Flesh Of The Pig Ala Bob Greenberg (and Secre Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
BASIC RIBS
3 lbs: Country Ribs or other,
1 cup: Cider Vinegar,
2 tbsp: Black Pepper fine ground,
2 tbsp: Garlic Salt,
SAUCE FOR RE-HEATING
1: Open Pit small bottle,
1 Small: Bottle A-1 Sauce,
1/4 cup: Molasses,
1: Supply of Hickory Chips,
Directions:
Regular old supermarket pork. Spare ribs, country ribs, or any other
pork Not too much fat. Cut off any gross excess, and cut them to EVEN
thickness. Youll ruin everything if you cook the meat unevenly. You
may compensate by scoring the meat. In a large baking pan, soak the
ribs with cider vinegar, after which sprinkle them with garlic salt
and finely ground black pepper. (Dont use pepper mills, or other
peppers.) It doesnt seem to matter how long the ribs soak, or how
much vinegar is on them. Just make sure it hits all sides, you dont
have to puncture them. This sweetens the meat. The key to the fire is
the hickory chips. Keep feeding these amazing little fellows to the
charcoal. The flavor comes out of these chips and you cannot do
without them. Make sure the fat and chips dont light up your whole
dinner and ruin it. Cooking: A moderate hot fire a couple of inches
or more from the meat, and a grill of reasonable cleanness. As the
meat cooks turn it often, do not let it burn, do not baste it with
anything. Dont cover the grill and dont stray too far -- fire is
always hiding in the wings. Here is the catch -- the trick -- the
hard part, is the timing. You may ruin some meals before you hit it,
but the time to take them off the grill is one minute after trichina
danger is past. As soon as the meat turns brown its time to eat. You
can use the small strips you cut off to judge just when things are
perfect. Special Purpose Sauce: (dont eat it cold, its awful) 1
bottle Open Pit, One bottle A-1 Sauce, 1/4 C of molasses. Start
re-heating the sauce until slow boil, dump in the cold pork from the
fridge. alt. without sauce wrap the meat in foil and heat at 325 oven
for 15-20 minutes. Sauce can be stored and re-used, but remember it
will have pork fat in it now.
Source from luhu.jp
pork Not too much fat. Cut off any gross excess, and cut them to EVEN
thickness. Youll ruin everything if you cook the meat unevenly. You
may compensate by scoring the meat. In a large baking pan, soak the
ribs with cider vinegar, after which sprinkle them with garlic salt
and finely ground black pepper. (Dont use pepper mills, or other
peppers.) It doesnt seem to matter how long the ribs soak, or how
much vinegar is on them. Just make sure it hits all sides, you dont
have to puncture them. This sweetens the meat. The key to the fire is
the hickory chips. Keep feeding these amazing little fellows to the
charcoal. The flavor comes out of these chips and you cannot do
without them. Make sure the fat and chips dont light up your whole
dinner and ruin it. Cooking: A moderate hot fire a couple of inches
or more from the meat, and a grill of reasonable cleanness. As the
meat cooks turn it often, do not let it burn, do not baste it with
anything. Dont cover the grill and dont stray too far -- fire is
always hiding in the wings. Here is the catch -- the trick -- the
hard part, is the timing. You may ruin some meals before you hit it,
but the time to take them off the grill is one minute after trichina
danger is past. As soon as the meat turns brown its time to eat. You
can use the small strips you cut off to judge just when things are
perfect. Special Purpose Sauce: (dont eat it cold, its awful) 1
bottle Open Pit, One bottle A-1 Sauce, 1/4 C of molasses. Start
re-heating the sauce until slow boil, dump in the cold pork from the
fridge. alt. without sauce wrap the meat in foil and heat at 325 oven
for 15-20 minutes. Sauce can be stored and re-used, but remember it
will have pork fat in it now.
Source from luhu.jp