When the Smoke Clears: Pork Barbeque Secrets Shared at World Pork Expo
Ten thousand pork lunches are served every year at World Pork Expo’s Big Grill, along with countless other barbeque pros and pitmasters at the event, says the National Pork Producers Council.
After three days of everything pigs and pork, World Pork Expo (WPX) attendees have the opportunity to experience some of the best pork barbeque favorites all in one place.
Farm Journal’s PORK editor, Jennifer Shike met up with Bill Mulso with "Sons of Butchers" while at WPX to experience some top pork dishes and get the inside scoop to great barbeque.
Rooted in a long history of butchery, Bill, his brothers and a friend formed their barbeque team, based out of Marshall, Minn. They travel to barbeque competitions across the upper Midwest. Sons of Butchers has been a staple at a WPX hospitality tent for the past several years, serving up some unique flavor combinations.
Bill shares a couple of his favorites served at WPX.
“The big hit is pork wings, and nobody knows what pork wings are,” Bill says.
Pork wings have become a unique spin on the chicken counterpart. Made from cuts of the shank, pork wings are easy to eat and great to share.
Bill’s favorite, pig candy, marries bacon with sugar in a whole new way. Seasoned bacon is rolled, baked and sugared to create this delectable treat.
When it comes to making the perfect ribs, Bill shares his top secret for making fall-off-the-bone pork ribs.
“Don't be afraid to wrap your ribs,” Bill says.
Ribs finished on the grill or smoker can be great, but Bill encourages pitmasters to pause the cooking and wrap them in foil. Also, add some butter and brown sugar to give the ribs a boost in flavor before bringing the ribs to the finished temperature.
There’s no doubt some of the best pork barbeque can be found at the World Pork Expo each year.
What secret barbeque techniques or unique flavors and combinations might these pitmasters think of next?
Watch the video clip with Bill on AgDay here:
Read More:
Ground Pork: The Rise to Being a Pork Industry Hero
Top 5 Trends and Tips in the Barbeque Pit from ‘The Meat Guy’
