Iberico Secreto tapas-style with chimichurri and potatoes roasted in beef tallow

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BigDave11

Fire Starter
Original poster
Mar 7, 2023
36
50
North Texas
My wife got me some fancy meats for my birthday. For my birthday dinner I made us some iberico secreto tonight. Special spanish breed of pig with acorn-heavy diets. Super soft, delicate fat. Heavily marbled. The flavor seemed subtle. Like a really good skirt steak as tender as the mpst tender veal you've had. Very fatty but didn't coat the palate like a very fatty piece of beef. It was almost light-feeling on the palate. Unlike any bite of pork I've ever had. Super delicious.

Grilled on the large green egg over b&b oak lump charcoal. Got the grill settled around 500f before putting meat on. Was aiming for medium rare, low 130s internal temp, but it ended up closer to medium. No complaints though. Flipped 3 times, cooked about 7 minutes total. As the meat was resting I grilled the baguette slices. Potatoes were a mix of small yellow and red potatoes, halved and seasoned with tony chacheres and roasted at 425 in cast iron with a couple tablespoons of beef tallow. Bread and meat were topped with homemade chimichurri which consisted of olive oil, red wine vinegar, parsley, oregano, garlic and salt+pepper to taste.
 

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