Recipe Categories: beef, chicken/poultry, pork, seafood, main dishes, sandwiches, side dishes, soups & stews, spices, rubs, & sauces, grill/smoker, oven, sous vide, stovetop
Smoked pork has long been a favorite of mine. I learned to do pork using the low and slow technique years ago and while that technique produces great results, I am also a fan of hot and fast cooking.
Cold weather and comfort food go hand in hand, and nothing says comfort food like meat loaf and mac and cheese.
If you’re like me, you never want to run out of ribs after working all day to make them. As a result, I tend to err on the side of caution and make just a little more than I might need… ok, a lot more.
When you think of pork belly, you likely think of bacon. Most people do, but I’m telling you you’ve never tasted anything like a pork belly prepared similar to a pork shoulder.
Pork spare ribs just scream BBQ. When I was a kid my dad would boil these things in salt water for god knows how long then throw them on the grill with some BBQ sauce and burn them to a crisp.
If the words “turkey burger” generally strike fear in your heart because you’ve suffered through one-too-many dry and tasteless specimens, then take heart because today I’ve come to change your mind about the poor and much-maligned turkey burger.
If you’ve never had caveman-style meat, you’re missing out.