What's Cooking?

[ness]

All pork products are meatier than they were years ago, and leaner. The "real white meat" campaign and the "anti fat" groups are to blame. The next thing you know, we will have to buy free range pig.

I hear you on that.

[BilletHead]

Well done Ness,

Just say no to free range pigs. Our conservation department does. I have shot two in Texas with my self bows. tasty but no fat hardly whatsoever. Actually they were very clean being out in the open and not penned up like stinking farm swine. They do tear up jack and destroy the environment.

BilletHead

[rps]

I have had an unsmoked ham from a feral hog. Lean as could be, but very good.

[jdmidwest]

Top that suckers!

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Probably Vienna Sausages on toothpicks. But it is a novel idea.

[ness]

I was toying with the idea of trimming the ribs so they we less meaty, and using the trimmings for beans. So I gave baby brother a call and asked him a few questions about baby backs. First, about the meatiness and if he ever trimmed. He said he doesn't trim unless there's a bunch of fat. Then time and temp. He said he does his about 5 to 6 hours at 275. That's longer and hotter than what I thought, and what most of the things I've read recently say.

He has told me before that judges like a sweet rib, so when he competes he marinades overnight with a commercial teriyaki marinade, and sprays them with apple juice periodically while they cook. His everyday ribs are not as sweet. I don't marinade or spray and the only sweet comes from the rub and sauce.

Three of my four half-racks were perfect. The fourth could have used more time, but was still very good. Anyhoo cook the meatier ones longer. Doh!

[rps]

I do not marinade ribs - but I do brine them in a salt water/maple syrup bath overnight. After that a rub is all they need. And, like you, I find ribs never turn out exactly the same.

BTW, I aim at a temp of 225 degrees and I am willing to give them the extra time. My mentor wanted an even lower temp, but his ribs were in nearly 12 hours.

[rps]

I hope no one minds that I have come back to the father thread tonight.

I have some spinach and feta sausages that need cooking. They have been in the freezer long enough. To go with them, I will fix a mushroom and white asparagus risotto. I learned in cooking school that you do not have to use the constant stir method, and ever since, risotto has been on my regular rotation. When I plate, I will snap a picture. Enjoy yourselves this evening.

[rps]

[ness]

I love risotto, but I never want to go to the trouble. How does your not stirring constantly method work? My favorite ways are with peas or mushrooms.

Last night it was asparagus from the garden with hollandaise. Tonight it was sautéed button mushrooms in a wine sauce over toast. Gonna stick a pork loin in the Crock Pot tomorrow morning with some Hatch chiles, tomatillos, onion, garlic, cumin, oregano, diced tomatoes and a little chicken broth. No recipe --I'm winging this one. Frozen Lou Malnati's pizza is on standby if needed.

[Terrierman]

Hatch chili peppers are a great find.