I used a brown gravy that I added a little hoisin sauce to for a little oriental kick. The last time I made it, I also topped the rice with some leftover pulled pork that I smoked the week before.
I served it to LostVerse, Allred and our wives and didn't hear any complaints.
VM
quote:Originally posted by Vino Me:
I used a brown gravy that I added a little hoisin sauce to for a little oriental kick. The last time I made it, I also topped the rice with some leftover pulled pork that I smoked the week before.
I served it to LostVerse, Allred and our wives and didn't hear any complaints.
VM
No complaints here at all - it was delicious.
Skin on the belly or off?
quote:Originally posted by Vino Me:
Smoked Pork Belly
I incorporated a smoked pork belly into a version of a Loco Moco breakfast that I made. Loco Moco is a Hawaiian breakfast dish which normally includes brown gravy over rice, fried spam, a couple fried eggs on top and garnished with chopped green onions. I used the pork belly instead of the spam.
Brine your slab of pork belly over night. You can use either apple juice or water with the kosher salt. Smoke the pork belly using fruit wood at 225 degrees until the internal temp is about 160. Should take 4-5 hours. Baste the belly with bbq sauce during the 2nd half of the smoking process. I then let the belly cool down and placed it in the fridge overnight to use the next morning. I cut the pork belly into half inch thick strip and fried them in a pan to get the outside nice and crisp before plating them with the Loco Moco.
VM
quote:Originally posted by GalvezGuy:
Skin on the belly or off?quote:Originally posted by Vino Me:
Smoked Pork Belly
I incorporated a smoked pork belly into a version of a Loco Moco breakfast that I made. Loco Moco is a Hawaiian breakfast dish which normally includes brown gravy over rice, fried spam, a couple fried eggs on top and garnished with chopped green onions. I used the pork belly instead of the spam.
Brine your slab of pork belly over night. You can use either apple juice or water with the kosher salt. Smoke the pork belly using fruit wood at 225 degrees until the internal temp is about 160. Should take 4-5 hours. Baste the belly with bbq sauce during the 2nd half of the smoking process. I then let the belly cool down and placed it in the fridge overnight to use the next morning. I cut the pork belly into half inch thick strip and fried them in a pan to get the outside nice and crisp before plating them with the Loco Moco.
VM
i skin it personally
the skin gets kinda tough when smoked
Baby back ribs last night. Great set of ribs with about an inch and a half of meat above the bone. Hot smoked for 5 hours at 225 using peach chips. The peach smoke with pork is even better than my former favorite apple. One of my best efforts, first time with ribs in the new setup.
after enjoying smoking on the Big Green Egg for many many years, but finding less and less time to do it, I caved and bought a pellet smoker . . .
Yes, you no longer get the satisfaction of building, tending to, and maintenance your own fire, but you can smoke spur of the moment, leave and go to the gym 5 minutes after you press the start button and set the temp, go work out, work for a few hours, and come home to delicious smoked meat.
Anyway, I digress . . .in the past two days:
-smoked chicken wings with apple wood pellets (then tossed in a hot cast iron pan with a habanero-mango bbq sauce)
-Baby back ribs (ala TDUB recipe) last night smoked with pecan wood pellets. Served with a few different bbq sauces on the side.
Still have my Big Green Egg and look forward to using it when I have the time. But, with the pellet grill, I have a feeling that smoking will become a much more regular occurrence around here
Yes, you no longer get the satisfaction of building, tending to, and maintenance your own fire, but you can smoke spur of the moment, leave and go to the gym 5 minutes after you press the start button and set the temp, go work out, work for a few hours, and come home to delicious smoked meat.
Anyway, I digress . . .in the past two days:
-smoked chicken wings with apple wood pellets (then tossed in a hot cast iron pan with a habanero-mango bbq sauce)
-Baby back ribs (ala TDUB recipe) last night smoked with pecan wood pellets. Served with a few different bbq sauces on the side.
Still have my Big Green Egg and look forward to using it when I have the time. But, with the pellet grill, I have a feeling that smoking will become a much more regular occurrence around here
quote:Originally posted by Parcival:
after enjoying smoking on the Big Green Egg for many many years, but finding less and less time to do it, I caved and bought a pellet smoker . . .
Yes, you no longer get the satisfaction of building, tending to, and maintenance your own fire, but you can smoke spur of the moment, leave and go to the gym 5 minutes after you press the start button and set the temp, go work out, work for a few hours, and come home to delicious smoked meat.
Anyway, I digress . . .in the past two days:
-smoked chicken wings with apple wood pellets (then tossed in a hot cast iron pan with a habanero-mango bbq sauce)
-Baby back ribs (ala TDUB recipe) last night smoked with pecan wood pellets. Served with a few different bbq sauces on the side.
Still have my Big Green Egg and look forward to using it when I have the time. But, with the pellet grill, I have a feeling that smoking will become a much more regular occurrence around here
but how else can you get a bunch of guys sitting around a big charcoal fire drinking first growths??
'quote:Originally posted by g-man:quote:Originally posted by Parcival:
after enjoying smoking on the Big Green Egg for many many years, but finding less and less time to do it, I caved and bought a pellet smoker . . .
Yes, you no longer get the satisfaction of building, tending to, and maintenance your own fire, but you can smoke spur of the moment, leave and go to the gym 5 minutes after you press the start button and set the temp, go work out, work for a few hours, and come home to delicious smoked meat.
Anyway, I digress . . .in the past two days:
-smoked chicken wings with apple wood pellets (then tossed in a hot cast iron pan with a habanero-mango bbq sauce)
-Baby back ribs (ala TDUB recipe) last night smoked with pecan wood pellets. Served with a few different bbq sauces on the side.
Still have my Big Green Egg and look forward to using it when I have the time. But, with the pellet grill, I have a feeling that smoking will become a much more regular occurrence around here
but how else can you get a bunch of guys sitting around a big charcoal fire drinking first growths??
Just more drinking time while we all sit around and say things like "is that thing still working" . . . response will be "yup" and then you take another sip!
Cured pork loin going in the smoker tomorrow morning. Will smoke with maple chips at 225 until it reaches 160. Thinking of adding a glaze of maple syrup and dark brown sugar near the end of cooking. After it is removed and cools down half will be sliced into chops and the other half thin cut for back bacon.
Update, turned out pretty well. The sweetness of the glaze was very nice against the smoky salty meat. Will be a little better with some time to integrate more of the sweetness.
Update, turned out pretty well. The sweetness of the glaze was very nice against the smoky salty meat. Will be a little better with some time to integrate more of the sweetness.
Smoked a brisket tonight -prepared pastrami style- over hickory. Went on at 5:30am, came off at 4:30pm. Sliced on a deli slicer and made some pastrami reubens
Bought a whole Kurobuta ham from Snake River Farms. This is going to get double smoked over Memorial Day weekend. This is basically the "Kobe" of pork. 
Two different smokes today.
Started with a pork shoulder. I put it in the smoker for 5 hours over hickory and am finishing it in the oven now. I had to do that last time since I couldn't keep the fire going and it turned out great.
So, after 5 hours, I switched to alder wood and put a salmon and trout on.
Started with a pork shoulder. I put it in the smoker for 5 hours over hickory and am finishing it in the oven now. I had to do that last time since I couldn't keep the fire going and it turned out great.
So, after 5 hours, I switched to alder wood and put a salmon and trout on.
Did a 9lb packer brisket yesterday that turned out well. into the egg at 7:30 am, mix of hickory & apple chunks. held it between 250-275F all day, and it hit 205F internal around 6:30pm.
Smoked an 8 pound pork shoulder on Saturday. Golf was out for the day with lousy weather, so I decided to go lower than normal (225-250). Put it on the smoker at 9 AM and it was on for 11 hours. It was delicious and I love when the smoker runs all day.
Used the pulled pork for breakfast on Sunday with a modified version of Loco Moco using pulled pork instead of spam.
Sunday I smoked a fatty. Kept it simple by rolling out the sausage, seasoning both sides with a dry rub and added some deli ham, onions and some shredded cheese. Roll it back up, and smoked it low (225) with some hickory and pecan.
Used the pulled pork for breakfast on Sunday with a modified version of Loco Moco using pulled pork instead of spam.
Sunday I smoked a fatty. Kept it simple by rolling out the sausage, seasoning both sides with a dry rub and added some deli ham, onions and some shredded cheese. Roll it back up, and smoked it low (225) with some hickory and pecan.
quote:Originally posted by thelostverse:
Sunday I smoked a fatty. Kept it simple by rolling out the sausage, seasoning both sides with a dry rub and added some deli ham, onions and some shredded cheese. Roll it back up, and smoked it low (225) with some hickory and pecan.
I've done the same, but have you tried it inside a bacon weave?
quote:Originally posted by mneeley490:quote:Originally posted by thelostverse:
Sunday I smoked a fatty. Kept it simple by rolling out the sausage, seasoning both sides with a dry rub and added some deli ham, onions and some shredded cheese. Roll it back up, and smoked it low (225) with some hickory and pecan.
I've done the same, but have you tried it inside a bacon weave?
or coring out the bone of a ham and putting said sausage inside after wrapping it in bacon?
quote:Originally posted by mneeley490:quote:Originally posted by thelostverse:
Sunday I smoked a fatty. Kept it simple by rolling out the sausage, seasoning both sides with a dry rub and added some deli ham, onions and some shredded cheese. Roll it back up, and smoked it low (225) with some hickory and pecan.
I've done the same, but have you tried it inside a bacon weave?
I have done the bacon weave, but making everybody sign a waiver before eating it was getting to be a bother.
quote:Originally posted by thelostverse:quote:Originally posted by mneeley490:quote:Originally posted by thelostverse:
Sunday I smoked a fatty. Kept it simple by rolling out the sausage, seasoning both sides with a dry rub and added some deli ham, onions and some shredded cheese. Roll it back up, and smoked it low (225) with some hickory and pecan.
I've done the same, but have you tried it inside a bacon weave?
I have done the bacon weave, but making everybody sign a waiver before eating it was getting to be a bother.
True, there is that.
- 9lb pork shoulder on the WSM, East Carolina style.
2x 4lb picnic shoulders in the bge since this morning for carnitas tacos tonight. Skin is scoted, salted and drying in the fridge for crackling.