Cooking for tonight’s spectacle 2 pork shoulders for pulled pork, 4 pounds of thick cut pork belly for Pork Burnt Ends, Mac and Cheese plus hog Apple baked beans.
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Anyone else cooking this weekend?
I love food pics! Jalapeno Poppers are delicious and everyone has their own variations. Happy to share the brine recipe and let you know how the belly turns out.
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Final pics of the Mac & Cheese and the Pulled Pork. Food was phenomenal and the Fight was more entertaining than expected.
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@anon36214017 - recipe for that Pork Belly Brine
• 3 quarts water, divided
• 2 cups dark brown sugar
• 1 cup soy sauce
• 1 cup maple syrup
• 3/4 cup sea salt
• 8 cloves whole garlic cloves, peeled
• 6 bay leaves
• 3 large fresh thyme sprigs
• 2 teaspoons whole black peppercorns
• ¾ cup bourbon
Directions
- Place 2 quarts of water in a large pot over medium heat, and stir in brown sugar, soy sauce, maple syrup, sea salt, garlic cloves, bay leaves, thyme sprigs, peppercorns, and bourbon.
- Stir to dissolve brown sugar and salt; bring to a boil.
- Remove from heat, and stir in remaining 1 quart of water.
- Allow brine to cool completely before using.
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