I know many folks say you shouldn't eat uncured pepperoni because it's uncooked and unsafe. But I'm here today to tell you the truth. Uncured pepperoni isn't actually "uncured." Uncured toppings are "cured" but the difference between cured and uncured pepperoni is different preservativesare used. So, the uncured one doesn't contain uncured meats. I don't […]
Soppressata is an Italian salami. While there are many kinds of sausage and salami preparations, soppressata is uniquely top-shelf stuff. I love the taste and versatility of well-cured meat which is why soppressata is my favorite salami for day-to-day meals. This oblong-shaped salami goes exceptionally well with an simple cheese and lettuce sandwich recipe. My […]
You should place the fat cap towards the direction of the heat source. That way, the fat cap acts as an insulating barrier that protects that pork butt from getting burned. I have been smoking meat for as long as I can remember, but it was only as an adult that I learned about whether […]
From basics like coleslaw to exotic adds like kimchi, there are tons of pulled pork sandwich toppings to choose from. I’ve pulled together 20 of my absolute favorites so you can mix it up! Growing up in the South, I ate my fair share of pulled pork sandwiches. While I loved the original versions, the […]
Tired of making braised pork shanks? Then you have to try your hand at these revolutionary smoked pork shanks! The first time that I made smoked pork shanks was an experiment. However, I loved it so much that I kept working on the recipe until I created just the right result to share with you! […]
I learned how to roast a whole pig by trial and error. You might think the process was riddled with failed attempts and disappointment. I was surprised that I pulled it off perfectly on my first try fifteen years ago. Since then, I have roasted not only suckling pigs but larger whole pigs on a […]
You can't be a pitmaster without knowing the Johnny Trigg method of making ribs or having heard of this BBQ Pitmaster. For those who don't know, the Johnny Trigg recipe is a cooking method "invented" by Texas-born American celebrity chef and culinary competitor Johnny Trigg. I've been a fan of Johnny Trigg for quite a […]
A perfectly caramelized, golden-brown smoked ham is a beloved holiday meal for families all across the country. It goes perfectly with glazed carrots, mashed potatoes, cornbread, pasta, and a nice gravy. The list is extensive. The only thing that beats a store-bought cured ham is a home-cured ham that you have brined yourself. Brining ham […]
First up, I must warn you that there is unlikely to be a clear-cut winner in this pork vs. beef comparison. Even if it comes from the same animal, meat is not just meat. Which cut ends up on the plate, how it was prepared, and who eats it are just a few variables in […]
Kabob and kebab refer to the same delicacy. There's literally no difference, apart from the spelling. They both refer to meat grilled with vegetables on a skewer or spit originating from the Middle East. People often ask me if there really is a difference between the two. Surely, as a chef, I must know? They […]