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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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02-03-2004, 07:07 PM
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PBS
Steve Wertz wrote in alt.food.barbecue
On Tue, 02 Mar 2004 07:24:22 GMT, BigDog wrote: Pork Brisket Strips that is. Anyone have a good recipie for them? For that matter, anyone ever heard of this cut before? Got 'em at HEB, eh? They're OK for $.99/lb. They're what's left over after making St Loius-Style Spare Ribs from regular slabs of spare ribs. They're usually pretty meaty, but can be a little on the dry side when smoked. -sw Heh, Steve I knew you would have seen em here too. Thanks for the info. Not sure how to cook 'em though. -- BigDog To E-mail me, you know what to do. 
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03-03-2004, 08:07 AM
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PBS
Spud wrote in alt.food.barbecue
"frohe" wrote in message ... BigDog wrote: Not sure how to cook 'em though. Grill em. -- -frohe Life is too short to be in a hurry Split them through the middle to allow the fat to get out. Well thanks for the advice. I think I'll just Grill em. We'll see how they come out.I'll report back. -- BigDog To E-mail me, you know what to do.
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04-03-2004, 07:11 AM
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PBS
Grill or BBQ is one way. They also make some good Mexican dishes.
Carnitas, chile verde, adobo, etc.. Note that some are tips, some are chine bones. I alwys look for the packages with the most tips since they're meatier. There's usually 3 pieces to a package, so look for ones with 2 tips. -sw Well, you got a recipie for carnitas? -- BigDog To E-mail me, you know what to do.
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05-03-2004, 09:02 PM
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PBS
Steve Wertz wrote in alt.food.barbecue
On Thu, 04 Mar 2004 07:11:01 GMT, BigDog wrote: Real carnitas are really just deep fried pork. They're not easy to duplicate at home, so I usually just simmer large chunks of pork in water and a few drops of phosphoric acid (some people use cola or Dr Pepper - but I've got the 'real stuff'), with some cilantro, fresh chiles, black pepper, MSG and salt. Then I grill them over a hot fire until crispy on the outside. The phosphoric acid acts a tenderizer. It's an ingredient in many soft drinks. -sw Thanks Steve, I think I'll try that. -- BigDog To E-mail me, you know what to do.
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