Recent content by John White

I grew up in the frozen tundra of northern Nevada. When I turned 18, I grabbed a snow shovel and started walking south. I didn't stop until somebody looked at it and asked "What the hell is that?" That's the story I'm sticking to. John

I was lucky enough to find a girl whose uncle is a full time rancher and I was smart enough to marry her. We buy half a steer and a whole hog every year or so and while he gives us a good deal, it ain't free. (Not that I blame him at all, I mean it is how he makes his living and we are happy...

According to America's Test Kitchen, the color change has to do with the Ph balance. They recommend adding a half a teaspoon of baking soda before you start cooking.

Not to sound like a jerk, but it hit the low eighties here in So Cal yesterday. I don't know how you guys live with all that cold white stuff on ground.

I made this a few weeks ago and it was excellent. Just one more thing you can you with your leftovers. (We are cooking three or four butts at a time now knowing that we can eat all week with all the recipes for leftovers).

The 7 bone roast is the front shoulder (corresponding to the pork butt). The "7" does come from the shape of the cross cut section of the shoulder blade. It has a lot of connective tissue so it is not a real popular cut for kitchen cooking but it is great cooked low and slow. I know that the...

Thanks for the tips, I guess I'll be getting the PVC gloves and maybe I'll try the mixer paddle method. This site is the best. Good cookin' John

After pulling four pork butt roasts with two forks and many hand cramps, isn't there some sort of contraption that can do it faster and a little less painfully? (I saw a clip from one of my little lady's cooking shows and I caught a glimpse of a rotating bowl with some sort of shredder device...

I don't have a membership to either Costco or Sam's but while visiting some family in Vegas we checked out their meat. They had great prices on spares ($1.89 lb) but they would not trim them St. Louis style. Is this true for all Costco stores or just LV? Will Sam's trim spares? I would love...

I prefer kosher for a couple of reasons. I like the bigger crystals and I feel they "stick" to meat better. I also like the way it mixes with brown sugar in the rub. (Probably something to do with kosher's moisture content). Flavor-wise, I don't think I can tell a difference. Plus I love...

Man, you guys are driving me crazy. . . That's it, the pork butts are staying in the freezer. I gotta get me some ribs. Thanks for the info everybody. It is really awesome to be able to tap into everybody's experience. JW

Why is it that ribs are ALWAYS better the next day? I've never eaten great ribs on Saturday that weren't even better on Sunday. JW