BeezerQue

Vistamont Farms Beef Belly Pastrami finally finished 11 day brine. Close to Katz deli so good…hitting the slicer later this week, mustard and rye bread

Whole Hog! It’s been a minute since doing well. Ran with the opportunity to try new (for me) cooking style. Not to mention I was smoking this in the Millscale! Lots of firsts.
Cut the top 3 ribs out (help expose the shoulder and create more bark). Separated the spares and baby back (so lay little flatter) injected, added a few lbs of sausage over the loins (keep moist and slow the cooked ng process on the loins) layered with bacon (protect the meat from drying out) then I added a mop during the cooking process. Smoked majority of time 250° to 275° pretty steadily.
Love cooking this way! Great feedback!
Looking forward to the next one but I want to do Hill Country style with that one.

2025 was a great 1st year of learning for us! One of our goals for 2026 is to expand our menu and products! Here is the first expansion of the menu this year a NJ Tw***ie!
Like its cousin the Texas Tw***ie (made with smoked brisket) we added a popular NJ food item Taylor Ham! Ok for the people in the southern part of the state Pork Roll either way it works in this dish.
Jalepeno filled with smoked cream cheese and smoked Taylor Ham then wrapped in bacon and smoked to perfection! It’s a great twist for a new spin on an old bbq favorite!