- Joined
- Oct 19, 2009
- Name or Nickame
- Bill
G'Day Bruces'!:becky:
He Hee... cool title that... but there is a reason for this.
Anthony Bourdain is a pretty cool guy, but in his day the guy could really cook. His Les Halles Cookbook is a "go to' book of mine. His chapter on general principes and the concept of "mise en place" (ie: Get you're sh!t together!), should be taught in Kindergarten.
And so, along comes the Mustard Throwdown. I thought about this TD, probably more than any other that I can remember and have modified a classic French recipe to American Low and Slow style BBQ...
Step 1. Ingrédients et d'injection
First, I swapped the shoulder in the recipe for a middle third of a pork leg, as shown...
Scored the leg for crackling...
And prepared my injection ingredients:
I boiled up a 1/2 cup of Muscat from a barrel that I've had for 23 years... never been empty and never had anything but THIS STUFF in it...
With: Fennel Seeds, Canadian Mustard Powder, Apple Cider Vinegar and a bit of that Plockmans Mustard. When cooled and strained I injected liberally into the flash and along the bone.
Then, the obligatory Frenches Mustard slather...
And then a solid sprinkling of Stephs Farking Marvellous Spicy Apple Rub
Then into the fridge overnight ready for an early start the next day!
Step 2: Faible et Lente Barbecue
Next day, I prepped the Offset with lump and Oak. I went for a smaller fire burning hot for a clean burn and had pretty much "clear" smoke for most of the way.
Here's the Leg of Pork a few hours in...
And a few more shots...
So, looking good so far... but not true to the recipe... How do you ensure you can have Crackling AND a Mustard crust... well you cut it off, numbnuts.. (As Tony would say) and save the crackling for later!:becky:
Which left me with this...
Now, here, I lost a photo... or I just got excited...:tsk:
But anyway, that mustard you see there, got slathered on the pork, and then I pressed Sour dough Breakfast muffin breadcrumbs into it to make the crust. The beer went into the pan with some Apple Cider Vinegar to make the sauce later on...
Then back to the offset at 250F until 170 internal, no foil.
Step 3: Accompagnements
To go with the Pork, I prepped stuffed tomatoes. First, I cooked up some Spanish rice, to which I added some seeded Mustard.
I had a little help from my favorite Daughter.. (my only daughter)
She did a good job..
This then went into the smoker for a while and we then prepped the beans.
which were first blanched, chilled, then sautee'd before tossing with the vinaigrette.. pic later...
Step 4: La sauce!
With the Leg of pork up to temp and resting, The beer and cider vinegar and meat juiced were stained and reduced in a pot, to which we added more of the Plockmans Beer Mustard...
Step 5: Assembler les pièces
The Pork
The Beans
The remaining dishes with the pork all together, and the crackling, which got a quick sizzle under the grill!
Nice closeup of the pork and the mustard crust.
Not a bad little smoke ring there!
Then, plated... it was absolutley magnificent!
Thanks for looking... if it wasn't for the BURGER TD next week... I might take a rest for a while.
Cheers!
Bill
He Hee... cool title that... but there is a reason for this.
Anthony Bourdain is a pretty cool guy, but in his day the guy could really cook. His Les Halles Cookbook is a "go to' book of mine. His chapter on general principes and the concept of "mise en place" (ie: Get you're sh!t together!), should be taught in Kindergarten.
And so, along comes the Mustard Throwdown. I thought about this TD, probably more than any other that I can remember and have modified a classic French recipe to American Low and Slow style BBQ...
Step 1. Ingrédients et d'injection
First, I swapped the shoulder in the recipe for a middle third of a pork leg, as shown...
Scored the leg for crackling...
And prepared my injection ingredients:
I boiled up a 1/2 cup of Muscat from a barrel that I've had for 23 years... never been empty and never had anything but THIS STUFF in it...
With: Fennel Seeds, Canadian Mustard Powder, Apple Cider Vinegar and a bit of that Plockmans Mustard. When cooled and strained I injected liberally into the flash and along the bone.
Then, the obligatory Frenches Mustard slather...
And then a solid sprinkling of Stephs Farking Marvellous Spicy Apple Rub
Then into the fridge overnight ready for an early start the next day!
Step 2: Faible et Lente Barbecue
Next day, I prepped the Offset with lump and Oak. I went for a smaller fire burning hot for a clean burn and had pretty much "clear" smoke for most of the way.
Here's the Leg of Pork a few hours in...
And a few more shots...
So, looking good so far... but not true to the recipe... How do you ensure you can have Crackling AND a Mustard crust... well you cut it off, numbnuts.. (As Tony would say) and save the crackling for later!:becky:
Which left me with this...
Now, here, I lost a photo... or I just got excited...:tsk:
But anyway, that mustard you see there, got slathered on the pork, and then I pressed Sour dough Breakfast muffin breadcrumbs into it to make the crust. The beer went into the pan with some Apple Cider Vinegar to make the sauce later on...
Then back to the offset at 250F until 170 internal, no foil.
Step 3: Accompagnements
To go with the Pork, I prepped stuffed tomatoes. First, I cooked up some Spanish rice, to which I added some seeded Mustard.
I had a little help from my favorite Daughter.. (my only daughter)
She did a good job..
This then went into the smoker for a while and we then prepped the beans.
which were first blanched, chilled, then sautee'd before tossing with the vinaigrette.. pic later...
Step 4: La sauce!
With the Leg of pork up to temp and resting, The beer and cider vinegar and meat juiced were stained and reduced in a pot, to which we added more of the Plockmans Beer Mustard...
Step 5: Assembler les pièces
The Pork
The Beans
The remaining dishes with the pork all together, and the crackling, which got a quick sizzle under the grill!
Nice closeup of the pork and the mustard crust.
Not a bad little smoke ring there!
Then, plated... it was absolutley magnificent!
Thanks for looking... if it wasn't for the BURGER TD next week... I might take a rest for a while.
Cheers!
Bill
