Its all Chili's fault!

[kawboy]

After seeing chilerelleno Porchetta post, i had to try it. Turned out pretty dang good if I do say so myself! Belly was firmer than I thought it should be, but not a deal breaker.

 

[forktender]

That pig looks great and I'm mighty fond of your choice of Bourbon as well.

Woodford is my go to but Friday I found some bottles of Maker's 46 on sale for 50% off, so I bought a few bottles and it's pretty damn drinkable for $18 for 750ML.

 

[kawboy]

That pig looks great and I'm mighty fond of your choice of Bourbon as well.

Woodford is my go to but Friday I found some bottles of Maker's 46 on sale for 50% off, so I bought a few bottles and it's pretty damn drinkable for $18 for 750ML.

My oldest son recently got me into the hard stuff. Not bad straight, but I've been really liking it in a low-carb whiskey sour recipe that I've put together.

 

[jcam222]

Looks awesome!!

 

[thirdeye]

Porchetta has been on my bucket for years, yours looks pretty tasty. How far into the cook did it start to darken up?

And, I see you have Woodford..... very smooth. I was into the Makers yesterday for the Derby, it was nice to see Baffert tie the record for wins, especially after they scratched one of his horses after a tumble in the rose garden.

Have you tried smoked ice for your whiskey? Just take a pan of water, and put it into the smoker for a couple of hours, then strain it through a coffee filter two times.... and freeze. Another good drink is a 'Bullshot', it's like a bloody Mary but with beef broth. Also good with some smoked ice.

 

[chilerelleno]

Looks pretty good from my monitor, nice cook on the Porchetta!
Was that belly skin-on or skinless?
One of the things I like best about SMF is that it's perpetual inspiration of things to cook.

 

[kawboy]

Porchetta has been on my bucket for years, yours looks pretty tasty. How far into the cook did it start to darken up?

And, I see you have Woodford..... very smooth. I was into the Makers yesterday for the Derby, it was nice to see Baffert tie the record for wins, especially after they scratched one of his horses after a tumble in the rose garden.

Have you tried smoked ice for your whiskey? Just take a pan of water, and put it into the smoker for a couple of hours, then strain it through a coffee filter two times.... and freeze. Another good drink is a 'Bullshot', it's like a bloody Mary but with beef broth. Also good with some smoked ice.

Thanks, I'm not sure when it started darkening, I just let it ride. Some of my oak is getting kind of old and "punky", so a little more black on the meat than I wanted. I will be trying the smoked ice next time I fire it up though!

 

[kawboy]

Looks pretty good from my monitor, nice cook on the Porchetta!
Was that belly skin-on or skinless?
One of the things I like best about SMF is that it's perpetual inspiration of things to cook.

It was skin-less. It was a little thin for bacon, but worked perfect for wrapping a loin.