I made this recipe as simple as possible. When you cook over an open fire miles from nowhere, you want few steps and few ingredients. I didn't even use pork neckbones. I used a chunk of backbone from a wild hog and two turkey necks left over from Thanksgiving. The meat for this fine meal cost me zilch. The entire meal cost me perhaps 50¢.
NOTE: Use chicken instead of pork neckbones and make a fine chicken and rice!
This recipe also works with chicken necks, duck necks, goose necks, deer neckbone, deer backbone, or any boney red meat your culture considers fit for human consumption. Tell y'all what. Try neckbones and rice just once, and you'll start saving those necks stuffed up inside frozen turkeys and chickens.
If you don't worry about cholesterol, finely chop the heart, liver, and gizzard also stuffed up inside that frozen turkey or chicken and add them to the pot at the beginning of the process. You'll then have a delicious dish called "dirty rice."
Update 8-01-11Ten years later just the neckbones cost $2.41. I cooked them exactly the same as in the recipe above but with three exceptions:
The batch you see here was served with two cathead biscuits, a big ol' dollop of turnip greens with a double dash of homemade pepper sauce, and a glass of ice cold buttermilk.
If I owned a soul food restaurant I'd serve pork neckbones & rice prepared exactly like this. However, I'd leave the meat on some of the neck bones and include one with each serving. For color, I'd place a raw stalk or two of green onion across the rice.
Side dishes would be turnip or collard greens with pepper sauce and/or a baked sweet potato and/or candied yams or banana pudding. You'd have a choice of homemade biscuits with real butter and/or sugared or sugarless cornbread, also with real butter. For drinks, you'd have a choice of sweetened or unsweetened strong tea, ice cold milk or buttermilk and several choices of ice cold dry white wines. My favorite chilled wine, Mouton Cadet Rosť, would also compliment this wonderful meal.
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