Tagged with 'pork'

Josh Cary and Chef Tom Jackson talk pork ribs on this episode of Cooking with Fire.

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.

Chef Tom cures a fresh bone-in ham before smoking and finally glazing it to finish. Give this recipe a shot and let us know what you think!

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 the time. I mean heavy, I’m gonna be at the gym all week if I have another bite kind of food. This recipe 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.

With a little patience and just a handful of ingredients, you could be enjoying your very own homemade bacon at a fraction of the price that you’re paying for the store bought stuff. The best part? The endless options for customizing your bacon. But let's start with the basics. Read on, if you’re ready to take your bacon to the next level!

Oktoberfest may have officially wrapped up this week, but we’re not ready to give it up just yet. As the weather cools, this warm potato salad becomes a fantastic side dish to lengthen your grilling season!

Josh Cary and Chef Tom Jackson chat about Carolina Barbecue, and discuss the regional differences in sauces and which cuts of pork reign supreme in each region.

Thanks to our never ending quest to find ways to stuff cheese and other fillings into chiles and wrap them in pork, we bring you the prosciutto wrapped, sausage and cream cheese stuffed pickled pepper popper. Enjoy!

With dove hunting season now in full swing, we’re answering the call we’ve heard from so many of you for our take on this popular game bird. There are plenty ways you can go when preparing dove, and we could probably spend a week never repeating a recipe and never being disappointed, but today we share with you our favorite. The tried and true bacon wrapped dove breasts.

One of our favorite dishes around here is Chef Tom’s Smoked Green Chili Mac and Cheese. This dish is crammed full of flavor, and is the perfect side for your next big cookout.

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.

Chef Tom takes a little inspiration from the Carolinas and cooks up a whole pork shoulder and some cheese grits. Enjoy!

The Kentucky Hot Brown is an American classic! This open-faced sandwich was created at the Brown Hotel in Louisville, Kentucky in 1926 to feed the masses of late night dancers who frequented the hotel. Of course, we at All Things Barbecue had to put our touch on the classic by smoking our turkey, instead of roasting it. But the rest we left unchanged.

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.

Chef Tom cooks up the famous bacon bite recipe from BBQ Brian Misko’s “Grilling with House of Q” cookbook. A slab of cured bacon, cut into large strips and smoked, and then direct grilled before being sliced into cubes. Delicious!

If you're new to sausage making, breakfast sausage is one of the best sausages to get started with. The ingredients are common spices and herbs, easy to get a hold of, that you're probably already familiar with. It's often a free form sausage, which means you don't have to worry about the casing part of sausage making just yet, and best of all, you can totally eat it every day... if you're so inclined.

Chef Tom shows a 1-up rib technique for his Asian inspired baby back ribs recipe.