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
Tag Archives: BBQ-Pork
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
11/7/2021 – We had two small pieces of a pork butt that would not fit on the Kettle last spring so we vac-packed and froze them. They had been dry brined and rubbed with 6POGS in March of this year; … Continue reading
11/4/2021 – This is the second smoke today on our one-day-old RecTec 700. We removed the heavy fat and cleaned up a small ham partially splitting it open between muscles to get rub and smoke into the center. Rubbed it … Continue reading
3/14/2021 – Kelley, Piper, and Olivia arrive this afternoon to visit for Spring Break week. Like in Houston, we smoked Pork Butts knowing they will come over for dinner. This was the second time the old Masterbuilt Smoker quit during … Continue reading
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
9/6/2020 – This was a successful smoke using the MES and two Butts with a lot of tasso from trimmings. … 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
8/12/2018 – Removed silver skin then rubbed heavy with Stubb’s Hot Pork Rub 30 minutes before the cook. Put on the hot gas grill and seared for about 30 minutes total. There were black spots on the shiner areas. Throw … Continue reading