by Texas Homesteader ~
A wireless meat thermometer makes cooking meat to the perfect temperature a breeze. No wires means it’s easier to use in the oven, on the grill or even in my solar oven. And I monitor temperatures from my phone!
by Texas Homesteader ~
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Have you heard of cooking a chicken ‘spatchcock’ style? That’s simply where you open the whole chicken and spread it out flat. It cooks much faster that way.
But we were wondering if we could do the same thing with a larger bird. Perhaps our holiday Turkey? So we sat out to experiment.
by Texas Homesteader ~
Planned leftovers is purposely cooking more at one meal with the intent of turning those leftovers into a completely different kind of meal the next night.
We’d purposely grilled more chicken & vegetables so I could incorporate planned leftovers for the next day (which means a night off cooking!) That excess grilled food was quickly changed into delicious homemade chicken fajitas in minutes.
by Texas Homesteader ~
RancherMan keeps our chest freezer filled with wild hog meat. I’ve made many dishes with this lean, mild-tasting wild pork. Many of those recipes are listed below. (Although you could use commercial pork instead)
But recently we were preparing for our annual family reunion. We decided to serve pulled-pork sandwiches with some of this wild-hog meat. But RancherMan wanted to smoke it with pecan wood before shredding it for sandwiches. It turned out Aaaaaaaahhhhh-MAZING!
by Texas Homesteader ~
It’s grilling season, y’all! And that means you’ll need a good BBQ rub and mop sauce. Boy do I have a treat for you!
RancherMan was planning to smoke a whole grill-full of pork roasts using pecan wood. But he needed a flavorful BBQ Rub & Mop Sauce. And he certainly found a good one!
by Texas Homesteader ~
Check out this super-quick recipe for a sweet & tangy smoky BBQ sauce. It mixes up in minutes and is customizable to your tastes.
by Texas Homesteader ~
A simple and basic no-cook BBQ sauce recipe you can mix up in minutes. And it’s all made with plain ingredients found in your kitchen. Start with ketchup, mustard and honey, then add a few flavor enhancements and you’re done!
by Texas Homesteader
Wild hogs are a problem here in NE Texas, their destruction is far-reaching and often severe. These destructive creatures sweep across our fields in great quantities & root huge holes in our pastures overnight. This damage not only destroys the pasture grasses we rely on to feed our cattle, but can be damaging to our equipment as well.
But the good news is these wild hogs are just pork – escaped domestic hogs that have re-bred for years in the wild. RancherMan is an accomplished hunter. Since these wild hogs are so plentiful on our homestead it’s very common for us to have an abundance of wild pork in our freezer at any given time.
I’ve written before about some of the many ways I cook this meat such as Pulled Pork Sandwiches & Slow Cooker Pork Roast w/Red Wine, But today I’m writing about that sweet rite of Barbeque-Season passage – Pork Ribs on the grill!
