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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-13-2013, 03:20 PM
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#1 |
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On the road to being a farker
Join Date: 06-19-13
Location: Palo Alto, CA
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Mock Head Cheese & Bone-in/Skin-on Pork Belly/Spare Ribs
Pork!!
Made a 'head cheese' without a head. I used a ham hock and pig trotters instead. I started it on the smoker for flavor, then moved it to a stovetop just to make it faster. I basically ate the pork bellies like they were just really meaty spare ribs. I marinated them in a maple/brandy mixture overnight, then smoked it in mesquite/apple wood. Also used some Simply Marvelous Cherry Rub. I really loved how meaty these ribs were. The full rack of ribs was 11 lbs, so I actually only bought a bit over half of it (6.5 lbs worth).     Before setting:     And pr0n of my meal!      |
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10-13-2013, 03:47 PM
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#2 |
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Full Fledged Farker
Join Date: 04-13-12
Location: North West, GA
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Yummy. I did not see my invite!
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10-13-2013, 06:28 PM
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#3 |
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somebody shut me the fark up.
  Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Looks delicious.
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