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Here is a couple Berkshire chops I have cooked lately, unfortunately they have S&P on them already. You can see the meat is a much darker red than the commercial pork and the marbling is like a steak.

I take my pork chops off at 130°. In my opinion you shouldn't go over 140. You are going to get some carry over and at 150° + carryover they are going to be over done and dry. Kurobota pork is the Japenese name for the Berkshire breed. It is still just the berkshire breed. They just slap the...

This is a little combo post. A couple Fridays ago my sister came by and we did shrimp & flat iron tacos. Wife was gone for the evening, so when she came home and heard what we had, it was required to be made the following week. I have been extremely lazy with the camera lately, so here are a few...

Those look great. I don't think I've ever smoked a cornish hen. With their size they would be easy to brine/marinate. Love the coozie too.

Glad to hear they listened to you at least, I have never dealt with them. Did she offer any solution should you continue to have the problem ?

Like Chris, this is not towards you but what you copied in the post. It contradicts itself by saying “it has very little to do with quality” and then “the carcass must pass 10 quality control standards.” <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div...

I like the smoked Kielbasa better than brats, but agree with everyone above to buy fresh and cook.

Louis, As Dave mentions it's a sliced butt. You can buy a boneless butt and slice yourself, or your can buy a bone in butt, debone it, and then slice. I prefer doing it this way so I can cut them to the size I want, and freeze extra for later.

I am on my 5th bag from the black Friday sale with no issues. I have been grilling mostly, but also I have 1 long smoke so far. I would contact K though as if you continue to have issues with your bags, then it would be good to already have made contac with them. I agree with above, could be...

Thank you everyone. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jon Des.: Looks great Josh! How's the Summer Ale? Never had that one. </div></BLOCKQUOTE> Jon, excellent. Bell's Oberon is my...

I doubt you will find you need to seal it up. Very little smoke/air comes through with no probes in it. In the lamp section at HD/Lowes they have caps that fit the rod perfect as well. I painted my caps black. Lampe (I believe) even thought to put another lamp rod through the leg of his WSM so...

Got some inspiration for last night’s meal from Jime Lampe Roasted some baby yukons and put some kielbasa on. Veggies in waiting Keilbasa topped with peppers & onion, grilled zuch & squash, and spicy aioli on top of the yukons.

A few of us were discussing this article over the weekend. First, I never got why you would pay for a "kobe beef" burger. The point off the "kobe beef" was to have excellent marbling throughout the meat. So then you through it in the grinder ? What good does that do ? Second, I have no...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">my 5lb is OPD and still has 2 years left before the refill place will supposedly stop filling it. </div></BLOCKQUOTE> You can also get the tank re-certified.

Great looking meal. I have been using poached eggs to brighten some sides lately, and love it.

I do not on either of my performers or my 26 OTG that came with them as well. I use a chimney on top of the gas assist to start my charcoal. I think they would be good for indrect long cooks, but that's what I use my WSMs for

I believe the thermoworks probes fit through the grommets. I am not sure if they work with Maverick though, but I am sure someone on this site has tried ? My uncle has a 732, I will try hooking up my thermo works probes to it and see if they work. I don't probe my butts anymore during the cook...

I prefer turbo but sometimes don't like how large it is in certain rubs. I have been giving it whirl in the food processor lately to break it up and have been happy with the results in my rubs. Something to try.

David, As cheap as pork butts are I would tell them to leave the 1/2 hog in the freezer and buy some butts. The processed parts would be better suited to other dishes than BBQ.

For the small sweet peppers I just toss them on the grill and then put them on the plate I have 2 plants in the garden of the small sweet/pickle peppers this year. 1 of the plants already has it's first pepper.