What more can be said than the title?? Come on now, this is a Man's Burger. All meat, with a twist. The flavor combination is unbelievable. You get hit with the sweet, the sour, and the salty all at the same time and your taste buds just explode.
This is my version of the Bacon Explosion. There are many versions on the web whether it's called a pork fatty, bacon bomb, etc.... No matter how you slice it, it's an insane barbecue flavor in an artery clogging roll. If you have a smoker, you have to try this one. Remember, moderation is the key when eating a bacon explosion. Enjoy.
Great spare ribs in a sweet and spicy sauce. You'll cook these using the indirect grilling method.
Low and slow ribs on your grill. Wood chips give the deep flavor, and you'll make an easy barbecue sauce while these ribs are cooking to spread on the ribs at the end of cooking. Make sure you have plenty of napkins ready, because people will be digging into these with no regard for table manners.
“Who doesn’t love a good pulled pork or brisket sandwich?” Derk asks. With that as the main attraction topped with Derk's own barbeque sauceand with a
honey mustard coleslaw on the side, it’s party time! Serve on toasted, buttered brioche buns.
An amazing flavor blend in every bite--even more amazing since this takes only a few minutes to cook. Pork chops are braised in a broth of wine and garlic. Then you finish up by making a mustardy/buttery/savory sauce to pour over.
This is how I do it.
After a few years of perfecting here is everyone's favorite (that's had it) pulled pork recipe. I will give detailed instructions on the smoking/bbq version, and a shortcut that just uses the oven.
When there is no rush and you want to do it right this is a great low and slow pulled pork recipe for the smoker.
A tasty dry rub soaks into baby back ribs overnight, and are then smoked to tender perfection after several hours in your smoker or barbecue grill.
This is the correct way to smoke a pork shoulder with professional results- from the brine to the rub and sauce to the rave reviews you will receive. Smoke is the key to breaking down the fat which adds flavor and moisture to the shoulder.
Three racks of succulent pork ribs slow-cooked in a water smoker with one bottle of red wine added to water bowl, fully smoked with barbecue sauce on from the start.
Nothing goes better with pork than rosemary, and when complimented by sweet brown sugar and cooked low and slow over a hot fire or in the smoker pork will never taste so good.
Low and slow is the secret to these ribs. Just rub 'em with a dry rub, throw 'em in the smoker, and you're nearly done. Mop them with your favorite BBQ sauce, then grab a roll of paper towels and start eatin'!