Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Unread 07-24-2010, 10:25 PM   #1
Quintessential Chatty Farker

colonel00's Avatar
Join Date: 06-03-10
Location: Shawnee, KS
Downloads: 0
Uploads: 0
Default For those that grind spare rib trimmings

I know I have seen people mention that they grind up the spare rib trimmings to use in sausage, chili and such. My question is, do you remove the cartilage as best you can or do you just grind it in? If you remove it, are there any good tips on doing this effeciently? If you grind it it, I assume you want to grind as fine as possible but I still hate having that grit in there. Also, do you find there is enough fat in the trimmings for decent sausage? I was also thinking about mixing with a higher fat content sausage from the store. Also, any other prep or cooking suggestions are greatly appreciated.
colonel00 is online now   Reply With Quote

Unread 07-24-2010, 10:33 PM   #2
Alan in Ga
is One Chatty Farker
Join Date: 12-19-09
Location: Macon,Ga
Downloads: 0
Uploads: 0

I use mine for beans and brunswick stew and I try to remove as much crunchies as I can after the grind
NB Black Diamond, 57 Smokehouse BBQ Team
Certified GBA Judge/Competetior
[SIZE=3]Golden Goose Egg(4 Times Certified)[/SIZE]
[SIZE=3]Stumps 223 ,2 UDS,NB Hondo[/SIZE]
Alan in Ga is offline   Reply With Quote

Thanks from:--->
Unread 07-24-2010, 11:03 PM   #3
Chef Jim
Babbling Farker

Chef Jim's Avatar
Join Date: 02-07-10
Location: Tequesta, Florida
Downloads: 0
Uploads: 0

Originally Posted by Alan in Ga View Post
I use mine for beans and brunswick stew and I try to remove as much crunchies as I can after the grind
Alan, had not thought of that, thanks.
Judge Jim, Given to me by Terry @ Git R Smoked.
Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet.

A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.

Chef Jim is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
What to do with St. Louis Spare Rib Trimmings - PRON Boshizzle Q-talk 18 09-28-2010 06:41 PM
Another idea for Spare trimmings Southern Home Boy Q-talk 6 08-25-2010 05:49 PM
Spare rib trimmings sausage follow up w/ pron bluetang Q-talk 5 08-16-2010 04:13 PM
Spare rib trimmings sausage bluetang Q-talk 3 08-13-2010 11:25 PM
Rib Trimmings milehigh Q-talk 13 08-15-2009 08:54 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 07:10 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts