Pork belly is a fabulous cut of meat that is versatile and delicious. You can braise it, bake it, cold smoke it for bacon and much more. Today we are going to show you how to do a simple yet tasty, crispy Porcetta. Traditionally Porcetta is an Italian slow, fire roasted pork roast but today we are using the Pit Boss pellet smoker to do the job.
They say the best pizza has a fluffy bubbly crust and a crisp undercarriage (the bottom of the crust) with gooey cheese and a balance of delicious toppings. I agree and am always hunting for different textures when it comes to crust. The pizza we are doing today has the perfect crust because it has the unique experience of being cooked twice. By par-baking the crust directly on the grill and then flipping it over, you end up getting just the right amount of char. I was afraid that the crust would be too crusty, but it was surprisingly soft in the middle, despite that I rolled it pretty thin. I will definitely be making this again. This is for cheese pizza, but please add any toppings you want!
Beer can chicken is one of the most tried and true methods for making moist, delicious chicken with no fear of under cooking it. This recipe is probably what helped grow my confidence on the BBQ in the early days because the steam from the beer helps to cook the chicken from the inside and therefore it cooks more evenly and faster.
I was asked to help my favorite local Indian restaurant to finalize a recipe for Smoked Tandoori Brisket. I thought it would be a fun experiment, so I agreed. I dropped off a brisket at the restaurant and they marinated it in a secret mixture of tandoori seasonings for 3 days. After that I picked it up and smoked it over charcoal pellets for nearly 10 hours. What we were left with was an amazingly rich and spicy brisket that was oh so flavorful and melt in your mouth. The tik Tok got over 30,000 views in the first day. The things I learned in the comments section of Tik Tok. Hindu’s do not eat beef but lots of other Indians (Sikh, Punjabi, Muslim, Christians) do in fact eat beef (sometimes). I should not call it “East Indian” cuisine because there is only 1 India, it is just called “Indian cuisine”. I apparently also need to work on my Canadian accent version of how you pronounce “Tandoori”.
The visual appeal of a perfectly cooked steak is one of my favorite parts of eating a steak. It’s the crispy charred bits around the edge and the cross hatched grill marks from a perfect sear. The darker the sear marks in my books the better. When a steak comes out glistening from the right amount of fat with the right amount of blackness, it’s heaven for me. Black gold steak, is just that, it’s pure gold for me. The blackness of the charcoal really makes the visual appeal that much more, but when combined with the truffle flavour in the seasoning and the base umami flavours, this combination is a whole other level.
I recently finished watching the Masterclass by Aaron Franklin. In that class there are 3 parts devoted to what he called the king of the meats: Brisket. In my opinion it’s the main reason to take the class, to master his approach to cooking brisket Texas style with nothing but Post Oak, Salt, Pepper and Smoke. It’s a pretty simple process but it takes practise to perfect. After watching the masterclass I went ahead and created one of these masterpieces for myself and it was not a disappointment. A nice change from all the competition style briskets I’ve done in the past 5 years. If I’m ever cooking for a crowd, this is the way I would definitely go.
