Trimming from Spares How to Use them

Discussion in 'Pork' started by walking dude, Sep 4, 2008.

  1. walking dude

    walking dude Smoking Guru SMF Premier Member

    okay..........got alot of trimmings from the Labor Day smoke..........these haven't been smoked yet..........but trying to come up with something to do with them..........i DO NOT need these suggestions.......

    NO sausage

    NO ingrediants for side dishes.......



    Something as a main dish..........not a big pork taco fan, or fajitas......or goulash....

    using em with beef in a meatloaf, mite be a idea.....i know there are ideas out there........been racking what left i have of my brain.......but drawing a RichTee.......err, a blank.........sorry rich.........LOLOL
     
  2. williamzanzinger

    williamzanzinger Smoking Fanatic OTBS Member

    Walkingdude, give it a whirl youll be glad you did!!

    Griot

    Any questions id be glad to simplify
     
  3. williamzanzinger

    williamzanzinger Smoking Fanatic OTBS Member

    Or a big pot of sunday gravy(brown the pork and simmer in tomato sauce until falling apart). Use this sauce for lasagna baked zit or just steaming pasta(dont forget some fennel seeds)
     
  4. wutang

    wutang Smoking Fanatic OTBS Member

    My wife's old Italian grandmother always puts rib meat into her homemade pasta sauce. After simmering all day-it just sort of disolves into the sauce.
     
  5. you could try somethinfg like a pot roast except smoke the trimmings and then add with potatos and carrots or maybe do a bbq type spaghetti and use the trimming for the meat sauce .or a lasanga
     
  6. walking dude

    walking dude Smoking Guru SMF Premier Member

    wow dude.........LOVE the avatar.....THAT brings back memories.........like the 70's..........lolol

    dude........you mention the TWO things i can't gag.........fennel and cloves......LOLOLi.........i have made my own ketchup before.........never put cloves in it.......

    But, like you said.........adjust to your needs.........some good thoughts there......................thankx..........:pDT_Ar mataz_01_37:

    d88de
     
  7. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    I use it for chili. And beef pot pies.
     
  8. walking dude

    walking dude Smoking Guru SMF Premier Member

    since my grinder is broke.......can't ground it............or i would do the meatloafs.........just thought about that after i pressed "Enter"......on my last post......lololol

    not a big fan of CHUNKS in my chili like the Tejas boys do.............
     
  9. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Dude, you talking trimmings that could possibly be some cracklins. I realize this wouldn't be a smoke but if ya got a cast iron pot make ya some cracklins.
     
  10. walking dude

    walking dude Smoking Guru SMF Premier Member

    Scott.........these are trimmings from spares............fat mostly trimmed, and no skin...........these are either pure meat, or summin like beef riblets.....full spares, i trimmed down to St. Louis style

    I have company coming over sunday........just trying to come up with diff idea's...........basically NO ribs, which is no big deal, as to type of meat used...........
     
  11. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    Picky picky [​IMG]
     
  12. walking dude

    walking dude Smoking Guru SMF Premier Member

    yeah, i know........knew i was stepping in it, when i started this thread.......[​IMG]
     
  13. krusher

    krusher Smoking Fanatic OTBS Member

    I prep just like the rest of the rack, smoke them 3, foil them 2, and then put them in a little casserole dish back in the oven on 250, with apple juice, covered for a few hours, and then pull them. Ya gotta get out that cartilage and stuff, but it's real good, has a differedt tast and texture than boston butts.

    Hope this helps.
     
  14. white cloud

    white cloud Master of the Pit OTBS Member

    I am usually good at this sort of thing. You could pound em out, pat in seasoned flour and fry like cube steak with shrooms and some sorta gravy served over mashed taters or not. Or pound, stuff and bake with a sauce of choice. Maybe a pork cordon bleu with cheese. Hell I don't know. I made a quick overnight bacon and smoked, with mine last weekend and threw em in some beans. Let us know what you come up with.
     
  15. richtee

    richtee Smoking Guru OTBS Member

    So... I'm not gonna tell ya what I did with the last batch... Neener!
     
  16. desertlites

    desertlites Master of the Pit OTBS Member

    maybe Mc Dude riblits-smoked chunks of trimmed ribs? or fry and render fat-and use the meat in a asian dish? Pork tycondo?
     
  17. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    cut them into uniformed bite size pieces toss into a crock pot with 1 jar grape jelly 1 jar chili sauce...and serve em like lil' meaty gems on toothpicks for your hors D'oeuvres....you all have toothpicks by you right?
     
  18. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Split pea soup, navy bean soup? Green chili stew?
     
  19. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Steve, smoke em up, put em in a crokpot with yer favorite Q sauce, should be mighty fine eatin!
     
  20. walking dude

    walking dude Smoking Guru SMF Premier Member

    yeah tip, i was thinking maybe a pork style burnt ends?
     

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