Category: Pork

If Beef is the king of all proteins on the grill, pork is the common man. The prices are much lower and the higher fat content allows for a much larger margin of error when grilling. Pork shoulder and pork ribs are the bedrock of all barbecue. Sure, the Texans will argue that beef is the true root of barbecue, but pork is much easier to cook (with that extra fat) and not to mention cheaper. 

Pork is not just ribs and shoulder. It also includes ham, pork belly (which can be cured to make bacon), tenderloin, loin, bologna (which is way better than the beef stuff), sausage (also way better than the beef stuff), pork chops, and the oh-so amazing pork steak. The farther from St. Louis you are, the less likely you will know what this is. And let’s not forget the entire animal, because whole hog is maybe the most fun cookout there is. We have multiple whole hog recipes/processes including the traditional runner style cook and a butterflied pig

Honey Bourbon Glazed Ham

A cured ham slow cooked then glazed in whiskey, honey, and mustard to make this honey bourbon glazed ham a magnificent holiday ham for your holiday feast

Stuffed Poblano Peppers

Poblanos, carved into boats and stuffed with andouille sausage, rice and red onion before being smoked and topped with cheese to make stuffed poblano peppers

Smoked Pork Steak

This Smoked Pork Steak Recipe shows how to use mayo as a binder before seasoning and smoking the pork steaks which finish up in a barbecue sauce bath

Easy Jambalaya Recipe

Prepackaged jambalaya with cajun-style smoked sausage and creole shrimp, all kicked up on the smoker to make this wonderful and easy jambalaya recipe.

Spiral Sliced Pork Loin

Spiral Sliced Pork Loin, layered with feta, walnuts and bacon jam, rolled back up and smoked on a pellet grill before being roasted at 425F to brown the outside