Nov 30, 2020
When I got called to the stage at the world food championships for ribs, I was very excited and happy, but I wasn’t surprised. I had spent all summer winning awards for my ribs including taking home first place at the Montana state rib championships. I know you’re wondering, what does this have to do with pork belly? Well, my recipe for ribs was a cherry pecan glazed rib, and it turns out that flavour combination works on all sorts of different pork cuts. So here I am going to teach you how to take pork belly and make it sing with the same flavours I used at the world rib championships.
Nov 24, 2020
Our Signature Pulled Pork Recipe. Buy the kit, make the best pulled pork you ever had!
Nov 24, 2020
Our Signature Pork Rib Recipe. Buy the kit, make the best ribs you ever had!
Nov 16, 2020
Pork belly is what bacon is made out of, but it is not bacon. Bacon is cured meat and pork belly is the uncured version. This recipe is to make little pork dice that will melt in your mouth while also being jam packed with flavour. These little cubes are fatty and flavourful, so make sure to fast in advance or spend some extra time on the treadmill. Pork belly contains about 50% fat, so the goal here is to render down some of that fat to soften each bite but also to cook the meat and apply enough smoke to make them dance across your taste buds.
Oct 26, 2020
I love smoked sausage, if I am ever going to a smokehouse for dinner I always get the sausage as one of my meats. I also love bacon, ever since I won the Canadian bacon championships its been a passion of mine to include bacon with all sorts of dishes. When you combine bacon and sausage you really pump up the flavours of both meats, so I recommend giving it a try.
Oct 19, 2020
Baby backs are one of the most popular cuts of pork ribs, they are most often enjoyed when they are Messy to eat. Lots of restaurants that serve their ribs this way will serve them with wet naps, lemon water bowls, buckets for the bones and a direct line to the bathroom to wash your hands (and face) afterwards. Some rib enthusiasts will tell you that these types of ribs, served this way are over cooked and or “mushy” but if this is how you like, I say go for it! Do what you like and let the naysayers enjoy their stay on the bone ribs…. Just not at this party!
