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DeoreDX
09-10-2009, 12:49 PM
Doing 5 racks this weekend for the Auburn/Miss State tailgate and I'm trying to figure out something good to do with the skirt meat I trim off my Spare ribs (I ususally trim St Louis style).

Would the skirt make good filler for a Brunswick stew? Any other ideas (And recipes if you got em)

Ron_L
09-10-2009, 12:51 PM
Cook it, chop it and add it to beans or chili.

Ashmont
09-10-2009, 01:05 PM
Fajitas come to mind! BobBrisket hopefully will chime in he got some awesome southwest recipes.

HorseFly
09-10-2009, 01:48 PM
I marinated half of mine in apple juice and half in equal parts lime juice, apple cider venegar, and hot sauce, cooked them with the racks, then chopped them and mixed both styles together. It worked real well.

NeoTrout
09-10-2009, 01:53 PM
The last time, I smoked it along with the ribs, chopped it up, and used it for making some PIGGLES. MMMMMMMMMM...PIGGLES:icon_cool

Mo-Dave
09-10-2009, 01:58 PM
Skewer some of the boneless parts with some onion and pineapple and glaze with tariakye??? sauce. Toss some up with kraut, pinto beans, chop it up and use it in spaghetti sauce. Save it to grind and make sausage later on before its cooked. Smoke it while you do the ribs and munch on it later.
Dave

bbqfans
09-10-2009, 04:34 PM
I smoke for an hour(220*F),roll in Br. Sugar, and finish smoking.....
Excellent munchies:rolleyes:

landarc
09-10-2009, 05:57 PM
I like to grind it up for chorizo.

JimDandysNYDan
09-10-2009, 06:02 PM
Fresh tomatoes are in season....time to make some fresh tomato sauce with those spare skirts....makes a nice meaty sauce...not BBQ, but good eats.

Grillman
09-10-2009, 06:09 PM
Those are "Pork Gold" or "Cooks Treats" ...they are the best part
of the ribs....just snack on them while you are cooking.

If you don't like super delicious pork by itself ...use them in Fajitas, or
with eggs and potatoes for breakfast.

BBQ Grail
09-10-2009, 06:30 PM
I save them and when I get a bag of those and some rib tips I slow cook them in a crockpot with green enchilada sauce until done. Drain the sauce, shred the meat and then after reducing the sauce on the stove mix it back into the shredded meat.

Add some chopped onions, cilantro, avocado and some tortillas and we are muching away.

zopi
09-10-2009, 07:10 PM
I like to grind it up for chorizo.

Ding! salt, pepper, chile powder, and a little extra fat..griddle with eggs for breakfast or chicken breast for lunch..or dutch oven for mountain man breakfast...

Rookie'48
09-10-2009, 08:23 PM
I also save it to grind later for sausage. A full case of spares (9 racks) yielded 12 1/2 pounds of ground pork to make sausage out of.

Kickback BBQ on Guam
09-10-2009, 08:42 PM
Half should be consumed (by the pit master and the support team) while waiting for everything to be plated. The other half should be used in beans or chili.

Mo-Dave
09-11-2009, 04:39 PM
I would accessorize with some nice hose and some stiletto heels, with a low cut strapless top and heavy on the bling, just be careful what street you walk down.
Dave

NorthwestBBQ
09-11-2009, 06:33 PM
I eat them...

peaspurple
09-11-2009, 08:44 PM
Half should be consumed (by the pit master and the support team) while waiting for everything to be plated. The other half should be used in beans or chili.


Yeah, me too:-D

Is It Ready Yet?
09-17-2009, 01:45 PM
Doing 5 racks this weekend for the Auburn/Miss State tailgate and I'm trying to figure out something good to do with the skirt meat I trim off my Spare ribs (I ususally trim St Louis style).

Would the skirt make good filler for a Brunswick stew? Any other ideas (And recipes if you got em)


Mmmmmmm...Nothing better than a good Brunswick stew!

HumboldtSmokeBBQ
09-17-2009, 06:32 PM
hot and fast, slice them up for tacos or fajitas. I buy that stuff for Taco/Fajita night. That along with Dungenous Crab Taquitos...stiry fry veggies, my girls insanly good en salada and/or salsa...man its good. I have to get some pron up of that, i will wait for my new Santa Maria Grill

landarc
09-17-2009, 09:33 PM
I did this...
http://www.bbq-brethren.com/forum/showthread.php?t=69145