BBQ for Each Cut of a Pig
With the recent sunny weather, and Catersource only 9 days away we thought that it was the perfect time to learn about how to use different parts of a pig to make delicious barbecue meals. The perfect grill from Iron Horse BBQ for cooking pork is the Santa Fe Cattleman’s BBQ Grill. Whether you are cooking up some ribs or you are roasting a pig whole the Santa Fe Cattleman’s BBQ Grill is the grill for you! It is manufactured by Pro Weld‘s welding experts, and there is nothing in its market that can compare to the quality.
Each part of a pig has it’s own characteristics, and the ways you prepare them differ based off these differences.
- The pork shoulder, also know as “pork butt”, is perfect for a slow and low roast since it doesn’t dry out as easy as other cuts.
- Spare ribs contain both light and dark meat, and braising them is ideal.
- Pork loin is tender and lean, it is a great cut for a slow roast on a BBQ.
- Pork chops often come from the loin, and it is good to cook them on a grill at a high heat.
- Pork belly is what bacon is made from, and to get bacon from it just cure, smoke, and slice.
- The rear leg is ideal for ham and is usually less expensive than a loin cut.
We hope that you enjoyed learning about the different cuts of pork and have fun barbecuing some pork this summer. Remember to stop by our booth at Catersource or contact us to buy your own Iron Horse BBQ!