4/13/2017 – The ribs turned out great. The only thing different for us was the baste applied when wrapped and put in the oven. Kelley and Mary liked them a lot.
Category Archives: Pork
5/13/2017 – The shoulder turned out fine. The flavor was good but it took 12 hours to get done. The meat was moist and Kelley raved about the bark. I pulled out the large chunks and she pulled them apart with … Continue reading
3/12/2017 – This cook was good as the pecan in the kettle was better than the pellets in the MES. Rubbed in a lot of Stubbs Hot Pork Rub that provided a nice bark. Also liked the large thick spare ribs … Continue reading
3/5/2017 – Smoked them with a Pork Shoulder for Maggie, Jeff and family as this is their first time out since eloping to Galveston at Christmas. Looked great when pulled but over cooked wrapped in a warm oven.
This cook follows closely the Cure Calculator plus Chef JJ’s brine/rub. Turned out great other than the MES failing after 2 hours then overcooking the thin pieces in the convection oven until they were a bit tough. See advice at … Continue reading
2/4/2017, 6:30 AM – Trimmed an 8 lb. pork shoulder as instructed here to expose the money muscle, the horn, and the middle section but separated the three pieces to be able to pull the money muscle at 160. Rubbed in … Continue reading
Garlic Aioli ¾ cup mayonnaise 1 teaspoon minced garlic (about 1 garlic clove) 2 pinches of black pepper 1 tablespoon lemon juice or white wine vinegar 1 tablespoon chopped chives (I used Gourmet Herbs slightly dried chives) From http://www.stuckonsweet.com/pulled-pork-sliders-with-garlic-aioli/#_a5y_p=4812901 … Continue reading
1/28/2017, 6:30 AM – Had thawed a 7.83 lb. slab of ribs. Removed silver skin and trimmed off fat. Seasoned with Jeff’s Texas Rub made with granulated garlic and put back into the refer under plastic. They turned out great. … Continue reading
Ingredients 2 tablespoons prepared horseradish 1 tablespoon cider vinegar 1 teaspoon dry mustard 3 tablespoons mayonnaise 1/8 teaspoon ground red pepper 1/2 cup nonfat sour cream Directions In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red … Continue reading
12/11/2016, Sunday The loin was about 12″ long. Sliced it into 3/4″ steaks and put them into the little Brinner pail with the following brine about 4 PM, Saturday the day before the cook. Pork Brine [these ingredients were what … Continue reading