I am not sure about what we traditionally call BBQ with the sweet mustard/tomato/molasses, and brown sugar based sauces. But the Europeans process, smoke, dry and cure fine meat such as a variety of sausage, pancetta, Spanish Chorizo, Pepperoni and many more. Many also consider any meat...
Thanks for the info Cal. I have had some luck with standard Mexican Chorizo, but never tried the Spanish version----Now you have me on the hunt for those peppers. Yes I would appreciate the full recipe. I have a pork but in the freezer just waiting to ran through the grinder.
I am surprised I didn't see anyone talk about cooking the brats in beer (usually two beers) until the beer cooks completely down and you get that thick syrupy goodness and roll the brats in it--the onions would be a nice touch.
Love this Stuff:
Emeril's Essence Creole Seasoning
Mix up a batch of this seasoning and keep it on hand for giving just about any savory dish a "kicked-up" flavor.
Yield: About 2/3 cup
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
Ummm, 1. Liquid smoke. On my Weber Gas Grill, one burner is usually hot enough to get to 225-250, Then sit your on the part of the grill where the burner is not. If you have or can get an amazin tube and a small bag of pellets, that should also do the job----As Jim said, wood chunks or...
I also live at 6000 ft and am well aware of the issues mentioned in the article---My cooks commonly take two to three hours longer than the typical 1 hour per pound many people talk about. So, 6 hours at 172 seems a little long to me, but it doesn't surprise me. My advice is to let the probe...
I wanted to follow up on My first (and probably last) big cook.
First, Thanks to the advice from many of you, the cook went beautifully. I had plenty of meat, The meat came out great---had lots of compliments and 1 offer to help out on some professional cooks.----I declined that--To much...
Just some assumptions I am making, would like some input from the crowd to see if I am on the right track:
1. I am figuring 3 sandwiches per pound of pulled pork.
2. With bone in shoulders, I am figuring about 20 percent loss with bone and some trimming/cooking.
3. I am figuring 180 lbs...
I have had my Yoder 640 for about 6 months, have cooked on it many times and have made the following observations.
On my machine,
1. The bottom center rack temperature runs almost identical to the set temp.
2. The top rack runs about 30 degrees cooler than the set point/bottom rack
Thanks, that is what I was thinking as well-----But here is the recipe for your info:
Tasso Ham How to Make
5 lb Boston butt pork shoulder (preferably boneless)
8 oz kosher salt
4 oz white sugar
1/2 oz (15 g) LEM Backwoods Cure (pink curing salt)
1/4 cup white pepper
I am preparing to make some Tasso Ham today using Chef Tom's recipe from ATBBQ. This recipe does call for 1/2 (15 g) of LEM backwoods cure for 5 pounds of meat which is 3 times what the normal recipe or package instructions call for. This quantity is repeated in both his video and written...
Actually, I used three rubs. 1st An All purpose Rub (1 Cup Salt, 1 Cup Pepper and 1/2 cup garlic), 2nd a BBQ rub-your choice---then a light layer Montreal steak seasoning----All based on Malcom Reed's (Killer Hogs) Method/recipe. I did add some Hot Hungarian Paprika to the BBQ rub.
ell, Sort of. It was cold and windy yesterday so I was losing a lot of heat--onced wrapped I had to bump the Yoder to 300 to get a 225-250 temp on the upper grill. even then, still took 11 hours.
I still have problems cooking the thick end without drying out the thinner end of the...