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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-25-2013, 01:23 PM | #16 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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If I had the knowledge and supply that you farkers have, I guarantee I'd be the size of that pig you saw today!
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01-25-2013, 02:09 PM | #17 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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This sounds like its going to be an epic cook. Can't wait to see the pics.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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01-26-2013, 10:36 AM | #18 |
On the road to being a farker
Join Date: 09-27-12
Location: austin,texas
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Testing the circulator today. Got to take it for a spin before we press it into service for the big cook.
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02-12-2013, 04:05 PM | #19 |
On the road to being a farker
Join Date: 09-27-12
Location: austin,texas
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Here's the menu for the food party we threw this past weekend. thanks for all the suggestions y'all. We sold out of food in about 2 hours
Bacon Steak (cured & smoked heritage pork belly, confit w/duck fat) pork demi glace, chicharron gremolata (hog dust,parsley, garlic,lemon zest) sweet potato mash w/Vermont maple, brussels sprouts w/caramelized Texas sweet onion, Easy Tiger bread Porchetta (heritage pork belly,handmade chorizo,roasted) pork demi glace, chicharron gremolata (hog dust,parsley, garlic, lemon zest) sweet potato mash w/Vermont maple, brussels sprouts w/caramelized Texas sweet onion, Easy Tiger bread Pork Loin (heritage pork-sous vide,cast iron) pork demi glace, chicharron gremolata (hog dust,parsley,garlic,lemon zest) sweet potato mash w/Vermont maple, brussels sprouts w/caramelized Texas sweet onion, Easy Tiger bread Pork Shoulder Steak (heritage pork-sous vide,cast iron) pork demi glace, chicharron gremolata (hog dust,parsley, garlic,lemon zest) sweet potato mash w/Vermont maple, brussels sprouts w/caramelized Texas sweet onion, Easy Tiger bread Chile Colorado (heritage pork,pork stock,red chiles,masa,garlic,hominy) totopos Boudin Sausage (pork, beef, green onion,jalapeno,rice) crackers |
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02-12-2013, 04:39 PM | #20 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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WOW! Could you give a bit more detail on that chicharron gremolata? Sounds GOOD! Those are some major league menus right there!
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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02-12-2013, 05:23 PM | #21 |
On the road to being a farker
Join Date: 09-27-12
Location: austin,texas
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Sure thing, the gremolata was standard:parsley,lemon zest and garlic but we also took tons of pork fat, fried it into chicharones,air dried them, then pulsed them into a food processor, called it "hog dust" and used it as a garnish on the pig plates.
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Thanks from:---> |
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