A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

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Entry from August 13, 2015
Money Muscle (pork butt)

The “money muscle” is a part of a Boston butt that is tender and is located on the opposite side of the blade bone. The name “money muscle” has been cited in print since at least 2006 and be explained that it’s the tasty strip of meat that helps win barbeque competitions.

Arizona’s #1 BBQ Club—Glossary
Money muscle The small strip of loin meat that is on the opposite side of the blade bone

The BBQ Brethren Forums
Listing of Brethren Member’s Teams
07-06-2006, 11:25 PM
Three Men and a Baby Back
Marc “Burnt End” Mangano (Born2Smoke) – Pitmaster, Dana “Money Muscle” Reed (dreed) – Director of Operations, Danny “Kue” Krystyniak – Site/Field Manager

The BBQ Brethren Forums
Money Muscle
11-29-2007, 09:05 PM
The money muscle is on the end of the butt opposite of the bone. Long and looks like a zebra stripe. So it’s the very outer part of “C” in Wayne’s picture.

The BBQ Brethren Forums
Pork Slices - Turn-in
KC Bobby
07-28-2008, 04:06 PM
It’s commonly referred to as the money muscle, it’s the muscle opposite the bone end of the butt. It’s fairly simple to part the butt along this fat line so about 3/4 of this entire muscle is exposed to rub and air as it smokes. As Podge mentions, the butt that is getting used for the sliced portion of the turn in is not getting cooked to 195-200 internal, closer to 180, thus sliceable. And this muscle is still very tender to the bite even at that temp.

BBQ Success
Pulled Pork the right way!
March 2009
There is some meat on a Boston Butt that is far superior in taste and tenderness than the rest. Most people call it the “money muscle” because it wins them the paycheck. The “money muscle” is a small strip of loin meat that is opposite the blade bone side. Most of it is exposed during smoking so it has developed a nice bark. Everyone would agree that you need to turn in a lot of bark - that’s where all the flavor is in pulled pork.

Opposite the “money muscle” is the “horn” or what most people call “the meat under the bone”. That’pulled porks your second choice. Your third choice is called the “tubes” and they are parallel and right behind the “money muscle”. All these pieces of meat can be pulled out whole with your fingers now that you know where they are. They can be placed in the box whole or chopped up into cubes.

2/22/10 at 11:38pm
Ok, I’ve heard the term, “Money Muscle” for the best part of a pork shoulder. So, where is this at and how do I get to it?

Chuck Anderson
Last tasting of the day is pork butt. The “money muscle” has outstanding tender flavor.  http://twitpic.com/1i5shy
4:21 PM - 24 Apr 2010

The Money Muscle
December 2nd, 2010 | Author: Mister Bob
In Competition BBQ lingo, those white arrows are pointing to the ‘Money Muscles’.  They’re called that because most BBQ aficionados consider them to be the tastiest part of the pork butt, and therefore the part that helps them bring home the money in a professional BBQ contest!  It is located on the end of the butt opposite the bone, and can be easily identified by the parallel bands of fat evenly space across the muscle.  Many competitors slice this piece for their presentation box and use the dark meat around the bone for pulling or shredding.

The Money Muscle… and all the other sections of a Pork Butt
by Administrator | Posted on April 30, 2012
The first area I concentrate on is what is referred to as “The Money Muscle”. This part of the butt is very tender and marbled with fat that is easily rendered.

What is left is moist, melt-in-your mouth goodness. It’s what wins checks and the trophies. That’s why it’s coined “The Money Muscle”.

It’s actually part or the beginning of the loin. The money muscle is located high on the shoulder, and I’m sure everyone has heard of “Eating High on the Hog”….well this is what they’re talking about.

Show Me The Money Muscle - GrateTV
Published on Oct 18, 2012
From http://GrateTV.com we take a look at a BBQ Pitmaster’s little secret - the money muscle. It’s a very special portion of the Boston Butt. The flavorful Money Muscle. Jack and Bill take a close look at how to use it for competition.

Pork Butt - the Money Muscle
Published on Jun 22, 2013
Here you bro, I hope this helps

Google Books
The Soul of Spain

By Jeffrey Weiss
Chicago, IL: Surrey Books
Pg. 63:
In American butchery, this section is usually left on as part of the Boston Butt, and some Americans might recognize it by its nickname on the BBQ circuit (it’s part of what’s known as the “Money Muscle”) or by its Italian names (coppa or capicola).

Posted by Barry Popik
New York CityFood/Drink • Thursday, August 13, 2015 • Permalink