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Unread 03-26-2013, 03:49 PM   #50
CharredApron
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Join Date: 02-24-13
Location: Ventenac en Minervois, France
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Default TD With Farkin Big Fatty Melt

Please Accept this as my official entry into the Big Farken Sandwich Throwdown.
I began this project on Saturday night after we had a dinner party the cooker was still hungry so I smoked a bacon wrapped Fatty. Then while the kamado kicked it up a little and baked some bread for the Big Farkin Sandwich.



Last night I smoked a Pork Belly That I picked up from the butcher
seasoned the meat side with 5 spice only and scored the skin and seasoned it with salt and pepper.


Off to the smoker for a low and slow at 250 +/- for 8 hours.



Got her settled in


Foiled, rested and tucked her away in the fridge for the night.


Pulled it out of the fridge this morning and sliced her up


Carmelized some sweet Vidahlia onions


Seared the belly slices on the gasser



Sliced up some potato chips


Melted up some bacon fat and butter for grilling the bread


Put the bread in the skillet with Smoked Gouda cheese


Next the onions and the belly meat


alternated sliced fatty and belly meat


Put the halves together with a little garlic aioli and fennel spread between


Plated with chips please use this as my entry photo.


Then had one of these babies,


Thanks for lookin and keep on cookin!
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Backyard Disasters are my specialty.

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
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Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!

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Last edited by CharredApron; 03-26-2013 at 04:24 PM..
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