pig

Meet the New Porkers

Dave DeWitt BBQ, Grilling & Smoking, Meats for Grilling and Smoking, Pork 1 Comment

By Gwyneth Doland Recipes: Braised Pork Shoulder with Tomatoes, Cumin, and Chipotle Chipotle- and Citrus-marinated Pork Tenderloin Posole A Guide to Today’s Pork, from Enhanced Meats to Heritage Breeds Pork isn’t what it used to be. Over the last 50 years, dramatic changes in farm practices and consumer demand have radically transformed the roasts in our supermarkets and the chops …

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Beef Jerky in a Food Dehydrator

Dave DeWitt Beef, Cooking with Chile Peppers, Game and Specialty Meats, Rubs, Sauces, and Marinades, U.S.A. Leave a Comment

If you have a food dehydrator, this is the easiest way we know to make great, spicy beef jerky. Ingredients 2 pounds beef round or flank steak, cut across the grain into very thin strips 1/4 cup soy sauce 2 tablespoons Worcestershire sauce 1 tablespoon liquid smoke 2 tablespoons brown sugar 2 teaspoons salt 1 teaspoon ground black pepper 1 …

bbq sandwich menu

Pit Beef…Not True BBQ But Damn Good

Dave DeWitt BBQ, Grilling & Smoking Leave a Comment

  By Mike Stines, Ph.B. Pit beef – a somewhat tough cut of beef roast turned into delectable sandwiches – is not “true” barbecue… there’s no smoke added to the beef. The meat is grilled using both direct and indirect cooking making exquisitely tender beef – crispy edges with a rare interior – a classic sandwich from the east side …

Elvis clambake poster

A Clambake in the Desert

Dave DeWitt Seafood, USA Leave a Comment

By Mike Stines, Ph.B. A New England tradition that can be made in desert country. If you have the privilege of living along the coastal regions of the Northeast as I do or have taken a visit to the shores of Maine, you’ve probably experienced a clam bake or, at least, a clam boil as a culinary adventure. If you’re …

Curvy Bacon

Three Takes on Making Bacon

Dave DeWitt Game and Specialty Meats Leave a Comment

By Mike Stines, Ph.B. Photo Above: Curvy Bacon Over the years I’ve done a lot of barbecue… briskets, pork butts, poultry, corned beef, sausages and pastrami among others but I had never done bacon… that is until a short time ago. Making home-made bacon is not difficult but it does take some time to cure the pork before smoking. Once …