The cast a characters is beginning to assemble, haven't looked at the weather but who cares, she's rain r shine
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I have a couple racks of Baby back ribs thawing in the fridge. It looks like Sunday will have better weather.Comment
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Miss ya Bones! These here are for youAttached FilesComment
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As a special tribute for a special guy, I thought the bones I’d prepare be special as well. As such I chose to cook up some Mangalista Pork ribs as my tribute to that incomparable Mr. Bones. For the uninitiated, similar to the Spanish Iberico pig, the Mangalista breed originated in Hungary. Where the Iberico is famous for eating a diet consisting of acorns and is high in fat content (labeling it as the wagyu of pork), the Mangalista goes one step further and is sometimes referred to as the Kobe of pork (or the finest of the wagyu).
Where most domestic pigs have at best a 50% fat to lean ratio, the Mangalista come in at a whopping 70/30% fat to lean. The fat itself, or better known as the lard, is similar to the Iberico breed in that it’s polyunsaturated and high in omega 3 and 6 content. It melts at a very low threshold and has a very oily (in a good way) mouth feel. It provides amazing flavor and obvious tenderness. It’s a much different experience from the domesticated pork we are all used to.
My only complaint other than being a little pricy (to be expected) was the thinness of the meat on the bone. I found that to be true in the Iberico ribs as well. This breed tends to be more free range and leaner than those kept in confined quarters.
Well enough with the explanation, here’s a special heritage pork cook for a special person we shall continue to miss. Here’s to you once again Mr. Bones, wherever you may be.
(For those interested in this breed or are looking to source this pork, check out the 840 Farms website in Waxahachie, Texas)Comment
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Fitting tribute. Bonesy kept the meat a tad closer to the bone.Comment
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I honor of Bonsey I made Wode Wibs today on the SNS Travel Kettle. I lined unlit coals and hickory chunks in the side basket. I lit 8 coals in the chimney and put them to the side of the unlit coals. This was a first for me, first wibs on a kettle slow cooked, I slightly opened the smoke hole and top vents to maintain 225°, cooked em for 4 1/2 hours. Used the same prep and dust I always do and was surprised at the difference compared to the pellet smoker. Tasted spicier!
I wish Bonsey was here to share the bones with me, I’m sure he would have been fun company!
Smoke on Bonsey!Attached FilesComment
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In celebration of Mr. Bones! Today's smoke was whole trout - Delicious!
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I've a brisket flat with a rub marinating for a smoke tomorrow....*cheers*Comment
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To @Mr Bones !
Shortribs with bbq-beans and coleslaw.
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I will share the recipe on those beans.. (A copy of T-Roys recipe).. eschmid2
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Alice....I gotta big mouth....
so after bragging yesterday this cook was comin down rain r shine old Ma Nature showed up with freezing rain and howling winds so I'm postponing for one day unless things really improve in the next few hours
such is lifeComment
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smokin fool You ain’t gettin soft, hard rain and high winds? No way!
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Not today for me either. Things should be good to go for tomorrow though. Beef ribs all set to go.Comment
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The weather is gonna be beautiful today for my part of Texas. Here, it’s gonna be sunny, low humidity and a high of 85* I’ll be doing my tribute cook later, getting things ready now.
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Break in the deluge here. Briskie is on with Wibs in da wings. Toast, Mr. Bones
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A good looking rack of St. Louis ribs is on the cooker and smoking away towards dinner at 5:30 or 6:00. My darling wife is in charge of the sides so I don’t know what they’ll be, just that they’ll be good.
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