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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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08-09-2013, 11:58 AM | #16 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
I'm leaning towards pork.... Now what about a "secret" sauce?
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08-09-2013, 11:59 AM | #17 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
This would work with the pickles this thread started with.
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08-09-2013, 12:00 PM | #18 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Pork blend?
80% pork loin 20% pork belly
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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08-09-2013, 12:30 PM | #19 |
Full Fledged Farker
Join Date: 07-18-13
Location: Mountain View, CA
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The blend sounds about right. The risk is in it being too salty and possibly too greasy if there's too much pork belly in the burger. Remember, in a banh-mi, there's a lot more veg than meat by volume to balance out that fatty pork.
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08-09-2013, 12:47 PM | #20 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I would do a tenderloin, some pork shoulder and a little bacon for the meat blend. You could sneak a little bit of lamb in there, it creates amazing complexity when combined with pork.
When I do Banh Mi, I use julienned carrots, daikon and cucumber, but, very similar recipe as you started this thread with. For the sauce, find some Yuzu citrus, and some Sudachi, combine the zest and juice in a mortar and pestle, or just grate it together, then mix it into mayonnaise. You could add some sriracha, or chile oil, and that would make a great compound mayonnaise.
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08-09-2013, 12:56 PM | #21 |
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Join Date: 07-18-13
Location: Mountain View, CA
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Man I'm hungry now.
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08-09-2013, 01:31 PM | #22 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
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08-09-2013, 03:59 PM | #23 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Where is the salt going to come from? It's a burger so most of the fat will render out on the grill.
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08-09-2013, 04:40 PM | #24 |
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Join Date: 07-18-13
Location: Mountain View, CA
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08-09-2013, 10:39 PM | #25 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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I like the mayo idea. Use the Japanese mayo and apply while on the grill. I might even be tempted to torch it a little for effect. Citrus (yuzu) likes the scorch. IMHO
The melded (not melted) mayo into the succulent pork might be bangin. The patty, with the mayo (egg), and the diced pickles (conichorn) on top might conjure images of tartar when you take a bite. |
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Tags |
burger, landarc, ponzu |
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