Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

I bought a Berkshire pork belly from D'artagnan and what to my wondering eyes appeared...

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Willy
    Charter Member
    • Apr 2015
    • 1930
    • High Desert of the Great Southwest

    I bought a Berkshire pork belly from D'artagnan and what to my wondering eyes appeared...

    but a freakin' spare rib rack attached! The belly was also (knowingly) skin on. My goal was to make cassoulet (Antonly Bourdain's recipe) (thanks to fzxdoc for the Rancho Gordo Cassoulet bean source). So, my butcher skills being limited to butchering the language occasionally, as well as mangling the carving of the Thanksgiving turkey in earlier days, I decided to butcher it anyway. I thought the rack of spares came out fairly well, but the skin had too much fat left on it.

    Anyway, in the end I had plenty of belly and rind for the dish, plus a bunch of fat to be rendered into lard. Looks like homemade bacon is up next (8-ish pounds of belly left), along with the ribs to be eaten tomorrow. Not sure what to do with the excess skin. Ideas anyone?

    I can't recommend D'artagnan enough. I hit a sale (15% off the 16#-ish belly, which cost $103), plus free OVERNIGHT shipping for an order over $150. I bought some other Berkshire ribs and some sausages.

    Pics: Click image for larger version  Name:	IMG_0196.JPG Views:	1 Size:	81.3 KB ID:	505774Click image for larger version  Name:	IMG_0200.JPG Views:	1 Size:	89.0 KB ID:	505775Click image for larger version  Name:	IMG_0203.JPG Views:	1 Size:	90.2 KB ID:	505776Click image for larger version  Name:	IMG_0207.JPG Views:	1 Size:	83.8 KB ID:	505777Click image for larger version  Name:	IMG_0209.JPG Views:	1 Size:	90.3 KB ID:	505778
    Last edited by Willy; May 26, 2018, 06:31 PM.
  • W.A.
    Charter Member
    • Sep 2014
    • 758
    • Kingwood, TX
    • Rec Tec Stampede, Pit Barrel Cooker, Weber One Touch Gold 22.5", Kamado Joe Classic

    #2
    Ummm....pics of the cassoulet?

    Comment


    • Willy
      Willy commented
      Editing a comment
      Two days away!
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9938
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #3
    Thanks for the recommendation. I want to get a pork belly for pork belly burnt ends on my vacation.

    Comment


    • Willy
      Willy commented
      Editing a comment
      Not cheap, but first class products, service, and shipping.
  • Troutman
    Club Member
    • Aug 2017
    • 7836
    • 1521

    • OUTDOOR COOKERS

      BBQ ACCESSORIES

      WOOD & PELLET PREFERENCES

      SOUS VIDE

      INDOOR COOKWARE


    #4
    If you have some fat left on the skin make cracklings. Meathead has a recipe. If no fat then do cihcaronnes.

    Comment

    • fzxdoc
      Founding Member
      • Jul 2014
      • 5402
      • My toys:
        Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
        Pit Barrel Cooker (which rocks), named Pretty Baby
        Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
        Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
        Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


        Adrenaline BBQ Company Gear:
        SnS, DnG, andLarge Charcoal Basket, for WSCGC
        SnS for 22" Kettle
        Elevated SS Rack for WSCGC
        SS Rack for DnG
        Cast Iron Griddle
        Grill Grate for SnS
        Grill Grates: five 17.375 sections (retired to storage)
        Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
        2 Grill Grate Griddles
        Steelmade Griddle for Summit gas grill

        Fireboard Gear:
        Extreme BBQ Thermometer Package
        Additional control unit
        Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
        2 Driver Cables
        Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
        Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
        Thermoworks Gear:
        Thermapen MK5 (pink)
        Thermapen MK4 (pink too)
        Thermoworks MK5 orange
        Temp Test 2 Smart Thermometer
        Extra Big and Loud Timer
        Timestick Trio
        Maverick ET 73 a little workhorse with limited range
        Maverick ET 733
        Maverick (Ivation) ET 732

        Grill Pinz
        Vortex (two of them)

        Two Joule Sous Vide devices
        VacMaster Pro 350 Vacuum Sealer

        Instant Pot 6 Quart Electric Pressure Cooker
        Instant Pot 10 Quart Electric Pressure Cooker

        Charcoal Companion TurboQue
        A-Maze-N tube 12 inch tube smoker accessory for use with pellets

        BBQ Dragon and Dragon Chimney

        Shun Classic Series:
        8" Chef Knife
        6" Chef's Knife
        Gokujo Boning and Fillet Knife
        3 1/2 inch Paring Knife

      #5
      Wow, awesome. Not exactly "something for nothing" given the price of Berkshire pork, but what a lagnaippe--pork ribs thrown in the bargain.

      Enjoy!

      Kathryn

      P.S. Have your seen the Classic Cassoulet recipe on the Rancho Gordo site? https://www.ranchogordo.com/blogs/re...ssic-cassoulet

      Comment


      • Willy
        Willy commented
        Editing a comment
        So many versions of cassoulet! I chose Bourdain's because I haven't cooked from his book much and because I've it owned since before he was a "thing". I managed to eat at Les Halles in NYC once, but I think he hadn't started there by then (1997-ish).
        Last edited by Willy; May 28, 2018, 09:47 AM.

      • HouseHomey
        HouseHomey commented
        Editing a comment
        Busting out the NOLA French via the Spanish so early on a Sunday. I'll have you know this was the "Webster word of the day" on 10-13-2017. I think I need a snack now.

      • fzxdoc
        fzxdoc commented
        Editing a comment
        Let us know how it turns out, Willy . I bet it's going to be marvelous.

        K.

    Announcement

    Collapse

    2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
    See more
    See less
    Working...
    X
    false
    0
    Guest
    500
    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
    false
    false
    {"count":0,"link":"/forum/announcements/","debug":""}