[Sca-cooks] What to do with this meat
Dragon
dragon at crimson-dragon.com
Mon May 5 09:39:55 PDT 2008
Sharon Gordon wrote:
>A local grocery store has been having serious sales on one meat for one day
>only in recent weeks. It's a sort of one day loss leader.
>
>So I've been having fun experimenting with a variety of dishes.
>
>One of the recent meats has me puzzled though. It was marketed as "Country
>Ribs" but it's really a bar shaped piece of pork shoulder. Each bar sort
>of looks like a faux rib and is about 1-1.5 inches in cross section and
>weighs about 1/2 pound per bar. From looking at the meat, it seems like an
>ideal cut to use modernly for pulled bbq pork (slow cooked) or to grind and
>mix into meatballs.
>
>Using medieval recipes, short of timetraveling to North Carolina or Kansas
>and zipping back to the middle ages with a future recipe (and --whoops--some
>new world tomato ingredients for the bbq sauce :-) ) what sort of dishes
>could I use it for?
>
>So far I have considered slowcooking the meat with something to flavor it
>(onions, herbs, spices???) and then using it to make some pasties. It might
>also work in some long cooking soups, but if I wasn't careful, I'd have some
>really chewy bits there.
>
>What recipes would turn this into something good?
---------------- End original message. ---------------------
What you have is very probably a pork shoulder cut that is fabricated
to resemble a "boneless rib". I don't have any specific recipes to
recommend, just some general guidelines for using this cut.
Because it is a tougher cut, it really needs slow cooking to be
tender. Any sort of stew recipe would be a good choice. Braising
would be good too. Or you can grind it and add some fat back to make
sausage or meatballs.
Pork pies would be a good choice so you are thinking along the right
lines there.
Dragon
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Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
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