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Your posted recipe looks like a variation of Keri C's Hog Apple Beans, my recipe is dated 2007, so they have been around for a while. I use a pair of scissors to cut up the apple pie filling right in the can. Whenever I made them for work, I printed several copies of the recipe because so many...

I love pork chop sandwiches, and prefer them like you... grilled or pan fried. In Butte Montana, they come breaded and fried and are tasty. https://porkchopjohns.com/

Good choice ✔️ I always call it the large end too. Steak it out, or cook as a small roast. I like indirect with an end sear.

Beautiful color on those ribs.

I added some chopped green onion tops as a garnish.

SRF is fantastic when it comes to solving problems. And Creekstone Farms is about the same. They both sponsor KCBS teams, and are aware of all the BBQ forums.

Woah, Thanks for the ride on the Carousel ✔️.

I've used smoked gouda and sauteed onions in scrambled eggs for years. A friend that was a line cook at a steak house made his scalloped potatoes using Gruyere and it was fantastic. I've been experiencing with cream cheese in certain things... so basically, I put a little of each in.

For this cook... I decided to combine one of my favorite barbecue meats, with a favorite side in a skillet meal. My plan was to start with some country style shoulder ribs and cook them indirect in the 250° range. Seasonings were cracked pepper, Cimarron Doc's and The Gospel. Normally I...

For those interested, here is Eric's posting from Roll Call https://www.smokingmeatforums.com/threads/good-morning-from-colorado.294398/

SmokinEdge, RIP my friend... and my condolences to your family. Eric was a true ambassador to barbecue and was especially knowledgeable when it came to curing. He shared so many techniques here on the forum, never tired of answering the same questions, and always offered kind words to newer...

I grew up in a town that had 3 refineries, and we're down to 1 now. They are kind of an eyesore but did provide good paying jobs as well as supporting a lot of small service companies. I think the other question is timing. Farmers had to choose which crops to plant based on cost and...

I hear that. My Grandfathers had very few wild game mounts because they cut the neck roasts at the top of the shoulder then right behind the ears.

The goat and rib tip guesses were very good. The Mystery Meat has a wide assortment of bone shapes and sizes. BINGO ✔️. We have a winner. Good call It sure might become carnitas... I smoked the pieces, then finished in a pressure cooker. Pork neck is possibly the most tender meat on a hog...

I've heard of people claiming a fishy carryover odor after smoking fish in a Weber WSM. Personally, I've never experienced it. My Big Chief is my favorite for warm smoking cured fish, but I also use it for ham hocks, neck bones or even cured chicken breasts with no issues.

Sandwiches have been great. Sliced cold, or slightly warm. It was super moist because I inject-brined them for 12 hours and this time used the apple-white grape juice. They are competitors. Prairie Fresh is a US corporation and Smithfield is owned by a China corporation.

Here are the final pics... I glazed the roast for the neighbors and kept ours natural.

Early pit shot... I'm thinking less than 2-hours of cook time.

Yes, forever. That was my point. Corporate giving guidance to June Cleaver or Donna Reed is a good thing 😄.