I'm doing a review for the November newsletter so I won't give any specifics here.
The pic below is of Berkshire pork ribs, done up with the magic ingredients. Two hours of hickory and a finish in the oven. Damn, they came out good. Details in the newsletter.
Note: I do mine dry, no foil or sauce.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/MustardReview/RibsSheetPan.jpg)
I have been sufficiently teased, looks outstanding....
My butcher gets the certified Berkshire pork from a farm the next town over. It's always fresh, though a bit pricey compared to whatever the supermarkets sell. I can get any part of the pig but I'm starting to think ham.
This is a pic of the ribs naked. They come with breast bone, 'flap' and membrane removed. This rack was about 6 pounds.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/MustardReview/Ribs1.jpg)
Uh oh... Another Viral Ham on the loose.. :D
Looking forward to the newsletter review!
Quote from: squirtthecat on October 03, 2010, 07:58:41 PM
Uh oh... Another Viral Ham on the loose.. :D
Looking forward to the newsletter review!
So am I. Its been a long weekend at work and I don't remember Sending Arnie anything to test. He must have found something good on his own.
Quote from: Tenpoint5 on October 04, 2010, 07:08:29 AM
Its been a long weekend at work and I don't remember Sending Arnie anything to test. He must have found something good on his own.
Yeah, but I had to buy it. :(