Yesterday I cooked a batch of pork country ribs on the grill side of the smoker, and although some of them came out a bit burnt, they all smelt and tasted most sentimental. <Xthread>Kipling</Xthread> L, who loves eating barbecued just-about-anything, was feeling left out because, after her jaw surgery, she isn’t allowed solid foods for several weeks. So I got out the Cuisinart and puréed one of the ribs into something she could eat, to her surprise and pleasure. It hadn’t occurred to her that the ribs could be puréed successfully.
The result was the usual grayish color of baby-food meats, but it preserved the flavor nicely. L went away happy with a bowl of it for her supper.
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