Here’s a recipe that brings together succulent smoky pork belly and the crispy fried goodness of all the other state fair favorite foods. These smoked Pork Belly Corn Fritters are nearly impossible to stop eating, so make sure you’ve got plenty to go ’round!
Every grill master should have a great from scratch sausage recipe. These Homemade Hot Links will blow away your taste buds with their incredible flavors and texture! They are a perfect place to start, for a beginner, but an equally great recipe for you more seasoned sausage makers to add to your repertoires.
Smoked pork belly is an incredibly succulent cut of meat, packed with tons of flavor, with the proper preparation. The perfect compliment to the velvety mouth feel of pork belly is a bright, sweet and tangy Grilled Pineapple Pico de Gallo, so that’s what we’re bringing to you! Check out this summer crowd pleaser, and whip up your own Smoked Pork Belly with Grilled Pineapple Pico!
The Boston Butt pork shoulder is a truly versatile cut of meat. It adapts well to all sorts of cuisines and can be finished in a variety of textures. This Italian Roast Pork Shoulder is finished at slicing temperatures, making it perfect for sandwiches, but equally enjoyable over pasta or as a standalone entrée.
We’re going big on flavor this week with these Chorizo Stuffed Pork Chops and Smoked Salsa Verde! The pork is first marinated in a scratch-made mixture of fruit juices, tequila and aromatics, then stuffed with salty chorizo and cotija cheese before getting some char on the Kamado Joe Classic Joe II. Couple that with the bright flavors and smokiness of the salsa verde, and you’ve got a winning combination!
Check out these Backyard Baby Back Ribs for low maintenance, perfectly seasoned, tender, juicy ribs! Sure to please a crowd without overworking the pit-master on his day off, backyard baby back ribs are perfect for any occasion!
Pork Belly Burnt Ends are quickly becoming a new barbecue classic. Of course, these are modeled after the burnt ends from the point meat of the brisket, but they stand alone as an incredibly tasty presentation of the pork belly. This one is great year round, whether it’s for game day snacks, summertime BBQs or holiday parties, and is really simple to prepare!
Chef Tom cooks up a Mojo Pork Cubano (inspired by Roy Choi’s recipe for the film Chef) on the Yoder Smokers YS640. We were excited that our friends Troy from T-Roy Cooks and Justin from Baby Back Maniac could join us to get a little taste of the sandwich as well.
Chef Tom cooks up a classic Tacos al Pastor recipe on a Kamado Joe Grill. This fusion of Lebanese and Mexican dishes and techniques packs big flavor. You will marinade your pork for an hour and cook in the traditional method on a rotisserie.
Josh Cary and Chef Tom Jackson begin a new podcast series where they visit their favorite films about food for a little inspiration. First up is the 2014 film Chef and Chef Roy Choi’s wonderful Mojo Pork Cubanos he developed for the film.
Josh Cary and Chef Tom Jackson talk about the role that immigrants play in the development of local cuisines, and how Lebanese immigrants to Mexico are responsible for the wonderful Tacos al Pastor. And Chef Tom cooks up some Tacos al Pastor on the Kamado Joe Classic II with the Joetisserie attachment.
Chef Tom cooks up a lasagna from scratch starting with homemade noodles, meat sauce, and a béchamel before layering it all together and baking it with a blend of two cheeses.
You know what we love about stuffed pork loin? The possibilities are endless! Now, while this particular stuffed loin may seem best suited for cooler weather, I promise no one will be disappointed to eat an apple and sausage stuffed pork loin anytime of the year!
By
Tom Jackson
