10/6/2020 – Smoked in the MES a fresh 4.25 lb. pork belly bought at Alabama Speciality Meats. Trimmed off the skin and the loose ends of fat. There was a thin end that was removed to not have it overcook. … Continue reading
Category Archives: Pork
9/6/2020 – This was a successful smoke using the MES and two Butts with a lot of tasso from trimmings. … Continue reading
This was inspired by the video and recipe by Rouse’s Chef Nino we watched May 20, 2020. INGREDIENTS Pork tenderloins, 2 lbsCreole SeasoningFrench Breadfresh rosemary, finely cut1 teaspoon dried oregano2 pounds bacon, thinly sliced1 whole garlic bulb, cloves peeled and … Continue reading
This is an interesting looking roast recipe that has a lot of herbs and seasonings plus the butterflying and stuffing. … Continue reading
9/17/2019 – Smoked in the vertical smoker from splits of our pecan firewood that was started burning in the fire pit. Two pork butts with fat trimmed and separated into 4 pieces. All were salted and rubbed with 6POGS about … Continue reading
9/5/2019 – This recipe was inspired by the one here. But, this is a lot different and surely much better. The chops and the sauce were very good and could become a favorite family dish. … Continue reading
Porchetta Shoulder Roast with Spicy Chimichurri Recipe | Bon Appetit 7/15/2019 … Continue reading
7/4/2019 – We started on 7/1 to thaw a two pork-butt pack that weighed 20 lbs. This smoke turned out great and we enjoyed a great meal with Peggy and Frank for the 4th of July. … Continue reading
3/12/2019 – This dish was intended to create one Mary would like as much as Popeye’s Dirty Rice. We liked it the first meal when it was fresh and it was maybe better warmed in the microwave the next day. … Continue reading
Inspired by the recipe at Al Simon’s Cajun Microwave site here. 6-8 pork chops1 lb pork sausage cut in 1-inch pieces1 onion, diced1 bell pepper, chopped2 ribs celery1 tbs minced garlic1 bunch green onions1 bunch parsley1/4 lb margarine or butter2 … Continue reading