Greetings Carnivores, Today my post is going to put the finishing touches on yesterdays discussion regarding inspection and Grading. This stuff is pretty dry but … here’s the rest of it. The Grades themselves are broken down […]
Carnivore Confidential
Smoke ’em if ya got ’em
Greetings Carnivores, Whether you’re smoking fish, poultry, beef, pork, lamb or even wild game, it’s important to “brine” the meat to be smoked first. This is an ancient secret that works with the meat, chemically […]
Prime Pork …
Hello Carnivores !!! When buying Pork Chops, why not ‘try’ the Rib end chop instead of the usual Double Loin or Centre chop (the one that looks like a little ‘T-Bone’ steak). The ‘Rib’ chop […]
The Mighty Shoulder
Greetings Carnivores, Something I could spend DAYS talking about, my ‘other’ favourite Pork product … the Shoulder. The whole thing is called a New York Pork Shoulder and is either sold whole or more commonly, […]
The Humble Side Rib …
Greetings Carnivores, Selecting the perfect Side ribs. Ok so, … when purchasing your ribs, look for slabs that are well marbled (fat dispersed throughout the lean). This is essential because the fat will break down […]
Sides, Spares, St. Louis … whatever!!
Greetings Carnivores, A few words about one of my ALL TIME favourite Pork products,… ribs, in particular, SIDE RIBS. That’s right, SIDE RIBS. Although BACK ribs are wonderful, I personally find them over rated. The […]