How’d I do?
Cured 7 days in brown sugar, salt, black pepper, and pink #1. Rinsed then let it sit overnight in the fridge, smoked to 150, chilled it overnight and smoked it again to pick up more color.
Have you ever experienced tenderness on the top of your foot when running? It feels like it’s the combination of my sock and the tongue of my shoe that creates too much pressure on my left foot and it is resulting in a burning and bruising sensation. I don’t think it’s extensor tendinitis, I’ve had that before and this only bothers me while running. Only on my left foot and I have re-laced my shoes so they aren’t as tight on my foot. I use a heel lock lacing as well.
Have you experienced this? I’m going to try thinner socks for starters.
Roasted a few russets at 400* that I had rubbed in beef tallow and S&P. Slowly caramelized 2 yellow onions, deglazed with sherry and some beef bone broth. Hollowed out the potatoes and mashed them up with butter, cream, Gruyère, and sour cream. Folded in a bit of the caramelized onion mixture and topped it off with more onions, roughly chopped chives, and Gruyère. I prefer this version to the classic style. I could eat a batch of the onions just by themselves. Would go great with steak, but it’s also a meal all by its lonesome. Easy to make in batches too.
Deep fried chile relleño stuffed with smoked and shredded beef cheeks as well as pepper jack cheese. Flame broiled the peppers so I could remove the skins of the chiles, made a slit, stuffed with beef and cheese mixture, sealed em up using a toothpick and let em rest in the fridge overnight. Next day I dredged them in flour, whipped up egg whites into stiff peaks, folded in egg yolks to the whites, then dipped the flour dredged chiles into the egg white yolk batter. Fried them up in vegetable oil at 350*, made a red sauce with roasted tomato, garlic, onion, a drop or 2 of fish sauce, lime squeeze, one guajillo pepper, and S&P.
Fun one to make, the egg whites into stiff/yolk combo was a new concept to me, never thought of that as a batter to get a crispy texture.
Any tips on the batter to make these even crispier? They were delicious as is, I’m just always trying to improve technique and always open to constructive criticism.
Rubbed the meat side of a skin on pork belly with shichimi togarashi, 5 spice powder, minced onion, and garlic powder. Rolled it up, lightly scored the skin, rubbed skin with salt and baking powder, wrapped in Saran Wrap and placed in fridge for 48 hours, took off the Saran wraps and left uncovered in the fridge for another 24 hours. Smoked at 225* over oak, pecan, and hickory for about 4 hours to an IT of 200* F then tossed it in the over at 450* to crisp up the skin. Touched up the skin with a torch for any spots needing it.
Sandwich is composed of buttered and toasted sourdough, gochujang sesame slaw, kimchi scrambled egg, chili crisp, and a slice of porchetta that I reheated using the air fryer.
Porchetta had that nice crunchy skin and juicy tender meat. The acidity from the kimchi, the umami from the chili crisp, the spicy creamy crunch from the slaw made this one really work well together. Only problem is I’ve got about 10 more sandwiches of meat left and only me to eat it.
This is why I run.
Rubbed the raw potato with beef tallow and salt, baked at 400 for an hour and let it cool overnight. Hollowed it out, heated up some vegetable oil and fried the shell. Mixed the potato flesh with butter, cream, sour cream, garlic and herb boursin cheese, fried garlic, chives, crispy bacon, and homemade chicarrón. Stuffed it in the fried shell and then baked it again at 400 for 20 minutes.
If you have the time and energy (for all the dirty dishes it makes), I highly recommend this technique. Make your own filling with whatever you have on hand and it’ll still be delicious.
Just an appreciation post of the 500 gallon primitive pits rig that I get to play and experiment on at the butcher shop I work for. What are you all working with that you’re happy with? Smoke on!
Rubbed with Whiskey Bent bbq, The Rocks. Smoked with oak and pecan pellets on my Timberline 850 at 250* F until I got a decent bark, which was 3.5 hours. Then I put it in a bath of Wagyu beef tallow, covered it in foil, and let it go for another 3 hours at 250*. Here are the results!
When I ground up the pork shoulder, I did one round at 10mm then a second one at 4.5mm. It seems a little lean to me, so definitely going to add some pork belly next time.
How do you think the texture of the cooked sausage looks? It didn’t get crumbly at all after I cooked and sliced it.
Not shown in the recipe is the salt I added. I season to taste, no magic formulas used. That’s just how I’ve been trained.
Marinated some thinly sliced beef chuck in soy, brown sugar, sesame oil, pear juice (from the can that sliced pairs come in), garlic, ginger, and gochujang. Cooked that up in a skillet with some sliced white onions.
Next I chopped up some kimchi, tossed it on a skillet to dry it out a smidge then scrambled an egg with it. The egg adds a creamy component as well as chilling out the acidity in the kimchi. I cook kimchi this way often because it makes it taste pretty damn good.
After all of my components were ready I slathered two pieces of sourdough with butter and layered Jarlsberg cheese on the bottom, next the kimchi scramble, and then a mound of the beef bulgogi.
Definitely one I’ll make again.