Pork

Who doesn’t love a good breakfast? If you’re cooking up breakfast at home and want some sort of pork product to go with your pancakes and eggs, most folks make a choice between sausage or bacon. But why not both? You can have a complete…

If you’re new to learning how to barbecue (that rhymed), I highly recommend making smoked pulled pork. Using a pork butt (or Boston butt), this cut of meat comes from the shoulder of the pig. While it is a popular meat at barbecue joints, don’t…

I’ve been cooking in a ceramic grill religiously for years, mostly going low and slow for barbecue. I’ve been using the Kamado Joe Classic models and Joe Jr. I love how these things hold the heat for hours and hours (especially in the wintertime) and…

Being a native St. Louisan, it’s a given that I love smoked St. Louis ribs. I like the length of the ribs and how meaty they are. While baby back ribs are awesome, it’s simply my preference to go for St. Louis style. In this post,…

Did that heading capture your attention? Good. This post is about smoked bacon candy. That’s right: bacon candy. These words can bring the world together. This is smoked bacon recipe is so simple, even a child can do it! One recipe, four ingredients All you…

Recently I was invited to a food bloggers dinner in which fancy food bloggers (and me) get together for a pot luck. I wanted to bring something unique to my craft, but also do something that I don’t usually make. I’ve done pork belly burnt…

BBQ is a beautiful thing. The hours of work put in to trimming, rubbing, injecting (for some), smoking resting, and slicing (or shredding) pays off when you take that first bite…and second, and third, and so on. You want to get your fill and share…

Growing up in St. Louis, I was exposed to some unique foods to the region: gooey butter cake, toasted ravioli, and pork steaks. It wasn’t until I moved out West that I realized these things were not commonplace everywhere else. Being the BBQ nut that I…

I have been BBQ’ing for a full year now and during these 12 months, I have smoked dozens of pork shoulders. I was doing them the same way for a while in order to get myself more confident with the process. In fact, you can…

When it comes to ribs, most of the time I prefer St. Louis style ribs. I do this for two reasons: 1) I love the flavor of meat and fat that this part of the rib provides and 2) I’m originally from St. Louis, so…