The LaCrosse drop was at the Cameron Park market on 6/18.
The Prairie du Chien drop will be at the Prairie Street Market on 6/19.
The Platteville, Dodgeville, Fitchburg, Madison, Lake Mills and Hartland drops will be on 6/20 as per the previous post. We will post the times for this shortly.
We are still short on chicken due to delays getting our initial chick orders filled so, like last month, the June shares will be more pork.
Quarter Share:
- One package of BBQ chicken croquettes
- One package of spare ribs
- One package of seasoned ground pork sausage
- One package of organic recipe (no msg, no nitrates) smoked bacon
- One package of organic recipe chorizo
- One package of BBQ chicken croquettes
- One package of spare ribs
- One package of seasoned ground pork sausage
- One package of organic recipe (no msg, no nitrates) smoked bacon
- One package of organic recipe chorizo
- One package of chicken wings
- One smoked ham
- One package of pork breakfast links
- Two packages of BBQ chicken croquettes
- Two packages of spare ribs
- Two packages of seasoned ground pork sausage
- One package of organic recipe (no msg, no nitrates) smoked bacon
- One package of organic recipe chorizo
- Two package of chicken wings
- One large smoked ham
- One package of pork breakfast links
- One package of side pork.
Thanks,
The Dean & Kim Zimmerman family
I bought a nice big package of pork spare ribs from Dean to complement what came with the CSA and smoked it using this recipe:
ReplyDeletehttp://bbq.about.com/od/rubrecipes/r/bl40228a.htm
I did not use the red pepper in the recipe as most of the comments on the website said this made it extremely hot. The amount of rub this makes is enough for 6 slabs of ribs, so you may need to cut down the recipe accordingly.
I tried to keep the temperature under 200 degrees and cooked the ribs for 3.5 hours, but I don't think my thermometer was very accurate and I slightly overcooked them.
Still, the rub made the ribs taste absolutely GREAT! Four people (me and three guests) devoured these ribs in about 10 minutes.
By the way, I was advised to apply the rub to the ribs and put it in the smoker immediately. Apparently letting the ribs sit with the rub before cooking can give it a bad "ham-like" taste, which is apparently bad even if you like ham.
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