The pork butt is one of those cuts that is relatively inexpensive but is oh so good when properly cooked low and slow.
Here’s my “go to” recipe for smoked pork butt which uses a flavorful injection and dry rub seasoning to really take the pork to a new level. When preparing this recipe, be sure that the pork butt you purchase hasn’t been enhanced (sometimes labeled as “moist and tender") as it has already been injected with a salty mixture at the factory.
Ask anyone you know what he or she likes to grill and more often than not one of the top answers will be burgers. The problem is, many of these burgers end up being dry and flavorless due to any number of factors including the type of meat being used, the cooking temperature used, the amount of time they spend on the grill, etc.
But worry no more! Today Grillocracy's got 10 tips for reaching burger perfection.
Rosemary and fennel come together to create a dry rub that works perfectly for chicken, pork tenderloin, steaks, and pretty much anything that you'd like to season.
ROSEMARY FENNEL DRY RUB
Ingredients
2 tsp. ground fennel
1 tsp. dried rosemary
½ tsp. cracked black pepper
½ tsp. coriander seeds
½ tsp. Guajillo chile powder
1 tbsp. Kosher salt
Using a mortar and pestel or electric spice grinder, grind the fennel, rosemary, pepper, coriander, chile powder and salt into a fine powder.
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When it comes to barbecue and grilling cookbooks, there are literally thousands from which to choose.
And while there are so many among them that are chocked full of great recipes, tips, and how-tos, there are 10 that I would rank above all others when starting your personal collection.