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"All Belly" Porchetta- 72 hr sous vide- Then Egg
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The Cen-Tex Smoker
Posts: 22,987
Had a 12 lb belly and made 3 flavors of bacon. had a few lbs and some trimmming left over so lots of belly posts coming this week.
Was looking for something cool to do with the trimmings. I had a flat piece that I thought about doing pancetta then I came across this recipe and gave it a rip. Looks cool and it's in the SV until Friday or saturday....or sunday. Not sure yet
Ready for a long bath:
Can't wait to see how this works out......and i hope I don't die when I eat it
Keepin' It Weird in The ATX FBTX
Comments
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We voted. We all hope you do! That was my damn idea beotch
Steve
Caledon, ON
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Cool - can't wait to hear how it comes out. What temp do you plan on using?
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Little Steven said:We voted. We all hope you do! That was my @#!*% idea beotchKeepin' It Weird in The ATX FBTX
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nolaegghead said:Cool - can't wait to hear how it comes out. What temp do you plan on using?Keepin' It Weird in The ATX FBTX
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Eager to see this one Cen!Just a hack that makes some $hitty BBQ....
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cazzy said:Eager to see this one Cen!Keepin' It Weird in The ATX FBTX
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god damn! Doin' stuff, but, god damn! you a bad mother f*cka
______________________________________________I love lamp.. -
thanks NOLA. Do 36-48 on the SV. I did 72 and it was almost too much in a few spotsKeepin' It Weird in The ATX FBTX
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Little Steven said:I've seen 36 as the time for portions.
Me too but modernist cuisine said 72 so I wanted to do what the cool kids were doing. 36 is the number. Maybe 48.Keepin' It Weird in The ATX FBTX -
I saw a video of a chef in LA doing portion cooks. He rubbed the sous vided piece with herbs and sice and then grilled. How 2 heroes. Good site
Steve
Caledon, ON
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Way above my pay grade with the above discussions about dimensions and the cook but that looks fantastic, C-T-you never let a watermelon or bourbon interfere-Great job-I may have to venture down that road-but no promises...Congrats on a great result!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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thanks cap! can't do brisket every night (even though I'm doing one tonight)Keepin' It Weird in The ATX FBTX
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Agree -but to survive the SWMBO reaction to the S-V buy would take quite a leap of faith and infinite survival skills-even this time of year. Taking the long term approach. Have fun with the ho-hum brisket-and I'm sure TFJ will come up with a most exceptional side dish for your efforts!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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oh she will. Not sure what it is yet. you should start with the charcuterie stuff before the SV. it's only a few bucks, does not take up any room and gives you plenty of alone time to mess around with it. Highly recommended.Keepin' It Weird in The ATX FBTX
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nice CT...that might be my favorite thing posted here in a while.
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Thanks MQ. It was really good but I know i can do it better. I will be doing it again for sureKeepin' It Weird in The ATX FBTX
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I'll be sous vide-ing soon (can that be a verb?). It's just a matter if I have wait until Christmas.
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You need an a$$ kicking. You are making the rest of us look bad. Nicely done, Sir!
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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very nice! liking the creative use of what most see as a 1 use (bacon) cut
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Did you sear on directly on the grate or in a cast iron pan?
Did you remove the skin before "rolling"?
Did you slice it thin or thick when serving?
I can't wait to try it! Thanks for posting this!____________________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:Did you sear on directly on the grate or in a cast iron pan? Did you remove the skin before "rolling"? Did you slice it thin or thick when serving? I can't wait to try it! Thanks for posting this!
Hey pac- I just seared it at grid level on the SS grate. I just wanted to get some color and a little smoke on it. I did not remove the skin and it was like it wasn't even there after so much time in the SV. I sliced it about 1.5 inches or so. About the thickness of a slice of meatloaf to give you a visual. The flavors were really really good.Keepin' It Weird in The ATX FBTX -
Thanks griff and NOLA. It was a fun cookKeepin' It Weird in The ATX FBTX
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