbo2176
got a twin pack for under $20.
Posted on 3/9/23 at 6:38 pm to gumbo2176
My Venom fan just showed up at my door early. Going to have to go grab a butt to try it out.
Posted on 3/10/23 at 6:38 am to LRB1967
quote:
Great for making pulled pork. I like to use leftover pulled pork to make Brunswick stew.
Tell me more about this Brunswick Stew. Always looking for new dishes, especially ones in which I can use excess pork butt. Got a recipe or general instruction?
Posted on 3/10/23 at 9:00 am to Nature Boy
quote:
Tell me more about this Brunswick Stew.
This topic could be as controversial as gumbo for those of us who grew up eating it as a side with every plate of BBQ.
Virginia & Georgia fight over where it originated, but I have to admit that VA kept better records than we did so their claim might be stronger. Georgia perfected it though.
IMO avoid any recipe that calls for butter beans, chunks of potato, chunks of tomatoes or chunks of anything for that matter. It should be creamy and smooth except for the kernels of corn.
Lots of people now seem to use pulled pork but that wasn't traditional where I grew up. In fact, I never heard of pulled pork back then. It was always chopped.
Here is a recipe that my mom submitted to a local cookbook back in the 60s to give you an idea. I usually adjust a few things, like more onions (chop them tiny or grate) and I think the "creamed corn" is a mistake. It's really whole kernels. I back off the ketchup some too. But that's all to taste. This should give you an idea.
Really, the dish is supposed to be made of hogs head, and she did that often, but folks rarely do that anymore.
She didn't mention to stir OFTEN. It can stick on you easily. Also her recipe didn't explain that you simmer the pork and chicken in water before you grind it and use the broth leftover to build up your stew.
You could easily use smoked pork and chicken instead of simmering it. Flavor would be good but that's not how we did it back in the day. In fact the next time I make it, I might try smoking all the meats in an aluminum disposable pan for a while, then finish it off by simmering to make a broth.
Some PICS from the internet...
NOT like this.
More like this.
This post was edited on 3/10/23 at 1:55 pm
Posted on 3/10/23 at 10:39 am to gumbo2176
I bought a twin pack. I'm going to smoke and pull them, then vacuum pack in 1lb packs. We make pulled pork Nachos about twice a month with them. All in its about a $12-15 meal for a family of 4.
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