Tag Archives: pork

Experiment in Awesome: The Swineapple 

oh Facebook, an endless supply of random things to try. This past week there have been a glut of post related to the ‘Swineapple’.

This work of swine-tacular awesomeness is made from ribs, stuffed into a pineapple and then wrapped in a bacon! I really do couldn’t think of anything better other than a whole hog wrapped in bacon but that would just be… well awesome… nevermind that I brought that up.

What you need:

  • Boneless ribs. I used Country Ribs for my first attempt
  • A Pineapple
  • Bacon
  • 6-8 Hours of free time

How to build this little package of awesome

Start by unpacking all the ingredients.







If this conversation is getting you hungry, try out The Pig Of The Month Club They have Ribs, Pork, Sausage, Chicken, and many other meats all sent directly to you once each month! They also carry Rubs and Sauces for your enjoyment as well.

How it’s made:

I started by skinning the pineapple. I also cut off the top and bottom as well as cored it.



Once that is taken care of, I cut the ribs down and stuffed them into the core. Be careful not to over stuff this or the pineapple will break and we don’t want that at all. Then wrap in bacon


Then I left it in the smoker. It’s on the bottom shelf of my WSM because I was also smoking a pork butt at the same time on the top shelf.


Low and Slow BBQ at Home with Dr. BBQ himself, Ray Lampe


A BBQ Class at home?

You heard right, almost every BBQ class that is out there require you to travel to the teacher and can cost upwards of $400-$600 dollars! Now don’t get me wrong, paying $600 dollars for a BBQ class gets you an inside look into how a competition BBQ team does its magic! That can be worth it’s weight in gold but to take the class in the comfort of your living room is priceless! This class isn’t $600 dollars, it isn’t even $60 dollars. It’s the insanely low price of $39.99! In fact it’s even on sale right now for $29.99! So let’s get into it.

What does it cover?

This class really covers everything you need to make your own rubs, sauces, and best of all smoked meats!

Lesson 1: Firing Up the Barbecue

This lesson covers what you need to know about the grills and smokers that you would use in cooking. He covers fuel sources, the basic kettle grill, ceramic smokers, and even pellet smokers.

Now you know I personally use a Weber Smokey Mountain in which I use charcoal. I have a few posts on maintaining heat on my offset smoker as well. This is something to pay attention to.

Lesson 2: Seasoning the Meat

Let’s jump right into flavor! Wood and seasonings are the way you can add flavor to the meat. Several woods types are covered including hardwoods and fruit woods. Then we move into the spices. The Doctor shows us how to make a good dry rub and talks about how to change it up.

This is the same process I went through when coming up with my flavor profile. Check out BBQ Flavor 101: Making a BBQ Rub for my take on this.

Lesson 3: Making Sauce

We jump right into a good and tangy BBQ sauce! He starts with a ketchup based sauce with several ingredients. He also covers a yummy South Carolina vinegar sauce. Here is my take on it: BBQ Flavor 201: Sweet BBQ Sauce also have a look at this awesome video, I really love the white sauce.

Lesson 4: Pulled Pork

Now this is where the fun begins! Pork butt is covered in all aspects, we learn how to clean it up and trim the fat, both home-style an even competition bbq! You get to learn about shoulder, picnic, and the incredible Money Muscle! Ray shows you three ways to serve the pork, chunks, pulled, and chopped. This is one of my personal favorites. I make it quite often. Have fun with this and through a party.

Lesson 5: Brisket

Brisket is always a scarey piece of meat to cook mainly due to it’s price, but don’t worry! Ray gives you all the info you need to smoke a good brisket. He covers meat choice, trimming, seasoning, and cooking.

We get a good lesson in trimming the fat for competition. Ray covers the muscles of a briskey and how to cut them. He also shows you two seasoning methods, Kansas City style and Texas style.

He takes the meat to a Fast Eddy FEC100 for 8-12 hours.

He presents slices and burnt ends, I’m hungry now… think I am going to do one of these this weekend.

Lesson 6: Ribs

Ahh ribs, we are going to see three cuts of ribs.

First we see baby back. This is the top part of the rib cage. We are shown how to trim the fat and pull the membrane off. We see a sweet rub added and then on to the spares. The spare ribs are the bottom part of the same ribs. Once trimmed they are good to go but if you don’t like the cartilage then you can do a St. Louis cut. You will end up with rib tips doing this, but there’s nothing wrong with that.

He cooks the ribs on the Fast Eddy as well. What a cooker!

Lesson 7: BBQ Chicken & Turkey

Whole chicken is cheap and tastes great! We are shown how to break the chicken down into halves and how to trim and cleanup chicken parts.

Ray covers brines as well. You want to brine for a few hours but be careful or you will end up with salty chicken.

We move on to cooking and the on to turkey!

Injection is the way Ray treats this turkey. He then adds aromatics as well as a bbq rub. He shows off a neat trick where he places a bag of ice on the white meat for 1 hour to help change the temp so that when it cooks, you don’t end up with overcooked, dry white meat.

This one gets cooked on a standard Weber kettle cooker!

What makes this class so special?

It really covers everything you need to find your passion for BBQ. Food, spices, sauces, and cooking techniques are all covered and with just enough detail to get you started. You also have direct access to Ray! Unless you are at a physical class, you won’t get this anywhere else! Ask a question in the class and he will personally answer it within a few days.

Sign up for the class by clicking on this link:

 Low & Slow BBQ at Home with Dr. BBQ, Ray Lampe


Just to let you know, this is one of my sponsors. I do get a commission if you choose to sign up. That shouldn’t sway you to buy this class nor should it sway you to not buy it. I have bought this class my self before being sponsored and I really think it’s worth it.

Some Food Articles that I wanted to share with you

I know I have been slacking in the recipe department lately. So I decided to share out some articles that I like and I think you will too. Food is meant to be shared and articles about food are no different.


If this conversation is getting you hungry, try out The Pig Of The Month Club They have Ribs, Pork, Sausage, Chicken, and many other meats all sent directly to you once each month! They also carry Rubs and Sauces for your enjoyment as well.

The Rumbly Tumbly

This is a newer blog that started a few months back. There are quite a few dishes on there and the style is awesome! I might do something like this for my blog in the future. Out of all the food that is on there, I think that you might enjoy the Slow-Cooker Adobo Pulled Pork! It looks quite tasty and I will try to replicate this one day.

i am a food blog

Again, a blog with awesome visual style! All of the images make me want to stop what I am doing and go cook… but if I did that then you wouldn’t be reading this 😉 They also open the front page with a fun quote like:

“Ohmahgurd…get in mah belly!”

“Yaass…such tasty!”

and several more. So they have several hundred recipes, all of them looking absolutely beautiful! I picked out a few that you might want to try:

Smitten Kitchen

This food blog has been around since 2006! That is 9 years strong at this point! I could like about 10,000 recipes from this place, but it would be best if you explore on your own. If you click on the recipe index, not only is it grouped by food type but there is also a list of all the recipes sorted by the food content. Look for blueberries and see the 13 recipes that all contain them. Check out the Homesick Texan Carnitas!


For a nice Asian flare check this blog out. This one is very socially active and has a ton of great recipes. I will be trying the Korean BBQ Chicken rather soon! Another blog founded in 2006 and touting more than 800 recipes so far!


I hope you enjoy this round up! The podcast is going strong and I will be adding more content including videos soon! Keep posted and let me know what you want to see out of this site.

How to make Sausage!

Awww yeah! I got the KitchenAid Food Grinder Attachment for Stand Mixer with Bonus Sausage Stuffer for Christmas! And we are going to learn how to make our own sausage and smoke it of course!


The grinder comes in pieces, so here is how to assemble it.

Putting the grinder together:

I will now show you step by step how to assemble the grinder.

Start by inserting the worm into the housing.


It should fit in snuggly and it should not be sticking out.


Then place the blade on the worm.


Then the plate over the blade.


Place the cap over the place and screw it on.


The grinder came with two plates and a basic blade.


I also got the extension kit that has 6 new plates and a bigger blade.


In order to attach it to the mixer you first need to remove the extension guard.


Unscrew the nob holding the plate on and it should just fall out exposing the gear inside.


When you attach the grinder to the mixer, you should line up the divot on the grinder with the hole where the nob screws into.

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You are now ready to make your own ground meat and sausage!

Sausage Mix (Part 1)

So this is the first time I am making this so we will see how it goes. We are going to try a beef / pork blend. I chose Chuck Eye which is basically Ribeye just a little further down the rib. I also used a pork roast which is pork center loin cut.

IMG_2423 IMG_2424

Start off by breaking the meat down into cubes.

IMG_2425 IMG_2427

Then put the mixer on setting 4 and run the meat through the grinder twice. You will get a nice ground meat mix like this.


Repeat the same process with the pork.


Then add your seasonings. I recommend my Meat Rub but if you don’t have that, try this mix out:

Sausage Seasoning Mix

Depending on the amount of meat, you may need to double this. Heck multiply times 10 and keep the extra around, it’s not like you aren’t going to use it…

  • 1Tbl Salt
  • 1Tbl Crushed Black Pepper
  • 1Tbl Fennel Seed
  • 1Tbl Oregano
  • 1Tbl Thyme
  • 1Tbl Sage
  • 1Tbl Paprika
  • (Optional) 1 tbsp of Cayenne Pepper for some heat.


Sausage Mix (Part 2)

Ok now take the seasoning and mix it in by hand with both the pork and beef. Also take this time to mix the two meats together as well.


Sausage Casings:

First things first. Lets clean out the grinder and remove the blade and plate. Now we can put on the sausage stuffing part of the grinder.


First put on this part, sorry I don’t know what it’s called…


Then put on the cone that the casing will go on and the meat will come out of.


I am using natural casing. They are made from pig intestine and they come packed in salt.




You want to pull one out and put it in a bowl of water that is heated to about 120 degrees.


The casing needs to sit in there for about 5 to 10 minutes. Once it’s soft, find the end and slide it onto the sausage stuffer. Run the mixer at setting 4 again and let the sausage fill the casing. This part can take a while and is a bit messy but is well worth it in the long run.

Sausage stuffing time!

Final Results



First Attempt:


Footlong “Snack”


So I added some oil to the pan and put it on medium heat.


I browned it on all sides and made sure it was properly cooked. This is how it turned out! It tasted awesome! I am going to try and smoke the next batch!



Pulled Pork Pepper Poppers!

Say that five times fast! Ok, so time to start mixing it up in here! Today we are going to make pulled pork pepper poppers. What the what??? That is a roasted pepper stuffed with pulled pork and mozzarella (or pepper jack to spice things up even more.) Ok first things first, get some fresh jalapeño peppers, mozzarella cheese, and make a pulled pork, unless you actually have left overs 😉

Ok, time to break this down! Get some gloves, pepper in the eye sucks! Take the jalapeños and cut the top off. Take a parring knife and pull out the seeds and the membrane. Now take some pork and stuff the pepper about a quarter of the way and then add a chunk of cheese. Fill the rest of the pepper with pork. Now for the fun part, fire up the grill or you can use a cast iron frying pan. Yes cast iron… if you treat it like a beautiful woman it will love you back for years and years to come (more on that later.)

If you are on a grill, put them right over the fire. Otherwise just add some olive oil to the pan and let’er rip. You want to cook these suckers for a while because you want the peppers to soften up a little (about 3-5 min per side.) That’s it! plate’em up and eat’em up! For an added flavor boost, wrap them in bacon strips and loosen your belt because you won’t be able to stop eating them!