Cooking pork to specific temps is key to success. Temp targets for BBQ cuts of pork differ from smaller cuts, we’ve got all the information you need here.
You think you know ribs. You’ve cooked spare ribs, baby backs, beef short ribs. They’ve all been fun, they’ve all been delicious. But your rib repertoire is woefully incomplete if you haven’t made these sticky-sweet, glazed, Asian-scented ribs. This recipe from Hey Grill Hey is super tasty and absolutely worth talking about. Contents Baby back…
One of the very best bits of a properly cooked brisket is the fat-rich bits from the point known as “burnt ends.” The only problem with them is that there are so few really amazing bites like that on a whole brisket, and brisket is not the easiest thing to cook properly. Is there a…
Sausage. It is the crown jewel of the butcher’s art, the beloved, homey favorite of cultures around the world, the ruler imperial of the dinner table. And among the family of sausages, there is perhaps none so beloved in America (breakfast links aside) as the bratwurst. Whether an original German-style sausage or the more widely…
Don’t you mean pulled pork? No, I don’t. Brisket is glorious. Hotlinks a treasure. And pulled pork is welcome on my plate any day, if you don’t have some dry-rubbed spare ribs on hand. But If there is a problem with the juicy, smoky, delicious world of barbecued meats it is that the choices can…
Char siu pork (often simply called Chinese barbecued pork) is a Cantonese classic that is most often seen mixed in with pork fried rice. Sadly, the version of char siu pork in most fried rice is a pale imitation of the real thing. If you’re fortunate enough to have a Chinese barbecue restaurant in your…
Do you remember the first time you had pork belly? I do. It was 2010. I was walking through the Bloomington’s farmers’ market as it was closing down and the annual food festival was gearing up. I happened to walk by the table of one of the city’s best chefs and he slipped me a…
