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pork
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I’m smoking up two pork butts for my ministers meeting tomorrow night. I love pulled pork because it’s generally cheap and feeds a good crowd. Today I was in for quite a shock. I haven’t bought pork butts in a while and went to the grocery store after church. Each one of these 10 pound butts was...
So after recently finishing building an external firebox for my Weber I figured I'd do a pork loin to test it out. Seasoned liberally with Lawry's, coarse salt, coarse pepper, chipotle powder, and cayenne powder. I am definitely a fan of spicy pork, so the more heat the better.
Loin went on at...
While organizing our Deep Freeze, I realized that we had 3 different pork chops; single boneless, tomahawk, and double bone pork chops.
Defrosted and trimmed them, dusted with my Pork Chop Seasoning (salt, white pepper, garlic, onion, ginger, honey powder, and hickory dust) and into the fridge...
Hello.
When I smoke pork shoulder meat sometimes (50% of all meat) inside looks greyish color.
The process I do:
- dry meat for about 1- 2 hours inside of my wooden smoke house using gas burner. Until inside temp. of meat around 42-45C
- than burn wood (mostly sacura) for smoke and temperature...
I decided to do something different than the usual Boston butt, and try a picnic shoulder roast. I got it because it was nearly 10 Lbs and lately the butts have been on the smaller side from my usual meat market lately.
For starters, the rub is a mix of my own
(no measurements, just eyeball...
We always make a big batch of cabbage rolls around October, I was in the mood so I made some a little early ha. Instead of bacon, I included some smoked sausages I made. The smell is amazing. Ingredients are:
Ground pork
Salt and pepper (jalapeño optional)
Rice
Onion
Dill
Parsley
sauerkraut...
Hey everyone, the other day I cooked two racks of baby back to compare foil vs. butcher paper wrapping. 275 the whole time, wrapped both after 2.5 hours. After 1 hour wrapped the foil ones were pretty good FOTB (how I like them), but the paper ones needed another full hour.
The cuts seemed...
I'd bought about a 4lb pork butt on sale at the local grocery, brought it home and promptly forgot about it. It had been in the fridge for about 5 days when I remembered it, so I figured I'd better get it on the smoker. Wednesday night I seasoned it with a rub consisting of the usual brown...
Hello all,
Just moved to Belgium with the military and am having a hard time finding quality beef. I’m shopping almost exclusively at Carrefour, but their cuts of beef are all very very lean and so far everything I’ve cooked has been a bit chewy.
Anyone here have advice on where to shop for...
We'll be firing up the smokers, grills and the wood pile for another great weekend in the Carolinas. The last 10 have been really spectacular. So save that weekend for some great BBQ, good beer and good times.
Check out the past 10 gatherings here.
1st Annual NC Gathering
2nd Annual NC...
I’m smoking pork butts for my daughter’s 2 birthday party. I plan on smoking the pork the day before the party. Historically when I smoke meats I’ve always served them on the same day. Thus, I need advice on the resting period and rewarming.
After the pork butts are finish, where and how...
So, I have two pork butts that need to go on essentially now. Getting off of work late on a Friday, and remembering now that I’m out of my favorite rub. So I’m at Walmart mercy, since my favorite barbecue hook up joint is closed.
Any thoughts on the following? Just looking for a well-balanced...
Hello! I am from Australia so some of our cuts are named different I think. I went to the butcher and asked for pork shoulder or butt and they gave me a pork scotch and said it was good for pulled pork.
I’ve had it in the smoker 3.5 hours and it is not reaching a stall yet. It’s 5 pounder and...
I have decided to make a gammon/ham for Christmas this year, so I made a test one recently and had some friends over for an early Christmas dinner. We call it gammon on my side of the world so I will refer to it as gammon from now on :emoji_grin:
I used the equilibrium dry-cured method and...
I grabbed a small 6 lb. pork butt from Sam's the other day for a meal this weekend. I tossed it on the smoker at 225* yesterday about 1:30pm. It hit 160* internal about 7pm. I put in into a foil pan with a stick of butter and topped with foil. It finished at 202* internal temp when it was smooth...
I haven't smoked a lot on the SmokeFire. My first efforts were discouraging and I'm trying to lose weight. Again.
Top round was on sale and I had a hankering. I bought a nice four-pounder and rubbed in some SPOG. Wrapped in butcher paper, it went into the fridge for a good night's sleep.
Next...
I was reading Jeff's "Smoked Pork Crown Roast" recipe (link). In the recipe, he instructs that the crown roast needs to be brined in "Apple/Honey Brine for Pork Crown Roast" and he gives that recipe as well.
My question is how does the use of apple cider vs. using apple juice make a difference...