Then peel, slice thin and make sammich.
hmmm, peel? I'm not sure I could eat a meat I had to peel......just keep cooking it. No, I never had tongue, nor face of cow....mostly just parts between tail and neck, and above ankle.
Then peel, slice thin and make sammich.
hmmm, peel? I'm not sure I could eat a meat I had to peel......just keep cooking it. No, I never had tongue, nor face of cow....mostly just parts between tail and neck, and above ankle.
I have heard good things about tail....I'm lookin into gettin some .Don't rule out the tail!
pen
Don't rule out the tail!
pen
When I do whole hog cook outs, the cheek meat never leaves the cutting table, it is passed to the cutters. Don' rule out face either.
And smoked pork hocks make for some good soup base. Don't rule out ankles either.
Last night I had braised pork shank (schweinhaxe at your German gasthaus) at a newly opened local Brewpub/restaraunt. WOW. Just as I expected. I knew there was a reason I just had a light snack for lunch yesterday ...ate it ALL & normally most places I take home 1/2 to 3/4ths of my meal for the next day.
http://exilebrewing.com/
See Delta - ankle good!
as much as we North-easters would like to make fun of you mid-westers, you guys really got it going on pretty good out there. The midwest really is an eclectic place, with a lot of different enthic heritage....we dont got a lot of that kind of variety. We got chain restaurants, and pub food....ethnic here is seafood ....is joke. Not too too far from me is an...Italian Steakhouse.....WTF is that? Italian steak is lamb right? I fear no food, and even eat things I do not care for, just in case my pallet has changed since last time..I make effort to find face, tail, and ankles....then we can discuss.Growing up I remember having smoked shanks w/ sauerkraut fairly often.Roasted in oven to get that nice crisp crust on the outside Am mostly of Irish/Scotch extraction but I learned to like a variety of foods starting in early teens.Even as a very picky eater at age 7-8,still loved kraut w/various sausages or pork ribs.
Crock Pot pulled pork
1 pork roast
1 2liter bottle root beer
cover with the root beer
set up in am on low 4-5 pm drain pull apart and hit with your fav BBQ Sauce
My wife makes one similar, but uses Dr. Pepper instead of root beer and cooks it in Chipolte peppers in Adobo insted of BBQ sauce.
My wife makes one similar, but uses Dr. Pepper instead of root beer and cooks it in Chipolte peppers in Adobo insted of BBQ sauce.