Recently we recieved 3 whole heritage breed hogs and 1 veal calf at the Hinterland kitchen. These animals were raised specifically for us and we are pretty excited to show what we've been doing with them. It goes without saying that we are truly embracing head to tail cooking in regards to these animals, everything is going to be used. In the coming weeks we will start showing what we've done with animals and how they will be appearing on the menu. To start off, something simple, spare ribs. Here is a quick picture tour of what we did with the spare ribs currently featured on our lounge menu. Enjoy!
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| We start with a cure, brown sugar, chili's, salt. |
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| After a days cure, we smoke them, low and slow |
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| After smoking, the ribs are still a bit tough, so we finish them sous vide style to get them just tender |
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| Ready for you to eat, Hinterland IPA BBQ glaze, cornbread, spicy apple slaw |
Looks delicious!!
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