If you’re looking for a cool weather salad to impress your guests this Fall, you’ve found it. Big bold flavors make this a perfect entrée salad, or you can cut down the portions and serve it on the side.
A full “packer” brisket consists of two muscles: the flat and the point. The flat is the leaner of the two, and the cut from which we get brisket slices. The point is much fattier and provides us the succulent, delicious, fatty BBQ wonder that is burnt ends. Looking at the thick veins of fat that run through point meat, it’s not a stretch to compare the point to the Boston Butt from a pork shoulder. This, of course, begs the question, “Can I burnt ends a pork shoulder?” Yes. Yes, you can.
We’ve talked in the past about how much leftover pulled pork the ATBBQ kitchen produces, so we’re always looking for new ingredients and combinations for utilizing those leftovers. If you’ve been following along here on The Sauce then hopefully you’ve taken our advice and have a box of puff pastry in the freezer. Everything else you need to make this bbq pizza is likely already in your fridge and pantry, and you could be eating dinner within an hour.
Porchetta, the Italian rolled roast that can be made with a number of pork cuts, is currently blowing the minds of the employees here at All Things Barbecue. It’s a simple process, really, though it requires some patience. Our take on this Italian classic features a pork loin and pork belly, both of which were brined before being rolled and tied together and reverse seared for maximum flavor and texture.
World BBQ Champion “BBQ Brian” Misko of the House of Q shares his recipe for Cranked Up Meatloaf which he cooked on our Yoder Smokers YS1500 Pellet Cooker. This recipe will take your mom’s meatloaf and crank it up with some serious flavor!
Our cheese sauce isn’t far from the nacho cheese you occasionally indulge in at the ballpark or movie theater, but it’s made from scratch (so you actually know what’s in it) and it’s slightly sweeter with a little spice, thanks to those delicious bread and butter jalapeños.
Puff pastry is a great food item to have in your freezer at all times. It’s super versatile! It can be used for sweet or savory applications. It’s great for desserts or appetizers and people love this stuff! These ham & cheese puff pinwheels are both visually interesting and super tasty, which makes them great for parties or big dinners.
Who’s ready for Fall? Sweater weather, football and changing leaves! And what better food to invite Autumn than soup? Not just soup, but beer, cheese and smokey bratwurst soup! We’re sharing the recipe now (though you won’t want to wait), so that you’re well-prepared for the first weekend of football, just a couple of weeks away.
We hear that there is a thing called “Left over pulled pork”. We didn’t even know those words could be used together without the word “No” in front of it. Anyway if you have some of this delicacy around, we have a way to put it to good use.
Backyard cooks, competition pit masters and BBQ enthusiasts often have an opinion on which method is better, and we frequently find that it’s fairly evenly divided. Both methods have their advantages, and both should be celebrated. Today we’ll cover the simple process of dry smoking ribs, so you can discover for yourself your opinion and perhaps your preference.
Let’s smoke some sweet and spicy ribs. Chipotles give us extra smoky flavors and a bit of a bite with honey and brown sugar teaming up to smooth it out.
Chef Tom cooks up a Cheddar Pork Shots with a blend of two cheeses wrapped in bacon. There’s nothing better than a big glob of cheese surrounded by bacon and dipped in bbq sauce!
By
Tom Jackson
