More Flavor for You – How to Add Unique Flavor to your BBQ, Sides and more…
Have you ever wondered how chefs create a unique flavor profile, more depth of flavor or enhance the flavor of their dishes? It’s the perfect balance of heat, acid, salt and fat. Here’s a unique element you can add to your dishes to stand out from the crowd! Add just a pinch of this smoked […]
19 Oct 2019
Taste of Texas BBQ – Jonas Freitag
This week we interview one of the owners of Taste of Texas Barbecue in Cologne, Germany, Jonas Freitag We fell in love with these guys watching their very popular YouTube videos documenting their journey as they not only start their own BBQ Food business but in true DIY fashion build their smoker and vending trailer […]
10 Oct 2019
Pepper Jelly, A Perfect BBQ Extra
This is a household favorite of ours and always a treat for holiday parties and get togethers, not to mention a great way to use up a few leftover Habanero or Jalapeno peppers at the end of the season. The combination of a bit of heat, fruity pepper flavor and sweetness is a wonderful flavor […]
2 Sept 2019
Len Peralta, Extraordinary Artist, Podcasting Pioneer and BBQ Enthusiast
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Re-upload: Sorry, we just discovered the the original audio file was corrupted.
This week we interview someone from our distant past, the creative genius behind the Jawbone Radio podcast. Jawbone was one of the seminal podcasts and Len & Nora as hosts were two of the best.
It was with great surprise several months ago I noticed a post on Facebook where Len had caught the BBQ bug and contacted him to see if he would be interested in being our guest.
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We talk about podcasting for a while and then get into his first foray into Barbecue. As it turns out he had done his research, was already versed in the joys of great BBQ and so had a head start on his first cooks.
We hope you enjoy this interview as much as I enjoyed the conversation.
Intro
00:43 - Discuss the origins of podcasting, Jawbone Radio, etc.
14:16 - We begin the BBQ discussion
For more info on Len visit https://www.lenperalta.com (https://www.lenperalta.com/)
To listen to old episodes of Jawbone radio visit https://jawboneradio.blogspot.com/ (https://jawboneradio.blogspot.com/)
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22 May 2019
Perfect Smoked Sausage… Finally
My journey through smoking sausage has been less than satisfactory over the years. I’ve tried it several times and the results have been somewhat less than stellar. After my most recent experience, I think either the amount of meat was too small or my temp was too high as the resulting product had good flavor […]
20 Mar 2019
Why Would I Want A Fatty?
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BBQ guys seem to enjoy coming up with new and odd items to put on the smoker or eat with their smoked meat creations. Along with those new and odd items usually come a name that is equally as odd and this item is no exception.
Who wants to smoke a fatty? Well, you will after you taste it.
I stopped at my local market up the street for some lunch meat and noticed a 2lb package of freshly ground pork alongside a big slab of sliced bacon. It reminded me that I hadn't smoked a fatty for quite a while.
I started early Saturday morning as this takes about 2.5 to 3 hours on the smoker and I wanted to serve it for breakfast. I started by laying a piece of saran wrap on the counter to make the pork easy to roll and then smoothed out a 3/8" thick layer of ground pork in about a 10" x 10" square. You want this to be just a bit smaller than the length of your bacon. This ended up being about a pound and a quarter of the pork.
Once the pork is square and an even thickness, I lightly sprinkled my standard rub mixture which is salt, my favorite smoked chipotle powder, and a small amount of granulated onion and garlic.
I then lay 3 rows of pepperoni down the center, mashed a cup of shredded chedder and half a block of cream cheese together, shaped into a roll and lay on top of the pepperoni.
Using the top and bottom edges of the saran wrap I wrapped the pork around the center ingredients and sealed the edge and ends nicely and set aside.
I then created a weave with the bacon. You've probably seen this done several places on the internet but basically it involves laying out half your bacon strips side by side vertically and then folding back every other strip, lay down a horizontal strip and then alternate the strips of bacon that are folded back. https://www.foodrepublic.com/recipes/from-the-pitmaster-heres-how-to-make-a-bacon-weave/ (https://www.foodrepublic.com/recipes/from-the-pitmaster-heres-how-to-make-a-bacon-weave/)
When finished lay your pork roll in the center and wrap the bacon around making sure to also seal in the ends. This becomes a crispy layer of bacon around your roll of smoked pork. Place seam down on your smoker and relax for about 2 to 3 hours depending on your temp. This can be smoked a little higher than 225. Anywhere from 250-275 degrees seems to get the bacon crisp at the same time as the pork is done.
During the last 1/2 hour of smoking I brushed a layer of maple syrup on the bacon as I wanted to serve this for breakfast so wanted a hint of sweetness.
When the pork reaches 165, remove from the smoker and let rest for at least a half hour before slicing.
As it approached serving time I toasted a few english muffins and fried two eggs over easy to lay on top of one of the slices, one for myself and one for my favorite breakfast partner (my wife)
I served each of us two slices about 3/4" thick and layed the fried egg on top of one so that the yolk would run down over the cheesy pork roll.
It was a deliciously different breakfast option
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19 Jul 2018
Perfect Fresh Corn on the Cob
One of the joys of summer eating is fresh vegetables and there is nothing better than corn on the cob picked fresh that morning. We have a farmers market down the road that puts a big sign out when they have corn picked fresh that morning and people flock in to buy it such that […]
11 Jul 2018
Smoking The Perfect Rack of Ribs
It’s July 4 and everyone is having a cookout. You could do the usual hamburgers and hot dogs but why not treat your guests to something a little more special. I’ve smoked ribs a number of different ways but one of my favorites is just perfectly cooked and memphis dry rub finish. This allows me […]
10 Apr 2018
It’s Time To Cure and Smoke Your Own Bacon!
Everybody loves bacon. Not the water soggy, preservative injected stuff you buy at the mega mart, but real bacon made my yourself at home. This time we decided to try dry curing. I asked a local place that butchers hogs once a week to save me a pork belly as otherwise they just make it […]
1 Dec 2017
Sauce, Sauce and more Sauce
Not that I like a lot of Barbeque sauce, but I do like variety. One thing I noticed early on when watching Bobby Flay is that he is a master at creating a sauce with flavor profiles that complement his food. I also noticed this the first time I ate at Bobby’s Burger Palace – […]
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