Sunday with the Ryder Cup, needing a little R 'n' R.
We used to make St. Louis-style pork steaks for our BBQ buddies, whom we haven't seen since You-Know-What. The steaks were cut from butt, and always inhaled by guests and chef alike.
We spotted boneless 'country ribs' a while back and decided to give them the St. Louis treatment (first seared, then panned with beer, sauce, seasonings...covered, then the steaks taken out and grilled).
They were scored but not cut. They came out all right, very tasty, but not as tender as usual.
Plated with Rice...the second R.
When we had enough, I cut the rest into cubes and put them back in the bath for about an hour.
Maybe these are burnt ends.
Yay Team USA!
R 'n' R...'n' B
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R 'n' R...'n' B
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Re: R 'n' R...'n' B
Looks Larapin, Mam, to me, Country Style is one of the best cuts from a Hawg.
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Re: R 'n' R...'n' B
Looks Larapin, Mam !
IMHO Country Style is one of the best cuts from a Hawg.
IMHO Country Style is one of the best cuts from a Hawg.
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: R 'n' R...'n' B
That is a beautiful cook. I like the look of this and if it tastes as good as it looks you had a feast.
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Re: R 'n' R...'n' B
And it’s pretty ease to make. For simplicity, I cooked this on a gas rig
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