jeffshoaf Posted October 25, 2021 Report Share Posted October 25, 2021 (edited) If you notice my cooks, i tend to favor simple preparations but decided to complicate things a bit by attempting a variation on a porchetta. I thought my pork loin was too small to attempt a spiraling cut so i just made two slices into the side and filled with onions, yellow sweet peppers, cherry tomatoes, kale, shredded Italian cheese blend, fresh basil, SPG, and sprayed with olive oil. Roasted at 325* F with taters and asparagus underneath and used hickory pellets in the cold smoker. The loin needed a bit more cheese and the asparagus was a bit over-charred but everything was still very tasty! Yeah, i know i could do a more attractive plating but i was hungry! Edited October 25, 2021 by jeffshoaf 11 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted October 26, 2021 Report Share Posted October 26, 2021 Looks great to me !!!!!! 1 Quote Link to comment Share on other sites More sharing options...
Poochie Posted October 26, 2021 Report Share Posted October 26, 2021 Yes it does look delicious! Are you using the single or double pan in that photo? 1 Quote Link to comment Share on other sites More sharing options...
jeffshoaf Posted October 26, 2021 Report Share Posted October 26, 2021 8 hours ago, Poochie said: Yes it does look delicious! Are you using the single or double pan in that photo? That's the double pan. Quote Link to comment Share on other sites More sharing options...
5698k Posted October 26, 2021 Report Share Posted October 26, 2021 Pig shots on my 19”, I was at a neighborhood cook off Sunday..Sent from my iPhone using Tapatalk 10 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 26, 2021 Report Share Posted October 26, 2021 @5698k Robert, those pig shots look like a winner. Did you do anything special, or are they just the standard recipe? Quote Link to comment Share on other sites More sharing options...
5698k Posted October 26, 2021 Report Share Posted October 26, 2021 Standard I guess, sausage, bacon, cream cheese, crushed pineapple, brown sugar. Sent from my iPad using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 27, 2021 Report Share Posted October 27, 2021 Sounds kinda Hawaiian with the pineapple. Maybe make them with Spam instead of the sausage to be truly Hawaiian! 😄 Quote Link to comment Share on other sites More sharing options...
5698k Posted October 27, 2021 Report Share Posted October 27, 2021 Uhh…no..Sent from my iPad using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
remi Posted October 29, 2021 Report Share Posted October 29, 2021 Friday night pizza- one corner of putanesca with white anchovies; the other salmon, potato, rocket and lemon. Healthy glass of Tempranillo … all is good with the world. 5 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 30, 2021 Report Share Posted October 30, 2021 Friday night here is generally Steak Night. Last night was no exception. Prime grade ribeye cap, seasoned with Gunpowder and Dizzy Pig Raising the Steaks. Direct on the lower grate. For the "reverse sear," I went caveman on it and held the steak just above the coals with the tongs for about 30 seconds on each side - nice crust. (Note: I would have used the sear grate, but when I was setting up the grill, I noticed that it was not very clean, so I opted out of using it.) Plated with cauliflower "rice," sauteed shrooms and side salad. Splurged and opened a 25 year old bottle of Ridge Zin from my cellar - still holds up! 10 Quote Link to comment Share on other sites More sharing options...
jeffshoaf Posted October 30, 2021 Report Share Posted October 30, 2021 Hickory-smoked pig ribs, molasses/honey bbq sauce, roasted potatoes, and bread fresh out of the bread machine. Good eating! 10 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 30, 2021 Report Share Posted October 30, 2021 4 hours ago, tony b said: Plated with cauliflower "rice," sauteed shrooms and side salad. Splurged and opened a 25 year old bottle of Ridge Zin from my cellar - still holds up! Lovely dinner and that wine better hold up if you've been saving it for 25 years. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 30, 2021 Report Share Posted October 30, 2021 Jeffshoaf, lots very tasty things on that dinner plate. 1 Quote Link to comment Share on other sites More sharing options...
Poochie Posted October 31, 2021 Report Share Posted October 31, 2021 Looks like a feast, Tony. My pallet isn't sophisticated enough to appreciate 25 year old wine, but I'll bet it was smooth. Jeffshoaf, that bread is the star of the show for me. I just love that stuff. I wouldn't kick the ribs off the plate either. 1 Quote Link to comment Share on other sites More sharing options...
jeffshoaf Posted October 31, 2021 Report Share Posted October 31, 2021 6 hours ago, Poochie said: Jeffshoaf, that bread is the star of the show for me. I just love that stuff. I wouldn't kick the ribs off the plate either. My bread machine is over 20 years old and still gets regular use. Bread and pizza dough are the only things I make on a regular basis that I always follow a recipe when making -- i just don't have a feel for how the individual ingredients affect the result. I went thru a period a few years ago when I made bread without using the machine but I didn't really enjoy doing it so I almost always used the machine. I don't use the machine for pizza dough though; I use PizzaApp+ to calculate ingredient proportions and a stand mixer to do most of the kneading. I make pizza almost once a week but I don't think I've posted pics here since I don't bake them in the KK. I have a relatively small electric pizza oven that will hit 750* F and an outdoor gas pizza oven that will go even higher. 2 Quote Link to comment Share on other sites More sharing options...
5698k Posted October 31, 2021 Report Share Posted October 31, 2021 4lb chuckie for chili..Sent from my iPad using Tapatalk 7 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 31, 2021 Report Share Posted October 31, 2021 Yep, older wines like that can be hit or miss on how well they age and when they "peak" in maturity. A roll of the dice sometimes. This one was a hit! I actually have some 30+ year old stuff in the cellar. I'm surprised that I didn't drink more of the older ones during the lockdowns? Jerk pork chops last night. Chops were marinated all day. Direct on the main grate at 325F. Aluminum pouch of pimento wood chips, leaves and berries (aka - allspice) for true Jamaican flavor. Ya mon! Plated with roasted Yukons (perfect!) and sautéed green beans with jerk seasoning. Sorry, no 25 year old wine tonight - just a "house" rose. 9 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 1, 2021 Report Share Posted November 1, 2021 Looks delicious, Tony. 1 Quote Link to comment Share on other sites More sharing options...
Snake Plissken Posted November 1, 2021 Report Share Posted November 1, 2021 Made some pork belly burnt ends again - this time for a Halloween party. Were a hit! Smoked with cherry wood chunks at 225 for 2.5 hours (rubbed with meatchurch Honey Hog), then sauced with bbq sauce, butter, and honey in a foil pan and covered with foil for an hour on smoker, finished at 275 without the foil for another 30-45 minutes. IMG_8956.MOV 7 1 Quote Link to comment Share on other sites More sharing options...
