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I ran the Whiskey Row Marathon up in your neighborhood yesterday Rich. Perfect weather for a race, a little surprising that it's so different today.

I only work about 2 miles from it. Unfortunately haven't made it there (1-2 hour wait to get in at lunch time on a weekday). But I've heard good things.

I've taken to only buying whole slabs of spare ribs when I want ribs (once every couple of months they are a great price at Smart & Final). The rib tips, especially towards the end away from the sternum bone, are the best meat on the whole pig IMO. At that end there is little to no cartilage...

Hi Kurt. The pork shoulders at Costco in the Phoenix area are usually two whole butts to a package, with the bones removed. They should cook just fine in the same sizes that they are already cut to, but if you cut them further I would do it lengthwise. The cavity where the bone was has...

I cured a ham out of a pork picnic roast. It was my third attempt and the best one yet. Did a wet cure using pink salt, injected the curing brine and then left the meat submerged in the brine for a week. Smoked it to an internal temp of 165, refrigerated it overnight, then reheated it in the...

Here's my entry - Sonoran dogs! For those unfamiliar with this delightful creation, a Sonoran dog is an all-beef hot dog, wrapped in bacon, and then stuffed into a bolillo roll with a bunch of other goodies. Here are the goodies - bolillo rolls (not sliced completely open, but instead with a...

Hi Rita. I usually either serve them as an open-faced sandwich with slaw, or even just the meat alone with dinner rolls on the side. OR......my personal favorite.......get slices of white bread (extra large if you can find them), use the slice like a mitt, and grab a bunch of pork with it...

I wasn't sure how long it would take to cure, so I'm sure you can cut down on the curing time by injecting the entire cut with curing brine. The other thing was that between smoking and heating/serving it I waited six days (because that's when my schedule allowed a free day), but that was...

Feliz Navidad! I've been wanting to do a fresh ham for quite awhile now. I finally ordered some Cure #1 and gave it a shot. Step 1 was to get a fresh pork leg at the local Mexican grocery store. Please excuse the poor cell phone pics... Step 2 - I made a curing brine of kosher salt, brown...

Looks good!!! I just picked up about 6 lbs. of belly last night, makes a nice Christmas gift for close friends instead of a plate of cookies. You are right, it is a different thing altogether than grocery store bacon.

You read that correctly, javelina. Contrary to what the internet says, it is edible and actually pretty good! A good friend hunts them regularly, and instead of giving the carcass away (or just leaving it where he killed it), he decided to take the meat and try to cook it. He's been talking...

Looks fantastic!

Howdy everyone! I haven't posted in a loooong time, but I lurk occasionally. I've recently experimented with cooking a pork butt into burnt ends instead of pulled pork. This method has a stamp of approval from my family as well as some neighbors and friends. I started with a bone-in pork...

I was inspired by your post last month John and tried my own. I used my WSM with the middle section and charcoal ring removed. I put two fire bricks on their sides in the center of the bottom, and filled the rest of the bottom (again, without the charcoal ring) with lit charcoal. I set an 8"...

I went to a church fathers and sons campout with my boy yesterday. (side note - I hate camping but I do this one each year because my son wants to). Picked up two 3/4 lb pork steaks before I went. I took the grate out of the SJ and lined about two thirds of the circle with foil, then put ~25...

Now i just need to find an afternoon and figure out how to cook them. I saw racks at the store and picked up two. They were meaty, choice grade, five bone racks (2.6 lbs each) and just over $5 each. Since I can't cook them this weekend, I froze them after cutting each rack in half because...

Tony, something that I picked up on here for the leg quarters (which I love) is to grab the leg with one hand and the thigh with the other, and bend/twist until you break the joint between the two. You'll feel it pop. That helps it cook more uniformly, and I haven't had the pink liquid come...

Congratulations!

We took the kids to southern CA to get away for a few days while they are on spring break, and stayed with my sister-in-law and her family. They have an old 22.5" kettle in the backyard that came with the house. There is a pair of vise grips permanently rusted onto the bottom vents if that...

Nice! Pecan with brisket is perfect.