I got a searzall and wanted to take it for a spin, and compare to other methods:
Both images below show the results left to right (Searzall first).<p>
35 lb. whole pig, deboned (took 90 minutes!). Stuffed with apples, pineapples, and a parsely/sage/rosemary/thyme/fennel/fennel pollen/garlic/salt/olive oil blend. Roasted for 9 hours at 225. Could have gone another hour as the collagen hadn't totally gelatinized.
I shit you not. The rib eye cap. Get ye to the truth.
Bone in skin on pork should slow cooked at ~180 for 20 hrs. v1 of BBQ sauce recipe was good:
12 oz tomato paste
6 oz balsamic vinegar
8 oz pineapple juice
8 cloves garlic minced
1 bay leaf
3 sprigs thyme
3T veal demi glace
.5t sweet paprika
1t mustard powder
2 oz. dark chocolate (I used 82%)
1 chopped carrot
1 chopped celery stalk
1 chopped onion
.5C brown sugar
Combine all ingredients in stock pot, bring to boil, simmer for 4-6 hrs. Strain. The four key knobs to adjust taste: salt, balsamic for tang, sugar for sweet, and cayenne for heat. If you find you have too much vinegar, add a teaspoon of baking soda, stir until the bubbling stops, and test.
Combined with pork on toasted bun, topped with nappa cabbage, red onion, carrot, and daikon radish pickled with this:
2C seasoned rice wine vinegar
1t black peppercorns
1T red chilli flakes
New twist on porchetta from the same evil genius that did the original recipe. The recommendation is 36 hours at 155 followed by deep frying to crisp the skin. I did 31 hrs at 158 and then butane torched it. Key learnings: cook longer (more rendering would be good), and butane torching does not work on pork belly rind. It starts to burn before it actually crisps up. The comment section of the recipe says that thermal conduction of a butane torch is not good enough to crisp up skin.
Served with an awesome risotto loosely based on this recipe, and an arugala salad.
After toying with Tyler Florence's outstanding recipe, I came up with this, and it is darned good.
4-8 english (traditional) cut short ribs
clarified butter or other high smoke point oil (canola)
3 sprigs fresh thyme
1 bay leaf
2 carrots, quartered
2 stalks celery, quartered
1 large yellow or sweet onion, quartered
5 cloves garlic minced
2T veal demi glace
1 bottle red wine (cab)
2C beef stock
2T aged balsamic (10yr or more. ie sweet)
2T worcestershire sauce
1 jar high quality, no sugar added marinara sauce (e.g. rao's, batali's)
fresh ground pepper
Rinse short ribs, pat dry very well with paper towels. salt and pepper generously. Melt clarified butter in a large cast iron (Le Creuset) pot on medium high. Brown all sides of ribs well, being careful not to burn the carmelized bits in the pan (if they are starting to burn, lower heat or remote pot from burner). Add all other ingredients to the pot and bring to boil. Add additional water or stock to make sure the ribs are covered. Cover and bring the temperature down to low. Cook for 2-3 hours until the bones have fallen off and meat is fork tender. Remove meat (not bones) from the pot and reserve in a bowl under foil. Bring pot to boil and reduce sauce by half. Strain and separate fat and further reduce the sauce in a separate sauce pan. Salt and pepper to taste. Carve off remaining connective tissue where bone was attached to the ribs and then warm the ribs in the pan, covered with the sauce. Serve with parsley and mashed potatos.