The Fabled Flannery Pork Rib Cap

Bill_Tex_Landreth · November 14, 2009, 11:42pm

Last night Flannery Pork Rib Cap with oven roasted red skinned taters and Brussels sprouts with bacon and garlic sauteed in duck fat.

Michael_Bowden · November 15, 2009, 10:34am

The pork cap is so tasty…looks great.

Chris_Blum · November 15, 2009, 1:35pm

Is pork rib cap another name for tenderloin?

Chris_Freemott · November 17, 2009, 1:14am

Wow.
Can you imagine how good that would look if it was actually in focus and well lit!

**No, it’s not the tenderloin. It’s better. No, we’re not telling you why just yet young Jedi.

Bill_Tex_Landreth · November 17, 2009, 1:24am

Freak, I have another one with your name on it that weighs in at over a pound and a half.

Chris_Freemott · November 17, 2009, 1:37am

Duuuuuuuude.
Really?

Bill_Tex_Landreth · November 17, 2009, 1:53am

Tru dat. Largest one that he has fabricated so far.

Michael_Bowden · November 17, 2009, 2:05am

Freemott…I need some notice here…

dcornutt · November 21, 2009, 11:01am

Totally different Chris.
This is from a really fatty area over the rib meat that is streaked heavily with meat called the deckle.
It is so rich.

Tom_Gutting · November 21, 2009, 5:25pm

I’ve got a 1.65-pounder raring to go as an appetizer for Thanksgiving Day. Cannot wait. Absolutely phenomenal.

Tom_Gutting · November 22, 2009, 5:33am

Nope. I fail. My bad, Bill … mine is only 1.40 pounds. Fail. Yes, Bill, yours is bigger than mine

Anthony_Agrella · November 30, 2009, 5:18pm

Tex,

What did you sauce the pork with? Coincedentally, those are the exact same sides I am cooking tonight with the rib cap I am doing.

Thanks!

Bill_Tex_Landreth · November 30, 2009, 5:23pm

I poured out all the fat and then deglazed the pan with Cognac. Threw in a quarter cup or so of heavy cream, 1 heaping TBS of stone ground mustard, some dried Herbs de Provence and S&P.

Anthony_Agrella · November 30, 2009, 7:44pm

That sounds great. Thanks again.

Anthony_Agrella · December 14, 2009, 8:09pm

Cooked a rib cap for dinner last night. Leftover for lunch in about five minutes! I even brought some of the pan sauce to go with it.

Chris_Freemott · December 15, 2009, 1:14am

Following bills instructions via the phone on how to make this one night i modified his pan sauce a tad.

I really like what HdP can bring to the flavor profile but I hate the bits and pieces of dried herb.

So, I plunked a pile of it in some cheese cloth and brought some heavy cream to a light simmer for about 15 minutes with the HdP.

Quick taste with a spoon and the goodness was there w/o the mulch.

Bob_Wood · December 15, 2009, 2:10am

Crush it in a mortar.

John_Webber · December 16, 2009, 4:38pm

are you cooking these entirely on the stove top? how long are they going? i have several on the way.

Bill_Tex_Landreth · December 16, 2009, 4:41pm

Last couple have been on the stove top using medium heat. A 1.1 pounder took about 18 to 20 minutes to get up to 135-138 deg F internal for me. I gave them a quarter turn every couple of minutes to get a nice uniform color.

Tom_Gutting · December 16, 2009, 7:45pm

Smart man. Same here. Christmas order placed last night. Win.