Archive for the Good shit Category

We’re Moving!

Posted in Good shit on May 30, 2009 by bestbyfarr

Don’t worry, at least if you’re a Bay Area fan of Chicharrones, since its only a virtual move.

Over the next day or so, you should see this blog appearing along with the other great 4505 Meats content. If it all works right, everything will be at http://www.4505meats.com/bestbyfarr/ and you’ll be able to keep up with the latest there!

Blame the little man behind the curtain if anything goes wrong…

Spiced and Cured Pork Shoulder

Posted in Good shit, Technique on May 26, 2009 by bestbyfarr

 

Wash and dry cured shoulder

 

Butcher Class

Posted in Good shit on May 12, 2009 by bestbyfarr

Sausage Making 101 at La Cocina, Saturday May 30th and

Sunday June 7th

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The class costs is $70 and includes-

5#’s of different styles of Sausages that you hand made and get to take home.  We will focus on grinding the meat, mixing the meat and stuffing the meat.  We will also discus cooking methods and all the vital steps that go into a properly emulsified Sausage.

 There will be Chicharrones, hot dogs and beverages available during the class.  The 3 hour class will start promptly at 10 am.  Aprons, towels and a knife per person will be supplied during the class.  If you have a knife or knives you are comfortable with and love to use, please bring them with you.  We will be in a professional kitchen so please wear flat shoes and the appropriate attire.  Full participation is recommended, if you only want to watch and ask questions you are welcome too.  RSVP here. Come with questions and prepared to get dirty!  

 

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Whole Pig Butcher Class at La Cocina, Sunday May 24th

starting at 3 pm till 6 pm

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Hands on whole animal butcher class with a demo from me and I will walk you through the butcher process. $75  includes-

7-8# of pig that is yours to take home and you helped butcher.  The 3 hour class will start promptly at 3 pm.  There will beChicharrones, carnitas and beverages available during the class.  Aprons, towels and a knife per person will be supplied during the class.  If you have a knife or knives you are comfortable with and love to use, please bring them with you.  We will be in a professional kitchen so please wear flat shoes and the appropriate attire.  Full participation is recommended, if you only want to watch and ask questions you are welcome too.  RSVP here. Come with questions and prepared to get dirty!  

Thanks, Ryan Farr

Post Pig Butchering Class

Posted in Events, Good shit on April 23, 2009 by bestbyfarr

***Next class May 30th and June 7th, RSVP here!***

Below is a email from one of the students that participated in last weekends Butcher class and it’s a awesome testimonial.  Thanks to everyone that participated, I had a blast and make sure you check out all of Lydia’s pictures.  Thank you La Cocina for such a awesome venue, Lydia for the great review, Isabel Pazos of El Buen Comer and Grocery eats for all the killer posts!  Stay tuned… a plethora of classes soon to come, sausage, goat, rabbits, salami, torchon, turduckens and many more.  Here is a link to another great post, thanks. Ryan

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I took the whole pig butchering class from Ryan Farr on Sunday. Holy fucking shit was it amazing. Best $75 bucks I’ve spent in a long time. Ryan Farr gave a demo breaking down the entire pig by hand with a little ass knife proving it ain’t the size of the knife but how you wield that fucker. He broke it into big ass primals and then gave everyone their own chunk of the beast. I was given the pork shoulder with the entire front leg attached. I got to break out the picnic part of the shoulder and then separate the butt of the shoulder from the shank. Then the moment, I paid $75  for came. I got to saw the through thefucking shank and separate the foot with a hacksaw. At the exact same time, dude next to me was going full sav removing the facefrom the pig’s head. Fucking gnarly but awesome. There were only about 12 of us so we all got a chance to attack large chunks and do some finer trimming and portioning. I took home about 10# of meat. I’ve got that foot and shank in a cure right now and I’ll be brining my pork belly for bacon tomorrow.

The homie Unagi just bought a gangster ass smoker so I’m gonna hook up with dude and get my smoke on once the cure and brine comes off these pig parts in about 5 days.

Farr is super fucking cool and is going to be doing more classes this summer. So if you want to boss the fuck up and learn how to make salami, sausages or butcher a whole lamb in the coming months holler at a player. I’m officially up on game. I’m committed to Rick Ross Magnificent this shit.

If you aren’t a pussy here’s a gallery -http://gallery.me.com/lpopovich/100026

Plans for Easter?

Posted in Events, Good shit on April 3, 2009 by bestbyfarr

picture-17-copyWondering what you are doing for Easter?  

Join yours truly and Taylor of Fatted Calf at Bloodhound for a rabbit feast.  $30 per plate, each plate will include a rabbit sausage, grilled rabbit and Taylor’s smoked ham, beans, salad, bacon chocolate peanut butter brownies and a beer.  There will also be plenty of Chicharrones and other fun treats.  We’re starting at 2 pm and will be grilling till 7 pm, RSVP at .  We’re real excited and hope you can make it, look forward to seeing you then. 

Thanks, Ryan Farr  

Spicy Beef Tendon

Posted in Good shit, Technique on March 29, 2009 by bestbyfarr

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Vadouvan Short Ribs

Posted in Good shit, Technique on March 23, 2009 by bestbyfarr


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Bacon Mayo… the new black

Posted in Good shit, Technique on February 22, 2009 by bestbyfarr

Cool till desired consistency, will fully setup if fully cooled down

Mmmmm… Bacon

Posted in Good shit, Technique on February 8, 2009 by bestbyfarr

 

Cured Rolled Face

Posted in Good shit, Technique on February 2, 2009 by bestbyfarr

 

Roll up

 

 

Homemade Hot Dogs

Posted in Good shit, Technique on January 17, 2009 by bestbyfarr

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Beans & Weenies… The Cadillac of Comfort Food

Posted in Good shit on January 16, 2009 by bestbyfarr

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Don’t throw those bunny skulls out… they make great gifts for the holidays!

Posted in Good shit on December 29, 2008 by bestbyfarr

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Emulsifying, Stuffing, Poaching and Shocking Sausage

Posted in Good shit, Technique on December 29, 2008 by bestbyfarr

Foie Gras Torchon

Posted in Butchery, Good shit, Technique with tags , , on December 1, 2008 by bestbyfarr

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