Jim Lampe
TVWBB 1-Star Olympian
when I saw what Brian did in January, it stuck with me.
then, a few weeks ago, I saw this looking for something else, and it stayed with me.
and last week when I saw a 2.5 lb boneless pork butt from Smithfield, I decided to buy it and look up that video once again.
So... as an old friend from Sweden likes to say, "Here We Go!"
Butterflied open, slashes thru connective tissues...
followed the recipe pretty close:
Olive Oil • Salt • Pepper • Fresh Sage • Fresh Rosemary • Garlic • Orange Zest
rolled and tied... then seasoned again with salt before placing inside the fridge uncovered overnight to dry-age?
I did the 450ºF 15 minutes in the oven,
before taking it outside to the Weber kettle to finish it at 250ºF until the internal temp reached 145ºF
they were other things sharing the kettle at the time....
after a 15 minute rest, the pork was sliced thin.
served on large Asiago Ciabatta rolls with baby Swiss and Endive (recipe called for Arugula but store was out).
The vinegar sauce was also part of this experience...
wonderful mashed anchovy with chili flakes and Italian parsley in a white wine vinegar...
this ... was .... EXCELLENT!
and I will make it again!
Thank you all for stopping by!
then, a few weeks ago, I saw this looking for something else, and it stayed with me.
and last week when I saw a 2.5 lb boneless pork butt from Smithfield, I decided to buy it and look up that video once again.
So... as an old friend from Sweden likes to say, "Here We Go!"
Butterflied open, slashes thru connective tissues...
followed the recipe pretty close:
Olive Oil • Salt • Pepper • Fresh Sage • Fresh Rosemary • Garlic • Orange Zest
rolled and tied... then seasoned again with salt before placing inside the fridge uncovered overnight to dry-age?
I did the 450ºF 15 minutes in the oven,
before taking it outside to the Weber kettle to finish it at 250ºF until the internal temp reached 145ºF
they were other things sharing the kettle at the time....
after a 15 minute rest, the pork was sliced thin.
served on large Asiago Ciabatta rolls with baby Swiss and Endive (recipe called for Arugula but store was out).
The vinegar sauce was also part of this experience...
wonderful mashed anchovy with chili flakes and Italian parsley in a white wine vinegar...
this ... was .... EXCELLENT!
and I will make it again!
Thank you all for stopping by!
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