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Found 102 results

  1. So my daughter is getting married tomorrow. A smaller wedding (98 guests) taking place at his family farm. The groom and his brother own a distillery business on the farm and the wedding will be held outside between the home and the business. The meal will be catered and the boys wil have the wood fired oven going for late night pizzas. Think they can do four or five at a shot. At the last minute she has asked me to provide a 60-70ish pulled pork sliders. So I snuck out of work early today, managed to find five nice pork shoulder “partial bone-in roasts” totalling about 10kg (22 lbs), raced home, rubbed them up, injected with apple juice and loaded up the Akorn. Going to finish them tonight, pulled and pack the meat and get into bed. Tomorrow I need to pick up the slider buns that I ordered, slice the tomatoes and onions, prepare some sauce and away we go! Meat will be rehated in the pizza oven prior to serving. i had done three 8 pound butts before and they were actually a better fit than these five smaller roasts. More photos to follow. Wish me luck!
  2. My wife found some boneless spareribs on sale at our local supermarket. I had some thick cut bacon that need to be cooked. So here is their beautiful marriage. Rubbed with Jake's grillin' coffee rub, cooked over indirect heat at 250°. Pulled when internal temp of 155° was reached(first time checking). Also cooked some bacon that was awesome as well. Here's some pics! The sparerib in the front was on the back of the grill, still great though.
  3. Logan

    Joetisserie Picnic Shoulder

    So a couple of days ago I was in the store and they had picnic shoulder (pork butt with bone-in, skin on) for $0.98/lb and I thought it would be a perfect fit for the Joetisserie: low and slow would make the skin too rubbery so the higher heat should crisp it up nicely (I'd done a porchetta before and it turned out fabulously) I followed one of John's videos for the rub idea, though he didn't give amounts. I used a mustard base and roughly about 1/2 c salt 1/3 c paprika 1/3 c chili powder 1/3 c granulated garlic 1/3 c onion powder And held the Joe steady at about 310 for the dome temp. To help with the acrid smoke from all the drippings I slid the bottom vent to only about a 1/4 inch open after a while and kept the top wide open. Actually used the Smobot with this one just for fun and it seemed to work pretty well at keeping the temps where I wanted. Total cook time was right at about 5 hours for a 10 lb picnic shoulder. I was shooting for about 185+ degrees F throughout. Then I let it rest tented in foil about an hour. I don't know that it shows up very well in the pictures, but that was one of the juiciest pieces of meat I've ever had and so tender that a knife wasn't necessary. The flavor throughout was ridiculous. I'd been assuming the inner portion wouldn't get much flavor and the rub would only be on the surface but for some reason the flavor seemed to have permeated everywhere. The skin turned out very crispy. Definitely one to do again!
  4. Super cheap country style pork ribs on the menu for today. These usually come out pretty good with a bit of prep, (insert rubbing joke here). Going to use Chris Lilly's Championship Pork Rub, it is readily available all over the internet. I also mixed up the injection but then my injector decided to break, so I stabbed some holes in the meat as I poured a bit on. Let it sit for an hour like that in the fridge while I got the grill going. I saved some of the injection and am now going to spritz since I didn't really get much in the meat. Oooohhhh just look at them bad boys, I rubbed them so good. My first overall impression of the rub was that it was an explosion of flavor. It had so much going on that I am interested to see how it turns out during the cooking process. Just put them on, now its time to find something else to do. As the wise Merle Haggard once said "I think I'll just stay here and drink". More to follow................
  5. John Setzler

    Citrus Cilantro Pork Tenderloin

    If you like pork tenderlioin, you are going to LOVE this one glazed with a delicious citrus and cilantro sauce with a little rum added for good measure! Give it a try! Here's the recipe:Citrus and Cilantro Sauce:2/3 cup orange juice3 tablespoons lime juice1/2 cup sugar1/2 cup rumzest of one limezest of two oranges1/2 cup finely chopped fresh cilantroAdd the orange and lime juice with the sugar to a saucepan over medium high heat. Stir just until the sugar dissolves. Bring to a boil and reduce to 1/2 cup. Remove from the heat for a minute or so and then add the rum. Return to the heat and bring to a boil again, reducing the mixture to 1/2 cup again. This should be fairly thick. Once reduced, cool completely. Add the zest and cilantro, mix well, and set aside until ready to use.Preheat your Kamado to 350-375 in the dome with the cast iron griddle and cast iron grate set up as shown in the video for two-zone cooking. Sear your tenderloins on the griddle while re-heating your sauce on the indirect side of the grill. Once you have a good sear on the outside of the tenderloin, move it to the indirect side of the grill and baste with the sauce. Continue cooking until the internal temperature reaches about 140°F on the pork. Remove from the grill and let rest for 10 minutes. Slice and drizzle with some of the remaining sauce.....Enjoy!
  6. Sunday Night Football eats Glazed Pork TenderloinGrill heated to 400* F, Tenderloins taken off at 135* F. Rested 20 minutes before slicing. The Primo was not super heat soaked and had some trouble keeping temps up. I think the glaze would have set up a little better in more stable heat. I was a good meal with some room left for improvement.
  7. Kamado Joe Jr. 375* 1 chunk pecan wood 1 chunk apple wood Approx 50 minutes or internal temp reaches 140-160. Rub: 3 tbsp dark brown sugar 2 tbsp paprika 1 tbsp kosher salt Dash of garlic powder Dash of crushed rosemary Dash cayenne pepper Dash of seven pepper medley (Save a little bit for the glaze later) Now the fun part. It's one of my favorite ways to top any pork loin. Bourbon marmalade glaze: 1 shot bourbon Top half of a jar of orange marmalade Splash of worsteschire sauce Splash of teriaki sauce 1 tbsp of Country Bob's or BBQ sauce(dont over do it here) And a dash of left over rub In a small saucepan bring your favorite bourbon (about a shot's worth or more depending on your taste buds) to a simmer. Then, add about the top half of a jar of orange marmalade to the bourbon. Then add the remainder of ingredients stirring frequently until a rich brown color is achieved. Remove from heat and add a small amount to the loin just before you take it off. This thing is super easy and one of my favorites to do. This loin cost me 8 bucks and could've easily fed 6 people. Cheap and full of flavor.
  8. Wanted to try something a bit different this weekend and utilize the new Lodge grill press I got. Decided to grill a pork tenderloin then thin slice it and make Cuban sandwiches on the ribbed side of the cast iron griddle. They turned out really well, and I think I might actually be starting to get the hang of getting the grill up to higher temps quickly--don't want to jinx it tho (past efforts have taken much longer than expected and often not reached desired temp). Did a 4-5 hour marinade on the tenderloin in a mixture of sauteed onions/garlic, salt, pepper, orange juice and lime juice. Cooked at 375, flipped after eight minutes, again after another eight as it wasn't as done as I'd like it, took it off after about 20 mins and wrapped it to rest while I build the sandwiches and brought the press and a small CI pan up to temp on the grates. Sliced after a 10 minute or so rest, it was very tender and not at all dry which I'd read several accounts of that being a problem with tenderloins. Four mins per side with the sammies and they were good to go. Pretty easy and will definitely be doing this one again. I couldn't find Cuban bread so tried Portuguese rolls which I think worked out well but next time with more notice I'd track down the real thing.
  9. I have yet to perfect any kind of rub or injection of my own. This is due to the fact I am still practicing and learning how get a perfect cook. While I do burgers and steaks on my Akorn, I usually smoke either pork butts, or pork spare ribs (brisket once a year when I purchase a quarter side of beef). Since I am still trying to perfect the smoking process, I leave it up to those who have already perfected their rub processes. I've tried some store bought rubs in the past, and McCormick makes a mean Pulled BBQ dry rub. But this week I decided to try something new. I found a company out of Waxahachie, Texas named Meat Church. They are a competition BBQ team that have marketed their rubs through social media, and after reading reviews on their spices, I decided to take the plunge. Best part is, you get either 10 or 12 oz bottles of each, where the rubs I find in the store are usually 6oz, and they were almost the same price of some of the things I found in the store. They have 7 different rubs, and 3 different injections. I went with what they call the Fab 5. It comes with: Honey Hog BBQ, Honey Hog Hot BBQ, Holy Cow, Season-All and Deez Nuts. They also have a fajita seasoning and a Bacon BBQ rub. I like my pulled pork on the sweet side with a bit of heat. And I like my beef with a nice amount of salt, garlic and black pepper. With Honey Hog Hot and the Holy Cow, I get just that. Interesting thing about the Honey Hog Hot bbq, there is some sugar in it, but they actually use honey power for most of the sweetness. And instead of cayenne for the heat, they use jalapeno power for the heat. Gives it such an interesting flavor. I haven't added it to any cooks yet, just tasted a little taste of each to see the flavor profile. I look forward to showing off a few smokes with these soon. I think tomorrow I am going to use a bit of the season all and the honey hog hot bbq tomorrow on a pork tenderloin and grill that bad boy up. Their site is just http://www.meatchurch.com/
  10. SmokinSteveBBQ

    Lemon Garlic Pork Loin

    You never know what Ole SmokinSteve is going to come up with next so be sure to Subscribe and leave comments. Thanks for watching...... Smoke On .... it’s all Good!
  11. TheDreadedChicken

    Korean pork flat bread

    Had some leftover pulled pork and made a take on David Chang's pork bo ssam recipe(which is amazing): http://cooking.nytimes.com/recipes/12197-momofukus-bo-ssam Store bought dough, fontina cheese, pork (duh), hoisin/gochujang/ssamjang drizzle, on the grill 550 for 7 minutes. Top with cilantro, lime and the ginger scallion relish from the above recipe. The pic doesn't do it justice, but this was incredible.
  12. I had a great cook over the weekend. The preparation was a 10lb. Pork Butt with a mustard and dry rub. This was my first low and slow cook on the Char Griller Akorn. I started with a box full of lump charcoal and 6 nice chunks of pre soaked Hickory. I coated the butt with yellow mustard and a store bought rub the night before the cook and wrapped it in plastic wrap and put it in the fridge. The rub was a local BBQ restaurants, Sugarfire. Pretty standard rub. I got the Akorn up to 260F and then added the meat to the grill. This was also my first use of a BBQ Guru Party Q Thermostat. This device was great for the long cook time as it kept the temp within 10 degrees of the set point for the entire cook. Overall the cook went great, I added some more Hickory and charcoal at the 6 hour mark which was when the meat was at around 160F. I removed the meat after 10 hours or when the internal temp was just below 200F. From there I wrapped it in foil and a towel to rest for 2 hours. The meat was very juicy and tender. I recommend the PartyQ if you struggle with holding temp on your smoker for the low and slow cooks.
  13. KamadoKarma

    Pork Rib bend test

    I put the BBQ sauce on a little too soon before the end of the cook, resulting in an excessive bark. But it was still good. I'm not sure if this is going to work... I'm not that good at posting pictures, hopefully I'll have better luck with video.
  14. Im a big fan of pork calfs...its my first time cooking ones in a Akorn Kamado. One is marinated with Worcestershire and the other with Achiote.Both with oregan and cumin and kosher salt. The chiken thigs just for take advantage of space. 2 and a half hrs at 350 F...then 30 min foiled. Just a bit of apple tree wood. Next time i'll try wrapping last 30 minutes in banana leaf instead aluminium foil.
  15. Mikegust90

    Boston Butt

    Gave this a whirl. Turned out great!! Please let me know what you think. Just started to smoke more frequently and have been asked to start cooking for other people.https://youtu.be/lD315UxzFpk
  16. What!? I saw pork belly at Sam's the other day, it was already cut in to 1/2" slices but I picked up a pack because it just looked good. I hope they will also offer whole soon. I cut each piece in half and seasoned it only with sea salt. On the grill @ 400 degrees with some apple wood chunks. While the Primo preheated I whipped up a sauce from: Mustard Raw honey Fresh ground black pepper Apple cider vinegar Garlic powder Chili powder Just enough honey to take the edge off but not enough to make it sweet. Man oh man that salty, zesty, crispy pork belly was fantastic, I enjoyed some for breakfast this morning also! I was going to cure some of it but now I'm thinking a pork belly stir fry is in my future along with some more grilled versions. Thanks for looking.
  17. Spun a Cuban Pork on the Joetisserie yesterday. Outstanding crust and only takes about an hour at 375. Blended up the following marinate and let it marinate for 5 hours. Final product was outstanding. 12 medium garlic cloves 1/3 cup freshly squeezed orange juice (from about 1 medium orange) 2 tablespoons freshly squeezed lime juice (from about 2 medium limes) 2 tablespoons olive oil 2 tablespoons dried oregano 2 tablespoons kosher salt 1 tablespoon plus 1 teaspoon ground cumin 1 teaspoon freshly ground black pepper
  18. I cooked up some tacos al pastor on the new big joetisserie. First I de-boned a picnic shoulder. Then I sliced it very thin on a deli slicer and coated all the pieces in the marinade from this recipe from Serious Eats. I then piled the meat into 2 large yogurt containers and let marinate for 24 hours. The cylinders of meat slid out of the yogurt containers easily the next day and I loaded them onto the spit with some wide rings of pineapple. Cooked for 4.5 hours at a dome temp of around 300F. Plated with corn tortillas, queso fresco, salsa verde, cilantro, and a squeeze of lime. The flavor was fantastic, bites with a bit on pineapple along with the pork were sublime. I did find the meat to be just a little drier than I was expecting, I want you guys to help me troubleshoot it so it can be even better next time I do this. I see 2 possibilities, either the meat was overcooked or cooked at too high a temp, or it was undercooked, and I needed to allow it to go to a higher temp to render out more collagen, like when cooking a butt. The deepest parts of the meat were around internal temp 175F when I pulled it off. Butts cooked to that temp are always drier b/c collagen hasn't rendered, but I don't know if this would be different as it has a higher surface area so maybe more prone to drying? What do you all think, cook longer or shorter? Pull at a higher or lower internal temp? Cook at a higher temp for less time or a lower temp for longer? Thanks for the help, and try this out! It was really good and I'd eat it again in a heartbeat just like this, but I think it can be even better.
  19. Pork Lollipop - just the money.
  20. I've been wanting to do a pork loin for a while, and after seeing this recipe on Steven Raichlen's "Project Smoke" show I knew exactly how I wanted to cook it. I butterflied the loin, and per the recipe coated the inside with rub, bourbon, dijon mustard, brown sugar, and more bourbon: Next I tied it up, placing 4 strips of bacon along the outside, and put it on the grill at 300 degrees. I used 4 chunks of cherry, and had good smoke throughout the cook. Next, I mixed up the glaze (equal parts butter, bourbon, brown sugar, & dijon), and basted the loin when it hit ~ 130. I then cooked it direct ~ 2 minutes per side to help help carmelize the loin and crisp the bacon: I pulled it @ an IT of 153: Slice the loin: And plated, adding glaze to the sliced loin: All in all this was really good, and garnered compliments from my wife (always a good thing!). A couple of observations: The smoke profile wasn't as pronounced as I would like, I think this may be because I used cherry chunks while the recipe calls for hickory. I will use hickory next time. Also, the bacon is really a key ingredient, it really soaks up the taste of the smoke and the glaze. A bite of the loin accompanied by a small slice of the bacon was much tastier than the loin by itself. I'll do this cook again.
  21. I surprised myself with these ribs, the best rib texture I have ever produced. Specs: 270f apple wood about 4 hours I hit them with a good dose of rub: 1 part onion powder 1 part garlic powder 3 parts salt 3 parts sugar 3 parts paprika few pinches of course black pepper After the first 90 minutes I started to mop them about every 20 minutes with a mix of apple cider vinegar and cheap yellow mustard.
  22. ckreef

    Pork 2 Way

    Let me start off by saying I generally hate Smithfield pork products. Most are over processed with a salt solution - junk!! The exception to this is there all natural green label. These are minimally processed with no salt solution. This is a pork loin filet. They also have loin back ribs that are really meaty. I cut it into 8 slices then pounded them flat. I then poked them with a fork and brushed them with white balsamic vinegar and put them in the fridge for 30 minutes. Along my travels I came across 2 new rubs. The Peach Brandy is made by a local butcher. The Twisted Q is rubs that just arrived at Walmart. They had about 6 different flavors but this one sounded interesting. I mixed some up with a little bit of oil. I coated 1/2 with the different rubs and CI seared them for a couple of minutes each side. These were both great tasting rubs and will use them on different dishes in the future. Sorry no true money shot.
  23. I've played around doing the boston butt like this a few times and it is a keeper for us. I see no reason why I won't come back to this again and again. Extremely juicy Tender Great presentation Wonderful flavor Relatively quick The rub (estimation, play with it) 4 heaping TB chili powder 2 heaping TB Cumin 1 heaping TB onion powder 1 heaping TB garlic powder 1 TB kosher salt 1 TB sugar 1 ts black pepper 3/4 ts cinnamon With the fat side up I cut a deep cross hatch in the butt, deep enough to reach meat, 3/4" or more, the hatch about 1 1/4 inch square. Then cut an entire sweet onion in to rings and line the bottom of a foil pan with them, place the butt on top fat side up. Using your fingers open the cross hatch up and poor 1/3 cup of lime juice down in. Follow with 2/3 of the rub, get it down in there, it will seem like a bunch but no worries. Poor another 1/4 cup of lime juice over the top. Dump the rest of the rub in the pan around the butt. Dump 1 strong citrus/piney/hoppy I.P.A in the pan, not over the butt. Foil tightly and place in fridge overnight. Smoke with apple wood at 275 with no foil until you reach 165ish internal temp then remove from the kamado and foil tightly and continue to smoke until 199ish internal temp. Rest, shred, add 1/2 of the juice from the pan in to the shredded pork and enjoy. There you go, Indian Pale Ale Lime Butt or I.P.A.L. Butt
  24. On Wednesday, I was told that a number of family members were coming over on Saturday (today) for a multiple celebration event. In September, there are a number of birthdays and anniversaries in my family, so we just roll it all into one get together. In a minor panic, I debated very briefly on what to cook. Pork shoulder it was. I had a Boston Butt or two in my deep freezer and I knew that I could start thawing it Wednesday to cook it late Friday night. I grabbed one out of my freezer, tossed it into the mini fridge I use for canning and other stuff, and went about the rest of my work week. Along rolls Friday afternoon. I get home from work and go check the pork shoulder. Uh-oh. Still hard as a rock. The Guru part of my brain recalls that our benevolent host had recently done a video on cooking a frozen shoulder. I rewatched that and applied the lessons learned to my shoulder. Thawed it in water, changed out the water after a bit, applied the binder and rub, and onto the Joe it went. Here's my timeline: Friday 7:00pm - Got home from work, checked pork butt. Micro panic. Rewatched video, started the thawing process. Light the Joe. One hour later, changed out the water, and started making my homemade sauce, always a crowd favorite. Joe is settled in around 230 and heat soaked. An hour after that, Friday, 9:00pm, Shoulder is thawed on the outside enough to trim the fat cap, apply the binder and rub. Onto the pit it goes. Temp was about 235 or so. Midnight, final check of temps and the Joe is at 220, so I slightly adjust the top vent. I'm aiming for around 250. Set silent alarm on my Fitbit to wake me up at 6:00. Time for some shut eye. Saturday, 6:00am - Fitbit buzzes me awake. Stumble out to the Joe to check the temps. It's dropped to 215 or so, and I adjust as necessary. Probe the shoulder and it's in the doldrums of the stall. Exactly 160. Nap time. I snooze for another hour and change. 8:00am - I emerge from my slumber, ready to get the day going. Check temps, and the butt is emerging from the stall at about 167, and the Joe is performing like the champ that it is, rocking 240 degrees on the dome dial, and 255 at grate temp via my digital thermometer. Off to the store to get the rest of the party stuff, ice, beer, and soda. 10:30am - Finally get the kids to pick up the dog poop. This, by itself, is the harder battle than cooking the frozen pork shoulder. 11:30am - Cole slaw and baked beans prepped. My work is done. All other sides are being brought by guests. Table is prepped for serving buffet style. 12:15pm - Pork shoulder temps out at 202-203. Perfect. Pull it from the Joe, put in foil pan, double wrap in foil, and into the cooler, faux cambro style. 1:15pm - Guests are mostly here, aside from my terminally late sister, and it's time to eat. Everyone is hungry. I grab the blade bone out of the shoulder and it comes out effortlessly, and clean (except for one morsel, which is pitmaster privilege) . 1:30pm - Accolades received, high-fived myself, and that was the best dang shoulder I've had outside of competition in a while. Videos attached. Thanks for looking! Cheers! VID_58570130_003717.mp4 VID_59101228_001300.mp4
  25. I smoked up another Raichlen Project Smoke classic. Bacon Wrapped Bourbon Pork Loin. Raichlen used a Memphis Pellet Grill. I used two Big Joe's tag teaming the pork loin and some Hickory Smoked Twice Baked Potatoes. Bacon Wrapped Peach Bourbon Pork Loin Filling: - 1 Cup of Brown Sugar - 1 Pork Loin - 2 minced Georgia Peaches - 1/8 cup minced Tarragon - 1/8 cup minced Italian Parsley - 1/8 cup of minced basil - 1/8 cup of Djion Mustard Maple Bourbon Glaze: - 1/2 Cup of Brown Sugar - 1/4 cup of Djion Mustard - 1/2 Cup of Maple Syrup - Ground Fresh Peppercorn - 1 minced Garlic clove - 1/8 cup of minced Rosemary Cooking 1 Hour at 250 F over Cherry and Hickory wood 30- 40 minutes at 300 F, add glaze at this stage, pull at 140 - 145 F Twice Baked Potatoes: - Old Fort Chedder - Heritage Hog Thick sliced bacon - 2 Minced Shallots - 1/2 cup of minced chives - 2 cloves of minced garlic - 1/4 cup of buttermilk - 2 tablespoons of salt free butter Cooked on the 2nd Big Joe running at 450 F. Here's the pics from tonight's very tasty cook.