Ok this post will have lots of pictures but I wanted to share this creation. I’ve never seen this rendition of a Wellington!
This is what I call the deluxe pulled pork Sami! AKA the Smoked Pork Wellington!
The creation started yesterday with the smoking of a pork butt. It was fat trimmed, 45 degree scored, and seasoned with salt, stone ground mustard, and big bald BBQ rub..... smoked at 265 till IT 160 ish then in a covered pan till IT 200. It was then chilled and rested overnight. Here it is after the smoke.....it is the smaller one on the left.
Here is the mushroom duxelles, it is blended baby bellas with some salt, pepper, and red pepper for some heat. It is cooked on mid heat for about 20 min till it is almost dry. Once done a couple of tbs of chopped green onion is mixed in and then it is chilled.
The pork was cut into 4ths and then brushed with a Champaign Dijon mustard then wrapped in prosciutto and the duxelles with plastic and then in the fridge for 30 min to set.
After that it is wrapped in a sheet puff pastry that has been egg washed
it is wrapped in plastic again and chilled in the fridge for at least another 30 min.
after it’s chill it is egg washed and scored in a pattern.
I sure could take some more time with my knife skills! Especially for a knife guy....
Next since this is a smoker welly it goes in the pellet at 425 (ps the outside temp was 35, oh and we are still sans oven).
here they are at mid cook, and before I do a 180 turn. Oh man.....happy thoughts....
33 min to done! The sweet thing with the pork is you are only cooking the pastry cause you don’t need to hit a temp on the pork....
NOW this is a pork Sami!
HAPPY THOUGHTS!
the slicing
Oh man you can see the smoke ring from the day before smoke!!!!
And now the proper introduction to the smoked pork Wellington aka the deluxe pulled pork Sami! It is garnished with a sweet & hot finishing sauce and joined with a homemade slaw, barrel pickles and the very last garden tomato of the year.
PURE PORK WELLY MONEY!
I have no words other than our fam is ruined for traditional pulled porks now!!!
This is BBQ!
This is what I call the deluxe pulled pork Sami! AKA the Smoked Pork Wellington!
The creation started yesterday with the smoking of a pork butt. It was fat trimmed, 45 degree scored, and seasoned with salt, stone ground mustard, and big bald BBQ rub..... smoked at 265 till IT 160 ish then in a covered pan till IT 200. It was then chilled and rested overnight. Here it is after the smoke.....it is the smaller one on the left.
Here is the mushroom duxelles, it is blended baby bellas with some salt, pepper, and red pepper for some heat. It is cooked on mid heat for about 20 min till it is almost dry. Once done a couple of tbs of chopped green onion is mixed in and then it is chilled.
The pork was cut into 4ths and then brushed with a Champaign Dijon mustard then wrapped in prosciutto and the duxelles with plastic and then in the fridge for 30 min to set.
After that it is wrapped in a sheet puff pastry that has been egg washed
it is wrapped in plastic again and chilled in the fridge for at least another 30 min.
after it’s chill it is egg washed and scored in a pattern.
I sure could take some more time with my knife skills! Especially for a knife guy....
Next since this is a smoker welly it goes in the pellet at 425 (ps the outside temp was 35, oh and we are still sans oven).
here they are at mid cook, and before I do a 180 turn. Oh man.....happy thoughts....
33 min to done! The sweet thing with the pork is you are only cooking the pastry cause you don’t need to hit a temp on the pork....
NOW this is a pork Sami!
HAPPY THOUGHTS!
the slicing
Oh man you can see the smoke ring from the day before smoke!!!!
And now the proper introduction to the smoked pork Wellington aka the deluxe pulled pork Sami! It is garnished with a sweet & hot finishing sauce and joined with a homemade slaw, barrel pickles and the very last garden tomato of the year.
PURE PORK WELLY MONEY!
I have no words other than our fam is ruined for traditional pulled porks now!!!
This is BBQ!