I can still remember the first time I had an authentic Banh Mi. To say it was anything short of a life changing experience would be an outright lie. Never had I experienced such a perfect balance of flavor, texture and aroma from a food item. The combination of pickled vegetables, fresh cilantro, grilled pork and a crunchy yet still soft in the middle French Baguette makes the Banh Mi one of the most sought after edible luxuries in the world. Multiply everything right about a really great normal sub sandwich and what you end up with is the perfection that is a Banh Mi!
Throughout the history of BBQ, spareribs have always served as the less desired option as it pertains to pork ribs. Nowadays it looks as though the tide is finally beginning to shift as spareribs are trending towards a more level playing field with their baby back counterparts. To put it simply… you just get more when it comes to spareribs. More meat, more fat and more flat out flavor.
It seems like in the world of BBQ, Baby Backs get all the love and acclaim when it comes to ribs. While I love Baby Back Ribs just as much as the next guy I tend to favor their bigger brother Spareribs. For a number of reasons I feel like Spareribs are the superior option. For one, they contain more fat and when it comes to BBQ fat is your best friend. The second reason I favor Spareribs is because they hold the key to the meaty succulent goodness that you get from Rib Tips. That’s right, whenever you pick up a rack of Spareribs you’re really getting a two for deal!
Smoked Pork Belly is like the pinnacle of all things smoked. Natural smoke flavor, a penetrating rub and of course the truly authentic flavor of bacon all combine to make smoked pork belly about the most divine eating experience one could possibly enjoy. What was once regarded as a delicate piece of meat has stood the test of time to become a BBQ staple that is damn good regardless of how you slice it. I mean that in both the literal and figurative sense.
In North America and most places across the globe ribs are a de facto rights of passage for BBQ purveyors of all types. A simple google search will turn up pages of concise evidence that people not only enjoy eating BBQ ribs but more so the art of cooking them. There’s just something to be said about a seasoned PitMaster who can effectively cook a slab or two of ribs.
Pork tenderloin sort of acts as the in-between of low and slow smoking and direct grilling. You get all of the qualities of sweet smokey flavor notes but you don’t have to spend an entire day to accomplish the feat. With something between an easy three and five hours you can realize all of the great luxuries slow smoked porky goodness and still have time to spare!
My encounter with a fresh ham was very unplanned. I’d been interested in trying one for the better part of the past year. I even went through the effort of calling up the local grocery store to have one delivered. It was delivered but when I went to pick it up, it wasn’t there. No ham, no foul (see what I did there). Several months later, July 4th to be exact I walked in to buy a couple of six packs of beer. As usual I walked past the meat section just to see what was going on. To my surprise there was a massive fresh ham just sitting in the pork section. Without second thought I picked it up and took it to the cashier along with my beer. Talk about a major score!
Nothing beats good old down home Southern comfort food, especially in the dead of the winter. Add in the open fire cooking element and you have yourself a meal fit for great Southern royalty. In this perfect marriage of a country style ribs, great beer and some of the best mashed potatoes on this side of the Mississippi you’ll find some of the best flavor combinations understood by man. From sweet, to savory to just a hint of smoky-heat your taste buds will rejoice in full flavors of what Beer Braised Country Style Ribs have to offer! Continue reading “Beer Braised Country Style Ribs”
What a game! Actually it was far from the best “game” I’ve ever seen. The finish was nothing short of amazing. As was all of the food we smoked up all weekend! Bourbon and Coke Cured Pork Belly, Five Day Cured Pastrami and about 25 pounds of Beef Brisket rubbed up and down with my new Smofried BBQ Beef Brisket Rub! Continue reading “Super Bowl LI Party”
We’ve officially reached the point in the year where a nice bowl of hot chili on any given day is a treat for the body and the soul. At smofried.com we believe in adding as much BBQ to just about anything that we can get our hands on. The combination of classic chili ingredients with slow smoked pulled pork BBQ makes this chili a culinary intersection of the best from two different worlds. It’s almost like taking the best of the summer and adding it to the best of the winter thus making the best of all time. Continue reading “Smoked BBQ Chili”