Posts in category: Pork Recipes

A Smoked Rack of Lamb is a cut of meat from the rib section of a lamb, which is prized for its tender meat and rich flavor. It typically consists of 8 to 10 ribs, which are frenched (i.e., the meat and fat are trimmed away from the bones) for an elegant presentation.

In this recipe, I am going to show you how to make a Beautiful Australian Smoked Rack of Lamb with Weber Kettle. It’s just such a delicious cut of meat but you know it takes well to delicious aromatic flavors.

How to Choose the Best Rack of Lamb

Choosing a perfect rack of lamb involves a few key considerations, including the appearance and texture of the meat. Also, try to buy a frenched rack of lamb.

Frenched rack of lamb is a specific preparation of the rack of lamb cut that involves trimming the meat and fat away from the top portion of the rib bones, leaving them exposed and clean.

The process of Frenching the rack of lamb is primarily done for presentation purposes, as it creates an elegant and refined look. With my experience, I can give some tips to help you to choose the Best Rack of Lamb:

• Look for a bright red color.
• Check the fat: Look for a rack of lamb with a thin layer of white fat covering the meat
• Check the bones: The bones should be straight and evenly spaced, with no signs of discoloration or damage.
• Consider the age of the lamb: Younger lambs tend to have more tender meat.

By following these tips, you can choose a high-quality rack of lamb that will be delicious and flavorful when cooked.

What Cut of Lamb is Best for Grilling?

When it comes to Grilling Lamb, there are a few cuts that work particularly well:

• Lamb chops: Lamb chops are a classic cut for grilling. They come from the rib or loin section of the lamb and are usually 1-2 inches thick. They cook quickly and evenly on the grill and are best-served medium-rare.
• Lamb leg: A butterflied lamb leg is a great option for grilling. This cut comes from the hind leg of the lamb and is typically large and flat, which makes it easy to grill. It can be marinated ahead of time and is best cooked to medium.
• Lamb kabobs: Kabobs made from cubed lamb meat are another great option for grilling. They cook quickly and are perfect for a summer barbecue. Marinating the meat before grilling can add extra flavor.

No matter which cut of lamb you choose to grill, it’s important to cook it over medium-high heat to sear the outside and keep the inside tender and juicy.

How to Smoke a Rack of Lamb

First thing, take the Rack of Lamb, where the bones have already been French these weigh about a pound and a half each.  That’s about typical the first thing I am going to do is get some salt to get some pepper on them.

This is a perfect application for my all-purpose rub; it’s got that salt pepper and garlic. I just want to get a good dose of this on the lamb front of that all sides edges. You can use any type of seasoning you want.

Next, I am going to make our paste. For this, I will use a little food processor. It’ll come in really handy to mix all our ingredients. To make our mixture we need Salt, Pepper, Mint, and fresh garlic skin off.

They’re going in the food processor to prepare the mixture. Also, I’m going to add some nice fresh lemon juice but I don’t like the seeds. Get some nice green color to add a little bunch of parsley and it will give a nice little flavor.

It all chopping well. I slowly drizzled in about a quarter cup of olive oil because I just wanted to get it towards kind of a paste consistency.

Ok after making our paste I am going to stick them in a ziploc bag and put them in the fridge for three or four hours.

After a couple of hours take them out and let them come up to room temperature a little bit because I want this rack of lamb to cook nicely.

I am going to go for some sear right now and go for about four minutes aside. Also, I think I’m going to change that to two minutes.

So If you want you can use a brush to spread the paste. Whatever you want spread it on go put it on all sides. I am going to let this wet rub kind of sit on this lamb for at least an hour. It’s kind of going to marinate it a little bit but the fresh flavors in these herbs, salt, and with garlic.

Oh yeah oh yeah that’s looking really good. Get the grill fire it up and be ready to transfer it to the grill.

How Long and What Temp To Grill or Smoke Rack of Lamb?

Grilling a rack of lamb can be a delicious way to prepare this cut of meat. Here’s a general guide on how long to grill a rack of lamb:

• Place the rack of lamb on the grill, bone-side down, and grill for about 5-6 minutes per side, or until you get a nice sear on the meat.
• Lower the heat to medium, cover the grill, and continue cooking for an additional 10-12 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part of the meat registers 128°F for medium-rare or 145°F (63°C) for medium.
• Remove the lamb from the grill and let it rest for about 5-10 minutes before slicing and serving.

According, to that I’m going to be cooking this lamb today on my grill and it running at about 450 degrees right now without the deflector shield in it now.

If you’re cooking on another grill at home it’s perfectly fine you’re just going to need a hot zone and a cooler zone. Because what I’m going to do is sear the lamb first on each side for about three or four minutes then take it off put my deflector shut in real quick drop the temps down to about 375 and finish the lamb for the rest of the cook.

Today I got just a pretty good-sized chunk of cherry wood in there something mild and sweet to give us a little bit of smoke.

Took these racks of lamb off for a few minutes now to make it kind of look cool to stand them up.

If you wanted to protect the bones with a little aluminum foil you could but I kind of like the look that they had now. They’re not going to cook a whole lot darker.

Now get a little bit more char on that one a little bit there and need to be careful.

Need to probing it regularly to make sure not to go over 128 degrees internally.

It’s time to get this lamb off the grill the cooking time is about thirty minutes.

I’m just going to pick them up and set them on the platter. It hangs out here on the cutting board for about ten minutes. It’s all these arrests but you want to let it rest. It’s always important so, don’t lose all the juice. That’s inside from cutting into it right away.

I like a nice thick lamb chop. So I’m going to cut those right here just like a rib now. These are ribs right between this bone right here and slice it right down the middle. Enjoy………………….

This is the perfect appetizer recipe for your next gathering or tailgate. This Pig Shots Recipe is hit with that spicy and rich cream cheese filling and then that smokiness from that bacon and sausage. There is just so good you top it with that little bit of sweet barbecue sauce on top.

What are Pig Shots?

If you need a smoked tasty appetizer or snack for your next gathering or great for your game day tailgating appetizer at your holiday feast, so this smoked Pig Shot is the best one for you.

Smoked pig shots are a tasty appetizer or snack made by stuffing a hollowed-out jalapeño pepper with a mixture of cream cheese and/or shredded cheese, along with chopped smoked sausage or bacon.

The stuffed pepper is then wrapped in a slice of bacon, securing the filling inside, and smoked or grilled until the bacon is crispy and the filling is melted and bubbly. The result is a savory and slightly spicy bite-sized treat that is perfect for parties, tailgating, or just a fun and flavorful snack.

What You’ll Need to Make Easy Smoked Pig Shots Recipe

If you never try smoked pig shots before and this is absolutely delicious. There is no need lot of ingredients to prepare this Pig Shots Recipe and it doesn’t take lots of time to make.

These easy Smoked Pig Shots are made with the following ingredients.

• Bacon – thick-cut bacon is preferred, and you’ll need one slice per pig shot.
• Cream cheese – softened at room temperature, about 1-2 tablespoons per pig shot.
• Sausage or meatballs – fully cooked and cut into small pieces, about 1-2 tablespoons per pig shot.
• BBQ rub or seasoning – optional for additional flavor.
• Toothpicks or skewers – to hold the bacon in place.

If you want you can check other best appetizer jump into here Shotgun Shells Recipe and Texas Twinkies Recipe.

How to Make Smoked Pig Shots

All right first, to prepare our Pig Shots Recipe, we need some Smoked Sausage. You can use whatever you want I just figured this smoked sausage would be good. It’s got a little bit of a bite to it and it’s a little bit thicker

So I’m going to start by cutting these about half of an inch thick. That’s going to be awesome for making these smoked pig shots.

Next, I’m going to grab my bacon and so what I’ve got here is some thick-cut bacon. This bacon can hold up and has some integrity to hold our cream cheese filling. That I cut it into two halves and so to make our shot glasses. I’m going to take one of these strips of bacon and then wrap that around that sausage.

Then grab one of the toothpicks and place that through the bacon and the sausage. It will be secure just like the picture. That’ll help maintain the integrity and the shape. You can see we’ve created these bacon and sausage like shot-glasses, which are going to be the holder for our filling.

How to Choose the Best Bacon for Pig Shots?

Choosing the best bacon for Pig Shots Recipe depends on several factors such as flavor, texture, and thickness. Here are some tips to help you choose the best bacon for your pig shots:

• Look for thick-cut bacon: Thick-cut bacon is preferred for making pig shots because it holds its shape better while cooking and provides a nice texture.
• Consider the fat content: Bacon with a good balance of fat and meat is ideal for making pig shots. The fat adds flavor and moisture to the dish, while the meat provides structure.
• Choose a flavor that complements the filling: Bacon comes in different flavors such as hickory-smoked, maple-flavored and apple wood-smoked. Choose a flavor that complements the flavors of the filling.
• Check for any additives: Some bacon brands may contain additives such as preservatives, nitrates, or nitrites. Choose a bacon brand that uses natural ingredients without any additives.

By following these tips, you can choose the best bacon for your pig shots, which will help ensure that they turn out delicious and flavorful.

Make the Cheese Filling

Start with one block of cream cheese; I am going to throw that into the bowl. Then add in about half a cup to three-quarters of a cup of shredded cheese. Add in one diced jalapeno and you can add in as much or as little of this.

You can leave the seeds in or you can take them out it’s completely up to you.

Lastly, I’m going to add some Barbecue seasoning. This barbecue original rub is going to go really great in these pig shots. Let’s go ahead and sprinkle in about maybe about a tablespoon of rub.

Just going to mix this all together, you want it really good, soft nice, and thoroughly.

What we need to do now is get this mixture inside the pig shots and so you can either use a spoon or a piping bag. I am going to use the bag to fill the mixture. I just prefer to use a Ziploc bag.

I’m going to place all of this inside of the bag. That I like to twist it up, so it’s tight and then cut off the corner. There’s a big enough opening, I can fill these without straining too hard. So then it’s in the bag ready to be piped just grab your pig shot and begin to squeeze it into the center.

We’re going to add a little bit more of the original seasoning to the outside. Just going to sprinkle a little bit of that on top. It will add a little bit of extra color as well. Just reinforce some of those flavors.

Look at that, those are looking great…..

All done and ready to transfer these pig shots into the grill.

How Long to Smoke Pig Shots

The Smoke time for pig shots can vary depending on a few factors, such as the temperature of your smoker and the thickness of the bacon.

As a general guideline, you can smoke pig shots at a temperature of around 275-300°F for approximately 1-1.5 hours, or until the bacon is crispy and the filling is fully cooked through. However, it’s always a good idea to use a meat thermometer to ensure that the internal temperature of the filling has reached 165°F (74°C) for food safety reasons.

Keep in mind that cooking times can vary based on individual preferences and equipment, so it’s important to monitor the progress of your pig shots and adjust the cooking time as needed.

Set up for your smoker around 275 to 300 degrees. Time to get these pig shots onto the grill. I’m going to add on a little bit of hickory wood just add a little bit of smoky flavor.

Close up this lid and we’re going to begin cooking this around 275 degrees and it’s probably going to take around 60 minutes.

Our pig shots should be getting close to being done after 60 minutes, so let’s open up the grill. Take a look wow,,,,, just look at those.

They’ll have some nice color on them and you can see as that bacon is cooking and tightening up a little bit. It’s pushing out some of that cream cheese that’s inside there.

Giving you a very unique look to it. These look really good and so these are looking very nice for me. You can see that bacon is firming up and crisping up a little bit which is exactly how I like my bacon.

If you like yours a little bit crispier just keep it on a little bit longer. Next thing,  I’m going to take a little bit add barbecue sauce, and going to drizzle them on top of these pig shots. Just allowing that sauce just to ooze down the sides as it sets.

Those look really nice and so with our pig shot sauced. Again I will close up this lid and going to let this continue to cook for about seven to 10 minutes to allow that sauce to set up.

Ohh looking good….  After 7 to 10 minutes remove them from the grill. Time to taste our Smoke Pig Shots.

I’m going to let them cool off for about 5 to 10 minutes beautiful shine our Pig Shots.

After an hour and 10 minutes, these pig shots are all done and they smell absolutely wonderful. I love the look of these and you know the way that cream cheese just oozes out and takes on some of that smoky flavor.

Pig Shots Recipe

ThisPig Shots Recipe is hit with that spicy and rich cream cheese filling and thenthat smokiness from that bacon and sausage.

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Prep Time 1 hour hr 20 minutes mins

Course Appetizer

Servings 4 People

Calories 550 kcal

Ingredients

  

• 10-8 OZ Thick-Cut Bacon
• ½ Cup Cream cheese
• ¼ Cup Jalapeno
• 1 Block Cream Cheese
• 1 Packet Smoked Sausage
• 2 Tbsp Barbecue Seasoning Rub
• 2 Tbsp Barbecue Sauce

Instructions

 

• Cut the Smoke Sausage about half of an inch thick.
• Make shot glasses, take one of these strips of bacon and then wrap that around that sausage.
• Grab one of the toothpicks and place that through the bacon and the sausage.
• Put block of cream cheese,shreddedcheese and jalapeno together to the bowl and mix those thoroughly. Put the mixture in to Ziploc bag.
• Grab your pig shot and begin to squeeze it into the center. Add a little bit more of the original seasoning to the outside.
• Transfer all the Pig Shots into Smoker and cook under temperature of around 275-300°F for approximately 1-1.5 hours.
• Take a little bit add barbecue sauce, and drizzle them on top of the pigshots.
• After another 10 minutes remove them from the grill and let them cool off for about 5 to 10 minutes and serve them.

Keyword Pig Shots Recipe

Smoking adds a rich layer of flavor, increasing the level of food more savory. Smoke is made many things, some of which inhabit the growth of microbes, and others that retard oxidization of fact. This Shotgun Shells Recipe shows what preservative, in combination which salt.

What are the Smoked Shotgun Shells

Smoked Shotgun Shells is absolutely delicious appetizers with manicotti shell stuffing it with some pork sausage and some cheese fillings and wrapping it in bacon seasoning and letting it smoke till the bacon’s done and then saucing it up.

How to Make Smoked Shotgun Shells

According to my technique first thing is first, boil pasta for about five minutes because, i just want a little bit soft them. All right after five minutes take them out and let them just cool down a little bit.

Prep these smoked shotgun shells, the first thing we want to do is open up our Pork Sausage and get it into a bowl now. The second thing we want to do is just add a little bit of our barbecue rub. Just need to add a little bit of barbecue flavor on the inside of this sausage.

After that add cup and a half of cheese, for this you can use just regular sharp cheddar cheese and again I just want to tell you, you can chose any type of chees according to your taste. This is just to taste want these extra cheesy. Then mix this all up so it’s evenly incorporated.

After mixing all together we got nice cheesy ball. Also if you want another best appetizer recipe, you can check this Texas Twinkie just a jalapeno stuffed with cream cheese cheddar and delicious fatty chopped brisket.

Stuff and Bacon Wrap

For this Shotgun Shells Recipe, whenyour cheesy mixture ready, grab manicotti shells and you can see these are still hard. They’re going to soften up from that bacon being wrapped around them and get nice and be a delicious bite.

Just going to pinch off some of cheese and sausage mixture and start stuffing.  When stuffing to the shell take your time and be gentle so you don’t crack your shell.

Once you’ve got about half done you can just go into the other side and start stuffing. Make sure your stuffing is all the way across the shells. If there’s a little bit of an air gap in the shell so just go ahead and push that down as best you can.

If you having some trouble getting it down due to some weird shaped. You can just use the tip of a knife and push these down then finish stuffing.

All right you can see we have all of our manicotti shells stuffed up with the cheese and pork sausage mixture.

I like to use thinner cut bacon for wrapping shells. When you’re wrapping shells you can choose different variety of bacon.  

Slowly and carefully wrap completely around this shotgun shell making sure to cover all of the manicotti shell here with bacon. So it doesn’t dry out on the edges or anywhere else.

Now we have all of our manicotti shells stuffed and wrapped in bacon. Just going to give with barbecue rub and give a light coat. Just for a little bit color the bacon is with plenty salty.

Apply more barbecue rub, roll over and do the other side of the shells. You can see our shotgun shells are wrapped and seasoned.

Ohh…. they are looking good. At this point I’m just going to get them into the fridge for about a half hour let that bacon tightens.

Today I am going to cook on the Traeger ranger and use pellets longhorn blend. It’s a nice balanced blend of pellets.

How to Smoke Shotgun Shells

It’s going really well with this bacon really well. With these appetizers overall and it smokes well at high temperatures. I am going to cook these at 270 to 300 degrees.

I’m anticipating maybe about 45 minutes to an hour until that bacon’s done. Also make sure that the pork is safe for consumption.

Also need to make sure sausage is cooked to a safe temperature and so good these are looking awesome.

What Temperature Do You Smoke Shotgun Shells

The bacon’s cooked, got really nice color on here. Take an internal temperature reading on the sausage and those sitting at about 175 degrees. It’s not going to be dry because all this bacon grease dripping in the stuff.

We’re going to be using Blues Hog Raspberry Chipotle for this shotgun shells recipe. It’s a nice sweet heat and i think it’s going to go really well with these. So we’re just going to run a line or two on all these. Also brush this on a nice light glaze, like on here just to kind of shine them up a bit.

I am going to give this about three four minutes on the cooker. And just let it get a little smoky and let that glaze set. After that get these off get them inside let them cool.

Our smoked shotgun shells look amazing and they smell wonderful. Shotgun Shells BBQ have a very distinct smokiness to them from the cooking pellets. All are looking absolutely fantastic.

Shotgun Shells Recipe

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Cook Time 5 hours hrs 45 minutes mins

Course Appetizer

Cuisine American

Calories 350 kcal

Ingredients

  

• 1 Pork Sausage
• 1 ½ Cup Cheddar Cheese
• 2 tbsp Barbecue Rub.
• 10 Slices Thinner Cut Bacon
• 10 Manicotti Shells
• 1 Cup Blues Hog Raspberry Chipotle Sweet Sauce

Instructions

 

• Boil Manicotti Shells for about five minutes and let them just cool down a little bit.
• Open up pork Sausage and get it into a bowl and add barbecue rub,cheese mixing all together.
• Using with the mixture fill all the shells gently and carefully.
• Once stuff done usethinner cut bacon for wrapping shells.
• Then shells hit with the barbecue rub and give a light coat.
• Get them into the fridge for about ahalf hour let that bacon tightens.
• Preheat your smoker to 300 degree.
• Put the shotgun in to the smoker and cook 45minutes to an hour until that bacon's done.
• Apply Blues Hog Raspberry Chipotle sauce and brush this on a nice light glaze.
• After another three or four minutes and get them inside let them cool.
• Serve them nicely.

Keyword Shotgun Shells, shotgun shells bbq, Smoked Shotgun Shells

This fresh hot Pork Rib on Grill, juicy and tender pork and a simple, sweet home made fast recipe. Within couple of minutes of prep, this recipe is the best Pork Rib on Grill.

Pork Rib on Grill gives you all of life hacks to make the best ribs in the world in all of years smoking ribs learned so much and there’s a real science behind making good barbecue Pork Ribs on Grill.

Different Types of Ribs..

A good set of ribs always starts with good ingredients and that’s meat you want to get the right rack of ribs. There are two kinds the belly ribs and the spare ribs. The spare rib is the one that lays on top that sits here and the loin sits on top of it. That’s why the spare rib is so cheap.

Originally you see if the loin sits on top they cut the line off because, it’s a more expensive cut of meat. Then what you’re left with is a skinny bit of meat that sits on top of bones. Basically it’s a waste product and that’s the authentic spare rib.

Get Ready the Pork Rib

Before you can start seasoning your ribs need to prepare. First need to use my dinner knife to wedge in between the bone and the membrane working my way to the other side and then putting my finger through and pulling the whole thing off, trim off the ends to make it look good.

Why should you remove membrane?

The membrane known as peritoneum or colloquially. Generally it is called as silver skin. When you remove membrane from pork rib will get best end product. The membrane can be rubbery and not nice flavor. If you want full taste of real soft meat and smoky flavor you should remove membrane from your ribs.

Time to Seasoning….

Keep your ribs simple. Ready your salt and pepper. Have to select right sea salt. Which is a light sea salt, it is so delicate and fluffy but it is really special when you cook with it, will melt and builds up a structure.

It turns your ordinary ribs into amazing ribs and of course to that add fresh ground black pepper it’s as simple as that this stuff is amazing and i can’t get you can even grill your ribs with your salt and pepper. Also can use Classic American BBQ Rub it consists of onion powder, garlic powder, black pepper and salt.

Let’s fire up Barbecue…

Next step is set up your grill. This is very important because specifically to smoke ribs. You want to have indirect heat and also need smoke. Using hard wood, that is very easy. Because it will burn for a long time.

Time to light up the charcoal. Don’t use starter fluids that have chemicals in them, stay away from them chemicals. They will make your barbecue smell and eventually make your food smell.

You can use for instance apple wood a fruit would because we’re smoking pork a chunk like this. Beautiful apple wood light and fruity in flavor. This will add strong smoke flavor.

After seasoning let them sit for at least 1 hour before cooking. This gives the meat time to absorb all of real flavor.

It’s time to put Ribs on Grill..

Once ribs start picking up smoke color you’re heading in the right direction. But you want to make sure that they get the flavor that you’re looking for.

If you want to sauce the ribs use best sauce on it, if you’re going to spray them, spray them in the smoking phase.

If you’re going to sauce them you move that to the total end of the cooking period so it’s just when they’re almost finished just layer on a little bit of barbecue sauce warm on that sauce up on the ribs and that’s it for now just a little bit of spray will do.

Cook somewhere around 195 ºF and 210 ºF for get perfectly smoked ribs. Now it’s time to start wrapping pork ribs. The best way to keep your ribs moist and juicy is to wrap them during the cooking process and for wrapping.

You got two options aluminum foil or butcher’s paper both are going to work fine is that the cooking period wrapped for ribs is not long enough. If you’re cooking brisket or beef ribs it definitely makes a difference but with spare ribs no doesn’t make a difference so choose whatever you like these are our natural ribs.

Like to wrap my ribs once i like the smoke color. If they turn mahogany red.

If you can clearly see the color change that’s when you know you can wrap them normally one and a half hour of smoke.

Ribs should do the trick of course it also depends how much smoke wood you’re actually using and that’s why the collar is the best.

It’s time for them to go back on the barbecue because they need to continue to cook until they’re completely done.

This is not the three two one method. It’s more like one and a half and an hour or one and a half and two hours. It’s depending on how quick they are and how do you know when they’re done.

It is to thermometer not to measure the temperature but just to let them sink into the meat and check out. If they’re done or not and if you have too much resistance like a little resistance is good. But too much resistance no good if you like them fall off the bone you should be able to just tear the ribs.

Let’s take a look inside look at that great smoke color oh fantastic juicy steel now. These ribs are not that thick so you’re not going to have the whole smoke ring thing except, everything pink. This is the authentic idea behind the rib waste turned into gold now if you want to make.

Ingredients

• Back Ribs
• Salt
• Black Pepper Powder
• Classic American BBQ Rub

Instruction

Prep the pork rib

• Shop fresh Pork Ribs.
• Remove membrane using knife and trim Rib properly.
• Put the Salt and Pepper powder on to the rib.
• Sprinkle the Classic American Rub.
• After seasoning let them sit for at least 1 hour before cooking.

Prep the Smoker

• Pre- Heat smoker to 195F to 210F.
• When the smoker ready, Transfer rib on the smoker bone side down.
• Close the lid and allow the rib to smoke.

Wrap the Rib

• Carefully remove Rib from the smoker and wrap them properly.
• You can use aluminum foil or butcher’s paper for wrap.

Rest and Serve

• Cook another 1hour; they need to continue to cook until they’re completely done.
• Rest the ribs another 5 to 10 Minutes.
• Slicing the meat with the bones.

Nutrition

Serving: 1g  Calories: 570kcal

Carbohydrates: 40g  Protein: 20g 

Fat: 45g  Saturated Fat: 20g 

Polyunsaturated Fat: 10g  Monounsaturated Fat: 12g 

TransFat: 1g  Cholesterol: 105mg 

Sodium: 1910mg  Fiber: 1g 

Vitamin A: 1120IU Calcium: 75mg

Iron: 1mg