Sqwertz wrote:
> On Fri, 3 Jul 2009 22:03:43 -0500, Sqwertz wrote:
>
>> Here's some pictures of some smoked "pork brisket strips" from HEB.
>> This was my take on tasso.
>>
>> http://i39.tinypic.com/2n0t10w.jpg
>> http://i41.tinypic.com/2vv9ge0.jpg
>
> I was at HEB last night and saw both of these and need to make a
> correction. The things labeled "Pork Brisket Strips are the
> trimmings from whole slabs of spare ribs that have been turned into
> St Louis Style Ribs. These are the chine bone and the flat meaty
> part that is only partially bone/cartilage.
>
> The things pictures above are of "Pork Loin Grilling Strips".
> Different cut than what you saw.
>
> -sw

Thanks, Steve. I'm thinking that those pork brisket strips might work
well for old-fashioned "spare ribs" and sauerkraut, cooked in the slow
cooker or even in the pressure cooker.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.