NapDogg Posted March 4 Report Posted March 4 (edited) Opposite Day on Taco Tuesday? I've smoked a lot of beef brisket and pork belly, but never the other way around. I put the pork brisket on the dome rack and got a just-right bacon flavor accent on the beef belly under it. Try ordering that at a restaurant! Dry aged beef belly smoked to probe tender (195f) and rested overnight @150f in a sous vide bath. Sides were pickled onions w/Tasmanian Pepper berries, baked beans w/peppers, onions and dark chocolate, slaw and cornbread --you definitely need to balance the insanely rich belly. If I were to change anything I'd back off the smoke a touch. It was great but more summer afternoon loud crowd/loud music vs. quiet winter thaw celebration... but the pork over beef is staying in the rotation. Has anyone else found other amazing KK meat stack combinations? Edited March 4 by NapDogg 6
tony b Posted March 4 Report Posted March 4 Nice job! FYI - Tasmanian Pepper Berry is known around here as "Purple Crack!" I just put some on a tomato for a turkey sandwich for lunch. 1
NapDogg Posted March 5 Author Report Posted March 5 @tony b Ha! Yes "Purple Crack". Definitely want to micro dose. A few berries go a long way. 1
C6Bill Posted March 6 Report Posted March 6 (edited) For the Super Bowl I went pork vs beef in my chili. It was the first time I made a pork based chili and I will absolutely make it again. Edited March 6 by C6Bill 3
tony b Posted March 6 Report Posted March 6 If you hadn't told me what it was, I'd have guessed gumbo. 1
C6Bill Posted March 7 Report Posted March 7 First glance i thought that crab was an open faced rare roast beef sandwich lol Great, now I have to go get some roast beef !!! 1
