by Jim in Houston » Mon Jan 01, 2018 6:09 pm
Pig on Fire
. . . put a fresh boned out ham in a crock pot, I injected it with Cajun Butter and a little liquid smoke. Gonna make pulled pork with Cattlemans gold BBQ sauce.
. . . fried back strap with country gravy and brown rise for lunch. I used a tenderizer hammer to flatten out the backstrap. My wife made up some all purpose flour with Tony Chaserie seasoning and garlic salt, I floured the meat and fried it in coconut oil.
I ground the remaining shoulder, neck meat and other scraps into hamburger. . . . and made spaghetti sauce with the remaining meat. Just cut up and used a tenderizer hammer on the 2 back straps, fried in coconut oil with flour with Cavenders Greek seasoning and Tony Chasirie cajun seasoning. We made 6 cups of Gluten free Country gravy with the pan dripping . . . . The ham I injected and cooked in a crock pot came out good. It did not fall apart So I had to cut it up and add Cattlemans Gold BBQ sauce to it. I bought some Kings Hawaiian sweet bread rolls and some low carb Flour Tortillas to put the meat on . . .
Maybe we need a recipe thread.
Last edited by
Jim in Houston on Mon Jan 15, 2018 7:01 pm, edited 1 time in total.
Life Member, Texas State Rifle Association; Patron LIfe Member, NRA