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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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07-14-2017, 10:21 AM | #1 |
Full Fledged Farker
Join Date: 08-29-09
Location: Prairie Village, KS
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Recipe: KC Banh Mi with slow-smoked pork belly burnt ends
Happy Friday!
This week I entered a BBQ recipe contest hosted by Rufus Teague (in which you had to use their product and develop a recipe using it) and decided to enter in hopes of upgrading my UDS! Figured I would go ahead and share the finished product with you fine people. Honestly I was blown away by how great this turned out. Normally I think Banh Mi sandwiches can be a little dry because of all the crusty bread, but with the super fatty pork belly contrasting the crusty bread and pickled veggies it turned out awesome. Would highly recommend giving it a shot. Also this is my first attempt at Pork Belly "burnt ends" If you enjoy the recipe, I would really appreciate a vote! (no sign-up necessary) Voting is super simple and can be done here! RECIPE: KC Banh Mi - a Kansas City spin on a classic Banh Mi, with slow-smoked pork belly burnt ends. Makes about 4 sandwiches Pork Belly Burnt Ends preparation: Cut half a skinless pork belly into 1” cubes Coat with Rufus Teague Spicy Meat Rub Place on cooling rack and transfer to smoker Smoke with apple wood at 250 for about 2-2.5 hours Place in aluminum pan and sprinkle with brown sugar, spray with apple juice, and add a stick of butter. Cover with aluminum foil and put back on the smoker for about another 2 hours until tender. Drain liquid and add a cup of Rufus Teague Honey Sweet sauce and a quarter cup of honey. Mix well, put back on smoker and cook for another 15-20 minutes stirring occasionally. For the slaw, mix the following and let sit for at least 30 minutes ¼ cup rice vinegar ¼ cup sugar ½ cup shredded carrots ½ cup shredded daikon radish Pinch of salt Additional sandwich ingredients: 1 thinly sliced medium english cucumber 1 thinly sliced large jalapeño 1 bunch cilantro 2 crusty baguettes Assembly: Cut the ends off of 2 medium baguettes and cut in half to create four sandwich buns. Layer the sliced cucumber on the bottom then top with pork belly burnt ends, and top with pickled slaw, sliced jalapeños, and cilantro. Finalize the sandwich with a good ol’ splurp of Rufus Teague Honey Sweet sauce and enjoy.
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[URL="http://www.twitter.com/TrustTheDust"]@TrustTheDust[/URL] Bubba's Que Crew KCBS CBJ A Super Fast Orange Weber-310 UDS Smoking Grill Pen Last edited by TrustTheDust; 07-14-2017 at 11:47 AM.. |
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07-14-2017, 10:33 AM | #2 |
Babbling Farker
Join Date: 06-24-17
Location: Monroe, GA
Name/Nickname : Viet King Cong
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All that need is some Vietnamese mayo on the bread and that will be killer. That is something I can see my parents eating (instead of the usual char siu).
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07-14-2017, 10:36 AM | #3 |
Full Fledged Farker
Join Date: 08-29-09
Location: Prairie Village, KS
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Tell me more about this Vietnamese mayo.. :)
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[URL="http://www.twitter.com/TrustTheDust"]@TrustTheDust[/URL] Bubba's Que Crew KCBS CBJ A Super Fast Orange Weber-310 UDS Smoking Grill Pen |
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07-14-2017, 10:47 AM | #4 |
Babbling Farker
Join Date: 06-24-17
Location: Monroe, GA
Name/Nickname : Viet King Cong
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The mayo is similar to the Japanese mayo they have at the sushi bars... thicker and fattier.
http://www.vietworldkitchen.com/blog...ayonnaise.html |
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07-14-2017, 11:37 AM | #5 |
somebody shut me the fark up.
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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Damn that would look good on my plate.
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Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
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07-14-2017, 01:20 PM | #6 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Great job! Killer sammich.
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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07-14-2017, 02:31 PM | #7 |
is Blowin Smoke!
Join Date: 06-14-07
Location: Huntington Beach, CA
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That looks great, Banh Mi is one of my favorite's and that just took it way up. I tried to vote but the link requires facebook or twitter of which I do not have.
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07-14-2017, 06:06 PM | #8 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Awesome work mate, great photo shoot as well.
That Mayo is delicious, try some white pepper with it
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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07-14-2017, 06:40 PM | #9 |
Is lookin for wood to cook with.
Join Date: 07-19-14
Location: orlando, fl
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I voted .. hope you win!
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07-14-2017, 06:52 PM | #10 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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You are killing me with this sammich!
I've had "real" Banh Mi sammiches in Asia... Banh Mi Dawgs at Pints & Quarts in Dallas, TX... and CINCHOUSE make a killer version of the latter here at home plate. I've never tried it with pork burnt ends... but I agree with the need for an umami/fattiness bit. On the "real" deal, it's a pork pattee instead of mayo... but I'll bet the mayo does the trick on your amazing creation above. Hope you take home the cup, brother. That looks amazing! EDIT: Vote cast! - Seriously... are these people on crack!? Your grub should easily be in top 2-3...
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Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) Last edited by ShadowDriver; 07-14-2017 at 07:09 PM.. |
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07-14-2017, 07:01 PM | #11 |
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
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Middle of the pack. Will need some Brethren help. I voted for it, as it looks pretty darned tasty. But dude... A Bloody Mary is beating you! But who knows when each of the entries were posted.
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07-14-2017, 08:32 PM | #12 |
somebody shut me the fark up.
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
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Nice work, you got my vote.
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Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates |
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07-14-2017, 09:03 PM | #13 |
Babbling Farker
Join Date: 06-20-15
Location: Badger, California
Name/Nickname : Josh
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I need one!
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Josh 24"x52" Custom Offset, Black 22" Weber Kettle , Deep Ocean Blue 22' Weber Kettle, Camp Chef 2 burner w/ griddle. Char-Broil Table Top gas Grill, One very ugly drum, Nice drum coming soon. Instagram @lumberjacksmokestack https://www.youtube.com/c/LumberjackSmokestack |
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07-14-2017, 09:22 PM | #14 |
Babbling Farker
Join Date: 04-12-07
Location: USA
Name/Nickname : Phillip
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That Bahn Mi should be no where but 1st.... And in front of me, so I can eat it
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07-15-2017, 07:16 AM | #15 |
is One Chatty Farker
Join Date: 08-29-11
Location: Shawnee Ks
Name/Nickname : Barry
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Looks awesome...gonna have to at least try your method of pork belly burnt ends!!
Voted...good luck! Where do you source your bellys in KC?
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Tags |
Banh Mi, belly, burnt, Ends, pork, recipe, sandwich |
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