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Fatback....

Discussion in 'Food & Drink Forum' started by marlinfan1, Oct 13, 2008.

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  1. Oct 13, 2008 at 9:54 PM #1
    marlinfan1

    marlinfan1 Full Access Member

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    ....so when you're gonna do some country cookin', say butterbeans, fieldpeas, etc. do you boil the fatback/strick-a-lean in water before you add the vegs? Thats how I learned it. How 'bout if theres not enough grease, ie fatback, after you add the beans/vegs? Can you add some more fatback (uncooked)?
    If so, how long would you boil the vegs?
    No BS, you gotta have some grease to flavor!
     
  2. Oct 13, 2008 at 9:59 PM #2
    gottalaff

    gottalaff Smartass

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    :drool:
     
  3. Oct 13, 2008 at 10:10 PM #3
    blackjackwally

    blackjackwally Full Access Member

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    I love me some muddafuckin fatback.
     
  4. Oct 14, 2008 at 7:41 AM #4
    jazzbluescat

    jazzbluescat superstar...yo.

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    Preboiling sounds like it'll work.
    I always fry it first, then put it and the grease in with the uncooked veggies and cook normal(e.g. collards)
     
  5. Oct 14, 2008 at 8:54 AM #5
    Shrapnel

    Shrapnel Stinky

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    Southren cooking: if we can't fry it, pour in some fat
     
  6. Oct 14, 2008 at 9:59 AM #6
    Southern_Yankee

    Southern_Yankee Full Access Member

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    cut up the fatback in small pieces and render (crisp it up, letting out the grease). dunk the veggies in boiling water for 30 seconds and add to the grease.
     
  7. Oct 14, 2008 at 10:13 AM #7
    Shrapnel

    Shrapnel Stinky

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    fatback eater
     

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  8. Oct 14, 2008 at 11:38 AM #8
    Playa

    Playa The coach is a near

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    fatback:
     

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  9. Oct 14, 2008 at 12:29 PM #9
    Shrapnel

    Shrapnel Stinky

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    :basket:
     
  10. Oct 14, 2008 at 2:11 PM #10
    hasbeen99

    hasbeen99 Fighting the stereotype

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    It's okay -- the bourbon thins it out. :xyxthumbs:
     
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