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
Category Archives: Pork
1/19/2019 – We had bought pork butt bones at South Alabama Custom Meats that have some meat on them. The last smoke had included two of them with 6POGS and the thin pieces of meat made great tasso. So, after smoking … Continue reading
This is inspired by Jeff at https://www.smoking-meat.com/february-1-2018-smoked-pork-belly-slices. What You’ll Need 3-4 lbs pork belly slices (¼ thick is perfect) Kosher salt (for the dry brine) Jeff’s original rub recipe Dry brine both sides of the 1/4″ thick slices for 2 hours Apply … Continue reading
Trimmed fat from the almost 10 lb. butt and ended up with a large loose flat and the point. Rubbed it with 5POGS. Put it into the 250-degree preheated MES with the ChefMasters pellets smoking in the Amazen tray. Corn on the … Continue reading
7/3/2018 – This smoke went very different as the MES quit heating about 2 hours in. So moved it to the Weber Kettle to finish and it turned out very good. The butt and 3 small tasso pieces were rubbed … Continue reading
The butt turned out really good on salads and in sandwiches. The 5POGS makes a great bark and adds a touch of spice.
Inspired by Chef Folse here. Comment: The original jambalaya of New Orleans was tomato based and flavored with a combination of sausages, ham and chicken. Often, the dish was “thrown together” at a moment’s notice when unexpected friends dropped by and … Continue reading
Comment paragraphs below and inspiration for the recipe is from Chef John Folse here. Andouille Sausage PREP TIME: 6 Hours SERVES: 5 (12-inch) links COMMENT: Andouille is the nationally famous Cajun smoked sausage of Louisiana. Made with pork butt, shank … Continue reading
05/23/2018 – This was our first ever batch of Chaurice (pronounced shore-EESE) sausage and it was great. Far more flavorful than andouille although need to try John Folse’s andouille as this followed fairly closely John’s recipe for chaurice here. Be … Continue reading
5/22/2018 – This cook produced the best flavored ribs I have made. The seasoning with 5POGS 24 hours before then before the foil and finishing in the oven is the best yet. The ACV-diluted Stubbs BBQ Sauce gave it the … Continue reading