From AmazingRibs.com Make burnt ends Normally the fact that the two ends [of a roast] are overcooked is no problem because there are usually two folks who want their meat well done. But if everybody wants theirs medium-rare, here’s what … Continue reading
Category Archives: Pork
11/19/2016, Saturday Trimmed loose pieces off to smoke for seasoning and rubbed all with Stubb’s hot pork rub three hours before the cook. First cool day of fall with Ambient temp at 165 and low humidity due to cold front … Continue reading
11/12/2016 – This butt turned out great. Even to the last pieces of the part not vac packed and later cut up and nuked for lunch 6 days later.
First time but heat was to high early and overcooked as oven was miss-calibrated by 27 degrees. But, this has a lot of potential to be a family favorite. 11/3/16, 8 PM – 5.2 lb whole pork loin cut in … Continue reading
Only an ok cook but a lot of good ideas embedded to try next time. 11/3/16, 8 PM – 5.2 lb whole pork loin. Brined in: 1 gal water; 1/2C Morton Canning & Pickling Salt, 1C ACV, 1/2C turbinado sugar, … Continue reading
The meat turned out like ham and had a good flavor. Need to cure in spices and smoke cooler and longer.
This roast has potential to be great. 10/22/2016 When the Pork Shoulder Competition Trimmed meat came off the Weber today there was still a couple hours of charcoal to burn. So, we had defrosted the 5″ long, 3-rib pork roast … Continue reading
First time trimming the butt into muscle groups to create more bark and surfaces to season. Turned out great in the Weber Kettle. Saturday, October 22, 2016. Temperature starts in high 60s and in high 70s at the end. Humidity … Continue reading
How To Render Fat To Make Lard You will need a pot or Dutch oven. Pre-heat oven to 250º regular oven 225º convection oven. Place 5+ pounds of ground pig fat into a covered oven-safe dutch oven. Bake at 250º … Continue reading
Standard cook that turned out good as usual. 10/8/2016 – Mary bought a large package of six large CSRs on sale. We rubbed in Stubb’s Hot Pork Rub and let it rest for 6 hours or so. Prep’ed two 1/4 … Continue reading