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  1. B

    Caveman steaks

    you have to slap your meat from time to time.... :emoji_astonished::emoji_laughing:
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    Caveman steaks

    it's a question of "when" I do them again, not "if". I think next time I'll do it with a boneless Boston Butt. As I have said in other posts I like using cushion meat for the experiments because, while it's more expensive per pound than Boston Butt, I get 4 cushion meat chunks per packet so I...
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    Caveman steaks

    Pork cushion meat. Sous vide @ 149F for 24 hours. Remove from heat and allow to cool more or less to room temp. Cut into generous steaks. Pat dry steaks with paper towel. Season liberally. Slap down on top of hot lump charcoal, about 2 minutes per side (I lost count a couple of times so it may...
  4. B

    Pulled ham frittata

    it's a delicious way to use up fridge fluff :)
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    Pulled ham frittata

    derp. Typo. Pulled ham. I'll edit...
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    Pulled ham frittata

    Needed to clear some stuff out of the fridge, so here's a pulled pork ham, spinach, cream cheese, and cheddar frittata sitting in my cast iron skillet :)
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    Pulled Ham BBQ

    it took all freaking day, but so worth it.
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    Pulled Ham BBQ

    Ham. Smoked. Braised to internal temp 200F. Cooled for 20 minutes then pulled. Serve with Carolina Gold BBQ sauce. Yum.
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    BBQXperiment: Porkstrami

    I love me some pulled pork, and while the butt is cheaper per pound, the cushion meat is fewer pounds to buy, so the final cost is less. I save the butt for other uses than just pulled pork. Goan pork vindaloo, Thai curry, sausage making....
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    BBQXperiment: Porkstrami

    Wrong! It's pork cushion meat :) I buy the cushion meat because, culinarily, it's the same as butt, but the packets have 4 different chunks of meat in them. This allows me to do my BBQXperiments a lot cheaper!
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    BBQXperiment: Porkstrami

    It is indeed!
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    BBQXperiment: Porkstrami

    I made some mushroom ketchup. Hmm....!
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    BBQXperiment: Porkstrami

    I could add some MSG to the brine.....
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    BBQXperiment: Porkstrami

    What do you get if you make corned pork, soak it in a change of water, rub it down with mustard and copious amounts of ground black pepper, smoke it, then finish it off in an oven to internal temp 200F? Porkstrami. What are the results and conclusions? Well, it dances backwards and forwards...
    • bhambrewer
    • Thread
    • bbqxperiment pork
    • Replies: 10
    • Forum: Pork
  15. B

    Best beer with pork

    Sam Adams Octoberfest is a damn fine beer.
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    Best beer with pork

    .. except my rye allergy, dammit :emoji_angry:
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    Best beer with pork

    Pork and apples are always a good combination :emoji_sunglasses:
  18. B

    second brisket

    it's very nice, I need to add more next time :)
  19. B

    second brisket

    thanks to jcam222 for sending me Nat The Cat Dirt Rub and inspiring me to go to Restaurant Depot where they had halal brisket in the "oops, quick sale!" section for half price. $1.48/lb cannot be refused... so I bought 2! I did a couple of hours in smoke (pecan) including one spritz. I then...
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    Hello from MI

    howdy from Alabama. This is a group of people who are very generous with their knowledge and skills :)
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