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Back Yard Boss Book
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Baby Back Ribs
Barbecue Chicken
Pork Butt
Beef Brisket
Pork Spare Ribs
Brunswick Stew
Pork Tenderloin
Buffalo Wings
Hot Links
Pigs Feet
Baked Beans
Fried Chicken
Fried Pork Chops
Roast Beef Hash
Smothered Spare Ribs
Salmon Croquette
Catfish/Hush Puppies
Neck Bones
Collard Greens
Turnips Greens
Black Eyed Peas
Lima Beans
Pinto Beans
Red Beans
Steamed Cabbage
Fried Corn
String/Snap Beans
Fried Green Tomatoes
Corn Bread
Crackling Bread
Hoe Cake Corn Bread
Banana Pudding
Bread Pudding
Peach Cobbler
Sweet Potato Cobbler
Peach Cobbler
Rice Pudding

Neck Bones

5 to seven lbs of neckbones
2 tablespoons cooking oil
1 large onion
Salt and pepper
Water depending on the size of the pot.

My favorite method is to wash the neckbones and pat dry, salt and pepper all sides, and then add them to a preheated heavy pot of skillet with just a little oil to prevent the neckbones from sticking. Keep the heat at medium and turn frequently until the neckbones are browned on all sides possible. Chop a large onion and sprinkle over the top of the neckbones and cover the pot, reduce heat. After about ten minutes remove and drain the oil holding the onions so they want go out with the oil. The bottom of the pot should have some brown areas where some of the juices drained and turned brown and little pieces of the onion. This will make a wonderful sauce. Return to medium heat and turn the neckbone frequently for about five minutes, add about two cups of water. Place a cover over the pot and allow to cook for about half an hours. After half an hour remove the cover and turn the ones from the bottom to the top of the pot. Repeat this procedure every 15 minutes the water should cook almost down, it will look like a rich brown source, which it is. Turn the neckbones over in this source until they are coated evenly. You may have to add more water depending on whether the neck bones are done when the water is low.
If you don't get this result the problem may be that you tried to brown too many at one time. Just try to brown a few at a time, remove them and put others in the same pot until you have browned them all. Then it's OK to put them all in the pot and cook them at the same time after the oil is drained. The meat should be tender by now, and easily separated from the bone if they are cooked long enough. If you can’t remove the meat from the bone easily cook longer until desired tenderness is obtained.

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