This beautiful 19 pound Berkshire ham was meticulously prepared for a local customer. We applied spicy brown mustard to the entire ham, acting as a binder. Backdraft and Fiesta Spices coarse ground black pepper provided the spice! The meat was slowly smoked for 2 hours before spritzing with a mix of apple cider vinegar and […]
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The guys from GrillinFools.com have done it again with this amazing appetizer recipe. It would be a home run at your next Super Bowl party. Did I mix my metaphors again? The Grillin’ Fools use our products all the time and are big fans just as we are of what they do with them on […]
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Do you want something easy to do? If so, stop by Edwardsville Quality Meats and tell them you want their seasoned pork loins. I will be writing up a review of their store but I had to get this one posted to the website. I wanted to do something new for the website and when I […]
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In order to do stuffed pork chops you need to start with a thick cut pork chop and butterfly it before adding the stuffing. The good news for me is that the Troy Meat Processing that I bought these from already had cut them butterfly and these were monster chops. If the pork chop is […]
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The guys at work have been wanting me to bring in some BBQ, and since I didn’t have a ribs post, I figured this was the perfect time to get everyone a post on the basics of doing ribs. Ribs are the most fun to do because there are hundreds of flavors that you can […]
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Pork shoulder, I feel, is the simplest of things to make on the smoker. If you can keep a consistent temperature there really isn’t much to do until it is done. In order for a pork shoulder to be turned into pulled pork, it has to reach an internal temperature of an 190 degrees. You […]
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