Pork Belly burnt ends on the BGE. These were a hit when I made them for the first time a few weeks ago. Not a difficult or particularly long cook as compared to a brisket on the BGE. More of a manageable size at around 5 lbs vs. a 12 pound brisket. Pork belly can be off putting with all that fat, but by cutting it into large cubes the 2.5 -3 hours over 250°indirect heat a lot of the fat melts and drips away into the catch pan.

Probably do a cabbage and carrot slaw as a side. That fresh, crunchy and tangy element is the perfect relief to the richness of the pork belly. I’ve got one remaining garden all seasons cabbage and still plenty of touchon carrots to pull. High is supposed to be 84° today, just perfect for manning the BGE.

You wouldn't believe the arguments that can come up over the molcajete.
Mine is black granite that I seasoned properly.
Some would say you have to have one from a certain region Mexico or it isn't a molcajete.
Technically a mortar and pestle and a molcajete are different and not the same.
They look the same but have different uses depending on the material it's made from.

Pork belly burnt ends. Rub is ground cumin, smoked paprika, onion powder, garlic powder, ancho chili powder, cayenne pepper, brown sugar, salt and black pepper.

Just the pork and hickory smoke perfume coming off the cooker is enough to drive me insane with hunger.

@karstopography
Never had pork belly burnt ends.
The spice mix seems in my adventurous opinion might do good with a little allspice added.
Like someone might find in Morocco but definitely not pork.

worth1 wrote: ↑Sat Mar 26, 2022 12:25 pm @karstopography
Never had pork belly burnt ends.
The spice mix seems in my adventurous opinion might do good with a little allspice added.
Like someone might find in Morocco but definitely not pork.

I hadn’t had pork belly burnt ends until recently. Seems like I tried one someplace and thought these have potential. I made this take on 40 aprons recipe once before and loved them.

I have Ras El Hanout in my spice cabinet. That has cumin along with ginger, allspice, cinnamon, and coriander. I don’t use it very often, but should. I think allspice might be good.

Folks I've hit a food wall of the most horrific kind.
I'm hungry for nothing but yet everything at the same time.

It was chili spaghetti again last night.

Today I sliced off several frozen anaconda sections and put them in light brine water for a few hours not much though.
Then I'll take them outside and pound them out.
Pork schnitzel is on the menu.
I've also started up the smoke tube and smoking some pre cooked Slovacek's hot links to add more smoke flavor.
Then there will be my homemade sauerkraut.
Along with gold potatoes and a sauce made with heavy cream.
I don't have to go anywhere for authentic German cuisine and pay outrageous prices at tourist places.

Now THAT'S a schnitzel!!!!.
Dredged in flour, dipped in egg wash and dredged in panko bread crumbs.

Now since you've made a mess you might as well go for it.
Don't throw the leftover dredging station away.
Take the flour egg and panko with a little baking powder and make a fry bread.
It's extra crispy and crunchy.
Once fried dust in kosher salt and powdered sugar.
Top with your favorite preserves.
Mine today is strawberry.
This is sinfully delicious.

Sausage colored up nicely.

LUV roasting spuds...'specially Sweet Spuds...
BEFORE:

AFTER:

The Gotch

Cornelius_Gotchberg wrote: ↑Sun Mar 27, 2022 6:54 pm LUV roasting spuds...'specially Sweet Spuds...
BEFORE:


AFTER:

The Gotch

What I love about roasted sweet potatoes, is that they need no seasoning on them, at all. If put straight on a pan, I usually lightly brush them with olive oil. On parchment, no need for the oil. And, when done straight on a pan, that means I forgot to pick up some parchment paper.

Tormato wrote: ↑Sun Mar 27, 2022 10:04 pm

Cornelius_Gotchberg wrote: ↑Sun Mar 27, 2022 6:54 pm LUV roasting spuds...'specially Sweet Spuds...
BEFORE:


AFTER:

The Gotch

What I love about roasted sweet potatoes, is that they need no seasoning on them, at all. If put straight on a pan, I usually lightly brush them with olive oil. On parchment, no need for the oil. And, when done straight on a pan, that means I forgot to pick up some parchment paper.

They are good brushed with soy sauce.
Everything is good with soy sauce.

@worth1; "They are good brushed with soy sauce." Never thought about that...but I'am thinking about now...so's the lovely and long suffering Mrs. Gotch, who, having just been alerted, expressed a profound interest and will be trying that later today!

"Everything is good with soy sauce." I use it as part f the marinade for boneless, skinless chicken breasts.

@Tormato; the thing for me is counteracting their natural sweetness. Those were the biggest, fattest Sweet Spuds I've ever dealt with. Had to do a series of nukings @medium-low to get them to where I didn't need a jackhammer to cut them.

The Gotch

Here's the whole plate with everything.
Rest assured the gravy is put away.
The lady from Maine and her son I once knew were always complaining about the south and Texas in particular.
One was how disgusting our white gravy and chicken fried steak was.
One is basically a schnitzel and the white gravy they complained about is a bechamel.
None of which had it roots in the ignorant uneducated south she described us as but from Europe.
Our country home fries are bratkartoffeln.

Cornelius_Gotchberg wrote: ↑Mon Mar 28, 2022 8:23 am @worth1; "They are good brushed with soy sauce." Never thought about that...but I'am thinking about now...so's the lovely and long suffering Mrs. Gotch, who, having just been alerted, expressed a profound interest and will be trying that later today!

"Everything is good with soy sauce." I use it as part f the marinade for boneless, skinless chicken breasts.

@Tormato; the thing for me is counteracting their natural sweetness. Those were the biggest, fattest Sweet Spuds I've ever dealt with. Had to do a series of nukings @medium-low to get them to where I didn't need a jackhammer to cut them.

The Gotch

There are many recipes on line for glazed sweet potatoes with soy sauce.
What I can't buy in Bastrop is dark soy used for cooking.
It's thicker and richer than the usual watered down stuff on western market shelves with lots of salt.
Soy in the right ratio to other ingredients gives the umami flavor.
Something the sweet potato on its own lacks.

I had a sweet potato in my tool chest and decided to use it.
Peeled sliced and set on porcelain plate.
Made a slathering of soy sauce five spice powder allspice and Steens syrup to offset the saltiness of the soy.
Covered in cling wrap and placed in slow oven at 205F.
Put on top rack.
Before y'all freak out cling wrap won't melt at that temperature.
How many people put plastic in the microwave.
Yes a lot and it gets much hotter.
A sweet potato gets done at about the same temperature of 205F or so.
I don't want the sugars to carmalize quite yet.

Interesting but good flavor.
Nothing like the ultra sweet candied yams.
The sausage went well with them.

Merlot lettuce, plus some foraged oyster mushrooms. Ribeye from the freezer. Steak salad.

Got the last of the pork medallions soaking in a mixture of soy sauce, Steens cane syrup and chipotle powder.
Going to cook in a fast oven on a grill while basting with the sauce.
Really heavy on the chipotle powder.
Really hot and spicy.
On the side for a pasta will be some sort of pasta with pesto and ghee.