Wednesday, October 01, 2008

I like meat and I sure like the neck bone

I've said many times on this blog that my favorite meat is pork. Furthermore, I've published a couple-dozen pictures of pork dishes -- pork roast, pork steaks, pork chops, pork (and beef) meatballs, country-style pork ribs, etc. -- I've cooked, which you can find in the archive. Tonight, I decided to cook a pork something-something that I hadn't cooked in a long time: neck bones.

First, I got me about 5 lbs of neck bones at Compton's Foodland. Five lbs sounds like a lot, I know, but there's a lot of bone in a pork neck bone (in fact, a neck bone is mostly bone). I spread my neck bones out on wax paper and I salted and peppered them really good. Then they went into my Crock-Pot®.

I mixed a cup of Sauer's BBQ sauce, a cup of Howton Farms BBQ sauce, a half-cup of beer (Anchor Steam), and about 2 tablespoons of tomato paste. I poured the mixture over the neck bones and put the Crock-Pot on low.

I didn't touch my neck bones for three hours. When three hours had passed, however, I got me a spoon and I swear I basted 'em for five minutes. I put the lid back on and let the Crock-Pot be for another hour.

At this point, I basted my neck bones again and turned the Crock-Pot to "warm." I let 'em rest for another 20 minutes before I finally scooped one out and put it on a plate.

I'm here to tell you that the meat literally fell off that neck bone. Not only that, but the meat was literally melting in my mouth as well. With eat meat-melting bite, I said to myself, "Neck bones are now near the top of the entrée rotation here at Chez Joltin' Django."

Lemme know when you want to come over and try 'em ...


Anonymous said...


Brian Stanley said...

When can we expect to see you cooking on Tennessee Crossroads?

GeekDad said...

I left a comment a few minutes ago in another post you did about the Sauer's BBQ sauce.

I like your recipe in this post as well and will try it.

I thought you'd like to know that you can get the Sauer sauce by the gallon at Sam's Club: