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.
Fresh Herb Grilling Paste
The freshness of the herbs in this wet rub pairs wonderfully with grilled pork, chicken or even firm fishes.
Ingredients
1 tbsp. finely chopped fresh sage
2 tbsp. finely chopped fresh thyme
2 tbsp. finely chopped fresh rosemary
2 tbsp. finely chopped fresh parsley
4 cloves of garlic, minced
2 tbsp. Kosher salt
½ tbsp. cracked black pepper
¼ cup olive oil
Instructions
Combine the first 8 ingredients in a small mixing bowl and stir to combine. Cover and refrigerate until ready to use.
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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.