Porter Road

A butcher’s knot helps your meat stay together as it cooks. Learning how to tie a proper butcher’s knot is something every barbecue person should know. #bbq #howto #butcher

Last month we were invited to a Christmas party with a bunch of people we didn’t know that well. One thing led to another and I suggested that we bring smoked dino ribs. The only stipulation was that

Beef Rib Bone Pull

Lube your fat cap with tallow before wrapping beef ribs or briskets. Helps render the fat cap and keep moist during the rest.

Some bacon shots for your weekend. Comment “bacon me” for a link to the full bacon recipe video. #bacon #grilling #griddle #bbq

I like to pull as much flavor out of my meat as possible. To me, meat is half cooked after it is done braising. It’s nice and tender at that point, but you can get more flavor and texture out of it

Today we’re smoking beef ribs. If you can’t find them locally, then you can get them from @PorterRoadButcher. We’ll start by removing the top sliver of meat, fat, and silver skin. We’re binding

Here’s how I griddle the meat and assemble the birria tacos. #tacos #birriatacos #tacotuesday #griddle

Today we’re making birria tacos with oxtail and chuck roast. You can substitute any meat you like - I’m going to try with brisket soon. The most complex part of birria tacos is the adobo sauce. But i

I dont usually rinse my meat. The only time I do is when the cut has bones in it, like ox tail or korean style short ribs. Since most butchers use a bandsaw to cut meat with bones there may be bone

Birria Tacos #tacos #birria #birriatacos Thanks @PorterRoadButcher for the beef. Use code BACKYAHD10 for 10% off.

Proof that I’m not only taking photos for social, I had to take a bite as soon as this thing was ready. Birria tacos video coming very soon. #tacos #birria

I did a few bacon experiments to see if I prefer a wet cure instead of my normal dry cure and if I like using pink curing salt or not. This is my first time trying a wet cure and I’m pretty sure it w

Dry Aged Chuck Roast from @PorterRoadButcher

Any guesses on what I’m making? Dry Aged Chuck Roast from Porter Road

I’m working on perfecting my bacon recipe and one of the best ways to test it out is to see how it tastes in a BLT. To make the bacon, I cured this pork belly for a week in the fridge, then smoked

Today I’m experimenting with some @@PorterRoadButcherpork belly, with and without pink curing salt. Video coming soon… ##bacon

Bacon experiments with Porter Road pork belly. This one is with and without pink curing salt. #bacon

Cheese Skirt Smash Burgers #burgers #smashburgers #cheeseburger #griddle Burger: @PorterRoadButcher

Dino ribs, also known as beef ribs, are one of the best in BBQ. In this video, I’m going to show you my complete beef rib process, including how they are delivered, trimmed, slathered, rubbed, smoked,

Today we’re going to reheat these dino ribs with sous vide. I usually like to cook and then hot hold my meat until service, but I couldn’t align my schedule for a Thursday 6pm dinner. This reheat m

Your dino ribs are finally done and we’re ready to slice in. After you pull them from the heat let them rest for at least 30 minutes to help the meat settle and re-distribute the juices. Remove them f

I smoked these dino ribs at 200 degrees for a few hours, then 250 for a few hours, and now that I’m happy with the bark it’s time to wrap them and finish the cook. The internal temp is around 180 degr