Pork

How to Reheat Pulled Pork: The 5 Methods to Try

When reheating pulled pork, you can use an oven, a slow cooker, an Instant Pot, a stovetop, or the microwave. I would recommend the oven for the best results, though. As I grew up in a large, hungry family, the concept of leftover pulled pork only became a reality when I started living on my […]

Butt vs Shank Ham - Choosing the Right Cut

The shank ham is the portion at the lower part of the pig's leg, closer to the hoof. Meanwhile, the butt end is the part just above the shank ham, that is, above the lower portion of the leg. Both are good protein sources, but the butt end, for me, is the better cut. It's […]

Ribs Bone Up or Down: Setting the Record Straight

When smoking ribs, place the bone side towards the heat source of your oven, grill, or smoker. This prevents them from drying out and will produce ultra-tender, finger-licking ribs. Ribs are my Achilles’ heel. I’ve been known to take down an entire slab in one sitting. I’ve cooked more ribs than I can count, and […]

Can You Cook Frozen Ribs? To Thaw or Not to Thaw

Yes, you can cook frozen ribs, but I wouldn't recommend it. You can also cook steak in a microwave. Just because you can do something doesn’t mean you should. Some ribs will be burned, others undercooked, and they’ll all taste lousy. As the go-to gal when it comes to BBQ, I am no stranger to […]

When to Wrap Ribs: A Guide to Time and Technique

When you’re smoking at 250°F, you should wrap baby back ribs after 2 hours. If you are smoking spare ribs, then wrap them after 3 hours. I’ve been smoking ribs for decades. I’m here to clue you in on the key to incredibly tender ribs: wrapping them after they’ve had a few hours to absorb […]

Why Is Bacon So Salty? The Salty Truth

Bacon is quite salty of course because of its salt-based curing process. Just so you know, the processing of pork to become bacon involves the brining of the meat with salt and sodium nitrate, another ingredient with salty content.  I started brining pork right from cooking school. So I know every step to making bacon. […]

Turkey Sausage vs Pork Sausage: A Choice Between Tasty and Lean Sausage

As you'd expect, pork sausage is quite fatty and contains too much unsaturated fats. Meanwhile, turkey sausage contains leaner meat. Sometimes nothing seems to be better than pork sausages; It is juicy and tastes flavorsome. However, turkey sausages are considered healthier, at least more than pork sausages. But that's not all! Throwing in the weight […]

How Long to Thaw Pork Shoulder: Defrost Like a Boss

If you defrost pork shoulder in the refrigerator, it will thaw at a rate of about 5 hours per pound. Thaw the pork shoulder in a cold water bath, and you can cut the defrosting time down to 30 minutes per pound. I have been smoking a delicious pork shoulder for family gatherings for many […]

Can You Cut a Pork Shoulder in Half? The How and The Why

Yes, you can cut a pork shoulder in half lengthwise or widthwise. You can also opt to butterfly the shoulder by making a series of horizontal cuts along the meaty side of the shoulder. Having worked as a prep cook in four barbecue restaurants, I have successfully prepared both cut and uncut pork shoulder for […]

How to Defrost Ribs: A Lesson in Thawing

There are two ways that you can defrost ribs - you can leave them in the refrigerator or you can use a cold water bath to speed things up. I smoke ribs fairly often - despite this it actually took me a while to figure out the the best way to thaw ribs. I had […]

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