Thinking about doing this. How much better than store bought bacon is it?
So after giving it some thought, I hypothesized that I could do a reverse sear on the grill by utilizing two zones. Genius, right? I figured I’d look up Kenji’s reverse sear recipe for the oven and adapt it for the grill…of course he has a technique for both. I don’t have an instant read thermometer (yet, definitely getting one) but I still basically got a perfect medium rare. I could have gone for a bit more sear but I was worried about overcooking and balancing all 5 items at once.
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Quite a bit better, it doesn’t shrivel up and get too crispy like store bought can, it’s more meaty/steak like. If you like bacon that almost crumbles in your hand then you won’t like it. Being able to cut thick slices is nice and you can mess around with the flavor profile. I did a maple syrup brown sugar slab last winter, this one was just a standard salt/pepper/sugar cure. Good value too, pretty sure I paid around $30 for the belly, 10 lb of store bought would cost me $60+
Looks great. What is the green stuff that looks like chutney?
Some chimichurri my wife made. First time trying it at home, and it turned out great.
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It tastes exponentially better because it is made by your hands.
ETA - and so easy; cover w cure for a week, rinse and dry, smoke, done.
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I don’t think I’ve ever had that but it sounds tasty.
I bought some smoked octopus and smoked scallops today from my local meat shop. Already cooked and vacuum sealed. Any recommendations on what to do with them?
If you like omelettes but wish they were way, way more complicated to make, consider trying tamagoyaki. I took a shot at this and totally beefed it. Still tasted okay.
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Pre-smoked octopus is a difficult ingredient. Cooked is one thing, but smoked is another. Maybe pulpo salteado?
Or maybe a Greek style octopus salad?
Scallops? You got me. I hated them when I was young, but now I can eat them when seared and perfectly cooked. No idea if I’d even stomach smoked ones.
Porn tho
Pretty sure that’s a pizza cookie
I’d consider just eating them as is, not using them as a component in a recipe. The question the becomes what to serve with them. I’m thinking a vegetable dish, asparagus maybe, prepared in a way that has citrus-y notes. I would also consider a cold salad.
Another option would be as part of a seafood charcuterie board.
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I’ll be curious if you like it. It’s a different taste.
Roasting pheasant like you would a turkey is fairly common and easy.
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