pork
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Tacos?!?
We’re new to the smoker world & planning a taco night. Anyone have a pork belly or fish taco recipe they love & want to share?!? Tips? Tricks? Advice? We’re flexible on meats so share any must make smoked taco recipes you have- I picked fish because our neighbors love it and they are coming over...- VegSmoker
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- fish pork tacos
- Replies: 1
- Forum: General Discussion
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3-2-1 Baby Back Ribs
I've been working on my Baby Back Ribs & reading a lot of the posts about it here on these forums. These are the best ribs I've made yet. I did the 3-2-1 method & used a slightly modified version of @chef jimmyj 's foiling juice. That juice is amazing and using it as a glaze at the end is the... -
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Is Red meat bad for your health?
Beef offers high amounts of protein per serving, but researchers say that eating too much red meat, such as bacon and hot dogs, has been linked to health issues. Can you guys suggest any alternative for beef. I personally love beef- RobertReny
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- beef brisket hamburgers hot dogs pork ribs spruce steaks
- Replies: 21
- Forum: Beef
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Back at it!
I was sidelined for the past couple years. But now I’m back. Got the grills cleaned up. The first one ready for service is the Camp Chef Woodwind pellet. I told myself I was going to be well thought out from now on. No more impulse cooks! I had the smoker ready for bout five seconds before I...- cups
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- butt pellet pork
- Replies: 2
- Forum: General Discussion
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Pulled Pork - First smoke in my Oklahoma Joe's Highland
Bought this smoker yesterday and got it seasoned. I have only used a MES30 before. I decided to give a 7lb butt a try in here. It was last minute so I wanted to be quick. So I just used a premade rub(grill mates maple BBQ rub, I've heard it's pretty good) and injected with that creole stuff... -
My Father's Scrapple
Sometime in late fall my dad always made a triple batch of Scrapple. It never lasted the winter though. Seems to me we always ran out in late January. Scrapple Recipe By: Dutch Schlotzhauer Ingredients: 1 1/2 lbs pork shoulder steak 1 medium onion, finely chopped salt & pepper 6 cups water... -
Rib Tips
I love rib tips and make them as an appetizer often. I had guests coming over, I had rib trimmings and I had my favourite barbecue sauce, Koss Sauce. Everything was coming together. One of the reasons I like making rib tips for company is I can do most of the work before the day company is... -
Pork Belly with Mustard & Vinegar Sauce
I took my first stab at a BBQ pork belly today in my MES. It took about four hours in the smoker to reach 160° at a smoker temperature that hovered between 225° and 250°. I used a 4 pound pork belly and scored it on both sides before applying a simple pork rub. Here is the rub: -2 tbsp of... -
Country Style Ribs - Two Ways
Good Evening I tried smoking country style ribs for the first time this evening. I think they turned out pretty good. Tender and tasty. However, they still had a lot of fat. I know that these are not ribs, but I prefer some baby backs. I did a couple as "sweet" and the others in some... -
Pork Belly Burnt Ends - with pics!
Hi, all. Today seemed like a good day to make pork belly burnt ends for the second time ever. They were even better this time than the first time. I used a 4.5 lb pork belly from Sam's Club, Jeff's Original Rub, my own favorite homemade BBQ sauce, and some honey. So good! I heated the...- katemail13
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- burnt ends pork pork belly
- Replies: 10
- Forum: Pork
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First Pork Butt - Pulled Pork
Just finished up my first pork butt tonight. It went extremely well for my first time. It ulled apart very easily and tasted delicious. It was about 7.5 lbs raw and took 9 hours on the smoker with a temperature hovering around 225°. I crutched it with foil at 160° and took it off of the smoker... -
Apple Sausage Pork Loin
Pork loin is occasionally on sale for a decent price. That is great for bacon and loin hams but sometimes I want a smoked pork roast. The problem is pork loins can dry out. One of the ways I get around this is by stuffing it with either sausage or a moist bread stuffing. This time I added some... -
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Pork Shoulder, who what where?
Hello friends, my local shop is currently out of pork belly, so I cannot make the smoked cubes I was hoping for but they do have shoulder. I've seen some work with injection, but I do not own a hypodermic needle. Any advice for my first shoulder? Ideally I would like to do a sweet and spicy blend. -
Bone-In Pork Sirloin Roast IT?
Picked up a 4.23 lbs bone-in pork sirloin roast this morning for 99 pennies per pound. Got it rubbed with EVOO and sprinkled with a light layer of SPOG with some thyme, rosemary, and oregano leaves added. Planning to smoke from 220°-240° with applewood. I'm wanting to slice it. What IT do...- Preacher Man
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- pork sirloin
- Replies: 16
- Forum: Pork
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Pork Belly Pellet Style
Doing a pork belly today on the pellet grill. Simple marinade for 2 hours. 1 lemon juiced (or use 2 Tbs lemon juice in a bottle or squeezer) 2 Tbsp soy sauce 1 tsp salt 1.5 Tbsp chinese 5 spice 1.5 Tbsp brown sugar 2 tsp ground black pepper (mix together all the dry) 1 can beer (add to the foil...- BGKYSmoker
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- belly pork pork belly recipe
- Replies: 12
- Forum: Pork
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Apple butter St. Louis ribs.
Picked up some ribs from Aldis. Never tried their ribs, so wanted to try something different. Came up with using apple butter instead of mustard to hold the rub. Used that and Famous Dave's rub and a dusting of the jalapeno dust i made. Reapplied some more butter and a little honey when I... -
Boneless Pork Loins on sale at Food Lion in the South
For those of you in the North Carolina / South Carolina and maybe even surrounding states (I'm just not sure how far that store reaches) they have smaller cut, 2.50 pounds to at least 4 pound Boneless Pork Loins on sale for $1.49 per pound which is quite fair for around here. Just picked up a...- exromenyer
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- backboard bacon bacon canadian bacon pork
- Replies: 0
- Forum: Hot Smoked Bacon
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Cuban Pork Loin
Before I begin this post, I humbly apologize to every Cuban or person of Cuban heritage. I love this style of cooking but a lot of the ingredients are not available here in the Canadian Rockies. For example I noted some recipes call for a sour orange. Therefore, this is my homage to the style... -
Trying a new dry rub on some ribs.
I wanted to make a spicy dry rub and asked here on SMF what you all suggested and came up with the following. 4 parts salt 3 parts hot paprika 1 part cayanne 1 part mustard 1 part chili powder 2 parts garlic powder 1 part onion powder 1 part sugar 2 parts black pepper zest from a orange,lemon...- Builderofthings
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- citrus pecan pork ribs spicy rub
- Replies: 27
- Forum: Pork
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Fermenting summer sausage
hi so I am new to fermenting sausage and have never tried to do it before. I was reading a recipe a while back for tangy summer sausage and mentioned it needed to ferment. I was just curious as to what is the process to ferment summer sausage. I’m not new to making sausage because I am a head...- Rob Petersen
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- beef cured mes pork sausage smoked summer sausage
- Replies: 8
- Forum: Sausage
