Search results for query: CSR

...de-boning. I cut slabs about 2 inches thick off the end opposite the bone until I get to the bone. Great for buckboard bacon. What is left with the bone gets turned into sausage. I expect the butchers saw off the bone end for pork steaks and turn the rest into boneless roasts and boneless CSR.

At least you have the good ones cut from the butt, they also cut CSR from the loin with bone. These are very forgiving, I generally rub them but some times just SPOG and I rarely sauce them, just a personal preference. I would start them out about 180 for a couple hours then move up to 250 to...

...for a few hours then I put them in a foil pan with butter, brown sugar & honey, maybe a little apple juice and more rub (options for this brazing liquid are unlimited.) Cover in foil and let them braise for an hour or so. This seems to help tenderize them. I'm curious too how others approach CSR.

...from the fat side down through the meat side. If you cut like 3 inch thick the same way you can then lay the steaks flat and slice into the CSR rectangles. That should get it done, but I don't go that route. Hell I prefer to just cut 2-3 giant flat slabs and smoke them like they were a...

I saw a video of exactly this on Tiktok yesterday. They looked great.

Good eats right there Bruce. I usually braise CSR for a short spell to help with tenderness. Point for sure Chris

That sounds like a great idea. I haven't put CSR in the SV. I still do his pulled butt ham occasionally and keep vac sealed portions in the freezer. It makes great sammiches among other things.

I've done a few batches in the instant pot that were quite tasty. I don't do FOTB ribs, but for CSR I make the exception. Hopefully yours turn out...fingers crossed!

A friend boils then in vinegar water than grills them on foil with sauce. They actually taste pretty darn good. I use to be able to just grills these years ago and they wound turn out good but not had any luck anymore. Pretty much threw the towel in! I have high hopes for these.

They look good from here. I load up on bbq sauce with my CSR mainly because I don’t put much work into them!

They look awesome! I love a good CSR

Great looking CSR! Love the color on these. Fred

Nice looking meal, and CSR are always a winner. Congrates on the carousal ride David

Thanks! Thinning out the sweet baby rays really brings out the color under 5k lighting.

Thanks David I appreciate it. Fred

Morning folks! After seeing Jeff @jcam222 with his latest batch of Asian jerky. I got the craving for some as well. 2.5 pounds of CSR random cuts. Thin to 1/4" Marinaded 24 hours with: 3/4 cup reduced sodium soy sauce 3 tbs gochujang sauce 3 tsp black pepper 2 tsp onion powder 2 tsp garlic...

Thanks y'all, the signs are fun, "country tyle ribs" are a nice easy way to mix it up and certainly taste great. Maybe something worth curing one day?

Good evening all. I decided to grill up some CSR today. I tried @indaswamp vidalia onions as well. Thanks for the recipe. Mine didn’t look as good as yours did. I did some potato’s in foil on the grill as well. My favorite was the frito/corn dip casserole that my wife made. Happy 4th of July...

Yeah, good point Ray. The phone worked good enough. Never thought we'd be at the hospital for almost 7 hours! Not to mention the food I left cooking on the webber. bye-bye foil wrapped taters and a nice CSR!

I pressure cook CSR fairly often. It’s a great punt. Nice work.