Confit Question

Dawgtired

Talking with a guy at the local butcher shop today. He’s worked at several high end restaurants in town. Those in NC may be familiar with The Angus Barn being one. The chef from there actually took down Bobby Flay on Iron Chef. Apparently they use salt/pepper, then steam them with beer. Another restaurant did them confit style with rosemary and garlic in the oil. Anyone ever try something like either one of these methods. Gentleman said confit style was the only way he cooked both his ribs and pork shoulder.

lkapigian

It's the only way I do chicken thighs , albeit a Faux Confit, I let it cook in its own fat once it's rendered , I don't start it in fat ....comes up about 50% so the skin is still exposed and gets crispy, one IT is hit I back down the heat and let it get happy in the bath for another hour or 2

JohnInCarolina

I've had more than a few excellent meals at the Angus Barn.  I didn't know the story about the chef from there taking out Bobby Flay, but I'm not surprised.