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Question of the Day: Did you buy your last car with cash or on a finance plan?
The Smoking Thread
- Thread starter RanzB
- Start date
Glad you liked it
lived666
Executive Member
I am really battling to find uncooked and unmarinated pork ribs, let alone free range.
Meat world had some fresh ribs, but they had a thick layer of meat and fat, so they cut them to look regular style spare ribs, though in hindsight maybe I should have tried the thick cut.
Anyhow I doubt meat world and ethically raised pork go together, so not comfortable buying their pork.
I have emailed a couple of farmers that claim to have happy fatty piggys roaming around, just waiting for someone to check email.
Meat world had some fresh ribs, but they had a thick layer of meat and fat, so they cut them to look regular style spare ribs, though in hindsight maybe I should have tried the thick cut.
Anyhow I doubt meat world and ethically raised pork go together, so not comfortable buying their pork.
I have emailed a couple of farmers that claim to have happy fatty piggys roaming around, just waiting for someone to check email.
Keep at it. You'll find something. I'm having a similar problem.
Have you done anything else yet?
lived666
Executive Member
Ok, so Linda from happyhog.co.za contacted me and their jhb agent has their last 1.5kg ribs which they will deliver tomorrow.
A tad more (R15 per kg extra)than the local non free range, but meh, i like my pigs to have lead a happy life.
Linda Napier
Fountain Valley Farm cc t/a Happy Hog Butchery
Mobile: 082 883 7605
Last edited:
Think that link needs one less 's'. What's the price for the 1.5kg?
lived666
Executive Member
It is R85 per kg which is ok because they are delivering to me at no extra cost.
lived666
Executive Member
Sigh, well their ribs were not great, cut small and not what I was looking for.
Found a fantastic farm butchery in 4 ways and we spent a long time discussing how the pigs are reared and slaughtered. Anyhow they cut for me some spare ribs on site and will also call me to do some advanced ordering tomorrow, so going to arrange some brisket and other stuff.
Did some amazing roast smoked chicken yesterday but it is really ribs that I want to perfect
Post pics dammit.
I've gone back to my Weber for shorter smokes. Wings/chicken etc. The pellet smoker doesn't impart much smoke flavour during shorter cooks, but works well for longer ones. Will use it for ribs/pulled pork etc.
lived666
Executive Member
I prefer a hint of smokey flavour and its doing an awesome job, smoke for around an hour at 90-95 is more than enough smokey flavour for me and then bang it up to 135 - 150 depending on the dish.
Ribs I might smoke longer, going to test tomorrow another rack.
Just finished cooking a rack of ribs and chicken pieces, almost where I want to be with the ribs. Hint of smokey flavour with a sticky bbq sauce......not perfect yet, but getting there, probably 2 more cooks.
Machine is magic, so clever and the fact that I don't have to touch charcoal or light a fire, it does it all, all you need is pellets, frikken awesome, you can smoke or braai or roast....going to do a beef brisket over the weekend.
Just finished cooking a rack of ribs and chicken pieces, almost where I want to be with the ribs. Hint of smokey flavour with a sticky bbq sauce......not perfect yet, but getting there, probably 2 more cooks.
What method are you using? I use the 3-2-1. But I think with our thin ribs we can get away with a 2-2-1.
Invite?
akescpt
Honorary Master
Can't believe I've never seen this thread before...
Euro butchery in Weltevreden Park sell great pork. You can ask for any cut you want and they'll prepare it for you. The german owner says he only buys female pigs because in SA we don't castrate the pigs so the meat has a "funny" smell. Their number's 011 475 1465. I bought a whole belly yesterday, not rolled, 2kgs for R150.
It was too big for the Egg and it's a tricky cook, very hot oven for 15 minutes, 170 degrees for about 3 hours, then very hot to crisp the crackling. The last step is because the meat cooks on a bed of vegetables so the steam makes the skin soft.
It was too big for the Egg and it's a tricky cook, very hot oven for 15 minutes, 170 degrees for about 3 hours, then very hot to crisp the crackling. The last step is because the meat cooks on a bed of vegetables so the steam makes the skin soft.