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  1. va bbq

    Any recipies for venison-pork burgers?

    Thanks! I'll give that a try.
  2. va bbq

    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...
  3. va bbq

    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?
  4. va bbq

    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!
  5. va bbq

    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...
  6. Help! I want full ribs and no butcher understands what the heck Im talking about!

    Help! I want full ribs and no butcher understands what the heck Im talking about!

    • va bbq
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    ribs.jpg

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    • Album: Help! I want full ribs and no butcher understands what the heck Im talking about!
  8. va bbq

    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...
  9. va bbq

    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!
  10. va bbq

    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...
  11. va bbq

    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...
    • va bbq
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    • Forum: Pork
  12. Smoked Pork Belly Sandwich

    Smoked Pork Belly Sandwich

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    pbs.jpg

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  14. va bbq

    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...
  15. 51M0FWNMWJL._SL500_AA300_PIbundle-6,TopRight,0,0_A

    51M0FWNMWJL._SL500_AA300_PIbundle-6,TopRight,0,0_A

    • va bbq
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  16. SImple rub for pork and beef

    SImple rub for pork and beef

    • va bbq
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  17. va bbq

    SImple rub for pork and beef

    I use this for pork and beef ribs.  Occasionally Ill use it for steaks 2 parts garlic, 2 parts paprika, 1 part sea salt, 1 part brown cane sugar (not the stuff colored with molasses). sometimes Ill cut out the sugar for beef (especially beef ribs), and sometimes will add 1 part pepper for the...
  18. va bbq

    Food Safety Question

    Thanks for the replies; the pork turned out great - Im glad I didnt toss it .  Unfortunately with all the thanksgiving hoopla I forgot to take pics of the meat!
  19. va bbq

    New here

    Started smoking meats a few months ago and found its my favorite new hobby. Now Ive got to cook almost everything outside... Hope to pass on what little experience Ive picked up, and learn a few things from the seasoned vets
  20. va bbq

    price of belly

    The skin is great!  I prefer to cut it off for smoking/grilling (it still tastes good, but is kind of chewy) and then cut it up into chunks, toss the pieces in a deep fryer or just stick it in the broiler for a few minutes until its nice and crispy - fresh pork cracklins! 
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