dstr8 Posted July 4, 2014 Report Share Posted July 4, 2014 Part One: 6lb bone-in pastured pork butt + homemade garam masala rub + pecan chunks over KK Coco + 13 hours overnight @ ~250-ish + wrapped & resting in a towel lined cooler = The basis for Part Two Also I made a smoked blackberry & habanero bbq sauce that will serve to amp up the main dish. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted July 4, 2014 Author Report Share Posted July 4, 2014 Part Two, the Assembly: Pulled pork atop a sourdough (French) cornmeal waffle + freshly roasted (on the KK of course!) corn cut from the cob + poached egg + homemade bbq beans (also baked on the KK today) + a drizzle of the Smoked Blackberry-Habanero BBQ sauce and Tyler Florence's Watermelon Gazpacho = 4th of July 2014 dining bliss!. This meal was my interpretation/twist up of our typical summer/4th of July meals typically consisting of: Smoked pork, corn-on-the cob, baked beans, deviled eggs and fresh watermelon. Have to beat my chest on this one as it came out exactly as I imagined! Love'n my twenty-three! 1 Quote Link to comment Share on other sites More sharing options...
Smokydave Posted July 4, 2014 Report Share Posted July 4, 2014 dstr8, I see you have a BlueTherm Duo--as do I. Do you have the same terrible time with the bluetooth losing connection? It's really too bad because otherwise it works so well and the probes are top notch. I wish they would do wireless. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted July 5, 2014 Author Report Share Posted July 5, 2014 Yes...the BlueTherm Duo is a great unit...minus the Bluetooth :-/ Quote Link to comment Share on other sites More sharing options...
Loquitur Posted July 5, 2014 Report Share Posted July 5, 2014 Amazing exercise of creativity and execution - and I'll bet your friends ad family are loving you!! Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted July 13, 2014 Report Share Posted July 13, 2014 Dstr8 - I think I just had a moment. I was scrolling through your pictures and was about to ask what the heck is up with the ice cream on the pulled pork and......scrolled to the next picture. A poached egg on a pulled pork sandwich? Good God man that looks delicious!! Thanks for sharing. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted July 13, 2014 Author Report Share Posted July 13, 2014 ^ yes...love poached/fried eggs on many savory dishes. Have you ever had/made the classic French Frisee Salad with Lardon? My favorite method is to use pork belly confit...cut into cubes and crisped on all sides. But I also like it very well too with pulled pork that has been crispy fried...pseudo carnitas. This is one version I made a few years ago while out exploring/camping with buddies near Death Valley... Another wonderfully simple egg trick (yet it adds much more than the sum of the parts to any pasta-marinara dish): After you pull the cooked pasta out of the cooking water...add a whole egg yolk (1-per serving) to the simmering water and poach the yolk for about 1-minute...just long enough to skin over about 1/8"; retrieve with a slotted spoon/spider. Then after plating the pasta place the warm yolk atop the pasta mound...cut and mix into the pasta. Guilding the lillie I learned this simple but unctuous trick from Lidia Bastianich. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted July 13, 2014 Report Share Posted July 13, 2014 Had the frisée, not made it. Do you confit in pork fat? Interesting on the yolk trick. I would have thought that it would scramble. I'll have to try it. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted July 13, 2014 Author Report Share Posted July 13, 2014 It won't scramble if you leave the yolk whole...gently slip it into the simmering water. I've confit'd belly in duck fat, lard I rendered myself (because I can't find real lard to buy) and also olive oil. The olive oil confit turned out excellent and is overall less hassle and less spendy too. Also know if you have Trader Joe's where you live they now, as of this spring, carry pork belly that has already been confit'd...12oz package...fresh...vac bagged...and ready to crisp...for <$7. Quote Link to comment Share on other sites More sharing options...
tony b Posted July 14, 2014 Report Share Posted July 14, 2014 Will definitely look for the lardon next visit to TJ's. Unfortunately, the closest one to me is in Des Moines (150 miles), so I don't go very often. But when I do go, I generally load up. Love their pre-marinated carne asada. And, usually several cases of 3 Buck Chuck! Quote Link to comment Share on other sites More sharing options...
