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Porky Sunday
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byrne092
Posts: 746
Our local farmers market has a new addition whose farm specializes in Berkshire pork, she even has pictures of her pigs at the stand, which is kind of cool and creepy as the same time.
We had brats and pork cheeks the other week and they were great. This time we picked up the brats, cheddar/jalapeno, again and also a few pork burgers (reserved some cheeks and a small shoulder for next week since she sold out early).
Little bloody mary to start off the day
Cooked the brats around 300 direct. They turned out great. Made some brat burgers with sweet/spicy mustard, caramelized onions, and a little mayo.
Next up were the burgers. Seasoned them with a little BBBR and some Dizzy Pig. Cooked direct again at around 400 until 140, since we planned on heating back up for dinner.
tarheelmatt post . Couldn't find cracker meal, so we improvised and crushed up saltines, ritz, and a little panko. We ended up doing half and half on style. 1 batch of flour-milk-cracker and 1 batch milk-flour-milk-cracker. First batch was more a light fall off coating style (like a blooming onion) and the other was a more traditional onion ring style. We also made up some blooming onion dipping sauce. Both amazing, thanks again Matt for the recipe.
Reheated the burgers in a skillet, also added a nice little sear for some crust. Topped with thin sliced provolone, brown sugar and pepper bacon we made, bbq sauce, and coleslaw.
The pork burgers were over the top and a new favorite.
We had brats and pork cheeks the other week and they were great. This time we picked up the brats, cheddar/jalapeno, again and also a few pork burgers (reserved some cheeks and a small shoulder for next week since she sold out early).
Little bloody mary to start off the day
Cooked the brats around 300 direct. They turned out great. Made some brat burgers with sweet/spicy mustard, caramelized onions, and a little mayo.
Next up were the burgers. Seasoned them with a little BBBR and some Dizzy Pig. Cooked direct again at around 400 until 140, since we planned on heating back up for dinner.
tarheelmatt post . Couldn't find cracker meal, so we improvised and crushed up saltines, ritz, and a little panko. We ended up doing half and half on style. 1 batch of flour-milk-cracker and 1 batch milk-flour-milk-cracker. First batch was more a light fall off coating style (like a blooming onion) and the other was a more traditional onion ring style. We also made up some blooming onion dipping sauce. Both amazing, thanks again Matt for the recipe.
Reheated the burgers in a skillet, also added a nice little sear for some crust. Topped with thin sliced provolone, brown sugar and pepper bacon we made, bbq sauce, and coleslaw.
The pork burgers were over the top and a new favorite.
XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500
St. Louis, MO
Comments
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Nothing about this post that doesn't ROCK!! Awesome!Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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@byrne092 You wasn't playing when you said you'd be making some onion rings! Those look awesome man. Glad you enjoyed them.------------------------------
Thomasville, NC
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tarheelmatt said:@byrne092 You wasn't playing when you said you'd be making some onion rings! Those look awesome man. Glad you enjoyed them.XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO
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You had me right here....Tito's and Zing Zang a great combination.
Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
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@northGAcock - yeah zing zang is our go to for BMs...so good
@Nanook - thanks!XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO
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