Beef short ribs cured, rubbed and smoked to make delicious pastrami. You can eat it straight off the bone or slice it up to make a traditional Reuben sandwich.
Thou shall never buy bacon from the store again. We were blown away with how much better this homemade bacon tasted compared to the store bought variety. The stronger, fresher flavour and the fact you can cut it as thick or thin as you like puts it miles ahead.
Pulled pork makes a regular appearance at our dinner table and as a result there are plenty of opportunities to change things up and experiment. Pork shoulder is the most popular cut for pulled pork and rightly so. However this time I decided to give pork collar a try.
Beef cheeks have a deep, rich flavour that deserves more recognition than it currently has. Although they are relatively small in comparison to most cuts associated with barbecue they still require a long low and slow cook. When fully rendered the gelatinous streak that runs through the cheek breaks down making the meat tender and juicy.
Here are ten items that will set you on your path into the world of meat smoking and barbecue. There are plenty of gadgets on the market these days, some of which are very useful, some are not. It is important however, to work on the basics first so I recommend starting with these and evolving from there.
Now this is a sandwich! Sure, it may take a bit of work but it’s well worth it. If you ask your butcher to leave the shank on the shoulder you’ll find this cooks in under half the time as the rest of the shoulder. This just happens to match up with lunchtime which is perfect for satisfying the craving you get sitting around all day waiting for the lamb to cook.