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  1. C

    Stuffed pork chops

    I did some stuffed pork chops this evening on the Weber with cowboy lump. Cut pockets in the loin chops and stuffed with stovetop savory herb. Sprinkled liberally with sweet heat rub by pit boss. Let them sit about 20 mins and then grilled to 145-150 in the chop. They turned out very good. Could...
  2. C

    Pulled pork vs chopped pork?

    Normally when I do pork butt I separate the muscle groups and then chop/slice across the grain into 1/2” or so thickness. I prefer this to shredded or pulled pork. Anyone else have a preference for pulled vs chopped?
  3. C

    Mistakes were made…..

    I decided to smoke another round of sharp cheddar. I inadvertently bought 2lb blocks instead of the 1lb I usually get. I discovered this while preparing to brine overnight. I figured go big or go home. 1 gal water 1 cup of salt and into the fridge. I get buckets from the local grocery deli...
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    Sharp cheddar

    I smoked 2 lbs of sharp cheddar while I was piddling around today. I used apple and hickory pellets mixed and went for 3 hours with AMPS in the MES 40. Vacuum sealed and in the fridge. We’ll see how it is in a week or 2.
  5. C

    Country style ribs

    I was in the mood for country style ribs yesterday. Weber kettle, Royal oak lump. Brushed the ribs with Dales marinade cut 50/50 with water, sprinkled liberally with a Greek seasoning from the cabinet. They turned out really well.
  6. C

    In honor of Bear Carver

    I used his tutorial again to make Canadian bacon and it turned out great. I didn’t season the outside prior to smoking. I smoked to 145f and then let it rest in the fridge from Wednesday night until this morning. We prefer the thinner slices. I just wanted to post this to encourage anyone who...
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