Master Forge Electric Smoker: Unboxing and Seasoning
Very pleased to have another post by my buddy Jarhead! Howdy ever'body. Finally home in the Ozarks of Southwest Missouri. I enjoyed my time in SoCal, but it's sure good…
Smoking Pork Cushion Meat With a Ring of Fire on the Weber 26.75
Howdy all you Que-fanatics, hope y’all had a smoke filled weekend with lots of great eats. I got in the mood for some Pulled Pork, plus I wanted to see what kind of burn time I could get out of the Weber 26.75.
I found some Pork Cushion Meat on sale. I’ve never heard of it before, but it looked like a pack of sirloin tip roasts. I opened it up and to my surprise, 5 Mini-Butts, weighing about 2-1/2 pounds each.
Stuffed Pork Loin on the Weber 26.75
With pork prices coming down, I picked up a 4 pound chunk of Pork Loin. Actually I got 3 of em. $1.98 a pound here in SoCa.
I haven’t done a stuffed loin in quite sometime. So I figured one of them is destined to be stuffed and cooked on the Weber 26.75 Kettle Grill.
I hope y’all are following along with my posts about the versatility of this great grill. If not, go back and read them. Lots of things that you can do on a WSM or a Kettle Grill.
To start, I butterflied the loin into 3 sections, kind of like a tri-fold.
Spare Ribs on the Weber 26.75 inch Kettle
Dem Bones, Dem Bones, Dem…Rib Bones (sung in my best voice)
I think the dogs ran off. LOL
Today we’re doin’ St Louis Trim Spares on the 26.75 Weber Kettle. Out of curiosity, I wanted to see just how many I could get on there, without the help of rib racks.
I bought 2 cryovac packs of pork spare ribs, 2 per pack. Trimmed them to St Louis and saved the tips/trim for another cook.
Made up some of Meathead’s Memphis Dust in advance. (my version, anyway)