Trimming from Spares How to Use them

walking dude · Sep 4, 2008

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

williamzanzinger · Sep 4, 2008

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

Griot

Any questions id be glad to simplify

williamzanzinger · Sep 4, 2008

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)

wutang · Sep 4, 2008

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.

douglaslizard · Sep 4, 2008

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

walking dude · Sep 4, 2008

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

cinnamonkc · Sep 4, 2008

I use it for chili. And beef pot pies.

walking dude · Sep 4, 2008

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.............

waysideranch · Sep 4, 2008

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.

walking dude · Sep 4, 2008

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...........

cinnamonkc · Sep 4, 2008

Picky picky

walking dude · Sep 4, 2008

yeah, i know........knew i was stepping in it, when i started this thread.......

krusher · Sep 4, 2008

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.

white cloud · Sep 4, 2008

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.

richtee · Sep 5, 2008

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

desertlites · Sep 5, 2008

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

bbqgoddess · Sep 5, 2008

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?

ronp · Sep 5, 2008

Split pea soup, navy bean soup? Green chili stew?

travcoman45 · Sep 5, 2008

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

walking dude · Sep 5, 2008

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

Trimming from Spares How to Use them

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