Thu Nov 14, 2019
Looking back, my first attempts at grilled pork belly were woefully lacking. I feel a little bad those recipes still live on and folks might use them because I now know how to make far superior specimens, including ones with incredible crackling skin. One of the best pieces of pork belly I ever cooked was a smoked porchetta last summer, and my guests definitely agreed with a few of them bringing up that dish again and again. Needing content for the blog means there aren't a lot of repeats at my cookouts, but I had a desire to relive the greatness of the porchetta this summer, so simply made the same recipe, but changed up the seasonings to be Filipino-based and ended up with another incredible output—smoked lechon liempo.
Read more and get recipe >>
Tue Nov 12, 2019
Sauce Stats
Name
Cof-Fee-Que Barbecue Sauce
Ingredients
Cane Sugar, Apple Cider Vinegar, Water, Tomato Paste, Molasses, Spices, Espresso Grounds, Cocoa Powder, Dried Garlic, Onion Powder, Vanilla Extract, Ginger Powder, Natural Smoke Flavor, Tamarind Concentrate
While coffee imparts a unique roasted flavor in this sauce, it's complexity is taken even further with sweet chocolate and savory tamarind notes to make this a really unique and incredibly delicious sauce.
Thu Nov 7, 2019
Pizza friends are the best friends! A shared love of pizza ensures that when two of my closest friends and I get together, that we're very likely going to be spending our time indulging in hot pies. These two wonderful humans also get the credit for getting me to move to North Carolina, and on one of our earlier dinners as new neighbors, I offered to pick up some pizzas on the way to their house and they made me promise not to judge them when they gave me their order of a pizza topped with pineapple, red onion, and finished with a barbecue swirl. I really didn't have any qualms over their order, but if I had, they would have melted away quickly with one bite because that topping combo was indeed a winner. So when I hosted them for a backyard pizza party recently, it made sense to me to recreate that pie, but I added a few of my own touches to the formula by grilling the pineapple and adding pickled jalapeños, both elevating an already great pie even more.
Read more and get recipe >>
Thu Oct 31, 2019
Figuring out what to do with leftover pulled pork has become a standard fall activity for me. Each summer I smoke extra pork butts for the express purpose of freezing and continuing to get my barbecue fix throughout the fall and winter when I'm less likely to be cooking up larger cuts due to Meatwave dormancy. This past summer I did something a bit different though—instead of making my standard pulled pork recipe, I gave my smoked butts a carnitas-influenced seasoning to delicious results. Now, having a few bags of this sitting in my freezer, my brain has been wandering into Mexican and Tex-Mex inspired uses, which got me to these fantastic smoked carnitas taquitos.
Read more and get recipe >>
Tue Oct 29, 2019
Sauce Stats
Name
Sam Jones East N.C. Sweet Heat
Ingredients
Water, Distilled Vinegar, Sugar, Hot Sauce, Tomato Paste, Spices, Corn Syrup, Salt, Modified Food Starch, Soybean Oil, Spices, Artificial Color
Delivering an exemplary Eastern North Carolina tang and heat, this sauce is destined to make your smoked pork really shine.
