Pork Belly is Jeannine's favorite BBQ recipe, adapted from Malcolm Reed and featuring his The BBQ Rub. It's incredibly easy to hold a steady temperature on the Weber Summit Kamado. Give yourself 5 or 6 hours, layer on the flavors every couple of hours while maintaining a temperature suitable low & slow smoking and you will end up with tender morsels of bacon yumminess that the entire family will enjoy!
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Good Chop is a new monthly meat subscription service that ships boxes of meat that you can fully customize. This means that you can choose the exact cuts of meat and seafood that you want in your box. For instance: in the medium box plan you get to choose 6 cuts of meat and seafood. If you want to choose to only have 6 packages of filet mignon in you box, then you can do so, and the price of the box would be no different than if you chose to select all 6 packages as pacific cod.
As it is a monthly subscription, customers need to remember to select their cuts each month - if they forget to make their selections in a given month, they'll receive a default selection box.
The menu options from which customers choose their meats change, but mostly Good Chop says that they are mostly adding new products, and not taking products off very often. Some additions coming soon include:
Wild-caught MSC certified sea scallops
Free-range organic turkey sourced directly from Koch’s farm, a 4 generation family farm located right at the heart of Pennsylvania Dutch country
Two USDA Prime beef options: a thick-cut ribeye steak of 12 oz and a tender and juicy 8 oz filet mignon
A rare pork t-loin chop, which is a long bone-in chop
Good Chop also says that they tend to keep of their most demanded products all year round, such as USDA Choice Top Sirloin Steaks, Angus Ribeyes, Wild-Caught Alaskan Sockeye Salmon, Thick-Cut Uncured Bacon, Chicken Breasts... and more.
This is my take on Morton's Bacon Steak recipe inspired by recent videos by other YouTubers on smoking pork belly like a brisket. The recipe is very simple and the key is to keep your smoker between 250-275 for 7 or 8 hours. During the cook, I realized that are some aspects to smoking a brisket that aren't needed when smoking a pork belly which makes this process extremely easy. The end result was thick slices of bacon heaven that was extremely juicy, tender and flavorful. If you love bacon, then you owe it to yourself to give this recipe a try!
Pork Belly (whole slab)
Mayonnaise for the slathering binder (you can also use mustard or another binder of your choice)
Coarse Ground Pepper
Slather the mayo on both sides of the pork belly. Pork belly is naturally salty so be careful not to use too much salt. Combine the salt & pepper into a shaker and distribute it all over the fat & meaty side of the pork belly. I decided to leave the fat side completely intact without any additional trimming. You can trim some of the fat if you'd like but leave at least 1/4" of the fat cap.
Setup your smoker for 250 degrees & try to keep the temp between 225 - 275 throughout the cook. During the cook I decided that spritzing and wrapping the pork belly was not necessary. Smoke until the pork belly is probe tender at around 200 - 203 degrees. Let it rest for around 15 minute and cut into thick slices (be ready for all of that bacon grease!)
VIDEO PUBLISHED ON AUGUST 25, 2021
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Please consider supporting the channel through the affiliate links for products that may have been mentioned in the video. While I will receive a small commission, you will not pay more for products purchased via the links below.
Kenyatta smokes three racks of ribs on the Summit Kamado E6 and shares his overall impressions about the grill after having cooked on it a few times. He also provides an update on the status of his replacement grill from Weber.
I had been in somewhat of a rut lately when it comes to posting new videos. I bought a new camera and I was fired up to put it to use. Although the camera is a step up in quality, it's also a few steps up in complexity and I am admittedly, not a camera expert. I can utilize auto-focus with the best of them, but I'm trying to increase my overall knowledge so that I can take advantage of some of the manual settings.
The first footage that I shot with my new camera turned out to be mostly too blurry to use so I decided to scrap the project. Meanwhile, I had been kicking around the idea of making a live stream video for awhile but I needed time to research my options to figure out what might work best with my equipment.
By the time I felt comfortable enough to try it, more than a full month had gone by since my last video post. During today's stream, someone commented that they wondered if I had given up on my channel. Much to the contrary, I had very badly been wanting to post a new video.
The technical hurdles that I was trying to overcome, coupled with demands from my day job, caring for my family and day light savings (is that what we're experiencing right now?) which cuts into the ability to cook during the day all contributed to my inability to both cook as frequently as I wanted, but also my ability to post a new video.
This year I have learned that not being able to BBQ coupled with not being able to work on my channel in the way that I want actually dampens my spirit. Said another way, BBQing and interacting with the growing BYSM community makes me very happy. I already knew how much BBQ means to me. My passion for working on BYSM has become a new stark realization for me. My new challenge is to find ways to more efficiently post new videos.
That's where the live stream comes into play. Going live allows me to make a new video without the strain of having to edit it later which is often the hardest part about making new videos. I wasn't sure if anyone would actually watch since I didn't promote it and given that my channel is not large. The nightmare scenario that I envisioned had me live streaming to an audience of one or zero and/or no one engaging me with any comments or questions.
I decided to have faith and just go for it, much like when I decided to launch my channel on YouTube. I clicked the button to go live and much to my surprise, I had a viewer and my first comment within the first few minutes of starting the broadcast. Not only did I avoid serious technical glitches, but there were enough comments & questions to keep my stream going for 1 hour. I owe a special debt of gratitude to Wayne D. and "2steps" for sticking with me throughout the stream and engaging. Without you guys and everyone else who watched or commented, the live stream would not have been a success.
I can't say it enough...... THANK YOU to everyone out there for your support. It really means a lot to me.
In what will probably become a series of videos, Kenyatta continues his search for the best rib rub to keep his friends & family happy. Today's contenders are Meat Church Holy Gospel Rub & the Atlanta Grill Company AP Mojo. Please tune in to find out if there is a clear cut winner!
Kenyatta takes advantage of the LSG's versatility while smoking a whole chicken & a pork butt simultaneously. He seasoned the chicken with Swine Life's Mississippi Grind and the pork butt with John Henry's Pecan Rub & a bourbon brown sugar mop sauce. Watch the video to find out which one of the recipes is an absolute home run!
Today I fired up my PK360 and grilled 4 thick cut pork chops seasoned with Killer Hogs AP Rub & The BBQ Rub. Using my Kick Ash Basket, I setup the PK for 2-zone cooking with Grill Grates on the hot zone.
The hinged grate that came with my PK360 doesn’t always agree with me so I prefer to cook without it. Instead I used PK’s Littlemore Grid to establish a raised cool zone above the Grill Grates. I seared the chops for 3 minutes on each side before placing them in the cool zone to finish cooking. At this point, I inserted a FireBoard meat thermometer into one of the chops to monitor the internal temp until it reached 138 degrees.
The magical part of this cook is Captain Rodney’s Boucan Glaze. I added the glaze when I placed the chops in the cool zone. The glaze gives the chops a savory mild and sweet flavor that really takes them to another level.
This is an easy recipe that was adapted from Malcolm Reed’s How To BBQ Right website. You can replicate it on any grill that can accommodate 2-zones (a searing hot zone and a considerably cool zone). The Grill Grates allow you to achieve grill marks that make your chops look like they came from a high end restaurant.
While waiting on the internal temp inside the PK360 to get hot, I rinsed off some of corn ears and placed them in foil with a pat of unsalted butter and seasoned with Kosher salt. When the temp reached 250 degrees, I put the corn on the Littlemore Grid and I let them stay there until I was ready to move the pork chops up there. By the time the chops finished cooking, the corn was perfectly cooked.
Give this recipe a try, you will come out as a BBQ Hero!
For Easter Sunday dinner, I took on my first long cook with my new PK 360 grill. Using Butcher BBQ's Original Pork Injection and Killer Hogs The BBQ Rub, the pork butt was turned into some fine tasting shredded pork that Jeannine couldn't get enough of!