Pork

[EllisTX]

From the pig I slaughtered and butchered last fall.

Ground pork wrapped in pork belly.

I just got hard. All 4".

[Dirk McLargeHuge]

From the pig I slaughtered and butchered last fall.

Ground pork wrapped in pork belly.

I just got hard. All 4".

Lucky bastige. My 3" got hard. I have one question though: Do you ship that pork concoction?

Heehee I said coc.

[Adam]

I have one question though: Do you ship that pork concoction?

In the future, yes. My brother in law are looking into starting a custom slaughterhouse with plans to expand into a butcher shop to be able to retail meat, including shipping for out of the area customers. He's more of the rancher and I'm the slaughter/butcher/chef. I'm testing out a few things to develop a menu to choose from for specialties like this. Something the customer can buy, have shipped to their home, and then cook themselves with simple instructions. The meat will already come seasoned or with a pre-packaged brine, marinade, or sauce. In the case of the ground pork stuffed pork belly, it will come as you saw it in the second picture of my previous post. Heat the oven, cook, and enjoy. That simple.

Today's pork dish was some cowboy pork chops* seared in olive oil with caramelized onions. Seasoning is my simple standard: Lawry's and an equal amount of black pepper.







* Cowboy pork chops are the pork backstrap with a small piece of the rib bone left in the cut. The concept was that cowboys in the 19th century would need something to hold onto as they ate the meat, so they left a small piece of bone to hang onto, since utensils in the wilderness weren't common. In beef, it's commonly referred to as a tomahawk steak, which is the same concept but the rib meat is trimmed off the four inches of the rib for a handsized grip. This rib meat was commonly used to feed the dogs the cowboys used to tend the cattle.

[CRBrewHound]

From the pig I slaughtered and butchered last fall.

Ground pork wrapped in pork belly.

I just got hard. All 4".

Lucky bastige. My 3" got hard. I have one question though: Do you ship that pork concoction?

Heehee I said coc.

I just got hard too, thank's, now I have a bump on my ass!

[PorkSlapper]

I ate pork all memorial weekend, wish I would have snapped a picture of my Country ribs for you pork lovers out there.

[Dirk McLargeHuge]

I ate pork all memorial weekend, wish I would have snapped a picture of my Country ribs for you pork lovers out there.

Pork tease.

[Adam]

Another snack from the pig last fall.

70% ground pork
20% ground beef
10% pork fat

Seasoned with fennel seed, pepper, salt, garlic powder, rosemary, and sage. Fried in olive oil with onions.


Put that on lettuce, with melted cheese, sauteed onions, raw onions.


Tomato, ketchup, mustard. Then eat.

[Adam]

First time grilling in the new BBQ grill. I've been a gas griller for years. First time in maybe 8 or 9 years I went charcoal (mix of briquettes and wood charcoal).

Country style ribs my BIL bought for me when he gave me his old but never used grill. Lawry's, black pepper, garlic salt.






90 minutes at 180 degrees and basted with a honey butter blend every 15 minutes.