Advice Please: Heritage Pork Cooking: "Large Black" aka Cornwall, Devon, and Lop-eared Black - Page 2

MisterChrister · 01-25-2013, 01:23 PM

If I had the knowledge and supply that you farkers have, I guarantee I'd be the size of that pig you saw today!

MS2SB · 01-25-2013, 02:09 PM

This sounds like its going to be an epic cook. Can't wait to see the pics.

RL Reeves Jr · 01-26-2013, 10:36 AM

Testing the circulator today. Got to take it for a spin before we press it into service for the big cook.

RL Reeves Jr · 02-12-2013, 04:05 PM

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

BobBrisket · 02-12-2013, 04:39 PM

WOW! Could you give a bit more detail on that chicharron gremolata? Sounds GOOD! Those are some major league menus right there!

RL Reeves Jr · 02-12-2013, 05:23 PM

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.

01-25-2013, 01:23 PM	#16
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	If I had the knowledge and supply that you farkers have, I guarantee I'd be the size of that pig you saw today! __________________ Kettleheads Anonymous Charter Member

01-25-2013, 02:09 PM	#17
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA	This sounds like its going to be an epic cook. Can't wait to see the pics. __________________ Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space

02-12-2013, 04:39 PM	#20
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Name/Nickname : Bob	WOW! Could you give a bit more detail on that chicharron gremolata? Sounds GOOD! Those are some major league menus right there! __________________ 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

01-26-2013, 10:36 AM	#18
RL Reeves Jr On the road to being a farker Join Date: 09-27-12 Location: austin,texas	Testing the circulator today. Got to take it for a spin before we press it into service for the big cook.

02-12-2013, 04:05 PM	#19
RL Reeves Jr On the road to being a farker Join Date: 09-27-12 Location: austin,texas	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

02-12-2013, 05:23 PM	#21
RL Reeves Jr On the road to being a farker Join Date: 09-27-12 Location: austin,texas	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.