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darita
11-04-2018, 08:50 PM
I just had to post my CSRs. For me, they're neck and neck with SL Style Ribs. They're so meaty and fatty and delicious. I swear, the fat tastes like bacon! I've been lucky so far and have been 3 for 3. Hope my luck continues. I cook them just like ribs.
Included a pic before cooking, if you don't know what they look like. Sorry for the lousy plate presentation. I'm always more interested in eating than picture taking.:wink:
https://beta-static.photobucket.com/images/h151/derekarita1/0/a09eb370-9ccd-468c-bbed-b109c6921f2d-original.jpg?width=1920&height=1080&fit=bounds (https://beta.photobucket.com/u/derekarita1/p/a09eb370-9ccd-468c-bbed-b109c6921f2d)https://beta-static.photobucket.com/images/h151/derekarita1/0/57f7e0c4-cf8c-4ce0-9015-3be69dcc5237-original.jpg?width=1920&height=1080&fit=bounds (https://beta.photobucket.com/u/derekarita1/p/57f7e0c4-cf8c-4ce0-9015-3be69dcc5237)

Garyclaw
11-05-2018, 08:18 AM
Can't get enough of these. Yours look great.

darita
11-05-2018, 08:31 AM
Thanks. Wish I had better pics, but I never think of taking pics until I've taken a few bites already.

Big George's BBQ
11-05-2018, 11:35 AM
Looks Great Any finished Pics

darita
11-05-2018, 12:05 PM
Sorry, no finished pics, only while-eating pic, as shown. I'll have to get a pic routine going.

Joe Black
11-05-2018, 02:38 PM
CSRs, one of my all time favorites. Just the right combination of textures and tastes. Yours look really good.

darita
11-05-2018, 02:49 PM
CSRs, one of my all time favorites. Just the right combination of textures and tastes. Yours look really good.

Thanks. I think what I like about them is that they eat like a pork chop, but they're everything you wish a pork chop was...fatty, juicy and so bacon-like. I can't get enough.
Being new to them, I'm still learning how to get them just right and by right, I mean the way I want them to be. Tough part is, there's a real balance between the loin and shoulder meat. Go too far and I lose the loin...not enough and I shoulder meat isn't there yet. Right now, I try for the shoulder meat just hitting done. At that point, the loin meat seems to be pretty good.