I came across a friend who was telling me about Kurobuta Pork Shoulder he order online. Has anyone ever tired this type of Pork?
He mentioned to me that it was nearly 18 lbs when he received it.
It seemed fairly $$$ but if I was to go ahead and try this, how much smoke time would any of you recommend for a piece this big?
I think Kurobuta is to pork what Kobe is to beef...
Pricey, but a delicacy.
http://en.wikipedia.org/wiki/Berkshire_(pig)
http://www.snakeriverfarms.com/kurobuta
Holly Cripe that is some expensive stuff. I tell ya you put them side to side with the same type cooking bet you can't tell the difference. I was always under the impression that smoking meat was to make some what lacking meat edible. Yes\No? Low and slow to get the connective tissue to break down, release etc. Anyways, man that is some way pricey pig. Let us know how it turns out.
Quote from: waterkc on June 28, 2010, 01:23:59 PM
Holly Cripe that is some expensive stuff. I tell ya you put them side to side with the same type cooking bet you can't tell the difference.
You can definately tell the difference. I haven't tried the online farm but have bought local berkshire(same pig, different name). Flavor is better, it's richer. The best pork butt I have ever had. Chops are really good too. I have even had some sausage that they make. That reminds me - I have a Berkshire butt in the freezer - might be a good smoke for July 4th.
I think someone has ordered form snakeriverfarms - Ronbeaux maybe? Arnie has had the same local berkshire that I have had.
STC has it dead on. I tried both a couple of weeks ago and the difference in a pork butt was not as profound as the difference in Wagyu and CAB USDA Choice briskets. If you intend to pull a pork butt, then I feel that Kurobuta is probably wasted. I haven't tried it but I suspect the loin would show a greater difference. For my taste, after having tried it, I wouldn't spend the extra for the pork shoulder, but I will for the brisket for special occasions (I expect to be doing a Wagyu brisket this coming weekend for the 4th, Alex permitting).
all I can say is wow, that is some pricey meat.
Kurobuta pork (aka Berkshire pork) You can order online from Snake River Farms here (http://secure.abfoodsusa.com/ABCommerce/products.4) ; online price for a whole shoulder is ~ $2.90/lb plus shipping, which will be next day air (meaning expensive). If you decide to do that, you might consider splitting the whole shoulder into a butt and picnic (which I am assuming is how the beast arrives at an average of 20 lbs/ea).
As an alternative, you might try to find a local meat supplier who carries a line of better meats who will sell to you.
I ordered one.
W/Shipping it was $83 for a whole Berkshire pork shoulder.
(approximately 20lbs) ---- about $4/lb to my front door.
If it ain't worth it, I won't buy it again. But, I just have to find out for myself.
Check the price/weight of CHEETOS at your local grocer,...
We'll see. Maybe it's worth it, and maybe it ain't. But, It's much cheaper than Cheetos. ;D
Awrighten.
Wish you the best Hal.
I ain't paying $4 lb for pig.
I got my pride! ;D
Cheaper Than Cheetos! I love it...
Way way way cheaper than beef jerky, that's for sure.
If I do one, and this does intrigue me, I would do it alongside a "regular" pork shoulder for comparison pruposes...
Quote from: FLBentRider on July 23, 2010, 05:33:56 AM
If I do one, and this does intrigue me, I would do it alongside a "regular" pork shoulder for comparison pruposes...
FLB - If you decide to smoke one I'm heading that way so I can put my 2 cents in....
Ordered it Wednesday, and it was on the porch this morning. In the freezer for the time being...
(The heat index is 111 here right now)
And he's a bigun!
(http://lh3.ggpht.com/_CbvAIVzmFFM/TEnSJeZU4EI/AAAAAAABMcA/4bbo9H1nVD8/s800/IMG00100-20100723-1139.jpg)
That phone pic didn't come out too bad!
That's a STL-cut spare rib underneath it. They're about the same length.
Berkshire is definitely good stuff and pricey. I wouldn't waste the money for pulled butt. The chops and loins are really great. I may have to try making a ham one day.
There's a farm a few towns over that raises certified Berkshire hogs. My butcher carries it so I can just get a couple of chops or whatever. Certainly better than the "Hormel - Always Tender" stuff the grocery store carries.
Here's a link if you're curious: www.rowlandfarmhogs.com
Quote from: ArnieM on July 23, 2010, 11:53:34 AM
I wouldn't waste the money for pulled butt.
So,
your Kurobuta pulled pork wasn't so good?
Quote from: hal4uk on July 23, 2010, 07:41:51 PM
Quote from: ArnieM on July 23, 2010, 11:53:34 AM
I wouldn't waste the money for pulled butt.
So, your Kurobuta pulled pork wasn't so good?
I didn't do any pulled pork Hal. The on-sale butt is good enough for me.
This is a pic of one of the chops I got along with a few veggies. The latter are pick what you want for 49 cents/Lb. It's hard to describe how creamy the fat is and how tender the meat is.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/PorkChops.jpg)
Hal,
Is it done yet?
Waiting for your results.
That's nice the local ones I get are small
Deb
Darn you Hal and CRG! CRG, darn you for posting the website and darn you Hal for letting CRG take a pic of your pork shoulder. I went out there just to take a peek and wind up with a brisket, 4 racks of St. Louis cut ribs and 2 petite butts landing at my front door next Friday! :D
Quote from: KyNola on July 24, 2010, 08:24:58 AM
Darn you Hal and CRG! CRG, darn you for posting the website and darn you Hal for letting CRG take a pic of your pork shoulder. I went out there just to take a peek and wind up with a brisket, 4 racks of St. Louis cut ribs and 2 petite butts landing at my front door next Friday! :D
Now that i$ ju$t over the top! I'll be down on $aturday to help you eat all them rib$, bri$ket, butt$.
Yeah, a little pricey but I ain't got no kids to look out for or leave anything to. Jan and I have both been blessed with good jobs all our lives and we are incredibly thankful.
Come on up on Saturday. We'll fire up the MAK and see how Kurobuta ribs work!
Save me a couple of them rib bones!
I'm really looking forward to trying some of Hal's Top Shelf Pulled Piggie..
Sometimes, you've just got to splurge. Who'd trade their Crown Royal for Walkers or Ten High?? :D
Quote from: KyNola on July 24, 2010, 08:24:58 AM
Darn you Hal and CRG! CRG, darn you for posting the website and darn you Hal for letting CRG take a pic of your pork shoulder. I went out there just to take a peek and wind up with a brisket, 4 racks of St. Louis cut ribs and 2 petite butts landing at my front door next Friday! :D
Holy Smokes!!!!!!!!!!! :o
I know BLSH did a Kobe Brisket on the 4th and told me it was like no other he had ever had.
I contacted Pete's Fine Meat in Houston and he has the Brisket and he carries Kurabota
Boston Butts that are 7 to 8 lbs each.
You guys may push me into a road trip! $$$$$
Go for it CRG. Have to admit I'm REALLY looking forward to see what the brisket looks like. They also have Wagyu corned beef briskets. D@mn near bought one to make pastrami with but figured that would be a total sin to waste Wagyu on pastrami. Bet it would be awesome though.
Quote from: classicrockgriller on July 22, 2010, 10:29:54 PM
Wish you the best Hal.
I ain't paying $4 lb for pig.
I got my pride! ;D
I may have to go back on this! ;D
May have to do a test sample smoke to see if this stuff is worthy of
THE TEXAS SMOKE OUT!
TSO TSO TSO TSO!
Quote from: deb415611 on July 24, 2010, 03:07:44 AM
Is it done yet?
Deb, I got it (frozen) yesterday morning and put it straight in the freezer...
Couldn't decide when to do it... I was hoping Squirt could come over but he's busy - even next weekend
So, I went ahead and moved it to the fridge yesterday afternoon.
Been in there 24+ hours and it hasn't thawed much.
Might get it started tomorrow night (?)
Quote from: KyNola on July 24, 2010, 08:24:58 AM
Darn you Hal and CRG! CRG, darn you for posting the website and darn you Hal for letting CRG take a pic of your pork shoulder. I went out there just to take a peek and wind up with a brisket, 4 racks of St. Louis cut ribs and 2 petite butts landing at my front door next Friday! :D
I'll be real interested to hear how those STL spares come out!
Quote from: hal4uk on July 24, 2010, 02:45:06 PM
So, I went ahead and moved it to the fridge yesterday afternoon.
Been in there 24+ hours and it hasn't thawed much.
Might get it started tomorrow night (?)
Submerge it in the bath tub for 4 or 5 hours!
Quote from: KyNola on July 24, 2010, 09:12:09 AM
Yeah, a little pricey but I ain't got no kids to look out for or leave anything to. Jan and I have both been blessed with good jobs all our lives and we are incredibly thankful.
Come on up on Saturday. We'll fire up the MAK and see how Kurobuta ribs work!
If you're looking to adopt, I'll cut the grass just to be put into the will for that fine looking vehicle you just couldn't part with ;D
OK... Now, I'm starting to really look forward to this...
Memphis in May - this year - Pork Shoulder was won by Tuffy Stone on his Jambo Pit...
He used Berkshire (Kurobuta) pork from Snake River Farms!
"I have to thank Snake River Farms for providing us such unbelievable Kurobuta pork shoulders. It was our responsibility not to mess them up, that is how beautiful they were." --Tuffy Stone
http://vocuspr.vocus.com/vocuspr30/ViewAttachment.aspx?EID=x6HQoYRvY9Th9MsfJzy9mDy9eZP4A29%2F8kKkNUx094o%3D (http://vocuspr.vocus.com/vocuspr30/ViewAttachment.aspx?EID=x6HQoYRvY9Th9MsfJzy9mDy9eZP4A29%2F8kKkNUx094o%3D)
http://www.youtube.com/watch?v=lO4zVWeNFiM (http://www.youtube.com/watch?v=lO4zVWeNFiM)