喂我西摩
The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 11-24-2011, 12:27 AM   #1
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Australia, West Coast
Default 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.
__________________
I'll judge you by your actions, not what others say about you, I'll judge them by that.
buccaneer is offline   Reply With Quote


Old 11-24-2011, 12:44 AM   #2
Soulman1282
On the road to being a farker
 
Soulman1282's Avatar
 
Join Date: 11-15-11
Location: Springfield, MO
Default

Homemade Italian sausages. Sweets on the left, hots on the right!
Attached Images
File Type: jpg Italian Sausage..jpg (102.6 KB, 527 views)
__________________
Justin Myrick, Chef, Eagle Scout, Kamado Joe ClassicJoe, Char-Griller Pro Deluxe offset
Soulman1282 is offline   Reply With Quote


Thanks from: --->
Old 11-24-2011, 02:18 AM   #3
tish
Quintessential Chatty Farker

 
tish's Avatar
 
Join Date: 11-13-11
Location: york, pa
Default

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!
Attached Images
File Type: jpg pancetta cups with goat cheese and pears.jpg (83.5 KB, 515 views)
__________________
*When all else fails, just ask yourself ?Quid faceret Gore et Landarc??
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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
Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest!
~~~~~~~~~~~~~~~~~~
Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!
tish is offline   Reply With Quote


Thanks from:--->
Old 11-24-2011, 05:29 AM   #4
SmokinAussie
Quintessential Chatty Farker

 
Join Date: 10-19-09
Location: Melbourne, VIC
Default

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
SmokinAussie is offline   Reply With Quote


Old 11-24-2011, 08:42 AM   #5
SirPorkaLot
Babbling Farker

 
SirPorkaLot's Avatar
 
Join Date: 08-31-09
Location: El Dorado Hills, CA (Foothills above Sac)
Default



Here is the last Pancetta I did.
__________________
John - Sir Porkalot BBQ Team BLUE Thermapen
*Stickburner (horizontal offset)*Weber Performer*Baby WSM (14.5")*Various Weber Kettles*Cast Iron Cue-Grill (restored '60s era grill)

Co-Owner of Naturiffic

Naturiffic Dry Brine Available Here

Giveaways, Recipes & Brethren Only Discounts!
Home of Naturiffic Gourmet Cooking Salts!
Brethren Vendor Forum
SirPorkaLot is online now   Reply With Quote


Thanks from: --->
Old 11-24-2011, 08:44 AM   #6
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Australia, West Coast
Default

The things this guy can do with bendy pigs.
__________________
I'll judge you by your actions, not what others say about you, I'll judge them by that.
buccaneer is offline   Reply With Quote


Old 11-24-2011, 09:14 AM   #7
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Default

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.
__________________
jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
Blog name added to photos to slow down folks posting them elsewhere as their own. Sorry! :/
http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Thanks from: --->
Old 11-24-2011, 09:44 AM   #8
jsperk
is Blowin Smoke!
 
Join Date: 09-27-08
Location: Pittsburgh PA
Default

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.
jsperk is offline   Reply With Quote


Old 11-24-2011, 12:05 PM   #9
SmokeOCD
Full Fledged Farker
 
SmokeOCD's Avatar
 
Join Date: 02-20-10
Location: Chicago, IL
Default

Quote:
Originally Posted by jsperk View Post
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.
Seen all the food recalls over the last year? I'd take my chances with my own safety and sanitation over the big corporations every time.

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.
SmokeOCD is offline   Reply With Quote


Old 11-24-2011, 02:12 PM   #10
bluetang
somebody shut me the fark up.

 
bluetang's Avatar
 
Join Date: 08-06-10
Location: Stuart, Fl
Default

Bresaola


21 days later, and 40% less weight.


Thinly sliced
__________________
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown frier, 1UDS, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

Avatar by landarc, thanky!
bluetang is offline   Reply With Quote


Old 11-24-2011, 02:38 PM   #11
kyle corn
is one Smokin' Farker
 
Join Date: 08-20-09
Location: Denton, Tx
Default

Bacon!
Attached Images
File Type: jpg 182045_1295133436638_1779414500_504687_387716_n.jpg (66.3 KB, 426 views)
kyle corn is offline   Reply With Quote


Old 11-24-2011, 03:10 PM   #12
sbramm
is one Smokin' Farker

 
sbramm's Avatar
 
Join Date: 02-18-09
Location: western MA
Default

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:
__________________
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.
sbramm is offline   Reply With Quote


Old 11-24-2011, 03:14 PM   #13
sbramm
is one Smokin' Farker

 
sbramm's Avatar
 
Join Date: 02-18-09
Location: western MA
Default

try again!!!
Attached Images
File Type: jpg summer (800x600).jpg (251.4 KB, 417 views)
__________________
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.
sbramm is offline   Reply With Quote


Old 11-24-2011, 04:48 PM   #14
Bourbon Barrel BBQ
is one Smokin' Farker
 
Join Date: 06-27-10
Location: Louisville, KY
Default

Charcuterie is the next skill I want to learn.
__________________
www.bourbonbarrelbbq.com
Bourbon Barrel BBQ is offline   Reply With Quote


Old 11-24-2011, 05:35 PM   #15
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Australia, West Coast
Default

Loving this thread, it is interfering with my sex life.

Kyle Corn, we use the same knife for that job!
__________________
I'll judge you by your actions, not what others say about you, I'll judge them by that.
buccaneer is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Charcuterie Must haves. Mikey063 Q-talk 53 09-07-2011 11:04 AM
Charcuterie day when mom's away chad Q-talk 18 06-26-2011 08:45 PM
Charcuterie: Tasso Ham BBQ Grail Q-talk 19 02-05-2011 04:02 PM
Charcuterie wbuffness Q-talk 18 11-12-2010 05:44 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 02:28 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts