Warpig’s Rack of Pork is a simple recipe that yields big flavors. It’s injection brined for tons of flavor and moisture, cooked low and slow, then finished with a sweet and sticky glaze.
As far back as Jason can remember he was spending time with his family in the outdoors, fishing, hunting, camping and cooking. Through his family’s traditions, at a very young age Jason learned many valuable skills when it came to cooking, especially in the outdoors.
Jason’s father owned a butcher shop, and every fall they would make and sell sausages to family and friends. Even though the butcher shop is long gone, they still continue to make sausage to this day for family and friends for the last 30 years.
Jason has been a competitive angler for over 20 years, and he has always had a competitive spirit. He found competitive BBQ about 7 years ago, and it has become a bit of obsession. Jason loves the camaraderie. and the friendships he has made. It’s remarkable how food and competition can bond such everlasting relationships. Jason hopes to share his knowledge and help others find their passion for cooking.