Pork loin is such a great cut of meat. It's super affordable. It's lean, but wonderfully tender and juicy, when cooked to the proper internal temperature. And there are a million ways to prepare it! One of our favorite things to do with pork loin is butterfly it and stuff it. Again, there are countless options for the filling. This time around we kept it simple, but the flavor is BIG!
Pork tenderloin is a fantastic cut of pork that is really easy to prepare. It is a lean, tender piece of meat, so you'll want to be sure not to overcook it, but with a trusty digital thermometer, like the Maverick PT-75 instant read thermometer, you won't have any problem hitting the mark.
The holiday season is in full swing, and so much of the delicious food we eat around the holidays is food you can’t eat all of the time. I mean heavy, I’m gonna be at the gym all week if I have another bite kind of food. This recipes packs all the flavor of delicious holiday food, without the heaviness afterward. So mix it up around the holidays, or bookmark this one for the new year. Whatever you do, don’t pass it over! It’s too good to miss!
It’s that time of year again… when pumpkin everything starts hitting the shelves and nearly every coffee shop and fast food restaurant gets in on the action as well. Well, we’re here to tell you that you don’t have to pair your pumpkin with twelve pounds of sugar, in fact, it’s the perfect addition to a savory recipe such as this one.
What do you do with all that leftover pork shoulder from last weekend? You could make tacos or a pizza… again. Or, you could make this killer Pulled Pork Cornbread Waffle Sandwich with Caramelized Onion & Apple Chutney.
Todd Johns of Plowboys BBQ (Kansas City) cooks up an amazing pork wellington recipe. This simple recipe is delicious and quick enough to cook for a week night meal.
Pitmaster Josh Cary and Chef Tom Jackson have cooked up a new seasonal bi-weekly podcast in conjunction with KMUW. This podcast covers the history of Kansas City Burnt Ends and includes a recipe for a classic version of the dish.
It's heating up out there. Cool off with this refreshing recipe for Asian inspired grilled pork loin, pineapple and onion skewers on a bed of cool crisp cucumber noodles, smothered in a sweet, salty and spicy peanut sauce!
Chef Tom smokes up some amazingly tender dry style baby back ribs. Rubbed with a little Plowboys BBQ Yardbird and Cattleman's Grill 8 Second Ride, they had the perfect balance of sweet and heat while retaining an amazing texture.
If you thought smoked pork belly couldn't get any better, I've got news for you. A few days in pastrami brine does amazing things to that fatty succulent slab of pork!
Chef Tom's most requested recipe is pork belly, and he loves to cook it for both pulled and sliced so he decided to combine the two in one epic sandwich. Enjoy!
BBQ for breakfast? Yes, please! Really, though, this meal is great any time of day. I know at my house when we smoke a pork butt we can never quite finish off all of that pulled pork. This recipe is a great way to use your leftovers in a brand new way!
Chef Tom walks you through our technique for producing award winning competition pulled pork. This is the same recipe that gave us a 2nd Place Pork finish in our first ever KCBS competition.
By
Tom Jackson
