Thanks Bear that is appeciated!Fantastic!!
That really looks Great, and Mighty Tasty!!
Nice Job, Civil!!
Like.
Bear
xray JCAP crippledcracker tallbm thanks for the likes and love!
Thanks Bear that is appeciated!Fantastic!!
That really looks Great, and Mighty Tasty!!
Nice Job, Civil!!
Like.
Bear
Thanks XR. Its sure a different way of cooking, but I like the crispy pastry with the meat and sauce. It just makes a nice texture in one bite! The scoring really helps dress it up, but I get in a hurry and don't get it even....That’s a pretty good looking pork wellington. I never had a welllington of any sort. I really like how that pastry looks scored and cooked.
Any time boy....lol thanks Fork!You are killing me Dad. That looks amazing!!!
Many thanks Gary!Great idea. And it looks delicious!!
Gary
That looks just great and I really like your idea for the lattice pattern. This is going on my holiday meal list for sure.
When I grind pork butts I save the money muscle end roast (aka Coppa roast) and I have 3 or 4 in the freezer right now. They are in the 2# range and would be perfect for this. Here is a visual of what the MM roast looks like. The slices are fork tender when cooked correctly.
View attachment 468422
View attachment 468423
So, a Western Carolina Lexington sauce, I bet that is a good fit. How sweet is the back-flavor?Here is the finishing sauce I used. It has a kick to it but the rich meat really tempers it and goes really well. This stuff would be good in pulled port as well.
2C apple cider vinegar
1C ketchup, Reserve liquid from pan smoke
¾ C brown sugar
2 tbs chili powder, Dijon, honey
1 tbs salt, pepper, Korean chili flakes
1 tsp dry mustard
Reduced by 1/3 and adjusted for salt and sweetness
So, a Western Carolina Lexington sauce, I bet that is a good fit. How sweet is the back-flavor?
Thanks Jax! Just mixing it up a bit!Just wow!! That is amazing! Great post.
Many thanks Sir! It’s a magical combination!Dude... I'm constantly in enthralled with your cooks.
This is a delicious looking twist on the Wellington and it looks simply scrumptious.
And you sir, do it justice with the plating and pics.
Bravo sir, bravo!
LOL...
My daughter sent this pic from her college apartment......her roommates just stared at her like she was from mars or something....she just said....this is called earning your masters in food eating....lol.
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LOL, at least she knows better, she grew knowing what "real" food is!LOL
Her apartment mates should have recognized it as resembling the freezer food fed to school kids these days. No offense to your food,
chiler, you are right the beef welly needs the sauce and other things to make the flavor and YES the pulled pork is full of flavor. My daughter liked it much better than the beef! The thing I noticed is the beef needs a knife and is harder to cut than the pastry, BUT the pork is fork tender and easier to cut (pulled pork fork tender) than the pastry. It just melts in your mouth like when you are pulling a shoulder and you are taste testing. To me the pork retained that fresh pulled flavor and texture which is when it is at its best in my book!Not done yet... I know this has to be much tastier than the traditional beef tenderloin.
Lets face it, the tenderloin is overrated flavor wise, it's all about tenderness.
It relies heavily on the accompanying layers for it's savoriness and fatty richness.
But that pork, heck yeah, it's all about flavor and has to be an improvement.
After all it can stand alone and shine as the star of any meal.
This is definitely on my short list of recipes.
Thanks again MJB!Yeah that looks awesome! Delicious and just as good as the first night. Great job!
:-) JL, got to keep it real for sure! I have two other recipes already mapped out, just need time to execute them!Dang brother! You have stepped up the challenge with this Welly! Got my wheels churning.
Jim
Thanks Ryan! I can say they take a little patience to do but they are a fun creation for sure! I will also do my best to have some more for ya! It was pretty funny living my daughters story via text message as she was experiencing it. Emotion can come through a text.....LOLThe second one looks just as good as the first! Love the pic from your daughter and the story! Not sure i will ever try making one but sure do look forward to those posts from some that do.
Very nicely done again!
Ryan
Not done yet... I know this has to be much tastier than the traditional beef tenderloin.
Lets face it, the tenderloin is overrated flavor wise, it's all about tenderness.
It relies heavily on the accompanying layers for it's savoriness and fatty richness.