Sammich Pr0n

The green tomato relish has been a huge success!  Yay!

Pork Stuffed Mini Buns

DSC_1380 (1600x1060)My first batch of slider buns is dwindling to just a few now.  Today I stuffed a couple with roast pork and served them with a small dipping bowl of that sweet habanero sauce.  One of the local stores had ten pound sacks of potatoes on sale, I bought a bag and ran them through my french* fry cutter.  This time I culled the pieces with a lot of skin and those are the ones shown here.  They taste good despite the occasional sliver that’s overcooked – and they don’t look that bad!

* On a whim today, I asked Google if the french in french fries needed a capital and found some controversy, because grammar.  I did run across this:

Is the French in French fries capitalized? —  Most proper nouns or adjectives are capitalized when they occur in a food name: Boston brown bread, Russian dressing, Swiss cheese, Waldorf salad. Lowercase is used, however, when the food does not depend on the proper noun or adjective for its meaning: french fries, graham crackers, manhattan cocktail.

Mmm… Garlic Roast Pork

DSC_9365 (1600x1060)We had a frost last night but my jalapeno bush made it ok.  I picked a nice ripe one for my lunch sammich today.  I have Swiss cheese on this but wanted to be able to see the pretty slices of pork so it went on the bottom, you can just see a little of it oozing over the side of the bottom crust.

Sammich Pr0n – Cubano

DSC_8288 (1600x1060)I sliced a roast pork shoulder the other day with my new machine and it had me hankering for a Cubano sandwich.  Spread yellow mustard on both halves of a suitable roll, add a layer of pork, another of ham, cheese is next, then sliced pickles.  Use a panini press or something similar to finish it off.  I used Swiss cheese on this one, provolone will work, too.

Mmm… pork and beans

DSC_6638 [1600x1060]I always assumed dry beans needed overnight soaking but these pinto beans worked just fine without.  I covered the bottom of a sauce pot with the beans and covered them with broth, seasoned them with chili powder and ground cumin, brought the pot to a boil and then simmered it, covered, for a couple hours with a chopped onion.  I uncovered the pot and cooked them for a while longer because they were a tad thin, hard to overcook them unless they dry out and scorch.  These were flavored with the pork I roasted the other day, a handful of chopped meat including some of the highly seasoned outer layer, along with some of the skimmed pot drippings.  Those larger pieces went atop the beans when they were plated.  That’s a whole clove of garlic that roasted with the shoulder on the bottom of the photo.  Yum!

Smokin’!

20130617_101038 [1600x1200]The new grill is getting a workout.  I’m slowly learning the ins and outs of cooking on this thing.  The larger items are easier because the lower temps give you plenty of time, and the indirect heat is not going to suddenly flare up and burn everything to a crisp.  This style of grill has its drawbacks for smoking – biggest is the bother that arises when you need to replenish the wood chips.  Good thing is that you needn’t do that very often, one refill and you will have plenty of smoke flavor.  A remote temperature probe is highly recommended.  They make them now that are wifi and bluetooth enabled and I am gadget freak enough that they call to me over the Amazon mind beam. DSC_6245 [1600x1200]This pork shoulder spent the day in there.  It had a dry rub, and whole cloves of garlic inserted into slits cut into the meat.DSC_6246 [1600x1200]I left it to cool overnight in a foil pan and then broke it down into baggie sized lots for the freezer and fridge.DSC_6247 [1600x1200]The sauce is another one of those make it up as you go things that make cooking fun.  I put the roast into a pan for the last few hours and added apple juice concentrate, a splash of dark soy, some black vinegar, a half cup of red wine vinegar, and a squeeze of bbq sauce from a bottle.  As I was breaking the roast down this morning I reduced the remaining sauce and juices by half after adding several cloves of crushed and minced garlic.  Delicious!

Mmm… smoked brisket, sauced

DSC_5304 [1600x1200]I used the last of my homemade BBQ sauce yesterday on a roasted pork sandwich so I looked into the extensive W4D archives and turned up this old post that outlined a recipe that I haven’t used in a while.  I whipped up a batch using Splenda instead of sugar, and fortified the recipe with about a 1/4 cup of sambal oelek.  It’s very good but not for the faint of heart.  I sauced this brisket sammich heavily with it today and had it for lunch.DSC_5294 [1600x1200]Here’s that pork BBQ from yesterday with the last of the sauce from a previous batch.  This is the batch that I first used the sambal in.  That ingredient is reflected in the red bits you see in the sauce, they are little bits of minced hot pepper.DSC_5293 [1600x1200]I suppose I should include a photo of the pork shoulder that spent a full 24 hours in my smoker.  I used a rub that included brown sugar and a good dozen other ingredients.  Kosher salt and cracked black peppercorns were also prominent in that recipe along with smoked paprika and cayenne pepper.