Ordered some pork bellies and a loin portion and cage.
After a little to and froing getting idea's from brethren friends, I decided to separate the loin section and smoke the cage, and make bacon with the meat.
Today was the ribs and spares.
It is days like these that I send thoughts of worship to the Japanese Blade Gods!!
What a sweet and devastating tool this butcher knife is!
Seasoned the bottom one with Creole seasoning and Gordons, a gift from brother Chicagokp, and the top one with The Rub Company "Original" which is a sensational rub IMO.
Thanks for the recommendation Moose, and to Ryan for the brilliant effort at shipping it for me in bulk!!!
:hail:
This is really delicious stuff!
Onto the bsk, smoked at 170-220 for a while and then upped it to 300 steady.
I have been making a sauce for three days now, it's stone fruit season and every year I use plums as a base.
This year I was lucky enough to get blood plums, my favourite!
Radio playing, it was a beautiful mild sunny day, about 28C, and The Shiv stuck like glue. When the ribs started smelling too good, she howled a protest that it was all taking too long, they were ready now dammit, what was wrong with me!
After a while she gave up, but she wasn't going anywhere in case someone stole her portion
Patience was rewarded, the sauce I used as a mop and it was absolutely delicious!!!
:yo:
After a little to and froing getting idea's from brethren friends, I decided to separate the loin section and smoke the cage, and make bacon with the meat.
Today was the ribs and spares.
It is days like these that I send thoughts of worship to the Japanese Blade Gods!!
What a sweet and devastating tool this butcher knife is!
Seasoned the bottom one with Creole seasoning and Gordons, a gift from brother Chicagokp, and the top one with The Rub Company "Original" which is a sensational rub IMO.
Thanks for the recommendation Moose, and to Ryan for the brilliant effort at shipping it for me in bulk!!!
:hail:
This is really delicious stuff!
Onto the bsk, smoked at 170-220 for a while and then upped it to 300 steady.
I have been making a sauce for three days now, it's stone fruit season and every year I use plums as a base.
This year I was lucky enough to get blood plums, my favourite!
Radio playing, it was a beautiful mild sunny day, about 28C, and The Shiv stuck like glue. When the ribs started smelling too good, she howled a protest that it was all taking too long, they were ready now dammit, what was wrong with me!
After a while she gave up, but she wasn't going anywhere in case someone stole her portion
Patience was rewarded, the sauce I used as a mop and it was absolutely delicious!!!
:yo: