Bill Schultz
TVWBB Hall of Fame
So watched one of my favorites (Pepin) make a dish some time ago and knew it was amazing. I added a couple of things and smoked it while roasting on the Genesis.
Starts with these characters, dried Chantrel Mushrooms, re-hydrated and cooked in their own juices to moisture is about gone, pistachio's, 2lbs of ground pork, frsh garlic smashed down then cut fine and about two tablespoons of a nice white wine. Add about two teaspoons of Morton Curing Salt. Some fresh ground black pepper.
Lay out some plastic wrap form into two 1 pound rolls, wrap snuggley forming as you go, then wrap again in aluminum foil. Age for twp to five days in the fridge. This one was a little over two days. The other to be done next week.
Unwrapped, after two days or so
All suspects lined up for the cook, small yellow potatoes, one whole yellow onion quartered, these will roast with the sausage, and some portabellas and shallots in a separate CI and added when the meat is done.
Everything browning first on higher heat for a short time, the custom wood chip box holding a handful of mesquite chips. Roasted and smoked for about 40 minutes.
All done and on the platter
Your plate with some Mediterranean Style Salad and French Bread, Enjoy
Starts with these characters, dried Chantrel Mushrooms, re-hydrated and cooked in their own juices to moisture is about gone, pistachio's, 2lbs of ground pork, frsh garlic smashed down then cut fine and about two tablespoons of a nice white wine. Add about two teaspoons of Morton Curing Salt. Some fresh ground black pepper.
Lay out some plastic wrap form into two 1 pound rolls, wrap snuggley forming as you go, then wrap again in aluminum foil. Age for twp to five days in the fridge. This one was a little over two days. The other to be done next week.
Unwrapped, after two days or so
All suspects lined up for the cook, small yellow potatoes, one whole yellow onion quartered, these will roast with the sausage, and some portabellas and shallots in a separate CI and added when the meat is done.
Everything browning first on higher heat for a short time, the custom wood chip box holding a handful of mesquite chips. Roasted and smoked for about 40 minutes.
All done and on the platter
Your plate with some Mediterranean Style Salad and French Bread, Enjoy
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