All posts by George Wolfer

About George Wolfer

Been associated with the meat industry pretty much since starting at a Vocational High school Meat Processing program in 1974. Like to learn and teach interesting and worthwhile livestock production, meat processing and marketing practices.

Botulism in Meat Risks

I recently commented twice on a post in a 140,000 plus member Facebook BBQ group.  Both times that I did my food safety related comments were promptly deleted by a group administrator; presumably because they ran counter to the beliefs of those holding group territorial authority.  During my life I have witnessed the ever increasing growth of convenience food processing and… Read More »

A Barrel of Luck

It’s been right at 5 years since I developed the Wolfer style smoke-cooker and I’m now more confident than ever that it can hang in there with anything this side of climate-controlled commercial smokehouses/thermal processing units. As some of you may know by now:  I have been poor and/or frugal my entire life.  Have been associated with agriculture, and with the meat… Read More »

Pulled-Pork Nirvana

Since this post will go against the outdoor cooking powers that be, perhaps the made up word Nerve-ana could also be considered appropriate in the title.  Speaking of nerve, when propane is allowed on the BBQ contest circuit we might well start seeing the use of gas-fired, climate-controlled portable smokehouses that are manufactured by commercial food processing equipment companies. I was greatly heartened some… Read More »

Barbecue Breakthrough

A whole pork shoulder separates into butt roast and picnic roast portions; leaving most of the blade bone in the butt portion and most of the front leg bones in the picnic.  Due to only containing the blade bone, pork shoulder butts lend themselves well to both retail cut fabrication and cooking whole.  Because butts contain less bone than picnics and require less labor to… Read More »