CampmeatIf you've never heard of campmeat before, all you need to know is that it's the small odds and ends pieces trimmed from whatever you're preparing for the grill or smoker. Seasoned a little, and placed on the grate with the main course, these little treats cook quickly and provide a great way to "test" the flavor of your seasoning!
What you see above is simply the skirt, (part of the diaghram, actually) that was trimmed off of a slab of baby back ribs. It was seasoned with some of the rib rub used on the slab, then place in the smoker. Nice thing about these little tidbits is they cook very quickly, and are great for snacking. It's important to trim all the loose pieces from ribs, briskets and pork roasts before they're placed into the grill or smoker. If not removed, those thin hangers-on will overcook. There's no real "recipe" for campmeat. Just trim it off, season it lightly, and cook it up. You can share if you like, but in my opinion, these little pitmaster appetizers are one of the perks of doing the cooking...and sharing them is a rare occurrence!
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