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Found 107 results

  1. I’m planning to smoke my first pork shoulder and am looking for advice on good or high quality brands to buy. Does Smithfield produce good or high quality product? Does quality matter? I would think it would. What brands do you recommend? What retailers sell quality products, e.g. Would you buy from Costco? Thanks, SC
  2. China has more than half of the world’s hogs. They’re the primary livestock there. (Think about that—they have more hogs than the rest of the world combined.) African swine fever recently killed half of China’s hogs, ¼th of the world’s supply. Diseases move rapidly around the globe. North American pork producers are trying to prepare for the swine fever’s arrival. Let’s hope that the spread is stopped. BTW, China is flooded with counterfeit African swine fever vaccine. Some people don’t care about the consequences.
  3. Hello fellow KG forum members! A few days ago, my father-in-law brought me a pack of ribs because he knows that I like ribs and because he can't say no to a sweet deal. He picked up a pack of what looked to be two slabs of ribs for $1.29/pound. Fast forward to Sunday and when I looked at the sticker on the pack, it read "Pork Brisket Bones". When I opened the pack, there were four strips of what looked to be the end trimmings of a normal rack of ribs. After a little research on Google, it turns out that this is exactly what they were. I quickly decided on the 3/2/1 method and away I went! Here are the strips after I sprinkled a light rub onto them. Here they are after 3.5 hours. I ended up doing a 3.5/1.5/1 because I was watching the game on television and figured that another half hour in the first stage wouldn't hurt anything. After individually placing each strip in foil, I added a splash of apple juice before closing up the foil and putting them back on the grill. Here they are after unfoiling them and brushing them with Sweet Baby Ray's Hickory and Brown Sugar Sauce. They were tender, but not falling off the bone, which is just how I like them. After the last hour, I cut the strips into pieces and we had dinner. There was no surprise that these tasted just like a regular rack of ribs. For $1.29/pound, you can't go wrong! I thanked my father-in-law by saving him a big piece, which he thoroughly enjoyed. Thank you for looking and enjoy the pics!
  4. First smoke on my new Akorn. This is my second Akorn I had one for 5 years. I just bought 2 new ones at 69.00 each. Made me some pulled pork quesadillas with home made jalapeno BBQ sauce
  5. Hey everyone! Made these gorgeous pork belly tacos tonight and would love to share how I did them. I was going for some Mexican and Asian flavors, and couldn't have been happier with the result. The only issue at all was a light spot on the pork due to liquid pooling there during the cook because the belly was a bit big for my standard Joe and I had to scrunch it a little. PORK BELLY 1. I brined it for about 14 hours in a mix of pineapple juice, teriyaki, and soy sauce after scoring the fat sight relatively deeply 2. Dried the belly and rubbed it with Killer Hogs BBQ Rub on all sides 3. Smoked on Kamado Joe at 240 with some cherry wood to add a light fruity smoke favor (no wrapping because I wanted some meaty bite in the taco) 4. When I had internals around 185, I glazed the belly and cooked for another 20ish minutes 5. Broiled the belly inside for 2 minutes to tighten up the glaze and crisp the fat even more 6. Rested the meat for about 40 minutes (should have gone longer but people were too hungry :D ) GLAZE 1. Mix together raw honey, soy sauce, salt, worcestershire sauce, peach preservers (wanted pineapple to go with the brine but couldn't find it), apple cider vinegar, kosher salt, black pepper, hot bone sucking bbq sauce, and some secret super hot scotch bonnet hot sauce I bought in Anguilla. All of this is unmeasured and I mixed to taste. 2. Simmer on the stove until the mixture reduces a bit and thickens up, allow to cool off the heat TOPPINGS 1. Home made guacamole (avocado, lots of lime, onion, kosher salt, pepper, cilantro) 2. Home made Chipotle Crema (sour cream, heavy cream, lime juice, canned chipotle peppers in adobo sauce, adobo sauce, kosher salt) 3. Grilled pineapple on the same grates I cooked the pork on 4. Cojita Cheese 5. Cilantro 6. Home made pickled onions (red onion, apple cider vinegar, kosher salt, sugar, water) Please enjoy the pictures, and as usual, ask any questions!
  6. Ingredients 1 Pkg. Costco Country Style Ribs Marinade Ingredients 1 cup white distilled vinegar ¼ cup ketchup ¼ cup apple juice 3 tablespoons Light brown sugar 1 tablespoon kosher salt 1 teaspoon hot sauce (tapatio) 1 teaspoon ground pepper 1 teaspoon red pepper flakes Directions 1. Cut the pork into golf ball sized chunks and marinate it for 24 hours 2. Preheat your kamado to 300°F with your favorite smoke wood chunks added 3. Grill the pork until the internal temperature is about 205°F and the pork chunks probe tender (about an hour) 4. Consolidate the pork chunks into throw-away pans and cover them with BBQ sauce 5. Return the sauced chunks to the kamado to set the sauce Marinating On the kamado with heat deflectors below Light blue smoke at 297°F Out of the kamado and ready for sauce Consolidated, with 2 different sauces I have a photograph of the finished product but adding it exceeded the 14.65MB limit.
  7. 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!
  8. 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.
  9. 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!
  10. 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................
  11. 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!
  12. 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.
  13. 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.
  14. 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.
  15. 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/
  16. 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!
  17. 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.
  18. 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.
  19. 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.
  20. 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.
  21. 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
  22. 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.
  23. 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
  24. 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.
  25. Pork Lollipop - just the money.
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