There's No Place Like Home

Breakfast, Friday Sep 21, 2018: eggs with salsa and mushrooms; fried squash; 

pineapple tidbits.

Just another "put it together with whatever you have on hand" meal. Why put mushrooms in salsa eggs? 'Cause they were going to go bad soon. The tidbits were leftover from a recipe that did not use the whole can. Of course Alexis put that hot BBQ sauce on everything.

  

We had been traveling for a conference and were happy to be home. We were in Louisville KY. There is some good food to be found there. Yeah, there's the bourbon thing, and we did see some distilleries, but we also found some really good food. I had one of the best reubens ever at a pub on Main. We also had some Louisville style pizza. Kinda like Chicago style but with the cheese on top.

So here is why I like St Louis cut ribs

So here is why I like St Louis cut ribs. Back ribs are nice and all. They are more tender than St Louis. They are less fatty. Tenderness doesn't matter so much when you are going to slow smoke. Side ribs make up for the fattiness with some pretty big slabs of meat. There is another benefit. St Louis cut usually has a substantial piece from the side of the belly. I usually trim some of this off to make seasoning meat, for beans and greens and such. (Cut the meat into pieces no more than a few inches a side. Coat liberally with rub. Layer in kosher salt. Lots of kosher salt. Cover and leave on the counter for a few days. Remove, shake off the excess salt, leave a thin coat. Bag and refrigerate.) 

Sometimes you get a pleasant surprise. A pig that didn't skip crunches. One of the racks in the two pack had a couple of inches of this.

So what did I do? I sliced it up. I'm not set up for cold smoking and curing so I sliced it then tossed it with some rub. Oughta be tasty. BTW the seasoning meat is in the background.

Here's a trimmed slab ready for the fridge overnight. Tomorrow it becomes.

T B C. . .