06/18/2023 – Jeff gave me a Meat Church 4-pack of rubs for Father’s Day and we tried two of them today on ribs and chicken smoked on the Recteq at 250°. The meat turned out good although the ribs had … Continue reading
Category Archives: Pork
From Meat Church here. Ingredients 1 bone in pork butt. 8-10 lbs. Meat Church The Gospel (sub Texas Sugar, Honey Hog Holy Gospel, Honey Bacon or Deez Nuts) Meat Church Honey Hog Hot Rub 1 stick of European or Irish unsalted … Continue reading
6/11/2023 – Bought a tray of “ribs” at Rouses (on sale of course) yesterday. Salted to dry brine and shook on a moderate amount of 6POGS on opposite sides then rubbed them to get some on the other two sides. … Continue reading
11/27/2022 – Bought a 21 lb. two-pack of butts at Rouses on sale keeping them in the outside refrigerator until this morning at 4:30 AM. Rinsed and cut off fat cap and loose ends. Sprinkled with salt and a good … Continue reading
7/26/2022 – This smoke turned out great with the ribs nicely flavored and with a great color and appearance. Mixing the ACV and BBQ Sauce gave a thinner sauce that when cooked in foil for the last hour with more … Continue reading
We invited family and friends to enjoy a July 4th celebration with us. Lanier, Lanea with Spencer and Peggy with Frank were the family component. Bro. Digger Creel, Carol, and Morita, with Sterling and Helen Hines, plus Ann Gaston, were … Continue reading
3/21/2022 – These “ribs” turned out good although they should not have been in the oven for so long-and perhaps not at all. See conclusion below. … Continue reading
12/19/2021 – Bought a smallish pork butt, trimmed the small amount of fat, and cut it into thirds along the muscles. Rubbed it with Stubb’s Hot Pork Rub and let it sit out for about a half-hour. 8:00 AM – … Continue reading
We made big plans to wet brine the turkey and follow a plan developed from videos and websites cited below. But, decided to keep it simple and only dry brine. The turkey turned out very moist and the ham had … Continue reading
11/17/2021 – Bought a small Smithfield ham, ground beef, ground pork, and Rouces’ Armadillo Eggs with Butt Rub. Set the RECTEC (RT) on 300°. Ham Trimmed off all outside fat and split it along the muscle seam. Cleaned out the … Continue reading