sfprankster's (mis)adventures with More Swine Belly and Chicken Leg Quarters

Discussion in 'Pork' started by sfprankster, May 28, 2016.

  1. So, here we go again, with a another Maple Bourbon Pork Belly... [​IMG]  

    ...pork belly has been in my maple bourbon brine for the last 3 days getting very HAPPY... [​IMG]


    ..and a side of chicken leg quarters(for fajitas)... [​IMG]


    Early neighborhood smoke warning system is a go... 

      

    This could be my last smoke on my WSM having to fudge and adjust the vents... [​IMG]

    Soon to be entering the "set 'n forget" mode with the installation of a DigiQ early next week... [​IMG]
     
    disco likes this.
  2. "I will do no swine before it's time"-sfprankster... 

    Into the TBS the pork belly goes... [​IMG]

    ...along with a side of chicken leg quarters...

     
  3. Chicken at 167 internal temperature, looking and smelling good.... 

    A little rest time and I'll reverse sear on my rusty 'n dusty kettle to finish the skin to a crispy texture... [​IMG]


    Using the ThermoPop to check internal temperature...

    Easy, fairly fast read out(4-6 seconds), great functionality for the price...

    Pork belly still needing more time in the smoke... [​IMG]

     
  4. gearjammer

    gearjammer Master of the Pit

    It all looks good, but I'm a little lost.

    Did you hot smoke bacon?

    Or is there things other than bacon to be made

    with pork bellies.

             Ed
     
  5. Pork belly is not just for bacon anymore. There's hundreds of ways to use pork belly besides bacon. I have never been one to follow the "rules" when cooking/smoking. I make almost everything from scratch, close to 95% of my cooking.

    I make banh mi's(Vietnamese sammies), char siu, pasta, soups, stir fry's, etc, out of pork belly. I hot smoke the pork bellies and do a secondary cook(reverse sear, broil, bake, pan fry)to make the final product. 

    My friend's food truck, The Chairman in San Francisco, turns out some of the best pork belly sammies I have ever tried.
     
    Last edited: May 28, 2016
  6. Just pulled at 209 internal temperature...

    Resting comfortably...



     
    waterinholebrew likes this.
  7. Fresh fruit salad for tonight's dinner...

    Apricots, cantaloupe, white peaches, white nectarines, plums, pluots, banana, blackberries, fresh squeezed lime juice and a chiffonade of lemon verbena...

     
  8. b-one

    b-one Smoking Guru OTBS Member

    Looks like a great meal!
     
  9. No go on the fajita plan for tonight...

    Served the leg quarters with a lube of my tomato, honey and roasted garlic sauce(ver. 2.0), a fresh fruit salad and a tres fromage(brie, teleme, gruyere) mac 'n cheese...

    ...and of course, a glass of my Summertime Sangria  ... [​IMG]

     
    Last edited: May 29, 2016
    mike5051 likes this.
  10. Next step for the banh mi's

    Fast pickled daikon and carrots

    Peeled and sliced thin(mandoline or a SHARP knife needed for this step)...


    Daikon sliced, salted and draining excess liquid...

     
  11. Into jars with heated rice vinegar and sugar...


    Now we wait... [​IMG]

    Tomorrow we'll be eating Maple Bourbon Pork Belly Banh Mi's... [​IMG]  
     
    Last edited: May 31, 2016
  12. mike5051

    mike5051 Master of the Pit SMF Premier Member

    That is some tasty looking food!  [​IMG]

    Enjoying another (mis)adventure!

    Mike
     
  13. Thanx!!!

    Tomorrow we continue this (mis)adventure with one of my favorite sammies... [​IMG]
     
  14. Finally got off my rear end today to make the banh mi's... [​IMG]

    My Maple Bourbon Pork Belly sliced and ready for the rusty 'n dusty kettle treatment...


    Onto the rusty 'n dusty kettle for a quick sear... [​IMG]


    Veggies and pork belly all cleaned, sliced and prepped... [​IMG]

    All the ingredients ready for assembly...


    So here we go...  [​IMG]

    A light coating of homemade garlic aioli onto a soft bun...

    First onto the pile, my Maple Bourbon Pork Belly


    ...some of our fast pickled daikon and carrots we made last night...


    ...fresh cucumber slices...


    ...sliced poblano pepper(I recommend a hotter chili, but my gf can't handle the heat [​IMG]  )...


    ...a few sprigs of fresh cilantro...


    ...a handful of Rainier cherries on the side...

    ...and ta dah, Memorial Day brunch is served...


    Another day, roughin' it in the Santa Cruz mountains, sfprankster style... [​IMG]  
     
    Last edited: May 30, 2016
    mike5051 likes this.
  15. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice thread, it all looks real tasty ! Thumbs Up
     
  16. Thanx!!!

    Chicken is history... [​IMG]

    Still have a couple of meals I can make from the remaining pork belly... [​IMG]
     
  17. mike5051

    mike5051 Master of the Pit SMF Premier Member

    That looks incredible sfp!  I've never tried daikon, what is the taste like?

    Mike

    P.S.  "POINTS"!
     
  18. Thanx!!!

    Daikon is a type of Korean radish. A root veggie that can be up to a couple feet long and 4-6" in diameter. Off white(bone) in color. The taste reminds me faintly of cauliflower in a subtle way. The smell can be somewhat sulphuric like old cabbage. That's the main reason to salt the daikon prior to pickling. Once fast pickled, it has the nice crunch and texture like a pickled cucumber, with a flavor closer to a sweet pickle from the sugar in the brine. If you have any Asian markets near you, daikon is cheap and usually available year round. We're lucky to have several local farms that grow it near us.

    In my banh mi's, the daikon adds a nice crunch component to the sammie.
     
    Last edited: Jun 1, 2016
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    What a great post with so much information and great qview.

    Points.

    Disco
     
  20. Thanx!!!

    I appreciate the kind comments and points!!!
     

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