High Plains CSR Shenanigans - w/ Pr0n!

ShadowDriver

ShadowDriver

somebody shut me the fark up.
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I've never made CSRs before... but since the local Albertsons is selling them at $0.97/lb, I figured I'd give 'em a go.

Charleston Pig Company, Everglades, and Smokin' Guns Hot grace 3 sets of 3 CSRs each, so we'll see how things go from there.

I'm in MSU mode, having enjoyed researching the cut of meat and seeing plenty of your cooks throughout the years.

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Right. Now, where's that Austin Eastciders Original got to?
 
Marc,


Been away from the forum for a short time, but I do love to follow your cooks. CSR's are awesome, following this thread.
 
Baychilla said:
Do those cook like a Boston butt?
Click to expand...

I'm planning to cook 'em until I like their color... wrap 'em in foil and probably include some applesauce (like I do with "regular" ribs), and let 'em braise for a while in their own juices. Maybe some will get a glazed look in their eye. Maybe they won't. I'm always open to suggestions.
 
I have some babybacks on now, our local Kroger has them BOGO this week, but if they had CSR's for .97/lb, you can bet I would be cooking those right along with you. You will certainly turn that inexpensive purchase into a million dollar meal!! You have to post a pic of Munchkin with BBQ sauce all over her face from attacking them.
 
Marc, Them CSR's look like a great meal to be had.
I take them slow and low for about 1 1/2 hr or about 150*, then do a glaze for another 20 mins. Then add a little char on a hot grill!

I am going to try using apple sauce as a glaze one of these cooks, I like that idea.
 
ronbrad62 said:
You have to post a pic of Munchkin with BBQ sauce all over her face from attacking them.
Click to expand...

I hope so. This is the kind of day we've been having.

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15 minutes with her nose in the corner, no screen time, no bicycle, and CINCHOUSE even had to fire off the nuclear option with no gymnastics class on Tuesday. :shocked:

:pray: Please, Lord, help this child learn to make better choices.
 
I'm jealous. I still can't cook CSR's worth a damn. That, and pork steaks. :noidea:
 
Lookin good Marc. After the munchkin get's out the corner give her a big hug for me and Short Stuff.
 
I like what I'm seeing out there.

Opened up the foil packages and gave the mild ones a baste with Spanx and the spicy ones with 4 Rivers Hot. They're all probing nicely tender. Probably about 20 more minutes, and they'll be ready.

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Marc,

Awesome cook! I was brought up on CSR's except I have to imagine your CSR's are much better than the ones I had.... That looks like one happy kid!

Thanks,
Greg
 
Baychilla said:
Do those cook like a Boston butt?
Click to expand...

The problem with CSRs atleast in my part of the country is every store uses a slightly different cut. Some of them are pretty much sliced Boston butt or shoulder and some of them are nearly like a pork loin. So the “same” cut of meat but 2 very different cooking methods.
 
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