NapDogg Posted Wednesday at 12:29 AM Report Posted Wednesday at 12:29 AM (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 Wednesday at 01:54 AM by NapDogg 5
5698k Posted Wednesday at 12:36 AM Report Posted Wednesday at 12:36 AM Dayum!!!Sent from my iPad using Tapatalk 1
tony b Posted Wednesday at 04:48 PM Report Posted Wednesday at 04:48 PM 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 yesterday at 12:16 AM Author Report Posted yesterday at 12:16 AM @tony b Ha! Yes "Purple Crack". Definitely want to micro dose. A few berries go a long way. 1
C6Bill Posted 8 hours ago Report Posted 8 hours ago (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 8 hours ago by C6Bill 1
tony b Posted 6 hours ago Report Posted 6 hours ago If you hadn't told me what it was, I'd have guessed gumbo.
NapDogg Posted 1 hour ago Author Report Posted 1 hour ago (edited) Gumbo! Edited 1 hour ago by NapDogg
