Archive for the ‘pork’ Category
Pork Belly Burnt Ends
Pork Belly Burnt Ends
Today we are going to make a porky version of the brisket classic – burnt ends. These little super tender cubes of deliciousness are some of the best bits of a beef brisket. For this version we are making it from pork belly instead. Read on to see how this new experiment for pork belly burnt ends turned out.
Pork belly burnt ends on the smoker
Pork Rib (Baby back ribs, dry Memphis style)
Pork Baby back ribs (dry rub Memphis style)
Today we are doing pork ribs in the dry rub/Memphis style. Traditionally this uses St.-Louis cut spare ribs but since these seem to be rarer than hen’s teeth (which don’t make good barbecue…) in these parts, we are attempting it with the smaller baby back ribs instead. Read on to see how they turned out.
Baby Back Ribs on the smoker
Pulled Pork/Pork Butt
Pulled Pork from Pork Butt
Today we are doing Pulled Pork made from a long, slow smoked Pork Butt (which is not from the back of the pig but from the shoulder for…reasons…)
Rubbed Pork Butt ready for smoking
Pork Ribs (St. Louis Cut)
Today we are trying a classic staple of barbecue which is found all over in one form or another; pork ribs. Although I have done pork ribs several times before in the pre-Adventures in BBQ days, these have all been baby back ribs. In best scientific tradition, I thought I would try the other popular cut of pork spare ribs, the so-called St. Louis cut. These are the side ribs of the pig but come from further down the ribs than the baby backs, which as the name suggests, come from up near the back(bone). It should come as no surprise that Meathead Goldwyn has much more detail on the different pork cuts over at his (very appropriately named) Amazing Ribs site. Read on for more details of the cook and to see how they turned out.
Rack of pork ribs cooking on the Weber kettle
Rubbed Pork Loin with Apple Bourbon BBQ Sauce
With temperatures into the mid 70’s, December in California can still be grilling and smoking time as we prove today by doing Rubbed Pork Loin with Apple Bourbon BBQ Sauce. This will be another new cut of pork for me try try (pigs seem to have plenty of different parts available for the BBQ cook to try out…). The pork loin will be seared off over medium-high heat before being moved to complete the cook on indirect heat.
Pork loin searing on the grill (Apologies for the less than great photo, this was about an 1 hour after sunset and it was almost totally dark)
Pork Tenderloin
It may be the end of Daylight Saving/Summer Time in the US and it may also be the start of November, but here in our part of California we’re still getting temperatures over 80 F (nearly 27 Celsius in those more sensible units) so summer grilling season continues on ! Today we are trying a new cut for me, pork tenderloin, which I’m going to be smoking over peach wood and then it will be getting a cherry preserve glaze.
Pork tenderloin on the grill.
Leftover rub/marinade ingredients?
So today I was constructing the marinade for the Pork Tenderloin with Cherry Preserves recipe (full article coming later) and the recipe called for 1/4 cup (approx. 60ml) of cherry cola to go in the marinade. I was at least able to buy a single small bottle in the grocery store/supermarket but now I am left with 532ml of a 591ml bottle (it’s really a 20 fluid ounce bottle being an American size, hence the somewhat odd amount of milliliters) of coke which I don’t drink… (The 70 grams of sugar per bottle kinda puts me off too).
The somewhat disturbing volume and “nutritional” ingredients on my cherry coke bottle leftover from the marinade.
This seems to be a somewhat common problem in barbecue, in that rub or marinade recipes need quite small amounts of ingredients that only come in much large quantities (This recipe also called for 1/2 teaspoon of minced garlic from a 4.5 oz jar, but at least I can put that in pasta sauce or whatever). Some can be reused for other things or kept for later uses but that isn’t really the case with my cherry coke…
Any thoughts of what to do with unwanted and part-used leftovers from barbecue preps?