Nine little piggies, aka steaklets

Today I'm going to make some small steaks, which I translated into steaklets in lack of better word.
I'm using some pork steakfillet, already marinaded by the manufacturer fine for my taste, so there won't be any special spice mixes in use today.

Raw, sliced and beaten meat

First I cut the meat to around two to three cm (that's around 1 inch give or take for you who use ridicilous imperial units instead of the sensible metric system) thick, which I then beat with bare fist to around 1 cm or so. I also added some seasalt at this point to make the flavour really come out (and according to some myths, tenderize the meat more, though since it'll be only couple minutes 'till it's being fried, I doubt it even could make any difference whatsoever).

Fried steaklets

Frying is quite trivial matter - take one cast iron frying pan, add hot enough stove (I had it on "5") under it and real butter to fry the meats on. I didn't take time how long it took the porks to cook ready, but if you're not certain is it done yet, just take one of the thicker ones, cut it a bit and see if it's still red inside or did the pig enjoy a good tan on the inside too, already.

Omnom, ready to eat

On the plate to accompany the beeflets I took the basic iceberg lettuce, bell pepper & cucumber -combo, today dressed in sweet dressing.

I added some of the chilimayonnaise I used last night on the salad for the steaklets, though in hindsight, they really didn't need it, they were really juicy little steaks without the sauce too.
One way or the other, it didn't really do any harm either, it fitted the pork flavour like a charm.

Sauce, bones and meat, aka bull barbeque ribs

I grabbed a set of bull barbeque ribs from the shop, and probably for the first time ever, I get to try these myself - usually the ribs I've eaten come from pork instead of the bull.

Raw meat :)

Cooking the ribs doesn't take much - of course it would be nice if I had a grill for these, but oven works too since it's not really grill-friendly weather out there, the sky looks like it's ready to rip apart and pour all the water down at once any second now.

Oiled ribs

The ribs had already been marinaded by the manufacturer, but I decided to drizzle them with some Smokey Hickory BBQ Oil anyway, in hopes to get some smokey flavor in there too. I set the oven to around 125 degrees celsius, as the manufacturer suggests - or at least I hope I did, since like I explained in earlier blogpost, it doesn't have any markings left on it anymore.

Why aren't you ready yet?

Around half of the couple hours cooking time I decided to take a peek into the oven as seen above - and damn was that a lucky shot! If I hadn't taken a peek, I wouldn't have noticed that the meat was looking like it might start to dry up any minute now on some spots despite the fact that I added the barbeque oil before putting them in. More oil for the meat!

A plate straight from the heavens?

Together with ribs I used some iceberg salad, fresh cucumber and bell pepper, which I dressed with selfmade chili-mayonnaise (I might return to that mayonnaise and how to make it some day, who knows)

Well, was it any good? Yes it was, though it pretty much required me to have seasalt nearby to add some after every two bites or so, without it the flavour was just a bit too stale or pale for my taste.
But despite that, maybe the photo under shows well enough was it good enough. :)