40 degrees going up to low fifties today in the start of a warming trend with nights in the fifities and days in the 70's.
No rain predicted until next weekend so should be a good week outdoors to get things done.
Eric, are your lambs bigger than normal or is that just an impressive picture? Maybe it's just a foot of wool on them...
The ribs were only ok...cooked nicely in the grill at 250-300 with a dry rub, taste was good, just chewy. Kinda miss the moisture of all the traditional
barbecue glop on them but trying to avoid that. Next time I might try boiling them first but at least they were edible. Opted not for a rack but individually cut ribs so that could have been a factor; mostly I have no idea what I'm doing and happily admit it...
Next time will be better. While at the meat market, got some fresh local sausage and one big Delmonico steak that will feed two.
now did you know that a chittering is a cooked chitterling, aka chitlin? None of which any sane person would put in their mouth btw. And I expect Larro to correct me to tell me how good pigs intestines are. And hog maw which apparently is often eaten as "soul food" also. I read the instructions for cleaning chitterlings and no thanks, complete turn off. Although, Eric's ancestors ate them, but now are too "civilized" to do so:
Chitterlings were common peasant food in medieval England, and remained a staple of the diet of low-income families right up until the late 19th century. Thomas Hardy wrote of chitterlings in his novel Tess of the D'Urbervilles, when the father of a poor family, John Durbeyfield, talks of what he would like to eat:
Tell 'em at home that I should like for supper, well, lamb's fry if they can get it; and if they can't, black-pot; and if they can't get that, well, chitterlings will do.
Ok, smart man, first he wanted some of Eric's lamb. then...I'm stumped here, what is black pot? Lots of info on cooking in black iron pots but not a recipe. Did it mean anything and everything that went in the big pot?
