hi guys
i thought i would show how i made my latest fatties ,"she who must be obeyed" wanted something different from our regular hamburger based ones so i tried to oblige her and i came up with these, i thought i would go with ground pork flavoured with chinese five spice, and two fillings one of mature cheddar cheese with onion rings, the other spinach wilted in garlic butter and goats cheese
firstly i burnt two peppers on the gas hob and peeled off the skins
i then de-seeded them and finely chopped them
i had 2 pounds of ground pork i added
the chopped peppers
2tsp chinese five spice
2tsp garlic powder
2tsp onion granules
2tsp sea salt
1tsp black pepper
i mixed it together and found the mix a bit sloppy so i added 2 Tbs of bread crumbs to stiffen the mix up
i then divided the mix into 2 equal amounts and put them into 1 gallon ziplock bags (27cm x 28cm) i snipped all 4 corners of the bags to let the air out and flattened out the mix to evenly fill the bags
i cut one side and the bottom of the bags with a knife and opened up the bags
i placed a teflon baking sheet on top of the meat
i flipped the whole thing over and then removed the bag leaving the meat on the baking sheet
now for the filling this one was grated mature cheddar cheese and fried battered onion rings
this filling is spinach that i wilted in a pan with some butter and garlic puree and a layer of goats cheese
i rolled them up using the baking sheet
then i put the rolls onto some cling film wrap and wrapped them up and twisted up the ends
this is how they looked after twisting up the wrap i then put them in the refrigerator to firm up
while the meat was chilling i prepared the bacon weaves on the baking sheet
i unwrapped the meat and placed it on the bacon
this is the fatty after i had wrapped it again in film and twisted the ends i then chilled them and went to light up some charcoal in the chimney i then smoked them in my 18.5 inch weber kettle with some cherry and pear wood
after smoking at 250f for about 2 1/2 hours and spritzing with apple juice every now and again
until the internal temp was at 165f i removed them and left to rest for a few minutes
this was the spinach and goats cheese one
this is the cheddar and onion ring one
these are my 2 dogs (branston and pickle ) chilling out with full bellies after eating the ends
end result was she and the rest of the family enjoyed them
and if you make them yourself i hope you enjoy them too!!
i thought i would show how i made my latest fatties ,"she who must be obeyed" wanted something different from our regular hamburger based ones so i tried to oblige her and i came up with these, i thought i would go with ground pork flavoured with chinese five spice, and two fillings one of mature cheddar cheese with onion rings, the other spinach wilted in garlic butter and goats cheese
firstly i burnt two peppers on the gas hob and peeled off the skins
i then de-seeded them and finely chopped them
i had 2 pounds of ground pork i added
the chopped peppers
2tsp chinese five spice
2tsp garlic powder
2tsp onion granules
2tsp sea salt
1tsp black pepper
i mixed it together and found the mix a bit sloppy so i added 2 Tbs of bread crumbs to stiffen the mix up
i then divided the mix into 2 equal amounts and put them into 1 gallon ziplock bags (27cm x 28cm) i snipped all 4 corners of the bags to let the air out and flattened out the mix to evenly fill the bags
i cut one side and the bottom of the bags with a knife and opened up the bags
i placed a teflon baking sheet on top of the meat
i flipped the whole thing over and then removed the bag leaving the meat on the baking sheet
now for the filling this one was grated mature cheddar cheese and fried battered onion rings
this filling is spinach that i wilted in a pan with some butter and garlic puree and a layer of goats cheese
i rolled them up using the baking sheet
then i put the rolls onto some cling film wrap and wrapped them up and twisted up the ends
this is how they looked after twisting up the wrap i then put them in the refrigerator to firm up
while the meat was chilling i prepared the bacon weaves on the baking sheet
i unwrapped the meat and placed it on the bacon
this is the fatty after i had wrapped it again in film and twisted the ends i then chilled them and went to light up some charcoal in the chimney i then smoked them in my 18.5 inch weber kettle with some cherry and pear wood
after smoking at 250f for about 2 1/2 hours and spritzing with apple juice every now and again
until the internal temp was at 165f i removed them and left to rest for a few minutes
this was the spinach and goats cheese one
this is the cheddar and onion ring one
these are my 2 dogs (branston and pickle ) chilling out with full bellies after eating the ends
end result was she and the rest of the family enjoyed them