The prized Kurobuta pork comes from a heritage breed of black hogs called Berkshire pigs. They originated in England’s Berkshire County around two centuries ago. These heirloom hogs were so prized that they were presented as gifts to Japanese emperors who dubbed them ‘Kurobuta’, meaning, ‘black pig’. It is therefore not a wonder that some … Read more
With its signature dark color and striped appearance, pork secreto remains one of the rarest meats in the world. This ‘secret’ pork cut is somewhat hidden among the larger, more prominent muscles near the shoulder and loin area. It is typically prepared by grilling at 400 degrees F for about 2 minutes per side. At … Read more
So, should you be cooking pork butt fat side up or down? The best placement is fat side down or right where the heat’s coming from (which is from below in most cases). That way, the fat cap shields the real meat from direct heat and doesn’t get burned. Personally, what I always do first … Read more
Side pork and pork belly both refer to the same primal cut of pork. This is the meat from the belly of the pig also known as the side of the hog when viewed laterally. Some sources say that pork belly is the lowest section of this cut while side pork sits slightly higher than … Read more
Today, I’m spilling the beans on one of my tried-and-trusted tricks for turning smoked pork shoulder or butt into a tender, flavorful, and juicy delight: pork butt spritzing. Ever seen a delicious smoked pork butt with a smoke ring and deep bark on it? Yep, that’s what you get with a properly-spritzed pork butt. Are … Read more
The ribeye is a steak with unparalleled taste and tenderness. That’s all thanks to its good balance of fat and meat. Meanwhile, the porterhouse comes from the short loin and has a lot of beefy steak intersected by the unique T-shaped bone. I’ve come across the porterhouse vs ribeye debate among steak lovers at butcher … Read more
Both the prime rib and the ribeye steak are cuts of beef from the same primal cut of the cow: the rib primal. The difference is in the way the cuts are cut or butchered. The prime rib is the entire section of the rib primal often between the sixth and the twelfth rib sold … Read more
The 3-1-1 ribs method is basically a smoking process where you start smoking pork ribs for a 3-hour smoke session. Then, you continue smoking in a foil wrap for one hour – sealing in all that flavor. Finally, you set those ribs free again – unwrapped – for one more hour of smoky perfection. I’ve … Read more
Brioche buns are my go-to bun for pulled pork sandwiches. This bun is fantastic for pork because it has a slightly sweet taste and can support a lot of meat without falling apart. There are many delicious ways to eat pulled pork, including chilis, pies, and so on. That said, the most popular way to … Read more
A pulled pork sandwich is a delicious meal that can be made even more delicious with toppings. Toppings like pickles, jalapenos, red onions, hot sauce, etc., can significantly improve your entire savory experience. I’ve tried all of these toppings and more, and today I’ll be discussing fourteen of my favorites. In fact, I have served … Read more