Posts tagged BBQ
Posts tagged BBQ
BBQ Pork Spare Ribs (Pasture-Raised) from Lindy & Grundy in my Plum Loco Sauce. Slow cooked at 300 degrees for 3 hours, and then charred on the grill to finish. Let me tell you, it’s REALLY hard to fast all day when these babies are smelling up your house! More on what I ate today tomorrow. But for now, enjoy the drooling.
You missed it. Sorry. I wish I could’ve had all my readers stop by for this one. Great organic paleo meal. Grass-fed brisket that I got at that sale I told you cheap bastards about months ago. Now combine that with my infamous Plum Loco Sauce. It’s a symphony that brings tears to my eyes. Also, because I’ve been chopping jalapenos.
Used the same rub and cooking method as my first brisket. Served it with carrots, celery and red jalapeno, all of which were cooked with the brisket. Once cooked, I removed the veggies, doused the brisket with sauce, threw it under the broiler to put a crust on, sliced it up, sauced again, and devoured. Also served with a side of roasted garlic mashed cauliflower (with cracked black pepper, parsley and olive oil).
Words cannot describe how good this meal was. The only words that can come CLOSE… are… Ugga-Frigga-Bugga…
I’m too full to even use an exclamation point. (ZZzzz…)
Although the jury is still out if organic pork is indeed paleo with today’s modern farming methods (the theory being only wild boar would actually be paleo, and that organic pork is still filled with bad fat), the deliberations are over for the flavor and the verdict is DELICIOUS! By the way, after eating it, I’m feeling very NOT GUILTY!
That’s the last of this batch of my Asian BBQ Plum Loco Sauce. Farmer’s Market this weekend to get more plums! Check out how they came out:
Browned the ribs, into a casserole dish with sauce, covered tight for 2 hours at 250, then finish under the broiler with more sauce. Look up the recipe for the sauce yourself HERE you lazy bastards. On Food Network they recommend not cooking ribs until they fall off the bone, but instead, cook them until they almost fall off, but is still firm to the bite (like Chinese spare ribs). That’s why I cooked them 2 hours this time instead of 3, and it is a little more enjoyable (the other way was enjoyable too, don’t get me wrong, you can put this sauce on a shoe and it would be delicious).
Hey, this slab looks a lot like a map of America:
I’m gonna feel so patriotic when I devour these! ”One Nation, Ugga-Bugga, with Liberty and Baby Back Ribs for all!”
Used the rub from my Plum Loco Wings, cooked the chicken, and then added the sauce afterwards and finished under the broiler. Plum Loco delicious! So good I almost ate tomorrow’s portion as well! Check it out: