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Smoked pork butt from "Big Moe's Big Book of BBQ," coming out on May 7 by Moe Cason. ... sharing recipes for Memphis mops, Kansas City pork ribs sauce, turkey brine, rubs, and even beef stock ...
"The Porkgasm") – slow-smoked pulled pork butt, house-smoked and cured bacon, ham, a sausage patty, two slices of white American cheese and an egg on buttered English muffins. "Wake-Up Juice" – an oversized Bloody Mary topped off with a skewer of a chunk of beef brisket burnt end, a chicken wing and a spare rib and a skewer of pickled peppers.
Pulled pork is an American barbecue dish, more specifically a dish of the Southern U.S., based on shredded barbecued pork shoulder. It is typically slow-smoked over wood (usually outdoors); indoor variations use a slow cooker. The meat is then shredded manually and mixed with a sauce. It may be served on bread as a sandwich, or eaten on its own.
Barbecue spaghetti is a dish from Memphis, Tennessee, that combines spaghetti with a sauce made from shredded smoked pork or pulled pork, vegetables, and barbecue sauce. [1] [2] It is served as a side dish in some Memphis barbecue restaurants. [3] Southern Living called the dish iconic and "perhaps the city's most unusual creation". [4]
Heat a charcoal grill or gas grill to medium-high heat. In a medium bowl, combine the beef with the mustard and rub, gently kneading into 4 to 6 equal patties, about ¾ inch thick each.
Gently mix the pork and bacon into the breadcrumb mixture. Divide the mixture into 6 balls (about 6 ounces each), being careful not to overwork the meat. Press into 1-inch thick patties (about 4 ...
"Another Night in Bangkok" – red Thai curry wurst (sausage) (made with in-house grinded pork butt and pork jowl, fresh garlic, Thai chilies, fresh basil, cilantro, kaffir lime leaves, whole lime, salt, paprika, curry paste and galangal), smoked and grilled on a chargrill, topped with Thai coleslaw, peanut sauce and toasted peanuts, served on ...
Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. [1] Smoking adds flavor , improves the appearance of meat through the Maillard reaction , and when combined with curing it preserves the meat. [ 2 ]