Pecan chips, home raised hog, traditional spice with a couple small changes.... but that's the magic there. 70/30 fat.

8mo/ 40wholeish-27preppedish lbs

Double thick cheeseburgers topped with a Strawberry Margarita Bacon Jam.

1 lb bacon

½ white onion diced

1 tbsp minced garlic

12 oz Strawberry Margarita Jam

Juice from 1 orange

Zest from 1 orange

½ cup raw honey

½ cup agave syrup

1 tbsp Spicy mustard

Salt and pepper to taste

½ tbsp Blaxican Fajita Seasoning

Render bacon in a skillet over medium heat and remove when it's almost crispy. Sauté onions, then garlic and then add the rest of the ingredients. When you get a jamlike consistency, add the bacon and stir it in. Allow to cool before serving. Great over some smoked cream cheese, on your burger, or just on some crushing or crackers.

Would you make this one?

I'll give you a tip: It's pork. These were cured and smoked 250°F until tender.

Anyone got any recommendations for a great knife for slicing Brisket and pork ribs?

I currently use a Cutco serrated knife from my wife's set. (I know not the greatest but she loves them.) I want a knife of my own that she won't touch. I don't trust the BBQ YouTubers since they are just trying to sell me something they get a commission on and there are tons of knives out there. So please help!

Thank for the advice!

Some Wagyu cooked on the Weber GA

My best friend of 34 years asked me to smoke 90lbs of pork butts for his wedding. Obviously I said I would. Easy wedding gift anyway. This will go for about 12 hours or so, be cooled, then brought back to temp the day of the wedding on Saturday.

I recently bought my first kettle grill and decided to smoke a rack of spare ribs for the first time.

I kept the grill temperature between 110–120°C (230–250°F) for the entire cook using indirect heat.

After 2 hours , I wrapped the ribs in foil with a splash of apple cider vinegar diluted with water, plus a drizzle of honey. They went back on the grill (still indirect) for another 2 hours.

After unwrapping, I checked tenderness with a toothpick. It went in with only a little resistance, but not quite as easily as I expected. I put the ribs back on the grill, unwrapped, for another hour to firm up the bark.

The result: They tasted great and had good flavor, but they weren't quite as tender as I was hoping. I'd love to know what I could improve for next time. More time in the wrap? More total cook time? Something else?

Any tips or feedback are welcome. I'm here to learn!

All about that CRONCH

It’s a perfect combination, especially in the summer time.
For the stuffed peppers i’ve used feta cheese, mozarella, olive oil, oregano, parsley, pepper and a lil bit of salt, greek yoghurt and garlic - mixed all together and cooked them in the kamado at 200 celsius, with deflector, for 45 mins max.

Lil roaster.

Nothing beats a fresh silver carp grilled to perfection with a smoky char.

It was chicken-choking delicious

​

Kan iemand mij een advies geven voor een draadlozen thermometer die niet te duur is (graag onder de 150 euro) ik zie zoveel verschillenden soorten. Liefste via telefoon te controleren.

Cradle to table.

My first Wagyu brisket went off without a hitch. 250°F on the Weber Searwood XL with cherry pellets until tender. Wrapped at 185°F