As another Lame Cherry exclusive in matter anti matter.
I believe this is the first time I have ever experienced this and desired to share it.
I have been sorting through pork ribs most of the winter and spring, and last week the market had a special on "ribs' without the ribs, just some bones, so I picked up the package for 7 bucks.
We grilled them today, just sea salt, black pepper and a combination of apple and oak wood. The oak came from a branch the HAARP storm broke off, it was green wood so it smoked wonderfully.
Did Kingsford charcoal, ran at about 350 plus degrees for the allotted time and more, and these were the best pieces of meat I have ever experienced. TL does not like ribs as ribs were in TL's sphere fatty and sauce things. This though was perfect bbq or luau pork. It was rendered, and the fat and meat melted in your mouth. It almost made me sick in the meat was so perfectly rich.
We both raved and thanked God for it.
As I sat there, I realized I felt intoxicated. I was so perfectly drunk over this meat in pleasure that I felt like I had been drinking. Never had that happen before, but I do not see how I can ever surpass this pork with any other pork. Equaling would be welcome, but as far as pork, this was as good as pork ribs ever will aspire to and they were perfectly delicious.
So that is something you can aspire to I suppose in the perfect roast beast. Perfection in roast beast is achieved when after eating, you feel like you had just got a perfect light headed, calming buzz from a fine liquor. You can get that drinking beer on a hot day on an empty stomach too, but this was much nicer.
It is lovely being smoke meat drunk and typing this. Perfect satisfaction.
I told TL for all the times I felt like dying and got carried through it by God in hoping that something good was going to happen, this was something really good and I'm glad I did not die when I felt so horrible.
I'm a perfectionist in meat. I do not want sauces hiding my smoked meat. Meat should be naked with salt and pepper so you can relish the taste of the smoked meat. We both had Heinz 57 on the table for the supper, but TL said it would be sacrilege to put that on this meat.
So that is the moral of this story. Yes there are Southern BBQ joints of ribs, and they inject things, soak things, slather on things, but when meat is done properly, it does not need anything else as you will be that impressed.
I'm hopeful that there are some packages of this stuff left, as I intend to use it for the 4th of July.
Oh the meal was , large curd cottage cheese (the kind I prefer), fresh garden asparagus, a chicken flavored fetticini and white rice. It was perfectly assembled in flavors in all complimented each other and the raw asparagus cleansed the palate. It was a pure meal in standing on it's own merits.
That's about it. Something now you can aspire too in being intoxicated by smoked meat.
Nuff Said
agtG
agtG
