Flesh Of The Pig Ala Bob Greenberg 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
Tags
Pork