I always vacuum seal in 1lb portions and freeze. It's good for a quick meal. We use it a lot to make enchiladas.

I've got a big pork shoulder to smoke this weekend.

I always worry about getting board with it too, but I make all sorts of different meals with it.
Things like tacos, pasta, and lasagna, help us get through it all.

But before that I think I'm going to smoke some of my Iowa Burgers today. 2/3rds beef, 1/3rd pork. Throw them on the smoker for a couple of hours. Or maybe I'll do some pork burgers. Don't know yet.

I've got some chuck eye steaks, poor mans ribeyes that I thought would smoke well too.

Man, when i was growing up my mom used to always get and grill chuck eyes. I used to eat the shit out of those in college too since we were poor. I still get them from time to time.

I do a pulled pork mac and cheese with the leftovers.

Doing some meat sticks today. First batch is in, now is just the wait.

My order has arrived and it came in a nice cooler bag.

[IMG]https://i935.photobucket.com/albums/...ps2wjdv100.jpg[/IMG]

The ribs are kind of smallish which is what I had read. Berkshire hogs aren't as big as other hogs?
[IMG]https://i935.photobucket.com/albums/...ps72ukyu3c.jpg[/IMG]

Berkshire pork is AMAZING. Incredibly rich and evidently what everyone used to eat before we decided we needed pork to be lean and healthy or what not.

I honestly wouldn't smoke it; seems almost a waste. But for ribs, that's probably still the best way to do it. Please god don't "kansas city style" the damn things and put sauce on them.

I'm definitely a bit jealous. If you stick with smoking, I think I'd do a mild wood like pecan; maybe apple. Peach if you can get it (I got some from an orchard out of northern missouri - great stuff for light smoking duty). Hickory is probably too much (though a small amount might work) and mesquite would just be wrong, IMO.

Good luck sir.

I was planning on smoking them with hickory, cherry and wild cherry. Maybe I'll use more of the cherry woods. I was also going to do them competition style so maybe I'll adjust and do a slab dry and one wet. I'm saving two slabs for another day.

I’ve never done one but there are several you tube videos on it. How to BBQ right has one. Malcolm Reed has never let me down. Meat church BBQ has one and that dude appears to know what he’s doing.

Smoker at 250
cut into 1 ½” squares
Season each cube
smoke for two hours
remove, place on foil. I add pads of butter, honey, brown sugar, maybe a little sauce.
Wrap, put back on for 1.5 hours.

Now you could glaze them and put them back on the rack for a few mins. I don't.

I eat some cubes. But sometime I'll even pull them for sandwiches.

Its some of the best shit ever.

Got'em rubbed
[IMG]https://i935.photobucket.com/albums/...psnfwdgqvo.jpg[/IMG]

The smoke is perfect
[IMG]https://i935.photobucket.com/albums/...psnprka5fp.jpg[/IMG]

Got'em in smoker with a new water pan that hopefully helps keeps the heat across the cook chamber from having to big of a disparity and of course to help keep the meat from drying out. Put some onion and garlic in with the water just because it smells good.
[IMG]https://i935.photobucket.com/albums/...ps0hlktcte.jpg[/IMG]

Hunka, hunka of burning cherry
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Thank you! Found the meat church link and it’s similar to Hoover here. Sounds great.

looks amazing!

Doing chicken wings today (so easy, and so delicious), and already have a rack of ribs prepping for tomorrow!

Pork tenderloin! Had crawfish today so back to the grill for Easter!