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SmokyOkie
01-11-2009, 10:39 PM
We had some leftovers from the crown chunk 'o' pork the other night, so I decided to just reheat and top with a little veal demi glace and pretend like it was the first time around.

This cut was from the Sterling Silver brand pork. They're the ones that have been trying to breed the marbling back in to pork and make it a little more like pork used to be before the Tyson folks " chickenized" it with thier "Other white meat" program.

I had two ribs worth left over and I just slice the two apart. You can really see the marbling in the meat even after it was cooked and I thought some of you might like to see it. I'm a much better chef than photographer, but I think you can see what I'm talking about.

http://i128.photobucket.com/albums/p190/dickeydoobbq/leftover%20crown%20of%20prok%20and%20tenn%20red%20 ribs%20Jan%202009/HPIM1916.jpg
http://i128.photobucket.com/albums/p190/dickeydoobbq/leftover%20crown%20of%20prok%20and%20tenn%20red%20 ribs%20Jan%202009/HPIM1917.jpg
http://i128.photobucket.com/albums/p190/dickeydoobbq/leftover%20crown%20of%20prok%20and%20tenn%20red%20 ribs%20Jan%202009/HPIM1921.jpg

Here's what it looked like with a little demi glace on top. I actually fooled myself into thinking it wasn;t left over. How about you?

http://i128.photobucket.com/albums/p190/dickeydoobbq/leftover%20crown%20of%20prok%20and%20tenn%20red%20 ribs%20Jan%202009/HPIM1922.jpg

chef schwantz
01-11-2009, 11:19 PM
totally agree with the marbling comment. I occasionally get swine from a guy I know in Iowa whose family raises prime pigs. Nothing like the stuff found in stores. THe bellies are lean and make great bacon, and the rest looks similar to the Sterling stuff, marbled nicely, but not fatty. There is a difference to those in the know.:twocents::twocents:

Siesta Man
01-12-2009, 08:44 AM
totally agree with the marbling comment. I occasionally get swine from a guy I know in Iowa whose family raises prime pigs. Nothing like the stuff found in stores. THe bellies are lean and make great bacon, and the rest looks similar to the Sterling stuff, marbled nicely, but not fatty. There is a difference to those in the know.:twocents::twocents:

http://www.theqjoint.com/forum/images/smilies/whathesaid.gif :whathesaid: Great presentation Tim. Just had breakfast and hungry again. E.T.

Chargrilled
01-12-2009, 09:44 AM
I wouldnt throw em outta bed for eatin crackers!!!:thumbs up::drooling:

Still learning bout the marbling differences but if that is an example of what to look for I am getting a better idea.

peculiarmike
01-12-2009, 10:05 AM
Nice gourmet leftovers! :drooling:

SmokyOkie
01-12-2009, 12:27 PM
totally agree with the marbling comment. I occasionally get swine from a guy I know in Iowa whose family raises prime pigs. Nothing like the stuff found in stores. THe bellies are lean and make great bacon, and the rest looks similar to the Sterling stuff, marbled nicely, but not fatty. There is a difference to those in the know.:twocents::twocents:


I'm curious about the "prime".

Since USDA doesn't grade pork, what is the "Prime" part? I'd like to find out so that maybe I can find some locally.