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Showing results for tags 'pork'.
Found 14 results
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I had in mind to smoke a couple of pork butts low and slow. I had not cooked on Mable in about a year, due to a number of factors. I had not cleaned her since the last cook, nor had I done any routine spring maintenance this year. To make a long story short, Mable remained true to her pedigree, all...
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- pulled pork
- pork
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Let's hear your all time favorite go to recipe with photos if you have them for your KK? Also looking to do duel pork butts on my first cook on my new KK and suggestions or killer recipes you might have?
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One of the cooks the other day inspired me to do some baby backs with chimichurri. I decided to compare it against one of my favorite pre-made rubs - slap yo daddy all purpose rub. My BIL made a fresh batch of chimichurri last night and we added to the ribs, wrapped them and put them in the fridge o...
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I've been wanting to try this one for a while. I saw the recipe on the slap yo daddy's web site. I threw it on my already heat soaked kk at about 7am this morning. I put the rub on last night which consisted of worcestershire sauce on the butt for adhesive properties for the rub. Wanting to stay clo...
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Ok, please no hate mail or bad reputation on this post, but my it's just my wife and I tonight and I have been preparing for a big brew day tomorrow so there wasn't much time. She brought home some pork tenderloins tonight and I felt I had to treat, just one, right. We've done this recipe countless...
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- pork
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I had hoped to write this in installments as I smoked overnight from the 3rd to the 4th, but I must be toxic to the Forum system. It was down all day for me. So, this is in retrospect. I decided to do a couple of Boston Blade roasts overnight Sunday, to be ready for some family on the Fourth. F...
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Here is a recipe I adapted for the KK that was originally obtained from Sunset magazine (Oct. 1997). This is my first recipe post that I decided to do to get experience with this editor. I've had challenges managing pictures with prior posts but I hope to get that worked out today. I prepared t...
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Ok with some trepidation I tried my first low and slow yesterday. Took Dennis's advice for low and slow and started with just a tennis ball sized piece of smoldering lump. Had it settled at 230 within an hour - and left it there for another 3 (I'd left myself plenty of leeway), due to all the g...
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Tonight's dinner: - 23" KK: Grilled Carrots Over Ricotta Toast With Fresh Oregano And Lemon Zest - 23" KK: Roasted Red Seedless Grapes with Brown Sugar - 19" KK: Pork Chops with Fresh Thyme Oil, Salt and Pepper
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I have some pork shanks with no cure on them that I need to cook at some point soon. I was on a kick because our football bar sold "pork wings" and I tried to re-create it with a different batch a while back. Fast forward, I would like to do a combo SV-KK cook with these and am looking for advi...
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I thought it was a picnic roast. Frankly, I do not remember. Only thing that is for sure is that I ordered this slab custom from a local meat packer. Turns out pork is almost never sold in these parts with the skin on. The butcher told me he would have to "scald" one for me which sounde...
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This has become one of my favorite cooks. I am lucky to have butchers nearby where I can order 2" thick chops and they cut them the day the piggies get butchered. Concept is simple. Pour an entire cocktail in with your chops, add some garlic salt, and allow to brine. Warming things up with some...
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Organised a barbecue yesterday and got a little out of hand. Ended up with 30 people round today so sadly picture taking was v limited. On the menu were beef and pork ribs, chicken, burgers, a joint of sirloin and the obligatory sides. 1of the guests had a thermal imaging camera for his phone so tho...
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I have made this before from scratch to the best of what research I had available. This time, I grabbed a few packets of Char Siu marinade from the big W that looked Asian and somewhat authentic. Taking 2.5# of tenderloin and slicing it into long, thin strips was all I did other than adding t...
