Pork

Iberico Racks, of Bellota quality, getting grilled on my Big Green Egg. We flavor them with salt, ground cumin and dried tarragon. Yum!

Pork belly burnt ends taste salty, fat and sweet. It’s a dangerous combination, and it’s hard to stop eating. Here we braise them in bourbon and glaze them with dark golden syrup. Divine!

Secreto Iberico, or the pig’s secret, is a marvelous cut. It is located by the shoulder blade, almost hidden, as the name implies (Secreto => secret). It is well marbled and very juicy and tender.

You gotta have a little fun while cooking, and Falukorv is a Swedish classic; it is like a patty, only a lot better quality. It is made from pork, and the meat content should be at least 70%. Here we smoke it with cherry wood.

This is probably the best pork belly ever. I know, that’s a bold statement. But this pork belly is to die for. And I cook it in the oven! This brings out all the sweetness and great flavor of a pork belly. Eat it with potatoes, or thin slices on a sandwich, or whichever way you want. Here’s how to make it.

Time for a true autumn cook! This time I’m smoking a full rib roast with bones. It does take a while, but is well worth the wait. Here we flavor it with allspice, to give it a Jamaican flavor profile. Try it out, you’ll love it!

Why not cook your Christmas ham on the grill this year? It is just as easy, but adds that extra smoke flavor. Calculate roughly 45 minutes per pound.

Making your own smoked bacon is a delicacy. It turns out way better than any bacon you can buy in the store.