Sausage Seasoning Pulled Pork

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 »

Ham Casing Spareribs

Adapting commercial practices to home cooking has once again proven to be simple, economical and very worthwhile.  Pictured above are my first ham casing, smoke-cooked spareribs.  They were delicious, and hopefully with practice I can make them look even more appealing next time. Pictured is one of the two large racks of spareribs that I prepared.  I removed the body… Read More »

A Partial Debunking of Pollanism

Even after reading Pollan’s two main books all the way through twice, for some reason I still had a hard time getting motivated to write this report.  However, for the perceived financial good of those that I hope value my opinion, I finally got some seemingly novel advice down in writing.  My pointed effort here pales in comparison to Pollan’s ability… Read More »