Smoking Meat by Will Fleischman

Author:Will Fleischman
Language: eng
Format: epub
Publisher: DK Publishing

Middle

✓ Loin: Running below the ribs and along the spine, the loin is a lean cut with a small fat layer, making it ideal for smoking.

✓ Roast: Blade loin roasts, center loin roasts, and sirloin roasts are cut from the front, middle, and back sections of the loin. While these cuts are not traditionally thought of as smoking meats, they still smoke well and are ideal for large groups.

Baby back ribs

✓ Back rib: This very common cut of pork consists of 10 to 13 bones and a decent amount of meat that rests on top of the bones. Ribs are a very good smoking option for first-time BBQ cooks because they cook evenly and in a fairly short amount of time.

✓ Pork chop: Cut across the loin, this contains the rib bones from the center section. Cooked as a larger rack or individually, this cut is very popular as a BBQ item. The fat layer surrounding the loin offers adequate protection from drying out, while the bone promotes even cooking.

belly or ribs

Spare ribs

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.