u/mikelbarnz666

This week's lunch dog-deep fried weiner, jack cheese, pickle de gallo, yellow mustard.

The Dogburger? The Burgerdog? Either way, it hit the spot, but I'm likely going to hell.

I always thought that traditional tasso was much to lean, so I make it "Pancetta Style", with pork belly.

10 day dry cure, rinsed and air dried, then rolled, tied, and smoked with oak for 3 hours.

Going through some old food truck pictures. Called this one the "Triple Threat", shaved pork loin, pulled pork, bacon, smoked gouda, and braised kale.

Did a launch event for the winery I'm consulting with, and our vinyard manager needed some examples for a local TV spot. Salsichia, jamon Parisienne, and mortadella, with olive tapenade and roast pepper vinaigrette; and mortadella and crisp tasso with wild garlic aioli.

Thought I'd post a little steak porn for you folks. Breaking down Prime sirloin for Father's Day.

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1-3) Top sirloin butt

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4. Underside

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5. Bottom plate, silverskin, and lip removed.

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6. Steaks cut, ready to portion.

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7. 1 pounders

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8. 1/2 pounders

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9. For comparison

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10. Trim. If you ever wondered by your steak costs so month, this is why. That's trim from 1 case, around 70 pounds. It will all become steak tips and gravy, hamburger, or one of our house made sausages. Anything leftover after that gets rendered out for tallow to make cream gravy.

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You make a terrine.