I haven't done one, but I can tell you what I would want to get out. Loin Bone in loin roast Baby back ribs (will have to choose between the two or get some of each) Belly (will have to choose between belly or bacon) Pork Belly Bacon Spare ribs Ham Ham Shoulder Boston butts Shoulder roasts Tenderloins Hocks Jowls The rest ground for sausage
Wings have been on about an hour over apple smoke. Played golf this morn and now have a ranch water in my hand. Was chilly early but has turned out nicely. Cheers gentlemen.
I think the main decision is how you want the loin: bone-in pork chops baby back ribs pork loin roast Think everything else is standard. Two shoulders, two hams, two picnic hams, belly, spare ribs or St. Louis style, pig ears for your dogs, everything else becomes sausage. https://pitboss-grills.com/smoke-science/guide/pork-cuts/
Just like pulled pork. Some had it on a roll, others by itself. Sauce options of Sweet Baby Rays, a vinegar sauce, or a sauce I made and used as a mop.
Wife gets tri tip for Mother's Day every year. I think this might be the first one I've cooked since this weekend last year.
How big is your smoker? If it’s big enough, ask for one shoulder to stay as the primal cut — i.e., not be split into picnic/butt. Get as much with skin on as you can. Get the trotters, too: https://www.seriouseats.com/recipes/2010/06/the-nasty-bits-grilled-pigs-feet-trotters-recipe.html
We have a meat shop down the street that used to be so good. The family sold it a few years ago and it's gone downhill every since. Shortly after the change, I stopped in to find frozen ribs in the display case, like the ones you see at Winn Dixie when they have a huge sale. Hadn't been in probably 18 months so I tried again today. Went in and asked for a tri tip. They guy came back with a frozen one labeled $35, in a factory sealed bag. I looked and him and shook my head, said I needed to cook it tonight, and left. Stopped in Publix and they didn't have any. Asked the butcher if they had any in the back. He went into their walk in and came out with a giant roast and cut the tri tip out of it. Cost me $18. Butcher shop was asking double for a frozen cut smh.
Grilled flank steak shwarma and air fryer chicken tawook Wife made some kick ass greek lemon potatoes with feta
Hopefully that’s not controversial in this thread bc we all know better. “Fall off the bone” ribs are cooked wrong and they should feel bad
Finally got a pork butt to smoke. Going on the smoker on Tuesday. Been too long some I’ve done a long smoke
That's the thing. Real white sauce is mostly vinegar with a bit of mayonnaise. Not the other way around. It should be very thin. If you have only had store bought white sauce then you are missing out. Every store bought brand I've ever had, including Big Big Gibson, is way too thick. Too much mayonnaise. The white sauce served at the original Gibson's tastes nothing like the stuff from bottle.
Did you try Costco? I went Friday and they had ribs, butts, brisket, pork belly, tri tip, chicken, lamb, etc.
I feel you. I’ve been keeping an eye out for ribs and have not seen any lately. Pictured below is the last rack I had frozen at home currently on the BGE. Hope I can find more.
FYI the Winn Dixie off Montevallo was stacked yesterday and the Clairmont Pig has been fully loaded on meat for the last two weeks. The latter I am attributing to the blessed local supply chain. Got St Louis spares on bogo at Winn Dixie yesterday
Today I settled the debate IMO that Apple juice is the best bark creator. I also learned why people wait until hour 2 to begin adding it, because these were good but (somehow) had too much bark. Better than average ribs, good learning experience, and solid Sunday in quarantine