Update:
In what the barbecue news blogs have called the
Cinderella story of 2005, of the 18 countries
and hundreds of teams competing, Barefoot in the
Pork placed third for its rib entry.
Here
is an adapted recipe for BITP's pork ribs and
rub, letting your home grill serve as a slow smoker.
Being a lean and very flavorful meat, bison should usually be cooked
medium rare. Beyond this, it tends to be a bit dry. Letting the meat
rest allows the interior juices to redistribute, making for a more
tender, flavorful roast.
This is a meal we love to have on one of
those classic crisp fall days -- the kind that makes you want to put on a
sweater and tuck into a dish that is truly comforting. We like to use pork loin
(not the tenderloin) because the layer of fat (I know...) gets nice and crispy
and sinfully flavorful. The root veggies caramelize, too, giving the whole dish
great depth of flavor.
I got this old family recipe from D’Hanis hog farmer, deer hunter and sausage-maker Dennis Herrmann. Use this recipe as a guide, but if you’re serious about making sausage, try to get invited to a few sausage-making parties, where you can learn from the pros. I consider sausage-making a culinary art that takes time, persistence and a good smokehouse. It’s also a great reason to get together with friends and family to celebrate a Texas food tradition. (Equipment note: The equipment for sausage-making is a big investment. At the very least, you will need a meat grinder with a sausage-stuffer attachment.).—Amy Crowell
© 