Category: Pork & Ham

Pork Nacho

So this is a technique for making the best nachos that has went viral on Tiktok. It is so simple and one of those thing that once you see it you are like wow.

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Smoked Pork Chop

The goal of this recipe is to cook the pork chop outside without frying them. So, to do this, we went in search of the perfect pork chop. And what we found is commonly referred to as the Iowa Chop. This is a 1” thick bone-in all-natural pork chop. The thickness of this pork chop will allow the meat to cook evenly and help maintain the moisture of the pork chop.

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BBQ COMPETITION PULLED PORK

When you hear BBQ, most people in the South think of Pulled Pork. Every region has its own style, flavor, and technique — and that’s what makes BBQ so special. This recipe will show you how to make classic smoked pulled pork that’s tender, juicy, and full of flavor.

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Smoked Pork Belly – Brisket Style

Take bacon to the next level with this Smoked Pork Belly Like a Brisket recipe. Tender, smoky, and packed with flavor — this is bacon done BBQ-style. Perfect for any cookout or competition.

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Smoked Bacon Wrapped Hotdog Bites

Indulge in a smoky appetizer with this recipe from Elite BBQ Smokers. Hotdogs wrapped in crispy bacon are expertly smoked, creating a mouthwatering treat. The rich flavor of bacon and hotdog makes these bites a must-try for BBQ enthusiasts. Elevate your next gathering with this easy and delicious crowd-pleaser.

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Perfect 3-2-1 Baby Back Ribs on a Pellet Smoker

If you’ve ever stood in front of a smoker wondering how the pros make those glossy, competition-style ribs—you’re about to find out. In this no-fail, step-by-step guide, I’ll walk you through the exact 3-2-1 method I use as a pitmaster in Conway, SC to turn ordinary baby back ribs into a smoky, juicy, crowd-stopping masterpiece. With the right technique, the right layers of rubs and sauces, and a little patience, you’ll get ribs so good they might just earn you a trophy… or at least a plate cleared in minutes. Let’s fire up that smoker.

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About Proprietor
Willaim Wright

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