I am thankful that people liked my sandwich enough to vote for me. I am sorry that I did not document better. To be honest it was a day of decision and I utilized things I had smoked for my Team at work days before. One day I made a spin on BLT's and also made some chopped pork sandwiches. I was playing around with do you use mustard or not and do you season night before or just before it goes in the smoker, those kind of important test!!!
On the morning of July 4th I had a couple people busting my chops that they had missed the grub the days before and what was I going to make them. So I was looking around and put the sandwich together. One of my Team members said it was a very pretty sandwich and tasted great. So, I figured why not and made the one for the photo, which was very quickly consumed by the people I had already feed. They were standing over my shoulder asking me if I was done taking the photos yet the entire time. I had to make another for me to even try it.
So here we go....
Cherry Wood Smoked Pork Belly, Hickory and Oak Smoked Pork Butt with Aged Balsamic Glaze, Heirloom Tomatoes, Brie Cheese and Wilted Arugula on Toasted Flat Bread and of course a cold Beer!!!
Smoking Equipment: I used a MES for both items.
Cherry Wood Smoked Pork Belly: Seasoned with sea salt, fresh ground black pepper, granulated onion and granulated garlic.
I seasoned it the day before and then re-seasoned just before going into the smoker. I smoked it at 250 for 3hrs with cherry wood chips and cooled. I then sliced it about 1/8-3/16" thick and quick seared the slices in a saute pan. Removed when slightly crisp, but tender.
I found a picture of the pork belly I did on my phone. I tease my youngest daughter with bacon and pork belly pics. She loves bacon!!!
Sorry no pics after that from the pan. It looks like thick cut bacon, but it is not bacon (not cured).
Hickory and Oak Smoked Pork Butt with Aged Balsamic Glaze: I used the same recipe and process I use for my shoulders.
http://www.smokingmeatforums.com/t/125208/3-shoulder-picnic-ham-smoke-w-q-view
The only difference was I was only able to get the butts to 175 degrees due to time restraints. So I chopped it. I also used a mix of hickory and oak for the smoke. I chopped it and then used the same pan I crisped the pork belly in, even left the rendered fat in it!!!!! As it was almost done I added some aged balsamic vinegar to it. I used what they call Aceto Balsamico Tradizionale, a couple years ago the people who make the rules in Italy made them change the names of the Balsamics, so what I used was actually an 18yr aged Balsamic. As the balsamic ages it thickens and sweetens, it gave the pork a very nice sweet yet tart taste.
Heirloom Tomatoes, Brie Cheese and Wilted Arugula on Toasted Flat Bread:
I sliced a couple heirloom tomatoes (1 red and 1 green). I salted them a bit with sea salt.
A bit of info on heirloom tomatoes. I am sure there is a ton more out there, but this will give a high level definition. http://en.wikipedia.org/wiki/Heirloom_tomato
I took some fresh arugula and tossed it with EVOO, Balsamic and S&P. I let it sit while I heated everything up. The vinegar will break down the arugula a bit to make it more manageable.
Sliced some double cream brie into strips and toasted the flat bread in a saute pan with a little EVOO and S&P.
Assembly:
Bottom to top:
Flat bread
Heirloom Tomatoes
Chopped Pork
Brie
Pork Belly
Wilted Arugula
Heirloom Tomatoes
Flat Bread
The beer is your choice!!! Mine was a Miller Lite, it was only 10:00am when I made it. So did not want to hit the Tequila yet....
Again THANK YOU to all that voted for and made the very flattering comments about my sandwich. I feel blessed that I was able to put out a product that was appealing to others.
Jeramy
On the morning of July 4th I had a couple people busting my chops that they had missed the grub the days before and what was I going to make them. So I was looking around and put the sandwich together. One of my Team members said it was a very pretty sandwich and tasted great. So, I figured why not and made the one for the photo, which was very quickly consumed by the people I had already feed. They were standing over my shoulder asking me if I was done taking the photos yet the entire time. I had to make another for me to even try it.
So here we go....
Cherry Wood Smoked Pork Belly, Hickory and Oak Smoked Pork Butt with Aged Balsamic Glaze, Heirloom Tomatoes, Brie Cheese and Wilted Arugula on Toasted Flat Bread and of course a cold Beer!!!
Smoking Equipment: I used a MES for both items.
Cherry Wood Smoked Pork Belly: Seasoned with sea salt, fresh ground black pepper, granulated onion and granulated garlic.
I seasoned it the day before and then re-seasoned just before going into the smoker. I smoked it at 250 for 3hrs with cherry wood chips and cooled. I then sliced it about 1/8-3/16" thick and quick seared the slices in a saute pan. Removed when slightly crisp, but tender.
I found a picture of the pork belly I did on my phone. I tease my youngest daughter with bacon and pork belly pics. She loves bacon!!!
Sorry no pics after that from the pan. It looks like thick cut bacon, but it is not bacon (not cured).
Hickory and Oak Smoked Pork Butt with Aged Balsamic Glaze: I used the same recipe and process I use for my shoulders.
http://www.smokingmeatforums.com/t/125208/3-shoulder-picnic-ham-smoke-w-q-view
The only difference was I was only able to get the butts to 175 degrees due to time restraints. So I chopped it. I also used a mix of hickory and oak for the smoke. I chopped it and then used the same pan I crisped the pork belly in, even left the rendered fat in it!!!!! As it was almost done I added some aged balsamic vinegar to it. I used what they call Aceto Balsamico Tradizionale, a couple years ago the people who make the rules in Italy made them change the names of the Balsamics, so what I used was actually an 18yr aged Balsamic. As the balsamic ages it thickens and sweetens, it gave the pork a very nice sweet yet tart taste.
Heirloom Tomatoes, Brie Cheese and Wilted Arugula on Toasted Flat Bread:
I sliced a couple heirloom tomatoes (1 red and 1 green). I salted them a bit with sea salt.
A bit of info on heirloom tomatoes. I am sure there is a ton more out there, but this will give a high level definition. http://en.wikipedia.org/wiki/Heirloom_tomato
I took some fresh arugula and tossed it with EVOO, Balsamic and S&P. I let it sit while I heated everything up. The vinegar will break down the arugula a bit to make it more manageable.
Sliced some double cream brie into strips and toasted the flat bread in a saute pan with a little EVOO and S&P.
Assembly:
Bottom to top:
Flat bread
Heirloom Tomatoes
Chopped Pork
Brie
Pork Belly
Wilted Arugula
Heirloom Tomatoes
Flat Bread
The beer is your choice!!! Mine was a Miller Lite, it was only 10:00am when I made it. So did not want to hit the Tequila yet....
Again THANK YOU to all that voted for and made the very flattering comments about my sandwich. I feel blessed that I was able to put out a product that was appealing to others.
Jeramy
