by Renee Shelton | Jan 17, 2018 | Meats, Pork
Image courtesy National Live Stock and Meat Board.
by Renee Shelton | Jan 2, 2018 | Beef
Short Loin Primal Cut The beef short loin primal cut comes from the hindquarter, the back portion of the animal, and includes the 13th rib. The short loin is the most expensive cut, and here you’ll find the porterhouse steak, wing or club steak, tenderloin...
by All Q'd Up BBQ Blog Writers | Oct 2, 2017 | Pork
What to feed a crowd by cooking a whole pig and don’t know where to start? Begin with this guide, courtesy of the North Carolina Pork Council. Select Your Menu What do you plan on serving? Here are some recipes to get your started. All recipes feed a crowd....
by Renee Shelton | Sep 8, 2016 | BBQ, Blog, Pork
A story of Sam Jomes, 7th generation whole hog pitmaster. The Skylight Inn has been in business since 1947 but his family has been making and selling whole hog BBQ since the 1830s.
by Renee Shelton | Apr 5, 2016 | Beef
From the Thrillist, their list of the most overrated and underrated beef cuts from the chefs and owners themselves of 14 different establishments around the country. Not surprisingly, it was almost unanimous for tenderloin to be overrated. Comments for reasons the...
by Renee Shelton | Feb 24, 2016 | Beef
What is the Chuck Cut? The chuck comes from the front top of the beef forequarter which consists of chuck/shoulder, rib, plate, and shoulder/shank. The chuck portion is comparable to the shoulder in lamb, veal, and pork. Beef chuck comes in boneless or bone-in. Chuck...
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