Oh yes you read it right, honey & bourbon together on smoked loin of pork, life doesn’t get better than this. Plus it is a fairly simple cook, you just need to brine the loin of pork first to prevent it from drying out.
Without a doubt my favourite cut in barbecue, Beef Short Ribs or Jacobs Ladder, Dinosaur Ribs, call them what you will but I know them as the best cut in barbecue.
Hopefully you are aware that we have a stocked freezer in The Barbecue Shack selling frozen burgers, sausages, chicken thighs, steaks as well as frozen pizza dough and cheddar / mozzarella mix for pizza toppings.
I am running a mini series of videos on our YouTube channel www.youtube.com/@TheBarbecueShack and this is the second one featuring the Gluten Free Burgers from GT Orsman Butchers as sold at The Barbecue Shack.
With 2nd January being a lovely sunny day it seemed rude not to run the barbecue so first thing I took a joint of pork from its wrapper and let it breath whilst I made up a brine for it.
Yesterday was one of those ‘I need a burger’ days. I don’t get them very often but the smell of charred beef and toasted buns seems to be present in the air and we just happen…
Technically not a steak this but it looks like one and it tasted even better! This huge beef rib roast took my eye and I couldn’t leave it in the butchers so home it came and smoked it I did.
Christmas isn’t Christmas without a turkey, yet it is not most peoples favourite thing to eat. Unless of course you have smoked the turkey in which case it is delicious!
Hopefully you have read how I brined this turkey using mayonnaise with a heavy dose of sea salt & ground black pepper ready for this cook, is it a method I would use again? Jury is out on that one!
