j biesinger
TVWBB Platinum Member
I like to go all out for my nephew's b-day since he loves to eat, and it's always at a camp with grills and fires and stuff. Now that he's 12, and knows what he likes, we can negotiate terms of the meal. This year we agreed on choucroute garnie.
I started by brining a sweet little frenched rack of pork that I found at Restuarant Depot. I went with an equilibrium brine that had juniper, ginger, cinnamon, and citrus in it. I think I'm sold on equilibrium brining now that I know a little bit more about it.
after 6 days in the brine and a day to dry, I smoked it hard for close to 5 hours, taking it to 140* before icing it down for the trip to the lake.
a little warm up of German beer and a combo of liverwurst, limburger,and pickled onion on rye.
prior to the party, I also cooked a hunk of pork belly, in my sous vide tank, and braised it a touch more in the bed of sauerkraut that would form the base of the dish. Once the belly was cooked through, I crisped it up on the kettle.
the cured and smoked rack of pork was split into chops and given a few grill marks.
the finished dish was a combo of sauerkraut braised with riesling, braised belly, smoked chops, and two kinds of sausage from a local shop (smoked Bavarian bratwurst, and weisswurst). Wait...is that someone trying to steal a piece of belly before I take a picture?
ok...that's better
I started by brining a sweet little frenched rack of pork that I found at Restuarant Depot. I went with an equilibrium brine that had juniper, ginger, cinnamon, and citrus in it. I think I'm sold on equilibrium brining now that I know a little bit more about it.
after 6 days in the brine and a day to dry, I smoked it hard for close to 5 hours, taking it to 140* before icing it down for the trip to the lake.
a little warm up of German beer and a combo of liverwurst, limburger,and pickled onion on rye.
prior to the party, I also cooked a hunk of pork belly, in my sous vide tank, and braised it a touch more in the bed of sauerkraut that would form the base of the dish. Once the belly was cooked through, I crisped it up on the kettle.
the cured and smoked rack of pork was split into chops and given a few grill marks.
the finished dish was a combo of sauerkraut braised with riesling, braised belly, smoked chops, and two kinds of sausage from a local shop (smoked Bavarian bratwurst, and weisswurst). Wait...is that someone trying to steal a piece of belly before I take a picture?
ok...that's better
