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For Spicy Pork: 1 lbs Pork loin, cut into small cubes 1 Tbsp Garlic, finely chopped 1 Tbsp onion, finely chopped 1 Tbsp cider vinegar 1 Tbsp chili powder (gebhardt's) 1/4 tsp oregano, dried 1/4 tsp pepper 1/2 tsp salt 1/4 packet Sazon con Culantro y Anichiotte 1/4 Cup pineapple Orange juice To...

2 lb Pork loin, cut into thin strips. 1/2 cup Olive oil 1/2 cup Lemon juice 2 tbsp Prepared mustard 4 Cloves Garlic, minced 2 tsp Dried oregano To Taste Salt To Taste Pepper sauce ----- 2 cup yogurt (Greek or Middle Eastern) 1 med cucumber, peeled + chopped + squeezed (to remove water) 1 tsp...

1 1/2 lb. boneless pork tenderloin, trimmed 10 cloves garlic 3 shallots 2 Tbs. Chinese rice wine or sake 7 Tbs. sugar, divided 1 cup fish sauce, divided 1 Tbs. safflower oil 1/2 lb. rice stick noodles, cooked 1 1/2 cups leaf lettuce, thinly sliced 1 1/2 cups carrots, grated 2 cups bean...

3 lbs Pork Tenderloin 2 cloves Garlic, crushed 1 cup Shoyu 1/2 cup Sake 10 tbsp Mirin 2 Limes, sliced thin To Taste Salt Rub pork with crushed garlic and salt, and leave for 15 minutes. Roast the pork @ 350-400 until desired doneness is achieved. Meanwhile, stir together shoyu, sake, mirin...

after some of the most stressful weeks of my life, I finally got some time to smoke a few things. So while I was waiting for a couple of chimenies of charcoal to ash over nicely, I grabbed 1 well lit coal and 1 unlit coal. Placed them in the WSM, a couple of apple wood chips and filled up the...

to get different ideas for my own rubs. So now I have a question about OBQ Sweet and OBQ Sweet and Heat... is that cinammon & cardamon that I am tasting? Maybe Tarragon?

I am the the proud owner of a 2003 model 20.35lb chuck roll and a 2003 model 21.57lb chuck roll. Both are Red with white accents. Anywho... So naturally, having never dealt with chuck rolls before, I looked at the article here, virtualweberbullet.com, for a little push in the right direction...

I believe the case price was at $.82 per lb.

I bought the Mav 73 about 6 weeks ago and I have to say that I am extremely disappointed with it. From the very begining, I should have sent it back but I figured "what the heck, who cares that the receiver's on/off switch doesn't work? I can take a battery out to turn it off"... Now on...

ok here is the deal Smokey Mountaineers... I smoked up a turkey breast on Monday night and, gosh darn it, it turned out pretty tastey. It was one of those soup injected breasts, that I de-boned, with a generous sprinkling of rub, with an apple juice spray down, smoked in apple wood. Now...

Cooking in the WSM is so easy that it still amazes me everytime I pull meat out of it. As many on this forum know... I love cooking pork butts. I like chopped pork. I like pulled pork. With football tailgates and a number of family friends on the atkins diet (I am as well), I have been...

So I went by Sam's Club to pick up some pork butts for this weekend's tailgate. Last week, I went thru 30lbs of boston butts (4) in like 90 minutes so I figure that I would do 45lbs (6) this week. When I got there I was a little pissed off... 2 weeks ago, butts were $.82 per pound... Last...

1) Why do people cook bone in? 2) Anybody de-boned a butt and put it in the smoker? 3) Anybody have a revised cook schedule for a de-boned butt? 4) What is your favorite bread for sandwiches? Thanks in advance...

Being a chile head, my tolerance for heat is much higher than most people's. In fact, it turns out, when I am eating what I consider to be rather mild, it is medium-hot for most people. About 80% of my guests absolutely love my BBQ sauce, especially, the ones that grew up on Q or are from a Q...