I was out of breakfast sausage. My hand started to shake a little as my eyes widened in horror. I had to make more.
In my post of Honey Loin Hams I mentioned that I had bought a couple of full pork loins to make some smoked goods for my brother and his family. In this post, I will be making 3 different kinds of back bacon. For my American readers, you call this Canadian bacon although Canadians don’t. Continue reading Back (Canadian) Bacon 3 Ways
If you have ever had brisket burnt ends, you know what a treat they are. Tender pieces of beef with a caramelized surface and strong rub and sauce tastes. Continue reading Pork Burnt Ends
I am the first guy to want to try new things but sometimes you just want a basic old classic. We found a great buy on country style ribs and I decided to smoke them on the Louisiana Grills pellet smoker. Just some rub and some sauce on pork cooked low and slow. Continue reading Smoked Country Style Ribs
A Homage to Pork!
OK, I admit it. I love pork. I like all kinds of pork. I decided it was time to do a dish that reflected my love of pork in all its forms. Welcome to Quatre Cochons de Montagne (Four Mountain Pigs). Of course, one of the best ways to cook pork is in the smoker, so the Louisiana Grills Pellet Smoker was the chosen tool. Continue reading Quatre Cochons de Montagne
I buy whole pork loins for my back (Canadian) bacon, loin hams and to cut into pork chops and roasts. I had a small piece of one left in the freezer with a nice fat piece and I decided it would be perfect for Pork & Roast Potatoes. Continue reading Pork & Roast Potatoes