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Old 01-29-2012, 01:04 PM   #1
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Kurobuta rib cook

We cooked a couple racks of kurobuta spares. The texture and tenderness put them over the top for me. We paid 28.00 for two racks 4.49 a pound. Anybody else try these, and what did you think?Was it worth the extra money?
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Old 01-29-2012, 01:10 PM   #2
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Kurobuta rib cook

The bottom two are the kurobuta, a little darker than I like but had a great flavor.
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Old 01-29-2012, 01:21 PM   #3
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Re: Kurobuta rib cook

Yum yum. Cute helper. Never heard of that species of rib. Sounds sorta oriental dont it?
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Old 01-29-2012, 05:22 PM   #4
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Kurobuta rib cook

It's a breed from England called berkshire. With a name from Japan.
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Old 01-29-2012, 06:00 PM   #5
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Re: Kurobuta rib cook

Never tried them, but they sure do look good, price does not sound too bad.
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Old 01-29-2012, 06:38 PM   #6
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Re: Kurobuta rib cook

Cooked a Berkshire hog for a wedding last summer. That is one pricey pig.
Bones looked great. Looks like your helper done good!
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Old 01-29-2012, 07:00 PM   #7
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Re: Kurobuta rib cook

Must be one of the Heritage or Heirloom types maybe. That is popular in tomatoes nowadays I think. Heard a bit about it but not much. I know from 4 H there is bacon hawgs and ham hawgs. Bacon was the trend in the eighties..not sure nowadays. Know pork dont taste as good as it used to taste..but then neither does chickens or cows. I think this might be some kinda commie plot perhaps.
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Old 01-29-2012, 07:01 PM   #8
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Re: Kurobuta rib cook

Bigwheel, I think things don't taste as good as they used to because we are getting old.
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Old 01-29-2012, 07:09 PM   #9
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Re: Kurobuta rib cook

Quote:
Originally Posted by Griff
Bigwheel, I think things don't taste as good as they used to because we are getting old.
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Old 01-29-2012, 08:05 PM   #10
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Re: Kurobuta rib cook

Well see I was born on Thursday...but not last Thursday. I am totally right and yall are wrong as usual. Joe Ames lectured me relentlessly about why most of any kind of meat taste bland these days. They slaughter them way too young..and they are trying to compete pork with chicken and el gato as the other white meat...so they raise them way to lean. FAT IS WHERE THE FLAVOR IS AT...lol. That tidbit imprinted on my brain for some reason. Old Joe cut his teeth as a cookie in the Navy. Twenty years I think. We love you Joe..Salud.
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Old 01-29-2012, 10:21 PM   #11
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Re: Kurobuta rib cook

Looks great!
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Old 01-30-2012, 09:57 PM   #12
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Re: Kurobuta rib cook

They look awfully good what did you put on those bad boys?
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Old 01-30-2012, 11:31 PM   #13
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Kurobuta rib cook

One rack was blues hog rub and sauce. Half original and half honey mustard. One was butt rub and home made sauce. They liked the blues hog.
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Old 02-02-2012, 06:53 PM   #14
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Re: Kurobuta rib cook

I used a kubota backhoe once to dig a hole. Didn't know you could eat them.... Looking good!
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Old 02-02-2012, 07:48 PM   #15
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Re: Kurobuta rib cook

Ok..how many bodies went in the hole? Thanks.
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