BBQ/Smoking

My “usual way” for pork butt involves a heavy coating of seasoning before the meat hits the grill. For other cooking, I have been reducing the amount of seasoning I used, and although the outer bark gets distributed through the meat when pulling, I was struck by the amount of salt in the seasoning I use routinely. I wondered… what would happen if I cooked a pork butt naked, then seasoned/sauced afterwards, to taste? Surely, without a coating of seasoning, there is more surface to absorb the smoke?

I unearthed my Onlyfire portable pellet grill today, probably for the first time since the couple of months following the initial purchase, last year.

From this, you might ask, “If you didn’t need it, why buy it?”

So I had this rack of St Louis Ribs that needed to be used, and couldn’t be frozen, as they had already been frozen by the supplier, and defrosted in transit. I am not a huge fan of pork ribs – they strike me as fiddly and a lot of work for a very low reward, given how much meat you get off them. Having said that, I didn’t want to waste them, and I know other people like them, so I thought I would get some practice in.

I’ve just been on holiday, and of course I took my Davy Crockett grill with me.

A while back I refitted my larger Traeger pellet grill with a new home-built controller.

Finally got around to the great BBQ spring cleanup. A simple enough job, but between illness and the weather, I hadn’t managed it.