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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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11-23-2011, 11:27 PM
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#1 |
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Babbling Farker
  
Join Date: 10-23-10
Location: Sunset City Western Australia
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Charcuterie thread-showoff!pron
Inspire a brother and show off your charcuterie!
Pancetta ready to hang  Trimmed and a couple of slices to add to a Vichissoise soup. 
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 The only current member banned for life! Why is the rum gone???-Capn Jack Sparrow |
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11-23-2011, 11:44 PM
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#2 |
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On the road to being a farker
Join Date: 11-15-11
Location: Springfield, MO
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Homemade Italian sausages. Sweets on the left, hots on the right!
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Justin Myrick, Chef, Eagle Scout, Char-Griller Pro Deluxe offset |
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11-24-2011, 01:18 AM
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#3 |
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Babbling Farker
  
Join Date: 11-13-11
Location: york, pa
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Love pancetta! I used some recently to make pancetta cups with goat cheese and pears as an appetizer. It was so delicious! Here's the recipe in case anyone is interested.
Pancetta Cups with Goat Cheese and Pears makes 16 cups 16 thin slices (about 1/2 pound) of pancetta (not paper thin) 1 large or 2 small pears, peeled, cored and diced (I like to use Comice pears) 1 Tablespoon lemon juice 4 ounces mild goat cheese 1 Tablespoon half-and-half 1 Tablespoon fresh thyme leaves Honey to drizzle Snuggly fit the slices of pancetta into the wells of a mini-muffin pan. To help keep their shape while baking, ball up a small piece of aluminum foil and place into a pancetta cup. Repeat with the remaining cups. Place the pan into a cold oven and close the door. Turn the oven to 400º F and bake for 15-20 minutes or until the pancetta is browned and crisp. Carefully remove the cups, discarding the foil ball, and place them on a paper towel-lined rack to cool. The cups will continue to crisp as they cool. Meanwhile, toss the pears with the lemon juice in a medium bowl; set aside. In a separate bowl, stir together the goat cheese and half-and-half. Transfer the pancetta cups to a serving plate. FIll each cup with a spoonful of pears. Pipe using a piping bag or place dollops of the cheese mixture onto the pears. Sprinkle with the thyme leaves and drizzle with honey. Serve immediately. Enjoy!
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*When all else fails, just ask yourself WWGALD??? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise  <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!! 
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11-24-2011, 04:29 AM
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#4 |
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Babbling Farker
  
Join Date: 10-19-09
Location: Melbourne, VIC
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I rolled mine.. could kill me.... not sure yet, but will be posting soon! I like those photos. Might have to ask for more information Buccs!
Cheers! Bill
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Creator of the Aussie Lamb Farker Awards!!!  IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill  Zero for MOINKS Farkanaut  |
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11-24-2011, 07:42 AM
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#5 |
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Babbling Farker
Join Date: 08-31-09
Location: Antioch, CA
Downloads: 0
Uploads: 1
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    Here is the last Pancetta I did.
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Sir Porkalot aka John Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky CBBQA & KCBS member: Sir Porkalot BBQ Team NC & NorCal (Yes I stay confused) BLUE Thermapen Visit my website: http://www.sirporkalot.com |
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11-24-2011, 07:44 AM
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#6 |
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Babbling Farker
Join Date: 10-23-10
Location: Sunset City Western Australia
Downloads: 0
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The things this guy can do with bendy pigs.
 
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The only current member banned for life!Why is the rum gone???-Capn Jack Sparrow |
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11-24-2011, 08:14 AM
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#7 |
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somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
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Here's some of my smokehouse bacon from awhile back..... http://www.bbq-brethren.com/forum/sh...ad.php?t=53606
http://www.bbq-brethren.com/forum/sh...t=53606&page=4 http://www.bbq-brethren.com/forum/sh...t=53606&page=2 I just butchered 2 more hogs (with the help of friends) and cold smoked more "stuff" last week... have not had a chance to post pics yet. It's deer season here.
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jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/ |
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11-24-2011, 08:44 AM
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#8 |
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is one Smokin' Farker
Join Date: 09-27-08
Location: Pittsburgh PA
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That looks great. I would love to try making bacon. I'm afraid to dry age and cure stuff. I'm parnoid I'll do it wrong and get sick.
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11-24-2011, 11:05 AM
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#9 | |
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Full Fledged Farker
Join Date: 02-20-10
Location: Chicago, IL
Downloads: 0
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Quote:
Think about it, before the internet, before refridgeration, people have been doing this, and without the benefit of all the wonderful books we have available to us. Just do it. |
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11-24-2011, 01:12 PM
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#10 |
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Quintessential Chatty Farker
Join Date: 08-06-10
Location: Stuart, Fl
Downloads: 0
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Bresaola
 21 days later, and 40% less weight.  Thinly sliced 
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Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill |
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11-24-2011, 01:38 PM
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#11 |
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is one Smokin' Farker
Join Date: 08-20-09
Location: Denton, Tx
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Bacon!
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11-24-2011, 02:10 PM
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#12 |
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Full Fledged Farker
Join Date: 02-18-09
Location: western MA
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not as pretty as some of the other offerings but 10# of summer sausage was stuffed today after 6 days of cure and was just taken off the smoker moments ago....
before pic:
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The Edge... there is no honest way to explain it because the only people who really know where it is are the ones who have gone over. |
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11-24-2011, 02:14 PM
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#13 |
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Full Fledged Farker
Join Date: 02-18-09
Location: western MA
Downloads: 0
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try again!!!
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The Edge... there is no honest way to explain it because the only people who really know where it is are the ones who have gone over. |
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11-24-2011, 03:48 PM
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#14 |
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is one Smokin' Farker
Join Date: 06-27-10
Location: Louisville, KY
Downloads: 0
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Charcuterie is the next skill I want to learn.
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www.bourbonbarrelbbq.com |
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11-24-2011, 04:35 PM
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#15 |
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Babbling Farker
Join Date: 10-23-10
Location: Sunset City Western Australia
Downloads: 0
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Loving this thread, it is interfering with my sex life.
Kyle Corn, we use the same knife for that job!
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The only current member banned for life!Why is the rum gone???-Capn Jack Sparrow |
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