Drop The Dogma. Eat Some Pigma.
Pork’s gotten a bad rap for years. But the rumors are crap, and pork rules. Find out why, and cop a recipe for fried pork tenderloin at The Meatist. Continue reading
Tag Archives: pork
Fried Pork Tenderloin
Wondering what to do with a pork tenderloin? Try a simple dry rub followed by pan frying, topped with cream gravy or served on a bun. Continue reading
What’s In A Sausage, Anyway?
Plenty of people think sausage is a conglomeration of the worst meats you can get. It’s not. I tear open the casing and get to the truth. Continue reading
The Weekend is Here: It’s Bacon Time.
What’s the best bacon? Probably some tasty gourmet stuff I haven’t gotten my hands on. In lieu of that, a shootout of four store-bought brands will have to do. Continue reading
Posted in Shootouts, The Meatist
Tagged Coleman, Oscar Mayer, pork, Publix, reviews, Wellshire
1 Comment
Café Boulud’s Chef Zach Bell Walks the Walk (and Brings a Terrine)
Recently, I spent an afternoon with Chef Zach Bell in the kitchen at Café Boulud, making a terrine, talking about food, and hearing about his quest to help improve childhood nutrition. Continue reading
Posted in Interviews
Tagged Café Boulud, interview, pork, restaurants, South Florida, Zach Bell
2 Comments
Burger King Ribs: Just How Much Do They Suck?
You know that Burger King ribs have to suck, but how bad are they? I brave three of the damned things to find out. And now I’m in pain. Read my experience on The Meatist. Continue reading
One Reason I Love Being The Meatist
Oscar Mayer makes a fine wiener. Loaves of meat-stuffs though? Maybe not so much. Continue reading
Sugar Rubbed Oven Roasted Baby Backs
Ribs should be slow cooked in smoke, right? Right. But that doesn’t mean that this brown sugar coated, oven-roasted version doesn’t work damn well in a pinch, because it most certainly does. Continue reading
Pulling My Pork at Home
The Meatist looks at making pulled pork at home, without a smoker. Is it possible? Continue reading
Pulled Pork Dry Rub
A great dry rub that works well on any meat. Continue reading