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2. Our Most-Pinned Barbecue Recipe Of All Time - AOL

   www.aol.com/most-pinned-barbecue-recipe-time...

   Instead of cooking the pork low and slow in a smoker, it bakes in the oven at 350˚F for four to four and a half hours. When it’s done, all you have to do is let it stand for 15 minutes, then ...

3. Pulled pork - Wikipedia

   en.wikipedia.org/wiki/Pulled_pork

   Pulled pork is an American barbecue dish, more specifically a dish of the Southern U.S., based on shredded barbecued pork shoulder. It is typically slow-smoked over wood (usually outdoors); indoor variations use a slow cooker. The meat is then shredded manually and mixed with a sauce. It may be served on bread as a sandwich, or eaten on its own.

4. Brining - Wikipedia

   en.wikipedia.org/wiki/Brining

   Brining can also be achieved by covering the meat in dry coarse salt and left to rest for several hours. [1] The salt draws moisture from the interior of the meat to the surface, where it mixes with the salt and is then reabsorbed with the salt essentially brining the meat in its own juices. The salt rub is then rinsed off and discarded before ...

5. Barking Cow BBQ pitmaster smokes 'with love.' Here's how to ...

   www.aol.com/barking-cow-bbq-pitmaster-smokes...

   A sampler plate with brisket, ribs, and pulled pork sits on the counter at The Barking Cow BBQ food truck on Sept. 9, 2023, in Avondale, Ariz.

6. Gammon (meat) - Wikipedia

   en.wikipedia.org/wiki/Gammon_(meat)

   Sliced gammon. Gammon in British English is the hind leg of pork after it has been cured by dry-salting or brining, [1] and may or may not be smoked. [2] Strictly speaking, a gammon is the bottom end of a whole side of bacon (which includes the back leg); ham is just the back leg cured on its own. [3]

7. What's the best way to grill pork loin? Get 'Top Chef' Dale ...

   www.aol.com/lifestyle/whats-best-way-grill-pork...

   News. Science & Tech

8. Smoke ring (cooking) - Wikipedia

   en.wikipedia.org/wiki/Smoke_ring_(cooking)

   Cooking "low and slow" is said [by whom?] to be key in the development of a smoke ring. This methodology, often cooking at temperatures between 225–250 °F (107–121 °C) for long periods of time, allows smoke to penetrate the meat and react with the myoglobin before the temperature causes a reaction with it causing it to darken.

9. St. Louis–style barbecue - Wikipedia

   en.wikipedia.org/wiki/St._Louis–style_barbecue

   Popular cuts of meat that are typically used include: brisket and burnt ends, pork ribs, pork steak, rip tips, and snoots, which are pig noses and cheeks and are typically dehydrated or slow-grilled until crispy. [2] White bread is a popular side addition to St. Louis–style barbecue, and is used to absorb the barbecue sauce. [2]