BeBo Bouncers 4-H Club Tour a Farm

As most of you are aware my daughter is a member of a local 4-H club called the BeBo Bouncers. Soon the Pooboy will be a member as well but for now he just tags along behind big-sis. This past meeting we had a farm tour of Sydenstricker Genetics Angus farm.

 Here is Mr. Eggers introducing us to SydGen Trust 6228. Trust is a mammoth of a bull and seems as docile as a kitten--of course there were no other bulls around at the time, I'm sure that had something to do with it.

Upon meeting Trust, Waylon had two concerns:

First -- "Where's his horns, Mom? He is a bull right?"

Second -- "Is he gonna charge me? 'Cause you know bulls hate red and I'm wearing red. He's not gonna charge me is he?"

I assured him that he had nothing to worry about because some bulls just don't have horns and that not all bulls hate red. In fact, I told him, I think Trust actually likes the color red.

Our next stop took us to a muddy pasture full of romping yearlings frolicking in the puddles and slush that days of rain have created. Can you find my backside? Now find Poo-Boys backside. Here's a hint: Look for a lady in a fancy jean jacket hugging herself because she is cold and the word "DuPont." Yep, that's us.

Here's Miss Kylee front and center squinting against the sun and intently watching the yearlings. I'll bet money she is thinking how great it would be to jump in that mud with those cows......then try to ride one.

All in all, I think it was a good tour and the kids really enjoyed it. Of course, Pooboy couldn't leave without jumping off the ledge of the silage pit--which scared me half to death. He had to prove that he was just as big as the other kids jumping off the ledge but that's my Pooboy; he's always trying to prove something.

A big thank you to Sydensticker farms and to the BeBo Bouncers. If you'd like to learn more about 4-H or even join a club visit Missouri Extension office to find a club near you. 4-H is a great way to teach kids about agriculture, responsibility, respect, and community involvement.



Photo credit goes to VirtualErn.

 On a slightly related note: We were squeezed for time so we stopped at McD for supper before the farm tour. I found it humorous that I was shoveling a quarter pound of Angus beef into my mouth while standing among the source. That's just my morbid sense of off-the-wall humor.......I see you, now I eat you. Forgive my weirdness. And I still like pork better but beef is good too.

The Final Days...

This old grill has been good to us. It's seen a lot of pork steaks, pork burgers, brats, veggies, and occasional hockey pucks because mom forgot there was meat still on the grill. It's seen it all. Thick and thin, steaks and chops, we've even grilled in the rain but this 'ole girl has never failed us. But her time with us grows short.

The coals still burn within her belly; the fire is always hot. Alas, her wires and underside have rusted through but by golly those coals are still burning.

The poo-boy ponders the doneness of the meat, the heat of the coals, and the whether or not he should put his stick in the fire again--he thinks mom's not looking.

Yes, that meat is about done.

The poo-boy learned a new trick--how wonderful.

"Look mom. It looks like I'm smoking a cigar. Yep, I'm smoking a cigar"

"Now poo-boy, you know smoking is bad for you and you shouldn't do it. Right?"

"Duh, mom. It's a stick, it's not for real."

"Okay, okay, sorry I mentioned it. Geez."

Just for that smart little comment I used the flash. The poo-boy hates the flash.

But he is always willing to strike a pose. Even in his jammy pants.

Wait, weren't we cooking food? Oh, right. The pork burgers are done.

Melty provolone makes every sandwich good. I just love melty provolone.

Go on, take a bite...Mmmm

Now, try the salad. It has poppy seed dressing, my favorite.

What's a meal without some wine? Well, normally my meals never come with wine but since poo-boy and I are dining alone (dad is working late at the pigs--pig troubles--and Miss Kylee is with grandma) I thought what the heck. I bought a new Riesling and just had to try it out.

Mmm...not bad.

Favorite Pics Round Three: Pork Pics

I've saved the yummiest for last. Prepare yourself for...Pork Pics.

Mmmm. Shredded pork.

Pork Loin...Delicious!

More loin...Me likes the loins.

A big beautiful ham. So good!

Well look at that, another loin.

Pork Calzones! Yum.

Sausage Balls! Mmm, Mmm Good!

So moist, so tender, so juicy...I love pork.

Soupy Winter

With all this blizzard talk and snow caked in the corners of my windows, I can't think of anything better than a big bowl of hot steamy soup. So, here are two porktasitic bowl fetchers that you will just love. Grab your bibs folks, you're bound to drool for Hash Brown Soup and Pork Chili...

I just love me some chili on a cold winter's day and nothing tastes better in chili than a mix of ground pork and a little ground sausage. Next time you make a patch of chili try two parts ground pork and one part ground sausage and let me know what you think. Trust me, you'll love it!

Chili is a very personal recipe--at least in my opinion it is--but this is how I make it:

• Diced onions (however oniony you want it)
• 1-1.5 lbs. ground pork and ground sausage (it depends on what I have thawed in the fridge)
• 2 cans diced tomatoes (if I have fresh I will use them, if not I like the chili ready ones)
• 1 big can of chili beans
• 1 reg. sized can black beans
• 1 can beef broth
• I also swish a little water in each can and add it to the pot with a beef bouillon cube
• The seasonings are up to you, smell, add, smell, add more, taste, smell, add, taste again, etc.

After you finish off that big steaming batch of pork chili try some hash brown soup with ham. I used leftover ham steak for this recipe. It's really easy, all you need is:

• 3-cans chicken broth
• 2-pounds hash browns (approx., it depends on how thick you want your soup)
• 1/2 pound Velveeta (you can add more if you  like it really cheesy)
• 1 stick butter
• 16 ounces sour cream
• tid bits of ham, however hammy you want it
• Again seasonings are up to you, lil' salt, lil' pepper, whatever you fancy

Grill up a cheesy sammy and enjoy!

What are some of your favorite soup recipes?

Yummy Hunk-O-Loin

What do you get when a bored pork lover stands in her kitchen contemplated what to do with this huge roast she has sitting on the counter and just for fun starts pulling miscellaneous items out of her fridge and cabinets?

First, you get an interesting, yummy smelling sauce, which is brought to a boil and allowed to simmer for a few minutes. 

Next, you get a large pork loin searing in a big pot with some e.v.o. oil.

 I just love bubbling oil.

 Then, that same bored pork loving cook slathers the seared pork loin with the steamy goodness of the previous concoction.

Mmmm...

Bake to 160 degrees.

And, Voila! A yummy, juicy, delicious hunk-o-loin.

Giving Thanks with Pork

While turkey is the traditional meat of the Thanksgiving holiday, pork is a wonderfully tasty and healthy alternative or a great addition to any meal. If you're looking for a lean piece of meat that will leave your taste buds tingling and your belly sated look no further than a big juicy pork loin. Loin is the leanest cut of meat a piggy has to offer and is just as healthy as a piece of skinless white meat chicken.



Mitzi Dulan, a registered dietitian and a specialist in nutritional counseling suggests using a low-fat marinade for flavor and juiciness like a wine-flavored vinegar, fat-free dressing, or juice instead of an oil-based marinade. She also suggests seasoning pork with herbs and spices instead of salt to boost flavor and cut back on sodium. After seasoning or marinating your pork loin, Mitzi says to grill, roast, or stir-fry it to maximize flavor while keeping fat to a minimum.


Mitzi's suggestions are great if you want a low-fat, high protein, delicious meal. But here's what I suggest: Get yourself some Worcestershire sauce, Italian dressing, several shakes of Sticky Pig Seasoning Rub, some minced onion, a little garlic powder, a splash of soy sauce, salt and pepper to taste shake it all up in a big plastic bag and drop in the biggest pork loin roast you can get your hands on and let it sit in the fridge for a couple days. Then, roast it in a roasting pan with a rack, fat side up at no hotter than 325 degrees for about an hour, maybe more maybe less, just check it after 30 minutes or so until it hits 150 degrees. Then, pull the roast out, wrap it in foil and let it set until it reaches 160 degrees. Voila, it may not be fat free but it sure is good. You can also just rub the hell out of it with your favorite seasoning rub and bake it just the same. Yum!

Give it a try this Thanksgiving and let me know how it turns out.

Grill A Loin--Mmm, Mmm, Good!

I made another yummy in my tummy pork dish last night that I must share. This one is soooo easy!

I bought a center cut tenderloin half and rubbed it down with Plowboy's Yard Bird until the whole loin was red as a beet. Then, I grilled using an indirect heat method. For those of you who don't know what indirect heat grilling is (I didn't until last week), you place a drip pan (I used a metal bread pan) in the center of your grill and arrange the briquettes on either side of the pan.

Once you get your grill good and hot put the loin directly over the drip pan, replace the lid on your grill, and voila! Your grill is now an oven. I didn't time mine I just went out every so often to check it. I think total cook time was between 45 minutes to an hour.

Once I got my tenderloin to about 130 degrees I basted it with Blues Hog BBQ sauce and let it continue cooking until it reached between 155-160 degrees. It was so delicious!

Y'all have got to try this one! After all, you can't beat grilled pork. Got any great pork recipes? I'd love to hear about them.

Pulled Pork for Dinner

I created the most fantabulous meal tonight. It consisted of corn, tomatoes, and...big surprise...pork. As you know from my last entry I have recently returned from Des Moines, IA. While in Des Moines I purchased a Better Homes and Gardens New Cook Book John Deere edition. I have been dieing to try out some of the recipes and I finally got the chance tonight. I made Pulled Pork with Root Beer Sauce and it was delish. Of course I didn't stick to the recipe, I never do, but I'll share with you both the original BHG and my variations of it.

First, I will share the original recipes...BHG suggests making Pulled Pork with Root Beer Sauce as follows:

1-2 1/2 - 3 pound pork sirloin roast
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon cooking oil
2 medium onions, cut into thin wedges
1 cup root beer*
6 cloves garlic, minced
3 cups root beer* (two 12-ounce cans or bottles)
1 cup bottled chili sauce
1/4 teaspoon root beer concentrate (optional)
Several dashes bottled hot pepper sauce (optional)
Hamburger buns, Lettuce, and Tomato

*Do not use diet root beer.

1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2 - to 5 - quart slow cooker. Sprinkle meat with the salt and pepper. In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onion, the 1 cup root beer, and the garlic.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. Meanwhile, for sauce, in a saucepan stir together the 3 cups root beer and the chili sauce. Bring to boiling; reduce heat. Simmer, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. If desired, add root beer concentrate and hot pepper sauce.

4. Transfer meat to a cutting board or serving platter. Using two forks, pull meat apart into shreds. Using a slotted spoon, transfer onion to serving platter; discard cooking juices. If desired, line buns with lettuce leaves and tomato slices. Place shredded meat and onion on rolls. Drizzle meat with some of the root beer sauce.

Now, my version. Forgive my lack of measurements, I measure with my eyes and nose.

I bought a 2.51 pound boneless pork loin roast and I trimmed a little fat but not all of it. Then, used fresh ground sea salt and pepper on the roast and browned it on all sides in canola oil. After that, I started to omit and redo the recipe. First, I used green onions (that's what I had) and I poured the 2 cans of root beer in the slow cooker with the meat instead of just a cup. Also, I didn't have bottle chili sauce so I drained a can of chili beans in chili sauce, which made about 3/4 cup, and topped it off with beef broth. I also completely omitted the root beer concentrate and hot sauce.

My roast cooked for 5 hours on a high-heat setting. At the 5 hour mark I sliced tomatoes and cooked corn on the cob. Instead of using the root beer sauce (which I didn't make but I'm sure is delicious) I slathered on my favorite BBQ sauce. YUM!

Give it try! What do you think?