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Sky Bustin' and Eggin' (Ridiculously Pic Heavy)
SciAggie
Posts: 6,481
I'm finishing off a great weekend with friends. Had some folks come in for a little duck hunting and some good times in my outdoor kitchen. The duck hunting was mediocre but we had a great time. Here's my kids and some cousins.
We came in about noon and I whipped up a big batch of homemade biscuits, sausage gravy, homemade bacon, and some scrambled eggs. They scarfed that down like a pack of wolves - so no pics.
The gang cleaned up and then went to town for shopping and wine tasting. I stayed home to cook.
Porchetta is the main event. I've never made it before. My wife told me I was nuts doing this for company having never made it before - I suggested another glass of courage - it'll be a'right....
Preping the pork belly. Cutting up rosemary and sage; mincing some garlic.
Toasted fennel seeds and red pepper. Ground it in the mortar and pestle then let it get happy with the herbs and garlic.
Now it's time to roll the pork loin inside the pork belly with a layer of goodness in between.
Roll the sucker up and tie it with string.
When the gang got back from town we started with some dove and duck appetizers, assorted cheeses, my sourdough bread, and some wine/ beer. Got the mini max fired up to cook the apps.
After the apps the porchetta was done. In hindsight I should have scored the skin for this cook. As the skin tightened it tended to pull and upen up the roast roll.
We had sous vide carrots and skillet potatoes to go along with the pork. No plated pics - we (I) was a bit pickled and we were having too much fun. I'm not sure I will make this again - it wasn't all I hoped it would be. I think I prefer my pork belly as bacon. The loin was succulent and the seasoning was good - I had lots of compliments. It was a fun cook; no refrets on trying it. Thanks for looking.
We came in about noon and I whipped up a big batch of homemade biscuits, sausage gravy, homemade bacon, and some scrambled eggs. They scarfed that down like a pack of wolves - so no pics.
The gang cleaned up and then went to town for shopping and wine tasting. I stayed home to cook.
Porchetta is the main event. I've never made it before. My wife told me I was nuts doing this for company having never made it before - I suggested another glass of courage - it'll be a'right....
Preping the pork belly. Cutting up rosemary and sage; mincing some garlic.
Toasted fennel seeds and red pepper. Ground it in the mortar and pestle then let it get happy with the herbs and garlic.
Now it's time to roll the pork loin inside the pork belly with a layer of goodness in between.
Roll the sucker up and tie it with string.
When the gang got back from town we started with some dove and duck appetizers, assorted cheeses, my sourdough bread, and some wine/ beer. Got the mini max fired up to cook the apps.
After the apps the porchetta was done. In hindsight I should have scored the skin for this cook. As the skin tightened it tended to pull and upen up the roast roll.
We had sous vide carrots and skillet potatoes to go along with the pork. No plated pics - we (I) was a bit pickled and we were having too much fun. I'm not sure I will make this again - it wasn't all I hoped it would be. I think I prefer my pork belly as bacon. The loin was succulent and the seasoning was good - I had lots of compliments. It was a fun cook; no refrets on trying it. Thanks for looking.
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Comments
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Looks amazing.Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
Wow!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Very solid work
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Excellent post! Thanks!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Hanging out with family AND eating like a king. Win!
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Great looking cook! It all looks delicious. Spending some quality time outdoors with friends is always a good time! Glad y'all were able to get out and a few, the weather here has been pretty crappy the past 2 days. Good luck the rest of the season!LBGE
AL -
It wasn't a bad day. We got widgeons, gadwalls, and some green-wing teal.TideEggHead said:Great looking cook! It all looks delicious. Spending some quality time outdoors with friends is always a good time! Glad y'all were able to get out and a few, the weather here has been pretty crappy the past 2 days. Good luck the rest of the season!Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Wonderful post. Food, fun and family. What else is there? Drink is included with the fun category or the food for that matter. Killer!
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@pgprescott Thanks. It was a nice weekend. It was a great reminder of what's important in life.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
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Good times.
Looks beautiful, all around.
Nice post.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Nice!! The porchetta looks pretty damn good from here.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Thanks everyone for the kind words. It was a fun cook and good weekend.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
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Outstanding! Takes some balls to use the belly like that.______________________________________________I love lamp..
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Duck hunting appears to be about on par with my season lol.
however that pork loin seems to be taking up the slack. -
Astounding cook. Perfect event, great meals. I have an appreciation for the time spent with family, and the time spent on this presentation. I often forget to document until it is too late, or fail to bother to do so, because we are having so much fun.
Very nicely done."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Most excellent brother Sci!! Great times and eats for sure.Sandy Springs & Dawsonville Ga
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Great post and pics!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota
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