Podcasts about pork shoulder

Today's recipe is Roasted Pork Shoulder With Crispy CracklingHere are the links to some of the items I talked about in this episode: #adHow to Cook Pork LoinHow to Cook Pork ButtHow to Make GravyLarge Roasting PanInstant Read ThermometerBaking SheetCOOKtheSTORY.com/ROTDAll New Chicken CookbookThis episode was also published in December, 2022.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo

In this sizzling episode of the "Fat Guys with Smokers" podcast, Mike and John dive into the world of barbecue with gusto. They kick things off with a hearty shoutout to Brian Baumgartner's (aka Kevin from The Office) latest culinary endeavor, "Seriously Good BBQ" cookbook. Mike serves up his thoughts on the new Members Mark pizza oven, while John shares his epic adventure of smoking 12 pork shoulders. As the summer heat ramps up, the guys swap strategies for keeping cool by taking the cooking outdoors. Tune in for mouthwatering tales and expert tips on mastering the art of outdoor cooking. Don't forget to subscribe on YouTube and wherever you listen to podcasts!

Those of us who love BBQ can agree there are few things in life better than a perfectly cooked baby back rib. But outstanding Ribs haven't been good enough - compared to Pork Shoulder and Whole Hog - to win a Memphis in May World Championship since 2002. Until last weekend, that is. On Episode 212 of the Tailgate Guys BBQ Podcast, we visit with John David Wheeler, pitmaster of the Ribdiculous Bar-B-Krewe team that broke the Memphis in May Ribs hex by capturing the overall title last weekend on the banks of the Mississippi at Tom Lee Park in Memphis. Wheeler, a former Memphis in May world champ with his Natural Born Grillers team, tells us about teaming up with chefs from around the USA and his 21-year-old son, John Dalton Wheeler, to find the winning formula. Why hasn't the Rib category won in so long? Wheeler has a theory. He also tells us about cooking the winning entry on his “mailbox,” the origins of his storied BBQ-cooking career and being a proud and long-time member of Operation BBQ Relief. We also spread the news of a big KCBS competition with a hefty, $20,000 prize fund coming up soon in our hometown of Springfield, Missouri. That's Ozarks BBQ Fest and event organizer Larry Krauck runs down the happenings at the June 9-10 event at the spacious Ozark Empire Fairgrounds where music and cold drinks also will be in abundance, along with a new, Backyard Grillers category on Friday night for anyone who's ever aspired to compete at an entry level.  Meanwhile, co-hosts Lyndal and Steve preview their Memorial Day Weekend cooking plans and take a quick tour of the sports world.  Thanks to all our sponsors and marketing partners for making the show possible:  Blues Hog #blueshognation Royal Oak Charcoal #teamroyaloak2023 The Butcher Shoppe #alwayshandpicked  Iowa BBQ Store #iowacornercookers Clark Crew BBQ #clarkcrew Proud Souls BBQ Kansas City #proudsoulsbbqkc #kingdomofq #proudsoulsbarbecueandprovisions Randy Vanslyke and Pro Technology Solutions Affordable Financial Services Allquedup #arkassippicombo Vietti Marketing Group #marketing  In the Garden of Eden Marty "Real Sign Man" Prather #pizza Have a great BBQ week and thanks for listening! #SmokeEmIfYouGotEm

Janets Five And Dine Apple Cider Braised Pork Shoulder by The Morning Jam on VTRN

Today's recipe is Roasted Pork Shoulder With Crispy Crackling.Here are the links to some of the items I talked about in this episode: #adHow to Cook Pork LoinHow to Cook Pork ButtHow to Make GravyLarge Roasting PanInstant Read ThermometerBaking SheetHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo

Imgur AlbumSpecial Equipment: Charcuterie: The Craft of Salting, Smoking, and Curing KikoArt Grinder/Stuffer attachment for KitchenAid stand mixer LEM Sausage Stuffer Special Ingredients:Hog Casings Calabrian Pepper Pimenton Dulce De La Vera Breakfast Sausage:5lbs Pork Shoulder, cut into 1" cubes1.5 ounces Kosher Salt (1.8%)1.75 ounces ground ginger (2.2%)1/2 ounce dry sage (.6%).75 ounce granulated garlic (.9%)1.5 cups ice waterGrind the pork on the fine grinder plate. I normally keep the mixer speed at 2 for grinding. Add all of the dry ingredients, plus the water, and mix quickly by hand. Using the paddle attachment, mix the farce starting on speed 1 and then increase the speed to 2, then 3, and finally 4 and allow it to mix for 20-30 seconds. This will incorporate all of the ingredients, while also making the farce sticky for the texture we desire in the cooked product. Handfuls of this loose sausage can be formed into patties and cooked on the stovetop. Hot Italian Sausage:5lbs Pork Shoulder, cut into 1" cubes1.5 ounces Kosher Salt (1.8%).5 ounce fennel seeds (.6%)1/4 ounce ground coriander (.3%).85 ounce paprika (.6%).03 ounce cayenne (.03%)1/4 cup fresh oregano leaves1/4 cup fresh basil leaves.5 ounces red pepper flakes (.6%)1/4 ounce ground black pepper (.3%)1/4 cup red wineGrind the pork on the medium plate. Add all of the ingredients and quickly mix by hand. Pass the semi-mixed farce back through the fine grinder plate to fully incorporate the ingredients. Refrigerate while you prepare the casings.Soak the hog casings in cold water for 20-30 minutes to hydrate them and dilute the salt. Assemble the stuffing tube and thread the casing onto the tube. Set the mixer to speed 2 and pass the ground farce through the stuffer and guide the casings into a loose coil. It helps to have a cookie sheet down to catch the cased sausage. It also helps to have a second person assisting in this process. Once the sausage is cased, pinch and twist it into links, alternating the twisting direction with each subsequent link. Twist them sufficiently to draw the casing tight. If you need to release trapped air, a sausage pricker is best, but the needled ends of those ubiquitous corn holders works great, as well. Once they are cased, you can snip the casing between links with a pair of scissors.

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With GCR gone this week the crew really fills his absence with energy ang vitality!  Topics vigorously debated! Non-stop laughter! Merriment for literal minutes!  Nic, Rob Bass, and Cartoon Joe spend this episode hyping some of their favorite moments in pop culture that happened over the course of this zeitgeist whirlwind of a week!  You […] The post Geek Cast Live 9.417: The Pork Shoulder Blues appeared first on Geek Cast Live.

With GCR gone this week the crew really fills his absence with energy ang vitality!  Topics vigorously debated! Non-stop laughter! Merriment for literal minutes!  Nic, Rob Bass, and Cartoon Joe spend this episode hyping some of their favorite moments in pop culture that happened over the course of this zeitgeist whirlwind of a week!  You […] The post Geek Cast Live 9.417: The Pork Shoulder Blues appeared first on Geek Cast Live.

Gracias mi gente for tuning in to “The Aguacate Chronicles”, I'm your host Giraldo Luis Alvaré. Last week you got to hear about Arepas - Corn Pancakes, Arroz con Bistec - Steak with Rice, Ensalada - Salad, Sopa - Soup y Arroz con Leche - Rice Pudding. On this week's menu we got Arroz con Habichuelas - Rice and Beans, Pernil - Pork Shoulder, Tostones - Fried Plantains, Maduros - Sweet Plantains y Lumpia - Fried Spring rolls. Get your plates ready because there is definitely enough food to go around. Let's get right into it - The Aguacate Chronicles. Oye mi gente, after listening to this episode, I'm ready to have cuerito from the pernil. You know, the pork shoulder skin, some aguacate on the tostones and I'm good. Let me stop or I won't have room for mom's legendary homemade flan. Don't forget to rate, review, follow, subscribe, like and share. 5 stars and a few kind words in the review mean a lot. Gracias in advance if you've done so already. Special thanks to all my Season 1 guests featured on this week's show. Danny Torres, Justin Orr and Daso El Afro Caribeño. Don't forget to check the show notes for more information about the episode. Gracias to Santiago Ramones on the edit and DJ Andre Jones of Stat10 productions for helping with the intro. Tune in next week and remember it's all about the Aguacate! Gracias for listening. Don't forget to rate, review, follow, subscribe, like and share. Check out my Linktree for more info. Aguacate! https://linktr.ee/sp.alwaysforward CONNECT WITH CO-HOST Daso El Afro Caribeño CEO, Dekora Digital, Piragua Artspace and Brand Website | Linktree | Instagram | Twitter | Facebook | YouTube | LinkedIn NOTABLE MENTIONS Arroz, Rice, Habichuelas, Beans, Pernil, Pork Shoulder, Tostones, Fried Plantains, Maduros, Fried Sweet Plantains, Cuerito, Pork Shoulder Skin, Plantains, Platanos, Mofongo, Carne, Meat, Roberto Enrique Clemente Walker, Talkin'21 Baseball Podcast, Gilberto Santa Rosa, Tito Rodríguez, Filipino, Asian, Lumpia, Adobe, Fried Rice, Spring Roll, Squidbacon, New York Comic-Con, Bronze Chop, Jengibre, Ginger, Ajo, Garlic, Siempre Pa'lante! Always Forward, Jusscope, Francisco Victor Alvaré, Panchi ORIGINS, FUN FACTS AND AND VARIETIES Pernil (Pork Shoulder/Leg) https://www.196flavors.com/puerto-rico-pernil-asado/ Maduros (Fried Sweet Plantains) https://blog.amigofoods.com/index.php/cuban-foods/platanos-maduros/ Lumpia (Spring Roll) https://www.epicurious.com/archive/cuisines/aroundtheworldin80dishes/philippineslumpiarecipe --- Support this podcast: https://anchor.fm/spalwaysforward/support

First week back and Busch Lite Billy is starting off with his pork shoulder. Stages incluse pulling out of the fridge, trimming the meat, heating the smoker, the dreaded stall, and the final product. He talks about his new views on which pellets to use as well. Questions and comments send to whistlemissionpodcast@gmail.com. Thanks for listening!!! --- Support this podcast: https://anchor.fm/jim-miller00/support

It's an honor to welcome a 7-time BBQ World Champion to Episode 163 of the Tailgate Guys BBQ Show Podcast. Mark Lambert recently won the Pork Shoulder division of Memphis in May for the fifth time, adding to a resume that includes a Ribs championship at the 2017 American Royal World Series of BBQ and a grand championship from the 2019 Houston Livestock and Rodeo. Mark tells us about the latest Memphis in May prize and what it takes to cook a bunch of 23-pound pork shoulders to perfection. It's always a good time for “Fergie Time” and Richard Fergola of Fergolicious BBQ helps us preview the Memorial Day Weekend with some great tips for backyard cooks. Richard will be on the road for the holiday, kicking off a two-week stretch out West with a competition in Nevada before hitting a KCBS doubleheader in Colorado next week. What's it take to prepare for a long outing on the road? Richards tells us. Co-hosts Lyndal and Steve also talk other BBQ news and notes, recap their latest open-fire adventures and preview their Memorial Day Weekend cooking plans - with some quick sports hot takes thrown in. A big thanks to our great sponsor/marketing partners who make Season 4 of the Tailgate Guys BBQ Podcast possible: Blues Hog BBQ Sauce, Royal Oak Charcoal, The Butcher Shoppe, Iowa BBQ Store, Fergolicious BBQ, Affordable Financial Services, Arkassippi Smoke Live and The Arkassippi Combo, Pro Technology Solutions, Vietti Marketing, In the Garden of Eden and Marty “Sign Man” Prather and Domino's. We still have room for a couple of more sponsors. Contact me at lscranton755@gmail.com for more info. Have a great BBQ Week and thanks for listening! #SmokeEmIfYouGotEm

In this episode,  Ben & Greg talk about Ben's new smoker and pork shoulder! Hit up the guys on Instagram @burnpitbbqguys and share what you are grilling up this week!Get our FREE Meat Temperature & Wood Pairing GuideCome see us and compete along side at Milwaukee Meat Fest : https://www.eventbrite.com/e/meatfest-no-vegetables-allowed-tickets-305003723347Show HighlightsBen gets a new smokerPast cooksPork Shoulder PrepSetting Up the SmokerWoods to useWrappingServing Upcoming CooksLooking to up your grilling game?  Check out our All Natural Rubs & Sauces at www.burnpitbbq.comIf you've found this episode helpful, please like, share and leave us a review!

On this episode of Burnt Toast we're featuring an episode of one of our other podcasts, Play Me a Recipe, in which podcast producer, Harry Sultan, invites you into his kitchen - albeit, originally for another podcast - while he cooks through Jenny Rosentrach's and Andy Ward's Pork Shoulder Ragu, and you'll be right alongside him, every step of the way.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeServes 62 pounds to 2 1/2 pound boneless pork shoulder roast (up to 2 1/2 pounds), tied with twine if there are any loose pieces1 small onion, chopped1 garlic clove, mincedSalt and pepper2 tablespoons olive oil1 small pat butter1 28-ounce can whole tomatoes, with juice1 cup red wine5 sprigs fresh thyme5 sprigs fresh oregano1 Small handful of fennel seeds1 tablespoon hot sauce, for smokiness (Andy used Trader Joe's Hot Chili Sauce, but Sriracha and Tabasco both work great, too)1 pound Pappardelle1 handful Freshly grated ParmesanPreheat oven to 325° F. Liberally salt and pepper the pork roast. Add olive oil and butter to large Dutch oven and heat over medium-high until butter melts, but does not burn. Add pork roast to pan and brown on all sides, about 8 to 10 minutes in all.Add the onion and garlic and saute for 1 minute. Add tomatoes, wine, thyme, oregano, fennel, and hot sauce and bring to a boil. Cover, and put in oven.Braise for 3 to 4 hours, turning every hour or so. Add more liquid (water, wine, or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.) Meat is done when it's practically falling apart. Put on a cutting board (remove the sprigs of herbs at the same time) and pull it apart with two forks, then add back to pot and stir.Cook 1 to 2 pounds pasta according to package directions. When it's is ready, put into individual bowls and top with ragu and lots of Parm. Alternately, toss the pasta with the ragu and a bit of pasta cooking water, as needed, and top with Parm.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On this episode of Burnt Toast we're featuring an episode of one of our other podcasts, Play Me a Recipe, in which podcast producer, Harry Sultan, invites you into his kitchen - albeit, originally for another podcast - while he cooks through Jenny Rosentrach's and Andy Ward's Pork Shoulder Ragu, and you'll be right alongside him, every step of the way.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeServes 62 pounds to 2 1/2 pound boneless pork shoulder roast (up to 2 1/2 pounds), tied with twine if there are any loose pieces1 small onion, chopped1 garlic clove, mincedSalt and pepper2 tablespoons olive oil1 small pat butter1 28-ounce can whole tomatoes, with juice1 cup red wine5 sprigs fresh thyme5 sprigs fresh oregano1 Small handful of fennel seeds1 tablespoon hot sauce, for smokiness (Andy used Trader Joe's Hot Chili Sauce, but Sriracha and Tabasco both work great, too)1 pound Pappardelle1 handful Freshly grated ParmesanPreheat oven to 325° F. Liberally salt and pepper the pork roast. Add olive oil and butter to large Dutch oven and heat over medium-high until butter melts, but does not burn. Add pork roast to pan and brown on all sides, about 8 to 10 minutes in all.Add the onion and garlic and saute for 1 minute. Add tomatoes, wine, thyme, oregano, fennel, and hot sauce and bring to a boil. Cover, and put in oven.Braise for 3 to 4 hours, turning every hour or so. Add more liquid (water, wine, or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.) Meat is done when it's practically falling apart. Put on a cutting board (remove the sprigs of herbs at the same time) and pull it apart with two forks, then add back to pot and stir.Cook 1 to 2 pounds pasta according to package directions. When it's is ready, put into individual bowls and top with ragu and lots of Parm. Alternately, toss the pasta with the ragu and a bit of pasta cooking water, as needed, and top with Parm.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On this episode of Play Me a Recipe, Food52 podcast producer, Harry Sultan, invites you into his kitchen - albeit, originally for another podcast - while he cooks through Jenny Rosentrach's and Andy Ward's Pork Shoulder Ragu, and you'll be right alongside him, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeServes 62 pounds to 2 1/2 pound boneless pork shoulder roast (up to 2 1/2 pounds), tied with twine if there are any loose pieces1 small onion, chopped1 garlic clove, mincedSalt and pepper2 tablespoons olive oil1 small pat butter1 28-ounce can whole tomatoes, with juice1 cup red wine5 sprigs fresh thyme5 sprigs fresh oregano1 Small handful of fennel seeds1 tablespoon hot sauce, for smokiness (Andy used Trader Joe's Hot Chili Sauce, but Sriracha and Tabasco both work great, too)1 pound Pappardelle1 handful Freshly grated ParmesanPreheat oven to 325° F. Liberally salt and pepper the pork roast. Add olive oil and butter to large Dutch oven and heat over medium-high until butter melts, but does not burn. Add pork roast to pan and brown on all sides, about 8 to 10 minutes in all.Add the onion and garlic and saute for 1 minute. Add tomatoes, wine, thyme, oregano, fennel, and hot sauce and bring to a boil. Cover, and put in oven.Braise for 3 to 4 hours, turning every hour or so. Add more liquid (water, wine, or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.) Meat is done when it's practically falling apart. Put on a cutting board (remove the sprigs of herbs at the same time) and pull it apart with two forks, then add back to pot and stir.Cook 1 to 2 pounds pasta according to package directions. When it's is ready, put into individual bowls and top with ragu and lots of Parm. Alternately, toss the pasta with the ragu and a bit of pasta cooking water, as needed, and top with Parm.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

This week, producer Harry Sultan comes around to the other side of the microphone to cook his way through the internet-famous Pork Shoulder Ragu from Jenny Rosentrach and Andy Ward. Referenced in this episode Andy Ward & Jenny Rosentrach's Pork Shoulder RaguGenius-Hunter Extra CreditDinner: A Love StoryHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

On Episode 160 of the Tailgate Guys BBQ Podcast, we visit with a pitmaster who's carving his name as one of the all-time greats and another who's just getting started in a big way. Brad Leighninger of Gettin' Basted, three-time KCBS Team of the Year, is leading the standings again in 2022. But next week, his focus will be on Memphis in May as he returns with Tim Scheer to the legendary contest as Team Blues Hog. The duo took home the Pork Shoulder world title a year ago and now they're taking on Whole Hog in their Hot and Fast style on Gateway “Mega Drums.” Brad tells us about the latest challenge, while also discussing his non-desire to chase a fourth KCBS Team of the Year ring. We also welcome first-time guest Derek Johnson of Sweet Dixie BBQ out of southeast Georgia. Derek is only in his second year as a KCBS Master Series competitor, but he's proven a quick achiever, recently earning his first Grand Championship at the BBQ Boogie & Blues in Calhoun, Georgia. Derek tells a great story about missing his flight to the Hot and Fast class in Missouri taught by Brad and Tim, then driving 13 hours overnight to get there. Co-hosts Lyndal and Steve also discuss their cooking plans for the weekend and offer some Kentucky Derby food ideas and race picks. A big thanks to our great sponsor/marketing partners who make Season 4 of the Tailgate Guys BBQ Podcast possible: Blues Hog BBQ Sauce, Royal Oak Charcoal, The Butcher Shoppe, Iowa BBQ Store, Fergolicious BBQ, Affordable Financial Services, Arkassippi Smoke Live and The Arkassippi Combo, Pro Technology Solutions, Vietti Marketing, In the Garden of Eden and Marty “Sign Man” Prather and Domino's. We still have room for a couple of more sponsors. Contact me at lscranton755@gmail.com for more info. Have a great BBQ Week and thanks for listening! #SmokeEmIfYouGotEm

The best way to make carnitas is by cooking a pork shoulder in a pot of boiling water and then shredding the meat with two forks.. View detail how to make carnitas from boiled pork shoulder

Looking to put something great on the grill without breaking the bank? Pork shoulder is a GREAT option to feed a large group and has a lot of options when it comes to preparation. We've got a great recipe available on kfgo.com! See omnystudio.com/listener for privacy information.

in this episode we talk about pork shoulder Episodes that were almost there. A mashup!Support our sponsors https://www.bunzlpd.comCredits Travis Stockstill David Zarling Ryan O'HearnProducer/audio editingTravis stockstill Contact us atThe Meat BlockTwitter@themeatblockpodhttps://www.instagram.com/themeatblock/https://www.spreaker.com/show/2220980Questions themeatblockpodcast@gmail.comhttps://m.facebook.com/groups/548355638886041Travis Facebook@AmericanButcherTwitter@usabutcher https://www.instagram.com/americanbutcher/https://www.spreaker.com/user/americanbutcherBooking theamericanbutcher@gmail.comDavid https://www.instagram.com/afarmbutcher/dvzarling@gmail.comRyan O'Hernhttp://instagram.com/gatherandbreakgatherandbreak.com

Can't get everything right. You won't believe what I did! This is not clickbait. I royally screwed up. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/bbq2movies/message Support this podcast: https://anchor.fm/bbq2movies/support

On this week’s Special Sauce, we’re joined by the great pit master and James Beard Award-winning chef Rodney Scott and his coauthor Lolis Eric Elie talking about their new book "Rodney Scott's World of BBQ." They talk about whole hog BBQ, fathers and sons, and a whole lot more. Plus, Kenji weighs in with his approach to smoking a pork shoulder.

Meredith presents the Blue Footed Booby and Mike presents the Crested Gecko! Follow us on Instagram @AnimalFanClubPod  Send your Listener Feedbag Questions to: AnimalFanClubPod@gmail.com . Mention us to all your friends who are also slow cooked meat enthusiasts.     

In this episode show you how to cook all of the meats for a Thanksgiving feast so listen as I explain to you how I cook and prepare these means big mama style but try if you can not to use your sense of smell because we get funky by the end of the episode enjoy. Turkey: 12 lb Turkey Turkey Parts the leg, wings breast or butt CORNBREAD: 1 tablespoon of poultry Seasoning 1/2 teaspoon of sage 1 cup Yellow Cornmeal 1/2 cup flour 2 teaspoons baking powder 3/4 cup buttermilk, 3 tbsp vegetable oil. 2 eggs We gone put these ingredients to the side: 1 Large Onion 1 Large Green Bell Pepper 2-3 Celery Stalks 1cup Swanson Low Sodium Chicken Broth 2 Swanson Chicken Bouillon Cubes 3 Eggs 6 slices White Bread Utensils Needed: Large 15lb capacity or Med sized 8lb Covered Roaster Or Pot with lid Cast Iron Skillet or Non Stick 13 x 9 Pan Big Spoons with and without the holes in it Measuring Spoons Medium Paring Knife Fork Small Bowl Large Bowl Foil CALI HAM Bone in Pork Shoulder also known as a Picnic Ham Pineapple Slices & Pineapple Juice Brown Sugar Maraschino Cherries Toothpicks Aluminum Foil Med - large Roaster Chittlins 5, 10, or 20lb Bucket ofChittlings Onions Potatoes Bell pepper Baked Salmon Skinless Salmon Filet Zipp~Le's all purpose gourmet seasoning 1/2 stick of butter Aluminum Foil --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/zipple7/support

Welcome to the first episode in our International Food Series. We are starting our Tasty Travels in JAPAN! We made Miso Ramen with Pork Shoulder, Bok Choy, and Softboiled Eggs. It is a delicious, savory meal that is perfectly warming -- especially as the weather turns cooler heading into Autumn. We discuss the rich history of Japan, Miso, and Ramen. Enjoy it!

Part 3. What do Tony Hawk, pork shoulder, and tomato sandwiches have in common? Check out this week’s episode to find out!  I’ll give you a hint, it has to do with patience, process, and enjoying the journey which, we all know, is the real destination.   00:00 - Checking In! 03:40 - The Pork Shoulder 07:00 - Tony Hawk 13:11 - The solution to the stall  16:44 - Action Item: Keep on Going        What would you like me to talk about on the show? Leave me a message on the hotline 360-524-3313 Or hit me up on IG @jebstone

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food? To savor the Southern flavors of Louisiana BBQ, try this Chicory-rubbed Pork Shoulder with Bourbon BBQ Sauce. Chef Barbara Alexander from The Culinary Institute of America shows us how to BBQ the pork shoulder for perfectly tender and succulent results. The shoulder is delicious sliced, chopped, or pulled. Go to recipe: https://www.ciaprochef.com/americanbbq/chicoryporkbutt/

Different types of meats require different types of cooking techniques. Jessie and Eric discuss what types of proteins are best-suited for braising, what typical steps are involved, and how to create a full-flavored braising liquid.

What a week we had out in Southold! For the second year in a row, Tom (editors note: That's ME!) hosted me and a few of our friends for a week of incredible food, drinks, and views.Our first meal was at Noah's in Greenport. The incredible Jean Lee(@jeaniuseat) set it up for us, and the team at Noah's knocked it out of the park. From the first bite of Crab Deviled Eggs to the last bite of their Lobster Roll, everything was fresh and full of flavor. Chef Noah takes a lot of pride in being creative with his small plates and left a lasting impression on usFor dinner that night we threw a 5-course meal with some of our friends including Savannah Peterson (@savissavvy) and Brittany Degirolamo(@brita_ny). Jean worked her magic again and got the legend himself Pat LaFrieda to sponsor our dinner. Pat sent us POUNDS of Italian Sausage, his signature hamburgers, and 2 MASSIVE Tomahawk Ribeyes. We also stopped by the Southold Fish Market for some Fluke and Clams.If you've ever listened to our show before you know that while Tom is a Titan in the kitchen, I can throw down a little myself. Tom grabbed the reins of the dinner while I played prep cook and saucier(more on that later)First Course:A Fluke Crudo: Thin slices of local fresh-caught Fluke marinated in citrus with radish and jalapenoThis was such a nice way to start the dinner, fresh fish and bright citrus. A very light dish to get us salivating for everything to come. Tom also flexing with his knife skills, butchering this fish perfectly.Second Course:Cataplana Stew: A North Fork take on a classic Portuguese Stew made with Tomatoes, Clams, and Italian Sausage.This was actually my favorite course of the night. Partly because it was delicious and partly because its something I've never had before. Classically this dish is done with Pork Shoulder and simmered for hours, but this recipe is made with Sausage (Pat LaFrieda's to be more specific) and is packed with flavor. This is a great dish to make for a large groupIntermezzo: LaFrieda CheeseburgersTom grilled up 6 Cheeseburgers (Lettuce Tomato and Kraft Singles) while I went into his fridge and whipped up a Mac Sauce. I learned how to make Mac Sauce a few months ago and this has become my go-to party trick. It's just Mayo, Ketchup, Relish, and a little bit of White Vinegar. If for some reason you don't have White Vinegar you can use Pickle Juice. We cut them up into halves and everyone enjoyed.4th Course: Tomahawks!!!Before getting into this course I just need to describe these two steaks. On the podcast, we described them as "Louisville Slugger, Jason Giambi, Bash Brothers, Mark and José." If you're not a baseball fan, these were BIG BOYS. Tom fired up his kamado grill and got it so hot that it broke the thermometer on the grill. After grilling them to a perfect Medium- Rare with a vicious char they rested for about an hour and when we cut into them they were PERFECT. The Ribeyes melted in your mouth while your jaw was on the floor.Dessert: Briermere Farms PieBrittany and her friend got to the house a little later than the rest of us so we sent them on a mission to pick up dessert from the best bakery out east. Briermere Farms is a North Fork Institution and they did not disappoint with both their Blueberry Pie and their Raspberry Cream Pie. It was the perfect end to the night.I would be totally remiss if I didn't mention the incredible cocktails that we were drinking while all the cooking was going on. My good friend and former guest Yancy Violi (@barandbowtie) and his girlfriend Veronic Lodge(@msveronicalodge) wrote a cocktail menu and came with printed and laminated cocktail menus for the event. Yancy somehow even figured out the font that we used, downloaded it and used it for the menu. The cocktails were sponsored by Hellisoy Vodka(Shoutout to Noah for joining us for dinner) and Hella Cocktail Company. This event was a smashing success and we plan on growing it even larger next year(maybe even a ticketed event coming up sooner than later???)This will probably be our last podcast for the summer as we will be traveling in August and might not be able to record until the fall. Don't worry though because we have some great guests lined up for the fall!

Aaron Stoffer and his team “Man Meat BBQ” didn’t pitch a perfect game - to borrow a baseball term - at last week’s 53-team Grasshopper in DeSoto, Kansas. But they came pretty darned close. On Episode 17 of the Tailgate Guys BBQ Show Podcast, we visit with Aaron about the remarkable 713.7372 score that Man Meat BBQ posted in taking the Grand Championship at the Grasshopper and taking down some of competition BBQ’s heavy hitters. We also visit with Aaron about his background in Q, why he started competing and how Man Meat BBQ got its name from one of the classic episodes of the TV show “The Office.” Smiley Mondragon of Smilin’ Dragon BBQ also joins us to talk about a nationwide KCBS Grilling Awareness event at Bass Pro Shops Outdoor World locations this weekend. Smiley will be cooking up samples for the public outside the Bass Pro World Headquarters store in Springfield, Missouri on Saturday. Also, it’s Memphis in May week. We have an encore presentation of an episode from earlier this spring with Heath Riles, who’s pumped up to go after the Ribs title this weekend at the World BBQ Championships at Tom Lee Park on the banks of the Mississippi River. Meanwhile, co-host Lyndal Scranton previews his first trip to Memphis in May where he will help John Dawson’s “The Hogfather” team in the Pork Shoulder division. Thanks for listening! Have a great BBQ Week!

This episode, Jack Beaumont is hanging around with Pork Shoulder, who brings tales of smuggling khat across Europe, and Dark Dave, who'll tell you about losing his virginity to a sex worker, throwing a pint at a pub window and the story of when his dad stole a house. Crime Club does not condone illegal activity in any form and there's some big old language used throughout. See acast.com/privacy for privacy and opt-out information.

Pork shoulder is one of three biggies of Southern barbecue. "The Barrister of Bodacious Barbecue" Matt Heermans offers a crash course on the Dixie delicacy. With only one week until the Nov. 6 midterm election, politicians across the region are scrambling to get the vote out. Also, Houston Cougars football coach Major Applewhite talks about his No. 17 team, which just upset undefeated USF.

Pork shoulder is one of three biggies of Southern barbecue. "The Barrister of Bodacious Barbecue" Matt Heermans offers a crash course on the Dixie delicacy. With only one week until the Nov. 6 midterm election, politicians across the region are scrambling to get the vote out. Also, Houston Cougars football coach Major Applewhite talks about his No. 17 team, which just upset undefeated USF.

Host Jeff Lockwood and head chef of AJ's Steakhouse John Brown talk pork shoulder, from making fresh sausage to Southern barbecue to sous vide. Plus, Skip Clary talks about the 2014 Pinnacoli Primitivo di Manduria and why it works with smoky pork. Recorded at Station Twelve and at the KBBI studios in Homer, Alaska on October 18, 2018.

in this episode we talk about pork shoulder Episodes that were almost there. A mashup!Credits Travis Stockstill David Zarling Ryan O'HearnProducer/audio editingTravis stockstill Contact us atThe Meat BlockTwitter@themeatblockpodhttps://www.instagram.com/themeatblock/https://www.spreaker.com/show/2220980Questions themeatblockpodcast@gmail.comhttps://m.facebook.com/groups/548355638886041Travis Facebook@AmericanButcherTwitter@usabutcher https://www.instagram.com/americanbutcher/https://www.spreaker.com/user/americanbutcherBooking theamericanbutcher@gmail.comDavid https://www.instagram.com/afarmbutcher/dvzarling@gmail.comRyan O'Hernhttp://instagram.com/gatherandbreakgatherandbreak.com

Lawhead's Court is back with stories from the Rose Bowl, New Years Eve at the Wiltern and performing for the Heisman winner and National Champion Florida State Seminoles.  Jason covers the first week of the NFL playoff picture and talks Browns coaching carousel as Eric Mangini Curses Cleveland On this Day.  The Lawhead Life relives smoking a Pork Shoulder and spending time with a lady friend.  As Keith Jackson would say, "We've got a whale of a podcast for you." Check us out on I Tunes and rate and review the show.