Pork Butt Fat Cap
I do mobile food service. Mainly festivals and non-profit events as well as the occasional catering gig.
One of the areas I cover is BBQ. I have a big rotisserie smoker that will hold 70 or so pork butts. I don't put that many in as the heat is not evenly distributed between the middle of the grate and the ends. But that isn't my question and is beside the point.
When I prepare my pork butts, I cut off the fat cap so the rub can get in closer to the meat. I have not found that the spices can penetrate though it, so off it comes. Next week, I have 2 dozen butts coming that my supplier had a special on. I will smoke them all at once, meaning that I will prepare them all at once - and all those beautiful fat caps will come off....and be thrown away.
Anyone have a suggestion as to something that can be done with all that "waste"?