Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Hi,
New to the forum.
I have a Summit 6 Weber gas grill.
And a 9.5 # bone-in pork butt that I want to grill in a couple of days.
It will be 30 degrees outside and I have all day.
Would like to use it on the rotisserie.
Any suggestions?
Ted
Hi everyone, I am starting a new hobby, grilling and smoking meat, I love it.
Today I bought some pork spare ribs, and they were looking delicious and a pinky color, really fresh.
When I arrived home, I took them from the bag, to place them into the freezer, but I noticed that they were...
I am not a fan of pork tenderloin. It dries out easily and doesn’t have a particularly good texture. However, the flavour is good so I decided to try it a unique way.
The first problem is the shape of the tenderloin. It has a narrow tip that overcooks. They usually come in a package of two and...
I want to give a shout out to forum user Chilirelleno! On Sunday I successfully accomplished his recipe and instructions for smoked stuffed pork chops. Due to lack of availability, I had to use Anaheim Peppers. I smoked the chops for two hours at 250 with hickory and they turned out really great.
I bought a pack of cushion meat from my local restaurant supply store. (It's the cut called the "picnic ham" [which isn't a cured ham] which is boneless and skinless. I use them for making pulled pork BBQ as well as sausages.
The question is, how long should I budget for smoking time? Is it "1...
Hello folks, I recently smoked up 3 racks of baby back and they turned out great. I did however want them to hang on the bone a bit more. They were sliding right off and I wasn’t able to cut them individually. By the way I use a Traeger 22 Pellet Grill.
Again, the ribs were great, meat was...
Hi all,
Short story, then to the recipe. Since I haven't had a bigger get together the last few months, I wanted to do something a little different for a smaller group, so I starting looking up "rotisserie"/doner type recipes. Ended up with Tacos al Pastor as my pick. Some of my learning...
If you haven’t heard of Armadillo eggs before, they are a cheese stuffed jalapeno wrapped in sausage and smoked. While they are very tasty, I decided they would be better with a seasoned crispy crust. Welcome to Armadillo Eggs in the Shell!
I used my OFG Breakfast Sausage for the sausage but...
Hey all!
35/f from middle Tennessee, here! Finally upgraded from a cheap $15 charcoal grill to a pellet smoker! I didn't do so hot on the brisket, it was wayyyyyy too tough. Had much better luck with beer-butt chicken, baby backs, and burgers, and tonight I'm trying out pork shoulder, cooked it...
So, I copied this recipe from a Facebook post and made it in my gas oven a few months ago. It was amazing! Now that I have a new Kamado Joe, I want to smoke it and season it with a rub to do it up right. So, without further ado...
JALAPENO POPPER STUFFED PORK LOIN
Stuffed with bacon...
Hi guys, i'm really new at smoking, i started doing this about 1 month ago, and I started a little business in my town of smoked brisket, pulled pork and now i'm trying to smoke some ribs. Since the restaurant is just delivery service or pick up and go i really need to figure out a way on how to...
Normally I like to use thicker boneless chops for this...but we had these in the freezer. Credit where it's due, this marinade is from Sam the Cooking Guy on Food Network.
4-6 Thick Boneless or bone in Pork Loin Chops
1 bottle of brown beer (I like Sams Brown Ale or Honey Brown)
1/2 cup soy...
So I did a ten hour smoke with Hickory and Cherry. I wanted to mix up my own rub with sweet paprika instead of spicy hungarian paprika. Added a slather of mustard because I always add mustard on my london broils so why not? Then I tried out the Dr Pepper spray friends had mentioned and it gave a...
Hello friends! Been a while since I've posted.
I've been searching the forums for advice on pork shoulder. Mostly I've seen Honey Hog this, or apple mop that.
I'm a bit more of a concrete thinker when it comes to new cuts of meat and a recipe so I'm wondering if there is a sub forum with tagged...
I love Char Siu Pork. I love jerky. Why not put the two together? I had to give it a try.
I started with a pork loin. You want to find the leanest piece of pork you can. Trim off any surface fat and slice the pork into ¼ inch (6 mm) thick slices. I like to do this when the pork is slightly...
Just joined the forum today, plan to smoke my first boston butt on Saturday (4/25/20).
I have been doing some research and reading some of the stickies on here. Great forum, great info.
My first smoke was a Turkey breast for the family on easter weekend; which I brined overnight and it turned...
Hey Guys,
Is it best to remove the fat from a pork butt prior to smoking? I am wondering how well the rub will do if it is on the fat rather than directly on the meat?
Thanks!
Hey guys,
I am new to smoking and am very interested in learning different techniques. I don’t have the best of equipment, but I think what I have will do the job. I have a Char Griller Legacy and recently put a Side Fire Box on it. I am wanting to smoke a pork butt for BBQ on Easter. I have...
I went to Shop Rite the other day, and they were sold out of Chicken. But they had plenty of pork and beef! So I bought a pork shoulder and am smoking it today while I work out of the house.
I put the rub on last night.
I am smoking it with applewood, and will bring to IT of 200 degrees.
We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.