Tag Archives: barbecue

Barbecue Capitalism

The word barbecue is thought to have been derived from the Spanish word Barbacoa, from back when the Spaniards first observed Caribbean natives slow cooking meat over open fires on raised wooden platforms.  That trial and error practice added both mild smoke flavor and tenderness to some of their otherwise low eating quality local meat.  The different meat cuts from various carcass regions are… Read More »

Barbecue Breakthrough

A whole pork shoulder separates into butt roast and picnic roast portions; leaving most of the blade bone in the butt portion and most of the front leg bones in the picnic.  Due to only containing the blade bone, pork shoulder butts lend themselves well to both retail cut fabrication and cooking whole.  Because butts contain less bone than picnics and require less labor to… Read More »