Comments on: Slow and Low at Elise’s

By: HÃ©lÃ¨ne

HÃ©lÃ¨ne — Thu, 10 Jul 2008 07:02:59 +0000

Glad I discovered your blog. Thanks for the recipe. I love ribs. I’ll be back to read more stories. Cheers.

By: hank

hank — Wed, 09 Jul 2008 14:53:35 +0000

Thanks, Melissa! Yes, Elise is very much both of those things. We ate every bit of that hog, which I shot in the hills outside Paso Robles. We named him “Jimmy Dean.”

By: melissa

melissa — Wed, 09 Jul 2008 04:24:14 +0000

Wait, wait. You’re friends with Elise? Dang. Color me jealous. Not only is she a great cook, but a lovely person. Cheers to both of you.

Also, I love that hunting picture of you. I really dig your whole approach to eating and nature and such. It’s refreshing…. I live in Southern California, after all, but I didn’t always.

By: hank

hank — Mon, 07 Jul 2008 16:17:50 +0000

Oooh, Alaskan fish! Is Dave bringing any back? If so, we should do fish as well as ribs and pulled pork in August…

By: Amanda Louden

Amanda Louden — Mon, 07 Jul 2008 15:24:44 +0000

You guys cook and I get to eat–sounds fabulous! He’s leaving for Alaska–8 days in bear country- to go catch me some wild fish. Lets plan a cook-off in August! Can’t wait!

By: Finspot

Finspot — Sat, 05 Jul 2008 23:22:09 +0000

Yes, it’s rib time! I’m a wet-man myself. For baby-backs, I like a mustard-honey-clove sauce. For spares I use my mom’s recipe, which prolly came from an old Joy of Cooking: ketchup, cider vinegar, butter, and some other stuff. Them’s grilling ribs. For the smoker, it’s a brown sugar, salt & garlic rub (for ribs) and a tangy brown sauce; or an everything-in-the-spice-cabinet-especially-paprika rub for poke shoulder plus a mopping sauce that may include alcoholic beverages of the beer or bourbon variety. Damn, I’m hungry now. A pulled-poke sammich would hit the spot…

By: hank

hank — Fri, 04 Jul 2008 21:49:41 +0000

Hey Amanda: I can personally attest to the fantabulous nature of Dave’s smoked pulled pork, but I have yet to try his ribs. We should do a cookoff!

Kindred Spirit: Use a hacksaw with fine tines. Think “Goodfellas.”

Chilebrown: I may have some boar belly in a month or two. I will let you know…

By: Chilebrown

Chilebrown — Fri, 04 Jul 2008 03:12:38 +0000

If you need any help smoking boar bellies. You just call, and I will be there. (Karen Carpenter & Chilebrown). I will be there yeah oh yeah. I will smoke those bellies and such.

By: Kindred spirit

Kindred spirit — Thu, 03 Jul 2008 17:01:11 +0000

Hank,
I have tried to remove the ribs from a smallish (70 pounds) feral hog and ended up giving up because I wasn’t able to cut through the rib bones cleanly. What tools and method do you recommend?