One of my most important rule is whatever anything comes off or bends off is to do what you call bone scraping. The sole is moving in such a pace that as it’s cutting through the flesh and bone, the bone, the little tiny fragments of bone are being mixed with fat and it’s creating what’s called bone dust. This bone dust just causes the meat to oxidize faster, which in the short run of time, one or two days isn’t all that bad. But speeding up the process of oxidation is definitely speeding up the process of bacteria growth which is not a good thing. And so I make sure that it is always the first thing that happens whenever I remove something from the bones off.
Ok, so now we are all bone scraped and we can decide what we are going to do. With a picnic I will take off once particular region from it. Generally, there are few options that I have with the picnic. Here at this particular location, we can make our own pulled pork for things like sandwiches into so. So generally speaking, the kitchen usually wants pulled pork from me with skin off but with the bones in. The bones just add flavor to when you are bracing down your pork. And so, a lot of people when they choose to have a picnic roasting usually ask for bone in the picnic roast.
So the first thing I’m going to do is remove the skin and the fat region. A lot of cooks like to buy as much as skin off meat to wrap the roast in. The skin has got a beautiful amount of fat in it and so this will help protect whatever you’re cooking in. Sometimes you go when people are cooking like a beef roast, they buy a big piece of pork skin and just wrap the roast in it and you know, it just adds a lovely amount of fat, moisture and flavor to it. Pork fat is, it’s just a wonderful fat, fantastic fat to cook with.
Ok this particular set of ribs here, these first four ribs, this particular muscle here and beef will be known as brisket. In pork we don’t really harvest pork brisket. Now depending on who you talk to, this is known as country style ribs. The beauty of these particular ribs is that you can get a great amount of meat on it, and you get the benefit of the ribs as well with it. Country style ribs is very quickly actually becoming one of my favorite types of ribs only because of how meaty they are, quantity of fat that will be on them, and just you know, the method of cooking.
You’d cook this like, I would just basically brace these for a couple of hours, and then I would take off this region of the bone so this way they completely be detached each bone. I will just brace it and then I would finish it on the grill, so very similar to other styles of ribs work. You could also, because of its quantity of fat, I could also just wrap this in tin foil, put this on my grill nice and low, let it grill for a few hours and then what will happen is as the fat is melting down it will steam and that steam will almost brace the ribs. And then I open up the ribs, ah sorry open up the tin foil, and then I can just finish it on the grill with some barbeque sauce, whatever. Absolutely lovely, so country style ribs.
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