Easy, Crispy Grilled Bacon in 10 Minutes (Recipe, Tips and Variations) 

Crispy, flavorful grilled bacon isn’t just a restaurant treat anymore. With the right technique, you can achieve that perfect, golden-brown crunch right in your own backyard. The real job is choosing a quality thick-cut bacon and mastering the grill’s indirect heat. Then, a touch of glaze will give you cooked bacon with delicious, golden-brown, crisp edges.  […]

Smoked Chorizo: A Smoky Recipe!

Smoked chorizo is a popular delicacy made of minced pork shoulder mixed with different spices and smoked on low heat. This recipe is easy to make and takes about 2 hours to smoke. I learned this homemade smoked chorizo recipe years ago in culinary school, and I’ve been smoking it ever since. You can enjoy […]

Pork Loin vs. Tenderloin: Complete Guide

Pork loin and pork tenderloin are different cuts of meat, although both are taken from the loin muscle of the pig. Pork tenderloin is a boneless, thin strip of meat that runs along the spine of the pig. Pork loin runs from the center of the pig to its back end. Pork loin is larger […]

How to Remove the Membrane from Ribs? Quick and Easy Steps!

Ribs generally have a thick membrane, also called silverskin, attached to them. This membrane can affect the texture and flavor of the meat if not removed. Luckily, removing the membrane off your ribs isn’t too difficult. You just need a knife to cut through the membrane and a good grip to pull the skin off.  […]

Primal Pork Cuts Explained: From the Shoulder to the Hock

Some of the most common pork cuts include the pork shoulder, butt, ribs, loin, ham, belly, and bacon. Some of these are further grouped as the primal and sub-primal cuts.  As a buff of everything pork and a cooking school graduate, I’m no stranger to the pig’s anatomy. My experience with the popular pork cuts […]

Hot and Fast Ribs Coming Right Up!

My hot and fast ribs recipe takes only 4 hours for St Louis ribs and 2.5 hours for baby backs. It kicks things off with a hot and sweet meat rub generously applied all over the ribs and grilling them at 300 degrees for 2.5 hours. With St Louis ribs, proceed to braise the partially […]

How to Smoke Ribs in Electric Smoker? A Guide to Juicy Ribs

I’ve got a foolproof method I use to smoke ribs in an electric smoker. First, preheat the smoker to 225 degrees and remove the membrane tissue from the ribs. Then, generously apply your favorite dry rub and place the ribs in the smoker. Smoke them until they reach a fall-off-the-bone tenderness. When they’re halfway done, […]

What is Pork Cushion Meat? Different Ways to Cook It

The pork cushion cut, albeit unpopular, comes from the anterior part of the pig’s shoulder and can be incorporated into different dishes. This cut is known for its rich, meaty flavor and is commonly used for making pulled pork. I first came across this cut over a decade ago in culinary school. Over time, I […]

Smoked Rack of Pork: A Delicious 5-Step Recipe!

A smoked rack of pork is a delicious cut of pork that is a showstopper at barbecues across the US. This large cut of meat is the perfect option for feeding a host of people without burning a hole in your pocket. I learned how to prepare a smoked rack of pork at cooking school, […]

Smoked Spiral Ham: Mind-Blowing Double Smoked Ham Recipe

Double-smoked spiral ham might be the easiest, most mouth-watering food you can crank out on your smoker. The 2-hour process (for an 8-pound ham) is simple, but your guests will think you slaved at the grill all day – smoke at 225°F for 30 minutes, hit it with my bourbon and maple syrup glaze, let […]

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