Last week I posted about our purchase of 44 lbs of Blue Gentian Farm meat and some people asked me to give my thoughts on what the meat was like as I ate it. Well, we’ve had some time to cook up our spoils and here’s the report:
The first thing we had was their Berkshire Pork chops. I cooked them up alongside my mediocre attempt at the butternut squash and leek gratin and they definitely stole the show. While I have enjoyed other local pork products, these absolutely took the cake and have bested anything else I have tried so far. The meat was tender, didn’t dry out, and had so much good flavor that I could not get enough. I was seriously biting the bones clean.
The second thing we had was their pork spare ribs. I was rushed, as I mentioned when I talked about Anthony’s Parkway Grille‘s poor BBQ rib job, so I only had them in the oven for two hours. While I had to tear the meat off the bone they were still very tasty ribs although the half rack that I had (my wife picked first) were slightly less meaty than I’d prefer but her’s were completely fine.
The third item I made up was their Scottish Highland Cattle ground beef. I have spent quite a bit of time learning how to properly cook grass-fed beef and this was my best attempt yet. The meat itself was cooked medium-rare for me and medium for my wife. I could tell the difference between this meat and every single other hamburger I have ever had from the first bite. It was honestly something I had to get used to but by the end of the burger I posted to twitter that it was “quite possibly the best I’ve ever had. Scrumptious.” I really look forward to making other ground beef based items like meatballs and loafs and am excited to see how this unique flavor interacts with the rest of those dishes.
And the last item that we have tried so far, pictured above, was a pork roast. After defrosting it all damn day in the fridge yesterday and then soaking it in water for two hours at night, it was still frozen in the middle this morning at 6 AM when I threw it in the crock pot. I simply cut up an onion, seasoned the roast with salt and pepper, added 4oz of BBQ sauce (Montgomery Inn!), and poured in 4 cups of water before putting the lid on and setting it to low. After 10 hours of cooking in the crock we came home to a house smelling wonderful and a very tender roast. I dragged the roast out with tongs as it was already falling apart. I removed the bones and pulled the pork apart with a fork. I added 10 more ounces of BBQ sauce and put it a pot on the stove to heat. It was served with sauteed yellow squash and rice. Let me tell you people–this was some good shit. The best part? We have enough for lunches tomorrow and three more dinners after that! I think Baldy’s BBQ in Lakeville could learn a thing or two about making tender BBQ pulled pork from me ;-)
So, I have many more cuts of meat to try and I’m looking forward to each and every one. The next two days we’re vegging it up with acorn and spaghetti squash but I promise to get back into the swing of carnivore things on Thursday with brisket and cabbage in the crock pot on Thursday. Yum yum.
Oh and for those of you still on the fence about whether or not to get your meat locally, there was yet another recall on ground beef due to E.coli contamination. Nearly 550,000 pounds of beef has been recalled. Why people still want to risk it I’ll never know!