Chitty Goes Back to School!

Well hello there! Chitty back on the keyboard on this one - for some brand new hits!

Chitty was felling a little rusty on the butchery, so Mama Chit bought him a little refresher coarse at his favorite pork store Pine Street Market! Chitty LOVE going there and buying bacon, guanciale, salami ect. x infinity. Especially the GUANCIALE! (Is Chitty's favorite, Italian jowl bacon, cured not smoked ala Lardo. SO GOOD!)

First, Chitty got to see all the curing meats.

He got lost in a magical world of fantasy and dream, enraptured, as symphonies played in his head!

Then we got down to brass tacks! From the slaughter house, the pigs came in halves, then each half was broken down to shoulder, middle and hams! As you can see here the shoulder portion has the jowl still attached for the guanciale!

Once this happened, the real magic took place. And so the belly (bacon) parted from the spareribs!

Also Chitty found out that pork belly actually exists over the ribs since bacon had to get separated from the wonderful spare ribs. This section, once removed makes like a three foot long slab of BACON! But it gets cut so that the smoking happens juuuuust right.

Also Chitty realized the epiphany! Baby-back ribs are just half a pork chop stuck together in a row! That is to say: if you leave baby backs stuck to the meat north of it, and slice between the ribs, you have a pork chop!!!

Once you get the sides of pork cut in 3 pieces, you have some desicions to make. Do you want full spare ribs or St. Louis style ribs and a rib-let? Do you want full pork chops, or baby back ribs and boneless pork chops? Do You want tenderloin and center-cut chops, or a porterhouse with the tenderloin on. This type of metaphysical question can send the head spinning and take an eternity to answer! Chitty figures it out eventually!

Chitty say if you like pork check out Pine Street Market, and if you really like pork take a class, INCREDIBLE and well worth the money!

The Return Of Chitty

Hey Y'all
Chitty is BACK after a world trave, a court case and some new lessons in cheffery!
New Posts coming this weekend! I will fill yall in on some of the nooks and crannies of dealing with pigs!
Anyways keep up with us @YoChitty and our facebook group has migrated to http://on.fb.me/NEWChitysFacebook
Thanks and come in soon for a pipe'n hot treat!
Sincerly
Chitty

Chitty: Rollin with the Sausage again! Chittys Breakfast Crunchwrap Supreme!

Howdy there folks! Its Chitty again and I AM ON A SAUSAGE ROLL! Another immaculate Sausage Breakfast Bonanza! Enjoy!

This week Chitty took Taco Bell's cryptoburger or sci-fi fantasy burrito or bizaro taco: Crunchwrap (first foto on top) into a whole new world of flavor. From the drive-thru to the farm to the table.

Chitty's special house made sausage is extra spicy and chock full of ground pork.

Here is one of Chitty's breakfast sausage secret: BACON! cook a little bacon first to get some bacon grease in there. It will add the most amazing sizzling crust to your sausage.

Lamb Burgers, the perfect recipe.

Chitty cannot get enough of lamb meat! The best burger you will ever have is most definitely a lamb burger. Chitty says, "Lamb can go gamey real quick. Make sure to season it, I suggest not forgetting garlic. Also, I go the extra mile and get it fresh and organic."

With the right seasonings and condiments, such as Edam cheese, mint jelly and mayo, these things will have you ready to raise a few lambys of your own.

Throw on some caramelized onions, and BAM! Or, should I say, BAHH.

Lamb Heart, an ongoing experiment with a terrific meat.

Check the lamb heart! Kali ma! Kali ma shakti de!

Make sure you trim away all the gross bits!: Gross bits" encompasses anything not red soft meat. Anything that feels tough should be removed. Especially any silver skin (the inside of the heart wall.)

You should be left with something that looks a lot like a world map.

You don't believe me, Dr. Jones? You will, Dr. Jones. You will become a true beaweaver.

Basically the heart is the leanest meat on the animal. If you are into tongue mean, then you will love heart. It has a that smooth consistency and is very tender when prepared right. Chitty marinated his heart in whiskey, garlic onion, and red wine vinegar. The experiment continues.

Mimaw's Kraut Ribs

Just in time for slow cooker season! What a treat! Beautiful ribs browned in pan, after being butchered by Grandpa Perkins in the backyard!

Everything goes in. The ribs, kraut, brown sugar, spices and all, slow-cooked to perfection.

This delight is a nod to Chitty's Appalachian grandma, Geraldine Perkins! Chitty Senior grew up eating this, and passed it on to the Perkins boys when they came of age. Of course, Chitty had to make a few alterations of his own to bring it into the 21st century! These include adding pickled peppers and their mystical juices. WOW! Great over mashed potatoes!

Pink-Haired Beauty

Condensed cotton candy and marshmallow fluff finally together here on two slices rich and tender brioche. This will satisfy the sweetest sweet tooth. Click here to see the pink-haired beauty herself.