Meathenge’s very own recipe featured above! The Bean Experiment. A rich & wonderful pot of beans anyone can make. So good everyone had 3 helpings.
I know it may not seem busy around here, what with the posting slowing a degree or nine. Meathenge has been working furiously behind the scenes for family & friends. Last Saturday we hosted a birthday party for my father and a celebration for my sister finding a new job. I began the meal by choosing Fatted Calf’s Spalla Ripiene, a stuffed pork shoulder. I figured along with 6 of Fatted C’s Guinea Fowl Crepinettes, Guinea Fowl Pate and Pepperoni, we’d be set. Nope.
As I was perusing the meat section at our local super market I noticed one of the young butchers attempting to find a place for a lone pork shoulder. I already had one, a really bitchen’ one. Ah hell, one more can’t hurt. Besides, smoking just one pork shoulder is a waste of smoky goodness. So I bought it.

Taylor’s Spalla Ripiene on the right, mine on the left. Crepinettes in center or so.
Returning home I opted for a Jamaican Jerk seasoning from Penzey’s. That and about 7 other jars from Penzy’s showed up as a gift from my mother inlaw. I’d never tried their stuff, usually made my own. I have to say though, the stuff was fresh, pungent and ready to go. Plus it was packed with Turkish Bay leaves & whole nutmeg … nuts. Niiice. I’ve also used the Fajita seasoning quite a bit. Initially it made me mad, Fajita seasoning. What’s that all about? Keeripes. But it turns out to be a really mild seasoning that goes well on many things and most of all? At least one of our children will eat it.
Anyhoo, I sliced the pork shoulder, with bone in, cross wise about half way through, maybe even more. Extra virgin olive oil over all. Rub with heavy amount of spice. Tie & bind the roast back up with cotton string (butchers twine ya foo).
Toss those suckers in to a smoker for as long as it takes, I think I did these little guys about 4 hours or so. They weren’t too large. I had some apple wood left over from the “Smoked Chile Happening of 2004”, yum for apple wood. A very sweet nice smoke it produces, yes.
This all served with my sister’s best ever potato salad and we were set. Of course I forgot to pull out the green lettucy salad, I even bought dressing. OH well. I DID buy it, just never made it to the table.
So, expect the MeatHenge posting to be a bit spotty from time to time this holiday season. I know many food bloggers out there are going out of their way to present yummy goodness for others to cook in time. If I can, I will. If not, you’ll surely read about it after the fact. If you have any questions, such as what alternatives might work as stuffing in a Turducken, then shoot me an email, I’m here for ya. drbiggles(at)cyberbilly(dot)com.
Xo Xo