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    • By pmillen
      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.
    • By social assassin
      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
    • By Marbque
      Been vacant for awhile had to make some poppers today. Used some Cattlemens tri-tip rub in the cream cheese...
       
       


    • By shockingelectrician
      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.
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    • By TheGHole
      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!



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