Sv: Fellow carnivores: whats better than pork blade steaks? Not much, I reckon. Fully marbled with fat for the rendering, $4 worth of this humble cut has fed me for two days. I brine mine briefly with water, kosher salt and either molasses or maple syrup. Season. Throw em on a hella hot grill til theres just a tiny little pink left. Tender as tenderloin and flavourful as a rib-eye. Like a Squier Strat thats equal to or better than a Custom Shop one.
Posted on: Thu, 02 Oct 2014 05:51:39 +0000
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