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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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01-29-2013, 10:02 PM | #1 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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I'm not Gore, but I do what I can...
I love to cook authentic Italian food that most Americans have never heard of. So, for the current "Italiian" throwdown, I decided on Pork Braciole.
Braciole is kind of like pizza -- there are lots of ways to make it. Everyone's mama has the perfect recipe for it. I looked at dozens of recipes, and came up with my own version using bits and pieces from different recipes. Italians use beef and pork for this, but it seems like pork is the most common, and they use pork shoulder -- pork butt. I found a few recipes that used pork loin, but most used pork butt. I started out by slicing some butt into half-inch slices, which I pounded with a meat mallet into nice, thin pieces of meat. I then made a stuffing of bread crumbs, Pecorino Romano cheese, dried oregano and basil from my garden, some diced garlic, olive oil, and some Pinot Grigio wine. I spread that onto the pork. I rolled up the pork and stuffing, and tied it off. I put it on my redhead, indirect heat until the IT hit 180 degrees. It took about an hour and twenty minutes. When cooked, I let it rest. I sliced it and sauced it with some homemade San Marzano tomato sauce, and a little dusting of grated Parmigiano-Reggiano. Wow. I was worried about the pork butt being fatty and chewy cooked that fast. Pffft. It was awesome. nice smoke ring and smokey flavor, tender, and really moist. Seriously, the texture completely surprised me -- it was perfect. The stuffing was really savory, and the sauce was a bright and acidic complement to the meat and stuffing. Buon appetito! CD |
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01-29-2013, 10:06 PM | #2 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Brilliant!
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Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
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01-29-2013, 10:09 PM | #3 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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That looks really good and all, but where are the squirrels? Gore had squirrels.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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01-29-2013, 10:11 PM | #5 |
is Blowin Smoke!
Join Date: 07-08-09
Location: Deer Park, Wa
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looks good
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No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ...... |
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01-29-2013, 10:13 PM | #6 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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01-29-2013, 10:16 PM | #7 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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That looks so good!!!
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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01-29-2013, 10:21 PM | #8 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Wow, that looks great, but who the fark is Gore?
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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01-29-2013, 10:28 PM | #9 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Very nice CD
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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01-29-2013, 10:31 PM | #10 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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That looks great, CD! Nice Job!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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01-29-2013, 10:32 PM | #11 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Oh,
Just some crazy scientist that creates these farking crazy ars meals that look real tasty. Roomer has it that he gets all his cooking ideas from his wife. Do you know what she's called? Ask Seizer!!!
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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01-29-2013, 11:10 PM | #13 |
Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
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I just popped two butts in the refrigerator to defrost, I now have definitive plans for one of them. Thanks for posting this, it looks freaking delicious, and I have never heard of it.
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The Life of the Knife is Ended By! The Wife. Geld responsibly. |
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01-29-2013, 11:28 PM | #14 |
is One Chatty Farker
Join Date: 01-13-10
Location: Houston, TX
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That last pic almost made me jab a fork in my screen to get a bite. Nice work.
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01-29-2013, 11:36 PM | #15 | |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Quote:
I am already thinking of new stuffings for Braciole. It really is like pizza -- the only limits are your imagination. CD |
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