Start with 2 or 3 oz unflavored pork rinds. Crush them in a bag and roller or a food processor. Pat dry the chops, and sprinkle both sides with salt, pepper, and garlic powder. Now take a pastry brush and brush a coat of mustard on both sides of the chops. I used a local […]
First thing is to setup a suitable pan. I lay in a coat of oil, to help prevent sticking. Next trim off extra skin, and place skin down in the pan. I seasoned with “Meat Church” “Holy Voodoo” rub. I applied 6 grams total rub, 1.5 gram is a serving, so 4 servings is 4 […]
DISCLAIMER. I do not work for PitBoss, nor am I compensated by them. I do now own two of their products I looked long and hard at the larger BlackStone griddles, I know we did not need one that large, and the little PitBoss at <$100. Turned out to be a good Purchase. The top […]
Start with a 3-4 pound pork lion. And a sharpe knife. Trim off the silver skin, and butterfly. Treat with rub of choice, I used Amazing Ribs Memphis dust. Take a softened block of cream cheese and 1/4 cup jalapeños. Blend together. Layer in on top of the meat. Now tie the roast, start at […]
FULL CREDIT goes to Jeff Phillips of Smoking-Meat.com Today we are making A smoked (in a cast iron pan) peach dump cake. We will start with a seasoned 13.5″ cast iron Skillet. Next I added 3 20oz can of peach pie filling This is my only change from Jeff’s recipe I had a bigger pan! […]
First the ribs are treated with Olive Oil, and my rub of choice today. Now I let them rest until the Rub is fully wetted. These were placed in my Yoder YS640S set at 275F. Hind sight. Two hot for St Louis cut. 4.5 hours later. Again, they are pretty, but i will cook at […]
The YS640S is a fine tool to cook a chicken SpatchCock. SpatchCock uses poultry shears, cut along both sides of the back bone. Rinse the bird, and place the breast side up, and press the bird flat. Spray with oil (helps crisp the skin), and place breast side down, now you see the inside of […]
We started by giving our pizza steel and good cleaning, and a coat of oil. Next, preheat in my Yoder YS640S set at 400. (as box indicated) This is the Frozen pizza we started with. […]
This is a simple very easy recipe. Start with a package of chicken thighs. I spray the skin side with oil, and skin side down on a cooking rack. I then apply a rub on the meat side. In most cases, Montreal Chicken is a winner. These were loaded onto my PitBoss CH7 pellet cooker, […]
This post will cover the prep of Boston Butts, through packing them for freezing. Picking up butts on sale, processing them make it low cost BBQ Dinners. First is prepare slather, rub, or other prep. I use a rub mixed with ketchup, 1 to 2 ratio. My Rub of choice is Memphis Dust, from […]
