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<blockquote data-quote="tRidiot" data-source="post: 3134653" data-attributes="member: 9374"><p>Do not read this post if you are already hungry, or if you're on a diet, OR if you're on that keto fad thing, like my buddy who came over to hang out last night. lol</p><p></p><p>So here's what I ended up with yesterday:</p><p></p><p><img src="https://photos.smugmug.com/Street-tacos/i-XFrKB5j/0/a5e44710/L/20180714_224032-L.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>Nice little pork butt, rich and juicy and yummy. This wasn't the problem with my keto-converted friend....</p><p></p><p><img src="https://photos.smugmug.com/Street-tacos/i-BTnrXPL/0/b181676a/L/20180714_224936-L.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>This was - what has turned out to be probably the best thing I have EVER cooked in my life. Seriously. And I've made some good food, I'll be the first to admit. I make a mean steak, either sous vide or just grilled, reverse sear, whatever. And I've made some great other stuff, plenty of fabulous ribs, and I love cooking in the kitchen, too. Friends in my church small group loved when The Wife and I signed up to bring dinner to our get-togethers, I always like to go all out for that. BBQ sometimes, did a street taco bar one time with full-on homemade carnitas and carne asada-style beef, etc. It was the bomb, no kidding. But these... these little things are definitely going <strong>IN </strong>the rotation for the long haul!</p><p></p><p><img src="https://photos.smugmug.com/Street-tacos/i-k7r2Fdm/0/ddb35efc/XL/20180714_201554-XL.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>Above are little chunks of pork belly, covered in my pork rub, then tossed in the smoker for about... oh an hour, maybe an hour and a half.</p><p></p><p>Then, we take them out, toss them with some <strong>real </strong>butter, agave nectar (or just honey, if you prefer), a little more rub and some BBQ sauce - this time I used Payne County Hog's Bane. Cover the pan with foil, threw them in the oven and let them braise for another hour or so, maybe more. I took 'em out once and flipped 'em around, got 'em a little more coated. Then, pull them out, either drain off the liquid or repan them, put them back in the oven (or smoker) and let the residual sugars and seasoning caramelize for 20-30 minutes (oven was at 250°F this whole time).</p><p></p><p>And you end up with THESE little pieces of meat heaven, pork candy nirvana:</p><p><strong>Pork Belly Burnt Ends. </strong></p><p><strong>O. M. G.</strong></p><p></p><p><img src="https://photos.smugmug.com/Street-tacos/i-6tsqbJL/0/4b0ffac7/XL/20180714_230742%280%29-XL.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://photos.smugmug.com/Street-tacos/i-PbwMvRK/0/c91321f4/XL/20180714_201143-XL.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>There is just absolutely <strong>NO </strong>comparison on these things. They are freaking <strong>INCREDIBLE</strong>.</p><p></p><p>They are a lot of work - had to chase down a pork belly, then thaw it, then skin it (this was a PITA), then cube it, season, put on (greased) racks and put in the smoker. Oh, and my first batch got ruined. I had to go somewhere and thought I would be back sooner and they would be fine, but I was gone nearly 3 hours, and with the smoker running hotter than normal trying to finish the pork butt I didn't get on until noon, when I came back, almost all of them were ASH. CINDER. <strong>RUINED</strong>. <strong><u><em>F00K</em></u></strong>.</p><p></p><p>So I broke out the other half of the pork belly which was partially frozen by then, cubed that one up and started over. The smaller pan above is most of what I could save out of the first batch, they were a little more well done and had a little more "chew" on the edges, but that unctuous, smooth, fatty, sweet, slightly salty porky goodness was <strong>still </strong>freaking amazing!</p><p></p><p>I can't rave about these things enough. I remember making pork shots once, with little pork kielbasa sausage medallions wrapped in bacon and filled with pulled pork (like a little shot glass), then topped the "shot" with brown sugar and a few drops of Elijah Craig bourbon, then smoked. OMG, those were absolutely ridiculous - these things blew them out of the water. Like... no comparison. None.</p><p></p><p>You gotta do this. There is just no option, no choice. This is a must. If we ever do a real BBQ ENS up this way, I'll have to do them, but jeez, I'd not likely be able to do anything else, because these things would take up all of my smoking capacity, and they're somewhat labor-intensive. And I'd have to make a dumptruck load full to satisfy everyone. I'm going to work on methods to pare down the work, some things I can do ahead of time to streamline them, but man, I can see all of my friends asking when I'm going to do these next EVERY. TIME. I. BBQ.</p><p></p><p>Ok, enough of that. I sound like a little girl, I know, but damn, I'm just floored by how good these are.</p><p></p><p>BTW, I kinda-sorta followed <a href="https://www.youtube.com/watch?v=nL82hlORY-k" target="_blank">Malcom Reed's recipe on YouTube</a>, if you want to check it out.</p><p></p><p>For those too lazy to click.</p><p>[MEDIA=youtube]nL82hlORY-k[/MEDIA]</p><p></p><p>So that's <strong>part </strong>of what I did yesterday... and what I'm cleaning up today! The leftovers, I mean! lol.</p><p></p><p></p><p>Oh, and here's a link to my Fireboard's log of the cook. No point having this toy if I can't show off the results and data, right? lol</p><p></p><p><a href="https://share.fireboard.io/AFF8EC" target="_blank">https://share.fireboard.io/AFF8EC</a></p></blockquote><p></p>
[QUOTE="tRidiot, post: 3134653, member: 9374"] Do not read this post if you are already hungry, or if you're on a diet, OR if you're on that keto fad thing, like my buddy who came over to hang out last night. lol So here's what I ended up with yesterday: [IMG]https://photos.smugmug.com/Street-tacos/i-XFrKB5j/0/a5e44710/L/20180714_224032-L.jpg[/IMG] Nice little pork butt, rich and juicy and yummy. This wasn't the problem with my keto-converted friend.... [IMG]https://photos.smugmug.com/Street-tacos/i-BTnrXPL/0/b181676a/L/20180714_224936-L.jpg[/IMG] This was - what has turned out to be probably the best thing I have EVER cooked in my life. Seriously. And I've made some good food, I'll be the first to admit. I make a mean steak, either sous vide or just grilled, reverse sear, whatever. And I've made some great other stuff, plenty of fabulous ribs, and I love cooking in the kitchen, too. Friends in my church small group loved when The Wife and I signed up to bring dinner to our get-togethers, I always like to go all out for that. BBQ sometimes, did a street taco bar one time with full-on homemade carnitas and carne asada-style beef, etc. It was the bomb, no kidding. But these... these little things are definitely going [B]IN [/B]the rotation for the long haul! [IMG]https://photos.smugmug.com/Street-tacos/i-k7r2Fdm/0/ddb35efc/XL/20180714_201554-XL.jpg[/IMG] Above are little chunks of pork belly, covered in my pork rub, then tossed in the smoker for about... oh an hour, maybe an hour and a half. Then, we take them out, toss them with some [B]real [/B]butter, agave nectar (or just honey, if you prefer), a little more rub and some BBQ sauce - this time I used Payne County Hog's Bane. Cover the pan with foil, threw them in the oven and let them braise for another hour or so, maybe more. I took 'em out once and flipped 'em around, got 'em a little more coated. Then, pull them out, either drain off the liquid or repan them, put them back in the oven (or smoker) and let the residual sugars and seasoning caramelize for 20-30 minutes (oven was at 250°F this whole time). And you end up with THESE little pieces of meat heaven, pork candy nirvana: [B]Pork Belly Burnt Ends. O. M. G.[/B] [IMG]https://photos.smugmug.com/Street-tacos/i-6tsqbJL/0/4b0ffac7/XL/20180714_230742%280%29-XL.jpg[/IMG] [IMG]https://photos.smugmug.com/Street-tacos/i-PbwMvRK/0/c91321f4/XL/20180714_201143-XL.jpg[/IMG] There is just absolutely [B]NO [/B]comparison on these things. They are freaking [B]INCREDIBLE[/B]. They are a lot of work - had to chase down a pork belly, then thaw it, then skin it (this was a PITA), then cube it, season, put on (greased) racks and put in the smoker. Oh, and my first batch got ruined. I had to go somewhere and thought I would be back sooner and they would be fine, but I was gone nearly 3 hours, and with the smoker running hotter than normal trying to finish the pork butt I didn't get on until noon, when I came back, almost all of them were ASH. CINDER. [B]RUINED[/B]. [B][U][I]F00K[/I][/U][/B]. So I broke out the other half of the pork belly which was partially frozen by then, cubed that one up and started over. The smaller pan above is most of what I could save out of the first batch, they were a little more well done and had a little more "chew" on the edges, but that unctuous, smooth, fatty, sweet, slightly salty porky goodness was [B]still [/B]freaking amazing! I can't rave about these things enough. I remember making pork shots once, with little pork kielbasa sausage medallions wrapped in bacon and filled with pulled pork (like a little shot glass), then topped the "shot" with brown sugar and a few drops of Elijah Craig bourbon, then smoked. OMG, those were absolutely ridiculous - these things blew them out of the water. Like... no comparison. None. You gotta do this. There is just no option, no choice. This is a must. If we ever do a real BBQ ENS up this way, I'll have to do them, but jeez, I'd not likely be able to do anything else, because these things would take up all of my smoking capacity, and they're somewhat labor-intensive. And I'd have to make a dumptruck load full to satisfy everyone. I'm going to work on methods to pare down the work, some things I can do ahead of time to streamline them, but man, I can see all of my friends asking when I'm going to do these next EVERY. TIME. I. BBQ. Ok, enough of that. I sound like a little girl, I know, but damn, I'm just floored by how good these are. BTW, I kinda-sorta followed [URL='https://www.youtube.com/watch?v=nL82hlORY-k']Malcom Reed's recipe on YouTube[/URL], if you want to check it out. For those too lazy to click. [MEDIA=youtube]nL82hlORY-k[/MEDIA] So that's [B]part [/B]of what I did yesterday... and what I'm cleaning up today! The leftovers, I mean! lol. Oh, and here's a link to my Fireboard's log of the cook. No point having this toy if I can't show off the results and data, right? lol [URL]https://share.fireboard.io/AFF8EC[/URL] [/QUOTE]
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