10 pounds diced pork shoulder butt 6 medium onions fine diced Optional: 1 TBSP roast sodium phosphate (as opposed to sausage sodium phosphate) 6 1/4 TBPS leaf marjoram 1 2/3 TBSP fine ground black pepper 3 TBSP salt Just enough water to cover everything Cook above listed 7 ingredients in a covered oven roaster at 250F… Read More »
I once attended a competitive Barbeque festival and soon decided that it was mainly geared toward promoting tourism and selling all manner of expensive BBQ paraphernalia. Indeed there is a certain amount of meat preparation knowledge and skill involved with BBQ, but getting a little smoke on tough cuts; then moist-low heat cooking them long enough to become tender, really isn’t very complicated. BBQ… Read More »
Basic human needs (not wants) are widely considered to be food, shelter and clothing; with daily nutrition and continuous cover from the weather demanding much more of a family’s income than clothing has to. Therefore, by becoming knowledgeable in the arenas of food & shelter an average income family can realistically expect to save tons of money, eat healthier and in time afford a more desirable dwelling. … Read More »
Why roll & smoke a brisket? I been wanting to try the practice because I thought that it could produce a worthwhile finished product and when a local supermarket chain offered a low sale price ($1.99 per pound) on whole (packer) briskets I decided to give it a try. Desirable attributes that made themselves evident along the way included: no waste of trimmed off lean (thin areas… Read More »
The pulled pork process I developed that chunks butt meat, entails a smoke-cooking phase in large fibrous casings and then steam-oven finishes – works well. But, it’s unfamiliar to & seemingly intimidating for some people that lack knife skills and a well-rounded knowledge of meat science. This post is an attempt to reach a “middle ground;” where pork shoulder butts… Read More »