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Kroger (Pick n save up here) has pork shoulders on sale this week for .99/lb so I thought I'd consider trying something different. For years I have been using "a Butt Rub for Jane" with great results but my mind is open to ideas of something in the tradition of good pork BBQ so I'm thinking of...

Left them on an hour more and they were done to perfection. Sauce never touched them as it was about tasting the pork. I would definitely do it again!! Next time I will get some regular ribs as a control, they were exquisite. They are super rich so you cant eat much but it was something...

So I was mad at myself for buying these.. I mean could $9.00/lb be justified??, There is a richness and a sweetness I haven’t ever tasted in park that I get from these. Prior to this Mangalista was my favorite breed but these are amazing. We ate some of the tips and took a couple ribs off...

I’ve had red wattle a few times…that’s the primary heritage they sell at kettle range. I really need to follow the suggestion below about just salting and cooking with no smoke on a few different racks to better appreciate the flavor. One of my favorite ways to cook baby backs was on the...

Here In Milwaukee we have a great butcher (Kettle Range meats) that usually has Red Wattle pork ribs but occassionally has Cinta Senese pork. any recommendations on how to approach this smoke so i get a better sense of how the flavor of the meat differs from other pork ribs? I have a...

Last week I was marketed through Facebook with an ad for Thomas farms for free range australian boneless leg of lamb. I'm nort sure where I've bought their lamb before maybe Aldi. The deal was three legs averaging 5 lb for $65 so about $4.33/lb. Thats a shipped price no tax. Service area is...

Costco has some nice wild Alaskan sockeye salmon for $11.99/lb looking for tecnique and or recipe to prepare. I don't want to dry it out and lately even when cooing indirect I have had better results in the oven. Thanks for the insights and thoughts

They turned out awesomely!! It was a great change of pace and I may go to it again!!

My 22 WSM is a first generation first year model... I have a small 1/4 in rust hole in the bottom ( but these aren't meant to be airtight anyways!!!) the lid came off for 10 seconds and the temp shot up from 250 and peaked at 290 I'm trying his competition ribs recipe so I wrapped them in...

its 92 out today and I bought some Smithfield spares at sav-a lot for $1.69 frozen thewed in the fridge and had some time today so I fired up my 22"WSM and put them on a couple hours ago. Minion method used 15-20 briquets on top of 1/2 full ring of KBB charcoal. Temps were fine until 1.5 hours...

Flavor was excellent ..... the muscles away from the bone made it to 200 and sliced/pulled nicely. The muscle on the top of the t bone only made it to 180 or so and it was a little dry. It was a great different use for a pork Butt than my normal BBQ and I'll definately will try it again Thank...

I think picnic is the traditional cut for this but butts at .99/lb at Meijer made that decision for me I have it on the kettle since 10:30 with only one basket of coals but that wasn't hot enough so at 2.5 hrs in I added a second basket and moved it to the center. Its a 7.5 lb shoulder...

I am trying to modify a recipe for Cuban pork shoulder for the grill today. the recipe ( googled from saveuer magazine) is a 30 clove garlic paste with oregeno smeared in and marinated overnight in lime/orange juice. It’s been in the marinade overnight so now to figure the best way to cook...

Thanks for the tip on gfs...

My wife and I have been really getting into the flavor from well cooked Rib tips and enjoying them even more than spares. When you give them enough time the flavor is exquisite. Does anyone else like rib tips and do you have any cool techniques to get the best results?

It turned out great!! I used a very garlicly hreb rub recipe out of Barb Kafka's roasting i use on legs of lamb!! I'd post pictures if i could figure out how to... thank you to all for the tips. The collective wisdom definatley improved the finished product (and Chris's article on herb roasted...

I'm going to take this suggestion... I didnt realize the bones were cut (not completely but like half way in and they used elastic twine. i took that off and retied before seasoning so I think I'm going basic indirect and probably one ort two at teh most chunks of cherry

I was going to use Cherry, i agree if you use mesquite you have to use very little as it can be overpowering

Hoping all had a great Christmas Holiday.. I have a very nice looking 8 lb bone in Black Angus Choice bone in standing rib roast I'm going to cook today. I don't want to over cook it and am leaning toward using the rotisserie but open to ideas. I try and pull at 125 and rest but the last...

It turned out pretty well.. the flat was pretty thin and dry but as i kept slicing it was pure joy!!! i can't do this cook that often ... sooooo rich