Posted by
Message
CP3LSU25
LSU Fan
Louisiana
Member since Feb 2009
41284 posts

Anyone cooked a Backbone or Neckbone stew before
Saw the Anthony Bourdain episode in Eunice again the other day and been wanting to make this dish. Any recommendations?


OTIS2
LSU Fan
NoLA
Member since Jul 2008
42513 posts

re: Anyone cooked a Backbone or Neckbone stew before
Yep. Used Prudhomme’s backbone stew recipe . Very good.
This post was edited on 3/22 at 7:55 am


Saskwatch
Ole Miss Fan
Member since Feb 2016
6483 posts
 Online 

re: Anyone cooked a Backbone or Neckbone stew before
The Isaac Toups cookbook has a recipe for it but I don't know where to source that meat.


Replies (0)
Replies (0)
00
Potchafa
LSU Fan
Avoyelles
Member since Jul 2016
595 posts
 Online 

re: Anyone cooked a Backbone or Neckbone stew before
I’m from Avoyelles Parish and we call it “ranchae’”. We usually cook it at my camp after we have a boucherie.


AmosMosesAndTwins
New Orleans Saints Fan
Lake Charles
Member since Apr 2010
14124 posts

re: Anyone cooked a Backbone or Neckbone stew before
Did backbone stew (also Bourdain inspired) several years back for the NFL Draft, may have also used Prudhome’s recipe. Got backbone from Market Basket, turned out phenomenal. It’s been requested every year since.


CP3LSU25
LSU Fan
Louisiana
Member since Feb 2009
41284 posts

re: Anyone cooked a Backbone or Neckbone stew before
LINK

Found this recipe. Pork backbone was much easier to find that I anticipated. Best stop and super one have it. Plus they have pigs feet also


AmosMosesAndTwins
New Orleans Saints Fan
Lake Charles
Member since Apr 2010
14124 posts

re: Anyone cooked a Backbone or Neckbone stew before
Any meat department should be able to save you some upon request.


cgrand
New Orleans Pelicans Fan
HAMMOND
Member since Oct 2009
18094 posts
 Online 

re: Anyone cooked a Backbone or Neckbone stew before
any pigglly wiggly has pork backs and necks


Replies (0)
Replies (0)
20
Bill Parker?
Member since Jan 2013
2977 posts

re: Anyone cooked a Backbone or Neckbone stew before
I use smoked neck bones and hocks in my red beans. I'll have to give the stew a shot.


Replies (0)
Replies (0)
10
gumbo2176
Member since May 2018
4350 posts

re: Anyone cooked a Backbone or Neckbone stew before
I make a very good turkey neck stew. I trim the necks of any sinew first, season them a bit, brown them and then cook them down in a rich brown gravy. Once the meat starts to come off the bone, I pull them out and debone the meat and put it back in the pot.

A nice pot of rice to go with it finishes it off.


Replies (0)
Replies (0)
10
Aubie Spr96
Auburn Fan
lolwut?
Member since Dec 2009
25705 posts
 Online 

re: Anyone cooked a Backbone or Neckbone stew before
My favorite cut of meat from the deer is the neck roast. I'll have to Google the Prudhome recipe.


Anyone have a link to the Bourdain or Prudhome recipes? Can't find one.
This post was edited on 3/20 at 11:37 am


Replies (0)
Replies (0)
20
TIGERFANZZ
LSU Fan
THE Death Valley
Member since Nov 2007
3901 posts

re: Anyone cooked a Backbone or Neckbone stew before
I always make a backbone & meatball (1/2 & 1/2 pork & beef) stew. Pork backbone makes the stew gravy so damn good


Replies (0)
Replies (0)
30
Bengaltyger4life
LSU Fan
Lafayette, Louisiana
Member since Oct 2014
355 posts

re: Anyone cooked a Backbone or Neckbone stew before
This dish has been around for a long, long, long time. Instead of cutting the vertebrate to make center cut pork chops or however thick you desire to cut pork chops, it is cut at the joints and either smothered or stewed. Originated generations ago and is common in most rural areas as a southern delicacy.


Replies (0)
Replies (0)
21
Ruxins Rascals
LSU Fan
Middle of Da Bayou
Member since Nov 2018
273 posts

re: Anyone cooked a Backbone or Neckbone stew before
Made a turkey neck gumbo one time; holy shite it was good.


CP3LSU25
LSU Fan
Louisiana
Member since Feb 2009
41284 posts

re: Anyone cooked a Backbone or Neckbone stew before
Where can I find pork stock at?

I thought about doing pig feet and making my own but might not have time


gumbo2176
Member since May 2018
4350 posts

re: Anyone cooked a Backbone or Neckbone stew before
quote:

Where can I find pork stock at?


I really can't recall ever seeing pork stock in markets. I do make my own, so I always have several quarts on hand in the freezer.


sjmabry
LSU Fan
Texas
Member since Aug 2013
16147 posts

re: Anyone cooked a Backbone or Neckbone stew before
quote:

Made a turkey neck gumbo one time; holy shite it was good.

Smoked turkey necks always go in my chicken and sausage gumbo.


Replies (0)
Replies (0)
21
bdevill
LSU Fan
Baton Rouge, LA
Member since Mar 2008
11464 posts

re: Anyone cooked a Backbone or Neckbone stew before
quote:

Where can I find pork stock at?


If you need to add liquid you can use chicken broth or beef bone broth.

This recipe from Acadiana Table was posted on here a while back and it's a good one.

LINK


Ingredients
8 strips smoked bacon, chopped
2 cups diced yellow onion
2 cups diced celery
2 cups chopped green bell pepper
1 cup chopped flat-leaf parsley
1 tablespoon minced garlic
8 cups pork (preferably) or chicken stock, plus more if needed
1 cup dark roux, plus more if needed (see the recipe for Dark Cajun Roux here)
4 pounds pork backbone with meat attached, cut into 4-inch chunks
2 tablespoons Acadiana Table Cajun Seasoning Blend, see recipe here
2 pig’s feet
Kosher salt and freshly ground black pepper
Dash of hot sauce
6 cups cooked long-grain white rice, such as Supreme
2 cups diced green onion tops




Instructions
1.In a large cast-iron pot with heavy lid over medium-high heat, add the bacon and cook until crispy. Remove the bacon for later use. Remove all but 2 tablespoons of the remaining bacon grease.
2.In the same pot over medium-high heat, add the onion, celery, and bell pepper to the remaining bacon grease. Cook until the vegetables are browned, about 8 minutes, and add the parsley and garlic. Add the stock and roux, and bring to a boil. Lower the heat to a simmer.
3.Sprinkle the pork backbone pieces with Cajun seasoning, and add to the pot along with the pig's feet and cooked bacon pieces. Cover and cook on simmer for 1 hour.
4.Check to see that the stew is thickening and if needed, add more roux. If too thick, add a bit more stock. Season to taste with salt and pepper. Cover and cook for another 1½ hours.
5.Uncover and check to see that the meat from the backbone is fork tender and turn off the heat. Taste the gravy and add hot sauce to taste. (The stew should be spicy, but not enough to disguise the pork flavor.)
6.Remove the pig’s feet from the pot and pick the meat from the bone, discarding the skin, bones, and cartilage. Add the picked meat back to the pot.
7.Serve a couple of the backbone pieces over white rice in a bowl with plenty of gravy. Garnish with a sprinkle of green onion tops and serve with hot French bread.




Notes

Have your butcher reserve the backbone that is cut away from the pork loin during butchering. Pork neck bones can also be used. I find backbone at Kirk Martin's Slaughter House in Carencro north of Lafayette and Poche's Market near Breaux Bridge. I source pork neck bones at Rouses in Lafayette. Be sure to rinse all the pork pieces removing any excess blood. I like using a flavored (pork, preferably) stock for this, but many old-school Cajun cooks will use water. You might think the pig’s feet are optional, but I urge you to add them. The velvet texture and natural thickening of the gravy will astound you. Most any good butcher can stock you up with cleaned pig’s feet or find an Asian grocery

This post was edited on 3/21 at 3:51 pm


Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
7819 posts

re: Anyone cooked a Backbone or Neckbone stew before
quote:

Where can I find pork stock at?
I saw it at Wayne Jacobs Smokehouse in Laplace, but ownership has changed since then. You could call them and ask.
This post was edited on 3/21 at 3:30 pm


CP3LSU25
LSU Fan
Louisiana
Member since Feb 2009
41284 posts

re: Anyone cooked a Backbone or Neckbone stew before
Couldn’t find backbone at super one. I saw neck bones for 98 cents a pound. Is it that much difference of a taste? Found pigs feet


first pageprev pagePage 1 of 2next pagelast page

Back to top

logoFollow TigerDroppings for LSU Football News
Follow us on Twitter, Facebook and Instagram to get the latest updates on LSU Football and Recruiting.

FacebookTwitterInstagram