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Last: 1 day ago by HTownAg98
Hard to follow that one. Butterflied some pork loin out, added homemade boudin, monterey jack cheese and japs. Wrapped with bacon, heavy 16 mesh pepper and creole seasoning, then slow grilled/smoked on the Primo at about 300 for an hour or so. Torched the bacon some to get crispy. Pretty tasty.
****in' A, bro, ****in' A.
Took another run at elk chops. Sear was better this time. By the time I get thru an elks worth of chops I'll have it down
No plated pics, but served with kale Caesar & roasted butternut squash + beets from the garden
No plated pics, but served with kale Caesar & roasted butternut squash + beets from the garden
Blanket dumplings. If you make these, do yourself a favor and make them in a nonstick skillet.
Pasta al forno with meatballs
Pork with black bean sauce. Took some of the leftover dumpling mixture, and added some noodles and black bean sauce.
HTownAg98 said:
Pork with black bean sauce. Took some of the leftover dumpling mixture, and added some noodles and black bean sauce
Looks delicious!
The Great Man is He who in the midst of the crowd keeps with perfect sweetness the independence of solitude. ~ Ralph W.E.
I'm going to post this here as it probably would get more traction.
This Sunday I'm doing a trial run at a new Holiday meal. I'm doing a pork belly porchetta using Kenji's recipe on Serious Eats.
https://www.seriouseats.com/all-belly-porchetta-recipe-italian-roast-pork
Has anyone done this? Any suggestions? I will do it in the oven and not on my BGE, mainly as I will not have the BGE where I will be over the holidays.
His recipe uses rosemary, sage and/or thyme. But he leaves it to you to decide on the herbs. Thoughts there?
This Sunday I'm doing a trial run at a new Holiday meal. I'm doing a pork belly porchetta using Kenji's recipe on Serious Eats.
https://www.seriouseats.com/all-belly-porchetta-recipe-italian-roast-pork
Has anyone done this? Any suggestions? I will do it in the oven and not on my BGE, mainly as I will not have the BGE where I will be over the holidays.
His recipe uses rosemary, sage and/or thyme. But he leaves it to you to decide on the herbs. Thoughts there?
Mathguy64 said:
I'm going to post this here as it probably would get more traction.
This Sunday I'm doing a trial run at a new Holiday meal. I'm doing a pork belly porchetta using Kenji's recipe on Serious Eats.
https://www.seriouseats.com/all-belly-porchetta-recipe-italian-roast-pork
Has anyone done this? Any suggestions? I will do it in the oven and not on my BGE, mainly as I will not have the BGE where I will be over the holidays.
His recipe uses rosemary, sage and/or thyme. But he leaves it to you to decide on the herbs. Thoughts there?
Do you like Italian sausage? Because this recipe is basically Italian sausage herb filling that melds itself into a sauce as the fat renders.
Salt, pepper, garlic, rosemary, thyme, fennel, and crushed red pepper are all you need. I don't roast the peppercorn or fennel seeds, that's up to you. The fresh ground black pepper and crushed fennel coming out of the spice grinder (or mortar/pestle) taste fine without toasting.
Some may recommend basil/oregano/marjoram, but if you're going to do that, forget grinding it, just buy a bottle of Italian seasoning from the store and go to town.
I follow the recipe spice wise. Then sous vide and fry.
Ukranian Borscht tonight with beets and potatoes from the garden. I wasn't sold on the recipe, but it was pretty solid.
dinner tonight, half formaggio and half peperoni
Backyard Gator said:
dinner tonight, half formaggio and half peperoni
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Roasted pork loin with apricot glaze, sweet potato, sauteed cabbage
This was damn tasty and at the same time completely unsuccessful.
Pork belly porchetta. The inside is butter tender and the flavor is pretty close. Maybe a little fennel forward. It needed salt I think. The skin crisped up but didn't blister. It came out being as hard as a seized caramel and twice as bad for your teeth. I don't have an electric knife and literally can't cut it without crushing it. The outer shell is that hard. I'm going to have to cut slices with a saw from the garage.
I don't think I can serve that at Christmas without having to pass out a waiver for dental issues.
ETA. That skin is the best part and the worst part at the same time. The taste is amazing. It's like fried chicken skin on steroids. But it's a literal shell. I couldn't even saw a slice. I ended just cracking the shell off and making a shredded pork belly.
Pork belly porchetta. The inside is butter tender and the flavor is pretty close. Maybe a little fennel forward. It needed salt I think. The skin crisped up but didn't blister. It came out being as hard as a seized caramel and twice as bad for your teeth. I don't have an electric knife and literally can't cut it without crushing it. The outer shell is that hard. I'm going to have to cut slices with a saw from the garage.
I don't think I can serve that at Christmas without having to pass out a waiver for dental issues.
ETA. That skin is the best part and the worst part at the same time. The taste is amazing. It's like fried chicken skin on steroids. But it's a literal shell. I couldn't even saw a slice. I ended just cracking the shell off and making a shredded pork belly.
Only thing I can figure is the fat under the skin didn't render enough and trapped moisture. Next time, try either scoring it or poking a bunch of holes in the skin so it can render. This can also be caused if the skin gets too dry; there isn't enough moisture in the skin to cause the bubbles and blistering. If it's too dry, you effectively make pork rind jerky.
I basted liberally but that didn't help. What little I can figure from others who have tried it is it didn't get hot enough at the end to blister the skin to turn it to a crackling/chicharon. The recipe uses baking powder and salt on the skin and that literally dries it to try and make it crispy.
I've got a 30 plus year old oven. I suspect that's part of it. It's just not hot enough. I almost got my torch out. Probably should have.
The thinner parts of the skin (and the bottom of the roll) was better. Of course that kept moisture as the fat rendered out and down through the roll. The top didn't.
I've got a 30 plus year old oven. I suspect that's part of it. It's just not hot enough. I almost got my torch out. Probably should have.
The thinner parts of the skin (and the bottom of the roll) was better. Of course that kept moisture as the fat rendered out and down through the roll. The top didn't.
If you have an outdoor grill that you can get afterburner hot, that would work too.
HTownAg98 said:
If you have an outdoor grill that you can get afterburner hot, that would work too.
BGE at lava level. Will do!
High below 70? It must be soup weather!
Chicken tortilla soup and lemon tarts
Chicken tortilla soup and lemon tarts
Cabbage rolls.
Deconstructed cabbage rolls
Minestrone
trouble said:
Deconstructed cabbage rolls
I'm making something similar to this tomorrow night.
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