Recent content by va bbq
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Any recipies for venison-pork burgers?
Thanks! I'll give that a try. -
Any recipies for venison-pork burgers?
I received a nice amount of venison for xmas and would like to mix it with pork (fat or meat and fat) to make burgers. Does anyone have a recipe for this in terms of percentages of each to use (my guess would be 60 to 80% venison and 40 to 20% pork depending on whether pork meat and fat or just... -
Metal for grill surfaces
Thanks for the replies. Ive never felt comfortable with the coated grill surfaces as Ive seen them flake. As far as prepping goes is this correct; wash, wipe down, heat up, coat with oil and reheat?- va bbq
- Post #5
- Forum: Smoker Builds
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Metal for grill surfaces
Ive seen what looks like regular expanded steel mesh for grill surfaces. Is this what people are using, or is it solely stainless? Ive currently got coated steel grates, but would like to go to something uncoated and was wondering what was being used. Thanks!- va bbq
- Thread
- Replies: 6
- Forum: Smoker Builds
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Help! I want full ribs and no butcher understands what the heck Im talking about!
Id like to do this with all types of ribs - beef, pork, and lamb (I think Ive covered all the important food groups ) "Dino bones" is exactly it, but Im not sure too many butchers are familiar with the term. Ive had the same luck trying to get tomahawk cut ribeye steaks... I think I might...- va bbq
- Post #7
- Forum: Meat Selection and Processing
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Help! I want full ribs and no butcher understands what the heck Im talking about!
I am obsessed with the flavor and texture of well cooked full length ribs (ribs that havent had the ends trimmed) but for some reason Im always being given the wrong thing. Is there a name or a way to explain the full length of the bone on ribs (both beef and pork)? I dont understand why they...- va bbq
- Thread
- Replies: 13
- Forum: Meat Selection and Processing
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Question about cured ham
what are the signs of bad cured ham? sometimes I find parts that are piney with a strong flavor and Im not sure why that would be. Thanks!- va bbq
- Thread
- Replies: 1
- Forum: Food Safety
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Smoked Pork Belly Sandwich
Thanks! The meat was uncured. roughly 2 to 3 lbs ( I had bought more than I could use for thanksgiving and decided to trim some off and smoke it the next day for fun). If I remember correctly I started it between 300 and 350, for the first hour or so and then went into the upper 200s to finish... -
Smoked Pork Belly Sandwich
This was done last week but I finally got around to uploading it. 4 hours - hickory and mesquite spices were from a premixed thing that a family member brought over They thought I was nuts for taking a picture of food... -
Smoked Pork Belly Sandwich
- va bbq
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SImple rub for pork and beef
Thanks - I just go with powdered. Ive done granulated and it has worked well (especially when using a decent amount of sugar in sweeter pork recipes), but Ive tried to keep it as simple as possible. For garlic lovers the granulated is good to mix in, but the bigger pieces can be off-putting to...- va bbq
- Post #3
- Forum: Sauces, Rubs & Marinades Sticky
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- va bbq
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- Album: SImple rub for pork and beef
