Text 25066, 75 rader
Skriven 2012-05-20 11:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: pig fat
===============
-=> Quoting Dave Drum to Jim Weller <=-

 JW> The roast should be elevated on a rack so
 JW> that it doesn't stew in its own juice. And roasted slowly at 300 F or
 JW> less for a long time to allow the fat to render out of the joint.

 DD> I can almost tell that you've never encountered an *uber*
 DD> greasy pork roast.

Oh I most certainly have. Quite often as a kid growing up in the
country where neighbours butchered their own and more recently at
Dutch Farmer Bill's. The last time I visited him, his wife Ruth did
a skin-on, bone-in shoulder roast from his extra fat "lard" pig. The
roast had a two inch fat cap and the meat itself was saturated with
fat. But she roasted it low and slow on a rack and the resulting
meat was the best I had had in years.... tender, juicy, very
flavourful meat, amazing cracklings, served very hot on a warmed
plate so the grease didn't congeal. Cold leftovers were not so good
mind you; but re-warmed in gravy they made great hot pork
sandwiches, with no need to butter the toast. Best pork I've had in
decades, including my recent discovery of Slovenian Johnny's in
Grimshaw.

 DD> Fortunately no one that I can think of sells
 DD> that sort of pork any longer.
 
Unfortunately no one that I can think of sells that sort of pork any
longer, not even Johnny.

 DD> I have a cast-iron "deep fryer" that is pure bacon dripping - I buy
 DD> bacon ends, off cuts and trimmings in a 2 kilo box and heat up the
 DD> fryer ... after the bacon is all crisped up

I had an old uncle who did the same and made the most incredible
deep fried fried eggs in it every morning.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tom Brown's Pork Tenderloins
 Categories: Pork, Grill, Marinades
      Yield: 6 Servings

    3/4 c  Peanut oil
    1/2 c  Soy sauce
      1 lg Lemon's juice
    3/4 c  Orange juice
    1/4 c  Worcestershire sauce
    3/4 c  Dry sherry
  4 1/2    Garlic cloves, crushed
  1 1/8 c  Parsley, chopped
  1 1/2 tb Dry mustard
      3 tb Lemon pepper
  2 1/4 lb Pork tenderloin

  Combine first 10 ingredients in glass bowl and allow to sit for 1
  hour to allow flavors to mix. Place tenderloin in 1 gallon heavy
  plastic freezer bag, give marinade marinade mixture a final stir
  and pour over pork, covering it.  Allow to sit four hours or
  preferably, overnight. Grill over medium charcoal fire 6-7 minutes
  per side Should be just done inside.

  Chuck Rippel

MMMMM

Cheers

YK Jim


... I can only stand tofu if it's fried in bacon grease.

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