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Title: JJC
Post by: Oldman on February 10, 2005, 02:24:50 PM

This is my reply to another posting.
<blockquote id="quote">quote:<hr height="1" noshade id="quote">If anyone has a reference to something that explains what the various cuts of beef and pork that are regularly mentioned on the forum are I would appreciate it, suppose there is some regional variation in the U.S and Canada in any case?
<hr height="1" noshade id="quote"></blockquote id="quote">AND
<blockquote id="quote">quote:<hr height="1" noshade id="quote">Think JJC posted on the forum about doing a list at some stage, would be VERY helpful to a rookie UK smoker!<hr height="1" noshade id="quote"></blockquote id="quote">

JJC would sure be the person to handle this one. Now what I thought I would do once JJC is finished (if he takes this on) is to take his work up into a clickable graphic.

What I mean by clickable graphic can be seen in this USDA Hardiness Zone Map that I created for my gardening friends: http://www.susanminor.org/garden/map/ Click on any area of that map and it expands that area.

The basic idea is to have a large drawing(s) of a hog etc.. With all of the names a cut is called on each respective section of the drawing. Next when clicked on that section a real picture of that cut would enlarge just like it does when you click on the USDA Hardiness Zone Map. Maybe a little over kill but it sure would add a nice touch to our collection.

Of course this would depend upon JJC and the information supplied to him by the members here from there respective countries.

This is do-able. How does this idea sit with you all?

http://rminor.com

Title: Re: JJC
Post by: manxman on February 10, 2005, 03:22:06 PM

Hi Oldman,

Excellent idea!

Jaegar posted some very helpful websites in his reply to my original posting but to have something readily available along the lines of your idea would be really beneficial.

thanks,

Manxman.

Title: Re: JJC
Post by: JJC on February 10, 2005, 03:23:28 PM

I'll be happy to take that on. I've alrady collected some stuff from members on another thread, anmd I'll need to do some rersearch, of course, since I'm a "application specialist" when it comes to meat-eating--I have no idea what part of the animal muscle it comes from, I just know if a like it or not [:p][:)]

Might take me a few days to a week . . .

John
Newton MA

Title: Re: JJC
Post by: jaeger on February 10, 2005, 03:24:27 PM

Great idea Olds!!!

Here is a post from bigsmoker.

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Posted - 08 Dec 2004 : 17:45:46
--------------------------------------------------------------------------------

Ask and you shall recieve.

This one is for beef.
http://www.foodsubs.com/Meats.html
This one is for pork ribs.
http://www.ribman.com/abtribs.html
This one tells all kind of names for beef cuts.
http://biggreenegg.proboards33.com/index.cgi?board=idea&action=display&num=1099749875
This link is on the pork section but it has beef and deer as well.
http://www.askthemeatman.com/hog_cuts_interactive_chart.htm
And last this one lets you ask any questions you have about beef, pork or poultry.
www.Ask-A-butcher.com
HTH.

Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

<hr height="1" noshade id="quote"></blockquote id="quote">

Doug

Title: Re: JJC
Post by: manxman on February 10, 2005, 04:24:28 PM

Hi JJC,

The British equivalent cuts of meat for Lamb, Beef and Pork can be found at:

http://www.britishbarbecue.co.uk

or a more direct one is:

http://www.oscarenterprises.f2s.com/main_page_meat.html

I notice this site actually refers to a "Boston Style Butt", perhaps the international boundaries are merging on cuts of meat!!!

Manxman.

Title: Re: JJC
Post by: BigSmoker on February 10, 2005, 05:33:47 PM

Heres a couple more since last time[:D].

http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=31&id=158

http://www.wsr3.com/beef/beef.html

Jeff
//www.bbqshopping.com
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
[/url]
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

Title: Re: JJC
Post by: Oldman on February 10, 2005, 07:17:24 PM

Ya Ya Ya this is going to be a great project.

Much thanks all for the imput.

Olds

http://rminor.com

Title: Re: JJC
Post by: Chez Bubba on February 11, 2005, 01:47:38 AM

Very [8D]!!!!

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

Title: Re: JJC
Post by: JJC on February 12, 2005, 03:17:09 AM

Thanks, All!!!

Just back from a couple days away from the lab, and I'll start working on this over the weekend. Olds, expect an e-mail in the next couple days . . .[8D]

John
Newton MA

Title: Re: JJC
Post by: humpa on February 14, 2005, 02:29:19 AM

How's that for quick!!! Another task done in minutes. Great job everyone!!

Ernie....Weymouth, MA

Title: Re: JJC
Post by: JJC on February 19, 2005, 11:22:27 PM

Sorry folks, no progress on this project yet due to something akin to African Sleeping virus this week [;)]

Will start on it this weekend . . . Olds, be on the lookout for an e-mail or phone call in a couple days!

John
Newton MA

Title: Re: JJC
Post by: humpa on February 20, 2005, 12:51:55 AM

John....Hope you feel better real soon....[:(]

Ernie....Weymouth, MA

Title: Re: JJC
Post by: Oldman on February 20, 2005, 03:49:00 AM

JJC,
No worries Mate, as one of my down under gaming friends use to say....

Take your time this is not going to be an easy project. I've looked over some of what you have to glean and I'm saying to myself....yep JJC is the man for this job.

Oh your poor head~~ [:D]

http://rminor.com

Title: Re: JJC
Post by: JJC on February 23, 2005, 04:35:54 AM

Hi Olds,

Give me a call tommorrow . . . man, my head hurts![;)]

John
Newton MA

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: Oldman on February 10, 2005, 02:24:50 PM