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PORKOSAURUS SEPTEMBER 2019 NEWSLETTER

SEPTEMBER 2019 NEWS
Dobbs Ferry, NY Whole Hog Cooking Event
 
We had a great day in Dobbs Ferry last Saturday 9/14 with our friends from Campbell meats. About 160 pound of swine and our very own slaw was consumed. Always a good time cooking a hog for 19 hours.
If you are in Dobbs Ferry, NY stop by Campbell Meats, they are carrying all 4 of our products for your enjoyment! Thanks to Matt for stocking our mouth watering seasonings and sauces!
FROM THE PITMASTER
To Be Clean or Not to Be?
 
If you’ve been around the BBQ smoking world for a while, you’ve probably heard about clean smoke and dirty smoke. What the heck is that?? Knowing the difference between the two could make a difference in the way you smoke.
Let’s start with Dirty Smoke.
Dirty Smoke is caused by fresh wood added to a fire that has not had a chance to fully light and may not be fully carbonized.  This can also happen with soaking your wood in water prior to burning it. I should also mention that this process happens with most charcoal, whether its briquettes or natural lump. Now I will admit that Dirty Smoke is smoking and grilling to me. I love the sight and smell of the rolling smoke when you fire up the grill or smoker. The neighbors are smelling it and everyone’s nose is in the air like dogs trying to sniff out some food. It’s all joy to watch the cloud of smoke roll out of a smoker into the sky.  As one of our teammates likes to say, “this is ambiance”. However, if not tamed and managed it will cause a creosote type covering on your food and render a bitter taste to your food if exposed for a long time.
Clean Smoke
Clean Smoke on the other hand is usually light blue and only slightly visible. You’re still getting all the benefits of cooking with a natural fuel source, such as charcoal or wood, you just aren’t getting all the dirty smoke. Clean Smoke comes from a fire that has already been lit and has had a chance to stabilize.  

One could say that clean smoke comes after the dirty smoke has burned off. Clean smoke is effective, but boring.

Of course when adding more fuel and/or stoking a clean, burning fire, you will get active smoke rising for a short while. This is not a bad thing. It just means that the fuel you added is going through the process of Dirty to Clean. 

 
I would love to hear some feedback on this.  Email me at Joffre@porkosaurus.com or Pitmaster@porkosaurus.com

Joffre Disabatino
Pitmaster
Porkosaurus BBQ
FEATURED PRODUCT
The Porkosaurus Two Pack

The Porkosaurus Two Pack comes from a longstanding World Champion Memphis BBQ Team who have crafted products that allow everyone to be their own champion of the backyard. 

BARBEQUE RUB
Use it before and after you cook on Ribs, Butts, Poultry, Sausage, and Grilled Vegetables, YES, we even put it on Eggs. Don’t forget to also sprinkle some on after you cook! THIS TRULY IS A JACK OF ALL RUBS, AND HAS CARRIED PORKOSAURUS TO MANY AWARDS, INCLUDING FIRST PLACE IN THE MEMPHIS IN MAY WORLD CHAMPIONSHIP BBQ CONTEST! 

STEAK SEASONING
A mouth-watering combination of spices and heat to give your steak a little kick. Use it before you cook, on steaks, burgers, meatballs, and veggies. Don’t forget to also sprinkle some while you cook!

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SEPTEMBER RECIPE
Porkosaurus BBQ Wings
Print Recipe
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PORKOSAURUS BBQ LLC
3444 Democrat Road Memphis TN  38118

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