The pork money muscle is a bulgy, cylindrical-shaped load-bearing muscle taken from the Boston butt. Also called tiger muscle or pork collar, it’s found at the opposite end of the blade bone in the pork shoulder. When prepared with the fat marbling, it gets very flavorful, moist, succulent, and as tender as butter. This is […]
Lamb meat comes from lamb or sheep while pork is meat from pigs. Pork is a fairly popular choice while lamb takes some getting used to for most people which is a crying shame given the potential that lamb has for amazing dinners. I have been a grill chef for thirty years and my customers […]
If your pork has a sulfuric or rotten-egg smell, it’s probably from the Cryovac packaging. Remove the pork from the wrapping, rinse it off, and stick it in the fridge. Circle back in an hour or so, and the smell should be gone. If the pork still smells worse than a locker room, toss it […]
The differences between pork loin and pork butt are that the loin is leaner, has less fats, more protein grams per ounce, fewer calories, and less sodium. So I always like to go for the loin for health reasons. Fans of tasty pork steaks with meaty flavor will no doubt always want to go for […]
Applying mustard to your rack of ribs is a great way to ensure that the rub stays on the meat. You then get a delightful crust on top. I actually picked up this trick from a pitmaster friend of mine. I was watching them work their magic with ribs, hoping to pick up some tips […]
Wrapping ribs in foil is a crucial step when it comes to grilling. In my experience, the better the wrap, the more tender and flavorful the meat. Over the years, I’ve mastered the art of wrapping tender ribs snugly inside aluminum foil. Today, I’ll show you how I do it. The technique involves placing the […]
The USDA recommends resting pork for at least 3 minutes before carving. That said, any pitmaster worth their name will tell you that larger cuts of meat like pork butt and pork shoulder, also called picnic shoulder, should be rested for 20-30 minutes. In my four years working as a rookie chef, I have always […]
Smoking pork ribs on a Weber grill can take some getting used to, particularly when it comes to managing the temperature inside the cooking chamber. I was staying with some friends for a few days when they begged me to smoke some ribs for them. The problem was, they only had a Weber kettle. Now, […]
You should let baby back ribs rest for 10 minutes, spare ribs rest for 15 minutes, and beef ribs rest for up to 20 minutes at a time. One of the earliest lessons that my BBQ crazy family taught me was about resting meat. I was surprised to learn that you also had to rest […]
Summer sausage is a type of cured meat known for its long preservation periods. Raw, sealed summer sausage can be stored for up to 3 months in the fridge. However, once cooked, it only lasts for a week or two in the fridge or freezer, respectively. Sausage getting spoilt earlier is bad news! Especially if […]