pork
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Pork Butt Price
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...- ThePreacherMan
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- meat price pork pork price
- Replies: 36
- Forum: Blowing Smoke Around the Smoker.
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Pork loin on Weber with firebox
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...- speedmetal
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- kettle loin pork spicy weber
- Replies: 11
- Forum: Pork
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Freezer Pork Chop Clean Out
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...- millerbuilds
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- pork pork chops
- Replies: 17
- Forum: Pork
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Smoking pork shoulder meat inside greyish color sometimes
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... -
My first picnic shoulder (not Boston butt)
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...- CallMeMattD
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- picnic roast pork pork roast pork shoulder
- Replies: 11
- Forum: Pork
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Romanian Cabbage Rolls (sarmale)
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...- WstTxSmokes
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- cabbage pork
- Replies: 9
- Forum: Pork
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Foil wrap faster than paper?
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... -
Pulled Pork on the fly!
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...- mdboatbum
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- pork pork butt pulled pork wsm
- Replies: 6
- Forum: Grilling Pork
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Meat shopping in Europe
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...- scrumtiousruckingBBQ
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- beef belgium europe help pork
- Replies: 4
- Forum: General Discussion
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11th Annual Carolinas Smokers Gathering-September 27 and 28th 2024
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... -
Pork Butt resting
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...- JustinLoos
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- pork pork butt rest time
- Replies: 13
- Forum: Pork
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Slow-Cooked South Carolina Pulled Pork
Slow-Cooked South Carolina Pulled Pork Ingredients 1 tablespoon onion salt 2 tablespoons sweet Hungarian paprika 1/4 cup packed light brown sugar 2 teaspoons chili powder ½ teaspoon ground allspice 1/2 teaspoon freshly ground black pepper 2 ½ pounds boneless pork shoulder 2 tablespoons... -
Rub help!!
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...- babydocsmoke
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- pork seasoning
- Replies: 7
- Forum: Blowing Smoke Around the Smoker.
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New to this, please help. Pork scotch
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...- oldsongs91
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- advice advice needed advice welcome chargriller help pork pork butt pork scotch smoker smoker akorn
- Replies: 8
- Forum: General Discussion
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Smoked gammon/ham exterior very dark
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... -
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Pulled pork for 45 people
I am committed to doing pulled pork for 45 people on my Traeger timberline 850. How many butts should I do (or Lbs?) ?- cjs938
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- math pittboss pork pulled pulled pork smoke smoked traeger
- Replies: 14
- Forum: Catering & Large Group Gatherings
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Need help - what's the best maple season
Killed a good size boar this weekend. Got a request to do some maple breakfast sausage. I'm torn between AC Leggs, or PS Season. What's yalls opinion. -
6 lb. butt smoked last night.
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... -
Finally, Top Round Perfection
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... -
Apple cider vs. apple juice brine
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...- DinnerIsComing
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- brining pork
- Replies: 3
- Forum: Pork
