Bone-in pork roast: chine bone vs. back bone?

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Crankin, How did your pork roast turn out? And how did you fix it to serve for New Years dinner.

I actually came down with the flu about 2 days before New Year's so I haven't had a chance to make this yet :( But I am hoping to in the next couple of weekends!

I agree with what I've read here that doing the trimming yourself would be ideal... but this is something I would do maybe 1-2 times a year so there would really be no opportunity to gain proficiency. I'll leave it up to the butcher and pay a little more :glare:
 
I actually came down with the flu about 2 days before New Year's so I haven't had a chance to make this yet :( But I am hoping to in the next couple of weekends!

I agree with what I've read here that doing the trimming yourself would be ideal... but this is something I would do maybe 1-2 times a year so there would really be no opportunity to gain proficiency. I'll leave it up to the butcher and pay a little more :glare:

Remember to ask him for the trimmings and bones, so you can use them in soup.:chef:

Seeeeeeya; Chief Longwind of the North
 
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