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Deep Fried Spare Rib Flap Meat & End Bone. In the style of Dixie.
Cut into finger steaks after removing from spares.
Coat with FF.
Fry at 300-325 degrees until done.
The end/drop rib in the foreground.
The end result is a incredible snack. The fried rib and skirt will remind you of venison believe it or not. This is a great way to make use of the skirt and drop rib that is throwed away by some. Hope that enjoy this simple but excellent fried pork done in the style of Dixie. As always, thanks for looking.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
Comments
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I love that flap meat! (Never fried it, though. Just smoked it while the spares worked.)
I can't believe some people just discard it.
"Too bad all the people who know how to run the country are busy driving cabs and barbecuing." - George Burns -
Sardonicus said:
I love that flap meat!
I can't believe some people just discard it.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looks most excellent! I'll trade you my soba noodles with mushrooms for your snack any dayOttawa Valley, Ontario
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SGH said:Sardonicus said:
I love that flap meat!
I can't believe some people just discard it.
Usually, we put just 'em on a skewer and . . .
As you say, incredible snack.
"Too bad all the people who know how to run the country are busy driving cabs and barbecuing." - George Burns -
@Sardonicus
Looks awesome brother. Usually I leave it intact and cook it on the ribs. However today I was pretty hungry and made a quick deep fried snack out of it to tide me overLocation- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SGH I'm guessing the list of food you haven't fried is significantly shorter than the 'have fried' list.
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Dawnl said:Looks most excellent! I'll trade you my soba noodles with mushrooms for your snack any day
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Legume said:@SGH I'm guessing the list of food you haven't fried is significantly shorter than the 'have fried' list.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I quick sear the flap meat and trimmings. That gets frozen and then put into my "Sunday" pasta sauce/gravy. Along with any steak/chops/brisket etc. that has been put in the freeze being left over.
Next time I will try this fry snack. 5 hours for the ribs to cook requires something!
JimLBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot
BBQ from the State of Connecticut!
Jim -
CtTOPGUN said:Next time I will try this fry snack. 5 hours for the ribs to cook requires something!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
SGH said:CtTOPGUN said:Next time I will try this fry snack. 5 hours for the ribs to cook requires something!Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
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Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SGHyou ever wok? this recipe would cater to a bunch of wok uses.St. Johns County, Florida
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MaC122 said:@SGHyou ever wok? this recipe would cater to a bunch of wok uses.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@Thatgrimguy
When you have that big fryer going, try this end bone and flap meat. It will suprise you my friend.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
SciAggie said:
Excuse my ignorance but what is "FF"? I trim up my ribs this way also and have quite a collection of vacuum-sealed end bits.Toronto ON -
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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I went to a restaurant recently where they served "pork brisket steak". Is that what this is?
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Foghorn said:I went to a restaurant recently where they served "pork brisket steak". Is that what this is?
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SGH, very good idea to use up all the meat. I hate to throw anything away and that really looks good. We love deep frying in this house.
Large BGE
Greenville, SC -
I love you Scotty. This is the PERFECT comp meal. We always have trimmings laying around the night before turn in day. (I don't trim at home) With the fryer on the trailer this is a great way to burn those trimmings up. We cook 6 racks per comp.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Thatgrimguy said:I love you Scotty.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
That is how you know I have been murdered. When I lay cold and still on the ground and my deep fryer is missing.
Looks delicious, as always.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
SGH said:Foghorn said:I went to a restaurant recently where they served "pork brisket steak". Is that what this is?
That's what I wondered. Thanks.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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I've been throwing those in some sauce and making "burnt ends" if you will. Now I need to try this!
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SGH, you can't say that and not share! What is the little something that you left out brother?
Shiny side up, rubber side down! PCB, FL
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mgillia said:SGH, you can't say that and not share! What is the little something that you left out brother?
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Awesome tip brother!! Thanks.
Shiny side up, rubber side down! PCB, FL
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