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.
Where to begin? Our love of pork belly is well known by any casual reader of this blog, and it should come as no surprise that we are also great lovers of cured meats. Salami, ham, peameal bacon, corned beef—all these are delights of our culinary hearts. And, of course, we have combined the two…
If there is a great cuisine that needs more attention in America, it’s probably Filipino. The food of the Philippines is simple, yet delicious—especially if you love pork! And one of the great dishes, either for everyday cooking or for big celebrations, is crispy pata. Pata can be prepared in several ways, including slowly braised…
Can we talk for a second about home food? We write a lot here about various kinds of foods, various dishes. We often write about what could be called “restaurant food” that you can make at home. Pho comes to mind, as goes General Tso’s Chicken. And while all the barbecue we cover is certainly…
We love ribs and will never tire of trying new ways to prepare them. With Halloween on the horizon, something that is both candy-like and monstrously meaty sounded great, so we decided to smoke up some sticky/shiny extra-wide ribs. Following the lead of Jeff Phillips at smoking-meat.com, we tried this method out, and it was…
We were recently delighted to have Danielle Bennett at ThermoWorks for an event, and even more delighted to have the chance to shoot a video with her. You can see that video here: This gorgeous presentation isn’t just a pretty face, either. All the extra surface area we introduce in braiding and bacon-wrapping the pork…
In this installment of Meat Cooking 101, we’re going in the opposite direction of our previous post on cooking Hot and Fast: we’re going Low and Slow. We’ve spilled a lot of digital ink on this blog talking about cooking low/slow, but in this piece, we want to talk about the why as well as…
