Ramping up the pulled pork.

Discussion in 'Side Items' started by kielbasa kid, May 22, 2011.

  1. kielbasa kid

    kielbasa kid Smoke Blower

    Saturday, the wife and I went into the woodlot and dug wild leeks. That's what we call the wild onion locally. They have a bite and garlic flavour...for those who are not familiar with them.

    Some call them "ramps" which comes from the Elizabethian dialect of early English immigrants into the southern regions of America. It comes from their words "rams" or "ramson".

    Whatever! All I can say is, they are strong and people know you have been into them, 3 days after you first ate them. They pop-up here in late May. We fry the leaves black and crisp; pickle or chop/slice the bulbs.

    Here, the chopped bulbs went into the pork I pulled on Saturday and the leaves were fried today and topped my pulled pork on the bun.

  2. kielbasa kid

    kielbasa kid Smoke Blower

    I forgot my helpers.

  3. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Like to try that!! Looks good from here
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    I have only had the privelage of tasting ramps one time and I love them. We cant find them out here in CA. Those are some great looking ones too   
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Excellent looking sammie!
  6. kielbasa kid

    kielbasa kid Smoke Blower

    As a collective response:

    Yes, they are memorably good and we look foward to "leek-time". The bugs this time of year, cut down on the pleasure of digging. You have to hit the woodlot early.

    They are a popular Appalachian Mountain chain plant but can be found, I understand, around at least in Michigan. Maybe elsewhere too?  We find them with Golden Seal, Ginseng (locally called "Chin-Chang") and the delicious Fiddle-Heads in the rich soiled, damp under growth of our stony hills.

    The blackness of the fried leaves is a turn-off for some but fried less then that way, they are too chewy. Meatloaf, laced with leak leaves is deadly. Wherever you find yourself after dinner, you will be standing alone.  As popular as they are in these hills, none of our friends have ever fried the leaves. They just eat the bulbs and disgard the leaves. These are families who have lived in our hollows for 200 years; a dozen or more generations.  Hard to understand the logic. It's probably a regional thing. We weren't raised here.

    I believe that you can buy them on the internet and have them shipped to California but the postal service will become suspicious, as the aroma has a way if sifting through. The pot-sniffing dogs would be laid-up for days; maybe a week?[​IMG]

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