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Steaks, corn, collards

TarHeelBBQ
TarHeelBBQ Posts: 317
in EggHead Forum
Had a wonderful rib eye, fresh silver queen corn, and great collard greens tonight. Used the cast iron plate setter. Had a wonderful dinner. I love my cast iron plate setter.
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Comments

  • SGH
    SGH Posts: 28,989
    Looks like a winner to me. Excellent cook.

    Location- Just "this side" of Biloxi, Ms.

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    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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  • PNWFoodie
    PNWFoodie Posts: 1,046
    I grew up a yankee...we don't do greens. I'm trying to learn about them...care to share how you cooked them?
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • TarHeelBBQ
    TarHeelBBQ Posts: 317
    Collards are easy. Some sort of smoked pork meat. Like ham hock. Red pepper, sugar, salt, pepper, apple cider vinegar. The key is to remove the stems. If not they will never get tender
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    This is my kind of meal! Love me some greens.
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    Many ways to do greens.  

    Mom always rips leaves from stems and chops the leaves in pieces to eat.  She par boils first.  She says this takes the tang out of them.  Then drains that water, and finishes them.  

    Then finish one or two ways: 

    1 - Finish boiling, add fat back, salt and pepper.  Serve enjoy.  

    2 - Fry some hog jowl and fry the collards in the hog jowl grease.  Add salt, pepper, little apple cider vinegar and you're golden.  
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