"Jay, please don't make pork." last words from a old friend before leaving for his upcoming weekend visit here. i respect Leif's words because he's a smart mother fucker (smf). he was referring to my pork party's of twenty years ago. mounds of forked, slow smoked pork, white bread, coleslaw, bbq sauce and lots of the seattle motorcycle racing community. i have huge respect for folks who have graduate degree's. it takes determination, perseverance, smarts. ramp that up to a graduate degree from a ivy league school and you're a smf. that's Leif.
Leif's middle aged wisdom concerned my vast repertoire of gut bomb entrees. and lets face it, pulled pork is damn good. even a raw foodist would agree. drink a few beers on a empty stomach, chances are you will eat a tad more than a sensible portion. the price of admission being a night of pork induced sleep apnea. "it's OK , the kings are running, we're gonna catch a salmon for dinner."
so i've moved away from the bbq pork scene. years ago i wasn't concerned about slow cooking fatty hunks of meat in a creosote rich environment. there are very good alternatives. skin on roasts from my Salish Sea Breeze hogs do well rubbed with a crushed garlic clove, salt and pepper, roasted skin side up till crispy @450F, then into the 'hot cupboard' or 200F oven for a couple hours. fat renders, meat tenders. not served with white bread, coleslaw but maybe couscous and broccoli rabe.
even better is what some of those smf Asians do with pork butt and the like, cut into small pieces, pound/tenderize, marinate, grill/fry. (see previous post) serve in a romaine leaf wrap with some rice noodles and sauce, nuoc mam chanh, or nectar of the gods, or maybe next blog post.
even better is what some of those smf Asians do with pork butt and the like, cut into small pieces, pound/tenderize, marinate, grill/fry. (see previous post) serve in a romaine leaf wrap with some rice noodles and sauce, nuoc mam chanh, or nectar of the gods, or maybe next blog post.
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