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
Tag Archives: BBQ-Pork
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
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
Both turned out great. Good lessons learned here. 10/2/2016 – Bought the 7.28 lb.of ribs at Kroger for $1.29/lb. Very meaty and only trimmed off the tip. Preface – This turned out good and builds on developing our rib recipe. … Continue reading
This experiment did not turn out well but some lessons learned. See links and comments from SMF about curing as good stuff there.
September 25, 2016 The presentation was great, meat moist and tender but it did not have the full smokiness expected with the good smoke from the AMAZNTS. … Continue reading
Cut up the 9.8 lb. butt into steaks about 3/4″ thick, small roast and tasso. They turned out great and was a good way to have different dishes all week.
Cook did not go well as tray did not burn evenly.
This did not work to well. Given conclusion maybe the next time it would.