Tag Archives: underutilized meat cuts

Pulled-Pork Nirvana

Since this post will go against the outdoor cooking powers that be, perhaps the made up word Nerve-ana could also be considered appropriate in the title.  Speaking of nerve, when propane is allowed on the BBQ contest circuit we might well start seeing the use of gas-fired, climate-controlled portable smokehouses that are manufactured by commercial food processing equipment companies. I was greatly heartened some… Read More »

Corned Beef from Choice Ground Round

This untrimmed gooseneck round contains the bottom (flat), eye and heel of round.  It also has some lymph and heavy connective tissue that needs to be trimmed out.  All three sections of gooseneck round are challenging for most cooks to use in a worthwhile manner, and it’s difficult to make profitable further processed items from it as well.  Due to… Read More »