I am in wholesale sales at my friends' meat processing plant. We slaughter pork twice a week and beef once a week, we also bring in box meats. Needless to say, I have access to truly fresh quality meats. I use to work in back, making sausages, hams, bacon and more. We just built a new $6 million 22,000 sq ft processing plant after a devastating fire early 2011. Wenneman
I've always enjoyed grilling, but really got into smoking ribs and pork steaks in the past two years. I just bought a Smoking Brothers pellet smoker in May. It's Made In The USA, and that's important to me, as I also own KeepItUSAMade discussion forum. I'm learning my pellet smoker and am open to all suggestions.
I often make baby back ribs with bacon on them. I'll post my method soon. I often watch BBQ Pitmasters and we sell a bit to competing teams. I actually sold a New York shoulder that was used on good morning America last week by Mike & Amy Mills.
Anyway, I look forward to learning more. Thanks in advance, Joel