Been playing around with smoking pork (mostly ribs) different ways for testing product and to beat on chest, at home, alone… My chest hurts. This is a loooong smoke on my DIY electric smoker because it’s so nerded out
This is a wetter salad and doesn’t contain mustard. It’s great, easy, and ranks high, may be my new normal. The ribs are leftovers, I’ll point you to their recipe.
Smoking meat for Memorial Day I couldn’t help knocking out a couple 5 ribs. The fried oysters took more prep time but well worth the effort.
This is a less complex lasagna `that’s a little pricey but makes a lot. This is one of my 1st recipes when I moved outa Mama’s house and had, had enough of fast food. I’m trying to write this after eating that. Simple burn out below from my barely legible notes below.
I do ribs all kinds of ways via homemade electric smoker, charcoal grill slow smoke, a true smoker, and the oven. Mostly I only do “low-n-slow”, there are several techniques to smoking but in the long run low-n-slow is baking. Anyways, I’m rambling.
Grilled on my hibachi but any method will work. You just need med high heat and hear a little sizzle when placed on grill. Any time I’m dealing with heat from natural means I always sit with it because you may need to move things when/if you coals flare up.
More testing with Pepper Bee I decided to use up a can of biscuits waiting for me to use. The meat is carnitas or typically called pulled pork when you live north of the dirty south. We baked these but you could use a slow cooker or even stovetop on low. I like to bake because I cut the pork in pieces and flip while baking. This will produce the brown crispy sides I remember at a punk.
For whatever reason I once again picked up a white meat pork roast thinking I could smoke it into greatness. That didn’t happen but in an effort to not waste, I pulled pork apart and simmered it in RUST for an hour. From dry to alright, alright, alright…
If you don’t have a smoker nor time to tend to it then no worries you can bake briskets too. The only difference is it’s not smokey. The sausage was my favorite in the sausage section just cooked in pan prior to the sandwich build. Pretty wicked combo I’ve seen but never tried.
Pulled pork sandwich made with our seasoning Biddy and soaked in RUST. Topped with a simple blue cheese dressing and fries on the side. We make this dish a lot and use the Texas Toast found in the freezer section at the grocery.
This recipe is Baby Back pork ribs seasoned with Dawgs Bark seasoning. Slow smoked for 6 hours over mesquite wood and charcoal. Dirtyleg was used at the end as a mop and dipping BBQ sauce.