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Pork Belly + Baby Back Ribs Sous Vide

paqmanpaqman Posts: 1,078
edited December 2012 in Pork
Pork Belly was rubbed with Dizzy Pig Jamaican Firewalk - one pack will be in the water bath for 30+ hours, the other 55+ hours
Ribs were rubbed with Dizzy Dust - will be in the water bath for 30+ hours

In the water bath @ 140F since 9h30am

I plan to sear all sides of the pork belly on the egg in a cast iron pan.

One of the rack of ribs will be finished on the egg for diner tomorrow.  I added liquid smoke to the other and I will reheat it it for a quick weeknight diner.


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Comments

  • Makin up some caesars there man?

    Steve 

    Caledon, ON

     

  • paqmanpaqman Posts: 1,078
    Yes sir!  And they were well deserved.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • They are the breakfast of champions!

    Steve 

    Caledon, ON

     

  • paqmanpaqman Posts: 1,078
    Ribs after 31 hours - Going on the egg for 15-20 minutes


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    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • don't go past 36 on the belly. Mine was mushy

  • paqmanpaqman Posts: 1,078
    don't go past 36 on the belly. Mine was mushy
    What was your temp?

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • paqman said:
    don't go past 36 on the belly. Mine was mushy
    What was your temp?

    144

  • paqmanpaqman Posts: 1,078
    edited December 2012
    Belly = out after 32 hours

    Thanks for the advice, the texture is perfect.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • paqmanpaqman Posts: 1,078
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    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • paqmanpaqman Posts: 1,078
    nice paq! How was it?
    Texture + look = Perfect
    Jamaican firewalk = Winner

    The crispy layer on the skin was too thin.  I was expecting that a lot of fat would render; not at all so it was a bit too fatty for my taste.  We will sizzle the remaining cubes in duck or bacon fat tomorrow.  A coworker told me that deep frying was the way to go...

    Overall, the taste was great but it was just too fat for me.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • they are 80% fat so they are going to be that way. Best in small portions but I love them when done right. I'm still trying to figure it all out

  • paqmanpaqman Posts: 1,078
    I cubed and pan seared the belly leftovers from yesterday.  I then sprinkled with fleur de sel.

    I have to say that it is much better than yesterday.  The result was crispy little bite size tasty cubes with a tender moist interior.


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    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • that's they texture I like in belly also. Small cubes with a hard sear on them. Crispy outside, gooey inside. Yum

  • nolaeggheadnolaegghead Posts: 11,550
    I bet those would make excellent cracklings. 

    We get the brass pass and go to Jazz fest each year...yep, every day.  Jazz Fest is pretty much Christmas for SWMBO.  Anyway, they have a few excellent food sections and one does nothing but fry up cracklin's in a giant pot.  You get a small paper bag with hot cracklins, and they're heaven.  Of course, you get about half you RDA of calories and need an angioplasty the next day, but man are they special.
    ______________________________________________
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  • I raise Berkshire hogs. Just got back a 428 lb bred on my place. He's now in vacuum packed packages in my freezer. I like my belly seared to a nice brown at a high heat in cast iron. Then
    I braise it at around 350F with perviously browned vegetables. Then I let the belly sit out while I make a bourbon-pepper corn glaze. I then put the belly back in uncovered at 350F with the glaze on top for about 15 minutes. Add the perviously cooked vegetables and lay the belly with the glaze on top. OMG! This is a killer dish, but very rich. 

    I never make my own bacon anymore, because I can buy pretty good bacon. I use my bellies for making my pancetta and the belly recipe above. 

    Photo is of the two Berks I brought home last month from my butchers. I render my their fat and use it for everything from frying eggs to making pie crusts. Because they are raised on pasture and hardwood forests their fat has the good cholesterol in it. 
    Pure Berkshire Ham_DAN4097 SM.jpg
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  • nolaeggheadnolaegghead Posts: 11,550
    @KamadoMan -  A neighbor just gave me a 11.6 pound belly from a Duroc.  I don't know anything about the breed, but it's what the restaurant buys for it's belly, and it's a 5 star place, so I assume it's good.  So you think it's a waste to make bacon with a good quality belly?
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • U_tardedU_tarded Posts: 1,212

    @KamadoMan -  A neighbor just gave me a 11.6 pound belly from a Duroc.  I don't know anything about the breed, but it's what the restaurant buys for it's belly, and it's a 5 star place, so I assume it's good.  So you think it's a waste to make bacon with a good quality belly?

    How can bacon be bad. Maybe divide it into a few pieces do a couple pounds bacon. Couple pounds panchetta, and just cook some up like centex and paqman did. That's what I would do
  • nolaeggheadnolaegghead Posts: 11,550
    yeah, you right.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • billyraybillyray Posts: 1,116
    paqman said:
    nice paq! How was it?
    Texture + look = Perfect
    Jamaican firewalk = Winner

    The crispy layer on the skin was too thin.  I was expecting that a lot of fat would render; not at all so it was a bit too fatty for my taste.  We will sizzle the remaining cubes in duck or bacon fat tomorrow.  A coworker told me that deep frying was the way to go...

    Overall, the taste was great but it was just too fat for me.
    If you scored the fat it might render more.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • paqmanpaqman Posts: 1,078
    billyray said:
    paqman said:
    nice paq! How was it?
    Texture + look = Perfect
    Jamaican firewalk = Winner

    The crispy layer on the skin was too thin.  I was expecting that a lot of fat would render; not at all so it was a bit too fatty for my taste.  We will sizzle the remaining cubes in duck or bacon fat tomorrow.  A coworker told me that deep frying was the way to go...

    Overall, the taste was great but it was just too fat for me.
    If you scored the fat it might render more.
    I punctured the skin several times with the tip of a debonning knife but the skin was gelatinous from being in the water bath for so long.  When I seared it, almost no fat rendered and the puncture were not apparent at all.  I wass searing it as one big piece.  The key to success was to slice it in smaller cubes and then sear all sides of the cubes.  I did not add more fat.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • nolaeggheadnolaegghead Posts: 11,550
    Sorta like big lardons.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • paqmanpaqman Posts: 1,078
    Sorta like big lardons.

    Yep but the texture is a bit different - melt in the mouth tender

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • nolaeggheadnolaegghead Posts: 11,550
    Ah, so you didn't crisp the outside, just added some color and flavor.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • paqmanpaqman Posts: 1,078
    All the sides were crispy but the interior was melt in the mouth tender.  I find that lardons are sometime chewy.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • nolaeggheadnolaegghead Posts: 11,550
    My bad, I forgot you basically tenderized the whole thing in the SV bath.  Lardons are basically cooked from raw pancetta.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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