Howdy Folks,
It's been a while since I posted a smoke, or much else for that matter. I've been reading the forum but just haven't had much time to post.
Today is another matter. It's a beautiful smokey day here in the Northern Adirondack Mountains of New York State. The smoke of the day was supposed to be a locally raised, grass fed beef brisket that I was able to purchase through one of the local high end food establishments at wholesale. I then decided to throw on a pork loin to slice for my lunch sammies this week. (Last week it was apple smoked beef.) While browsing for pork I discovered that one of our local supermarkets had "accidently" trimmed to Kansas City style some spares. I grabbed the spares, and a small pork loin and headed for the checkout before they realized their mistake. (You don't see KC style spares any place around here!)
I'm also going to do a trial run on a smoked vegetarian dish for my department "meeting" to be held here at the Meowey estate in about a week and a half. I'm going to try mixing some cooked Quinoa (a complete protien grain) with some of my pork rub, an egg yolk, and a touch of honey. It's going into pig and bone shaped cookie cutters as molds and will be smoked for an hour or so. (The rest of the department will be having baby backs that day!!)
Hour one Q-View!
Spares foiled!
More Q-View later, and I'll let you know how it all tastes. The spares are for a quick snack in the middle of the day.
Take care, have fun, and do good!
Regards,
Meowey
It's been a while since I posted a smoke, or much else for that matter. I've been reading the forum but just haven't had much time to post.
Today is another matter. It's a beautiful smokey day here in the Northern Adirondack Mountains of New York State. The smoke of the day was supposed to be a locally raised, grass fed beef brisket that I was able to purchase through one of the local high end food establishments at wholesale. I then decided to throw on a pork loin to slice for my lunch sammies this week. (Last week it was apple smoked beef.) While browsing for pork I discovered that one of our local supermarkets had "accidently" trimmed to Kansas City style some spares. I grabbed the spares, and a small pork loin and headed for the checkout before they realized their mistake. (You don't see KC style spares any place around here!)
I'm also going to do a trial run on a smoked vegetarian dish for my department "meeting" to be held here at the Meowey estate in about a week and a half. I'm going to try mixing some cooked Quinoa (a complete protien grain) with some of my pork rub, an egg yolk, and a touch of honey. It's going into pig and bone shaped cookie cutters as molds and will be smoked for an hour or so. (The rest of the department will be having baby backs that day!!)
Hour one Q-View!
Spares foiled!
More Q-View later, and I'll let you know how it all tastes. The spares are for a quick snack in the middle of the day.
Take care, have fun, and do good!
Regards,
Meowey
