Pork Wellington | Chef Eric Recipe
I can’t tell you how many large and extravagant functions I have worked as a chef where the tried and true beef wellington was the star of the show. Let's be honest, this classic dish dating back to the 12th century could use a bit of energy and re-imagination.
Join me on this culinary adventure as we take a bit of the majesty and mystery out of this classic and elevate it with some low and slow “Pull-able Pork” magic. Let's toss the danger and worry of over cooking fillet aside, grab a beverage and let’s get to work!
Chef Eric Gephart
Pork Wellington
Pork Butt:
1 each Boneless Pork Butt, cut into 2 even large steaks. Cooked to 206, use your method or see method below.
3 chunks KJ Hickory or Oak
½ Cup Lanes Bbq combo Scorpion or Q-nami seasoning
8 Prosciutto, thin slices
4 sprigs Fresh thyme, leaves only
4 Tablespoons Dijon mustard
2 Tablespoons Flour (for rolling out puff pastry)
1 sheet Puff pastry
2 Each Large egg, lightly beaten
1/2 teaspoon Coarse sea salt
2 teaspoons Minced chives, for garnish
Pork Butt Method:
1. Trim pork butt in half and score the fat cap then season all sides with Lanes Scorpion combo seasoning.
2. Stabilize your grill at 350, place the wood chunks directly into the hottest portion of the fire to create clean smoke.
3. Set up your grill for indirect cooking and place your grill grates at the highest portion of the divide and conquer system.
4. Place the pork butt on the grill grates and smoke for 3 hours or until you like the bark and are approaching an internal temperature of 165.
5. Wrap tightly with parchment or peach paper and return the pork to the grill for another 3 to 4 ½ more hours until you hit an internal temperature of 206F.
6. Carefully remove from the grill, unwrap and cool in the refrigerator for 30 minutes.
7. While it is cooling make the Duxelles Mushrooms.
Duxelles:
2 Pints (1 1/2 pounds) Button mushrooms
2 Each Shallots, peeled and roughly chopped
4 cloves Garlic, peeled and roughly chopped
2 sprigs fresh thyme, leaves only
2 Tablespoons Butter, unsalted
2 Tablespoons Extra-virgin olive oil
¼ teaspoon Kosher salt
¼ teaspoon Freshly ground black pepper
Method:
1. Combine mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped.
2. In a large sauté pan, add butter and olive oil and set over medium heat. Add the shallot and mushroom mixture and sauté for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
3. Reserved for later use.
Wrap Method:
1. Stabilize the grill temperature at 400F. (Video shows dropping to 300 but we found raising to 400F worked better for finishing the pastry)
2. Next, sprinkle flour over your cutting board and lay 1 sheet of puff pastry on the board. Gently roll it a bit thinner and a bit longer, evenly in all directions.
3. Shingle prosciutto so that it will completely cover and roll around the outside of your pork butt.
4. Cover the entire prosciutto surface with a thin layer or duxelles. Season with salt, pepper and leaves of fresh thyme.
5. Remove the roasted and slightly cooled pork butt, place it on the edge of the layered pastry and rub the pork butt with mustard.
6. Gently roll all the layers into a tight covered bundle and tuck the leftover overlapping end pieces of pastry under the roast to ensure the entire pork butt is covered.
7. Brush the end of the pastry with egg wash and crimp the pastry together to seal in the pork.
8. Save any bits and pieces of pastry to use for decoration on top if desired. Season the top with salt. Place the pork seam side down on a piece of parchment on top of the grill grate and close the dome.
9. Roast for 45 minutes until pastry is cooked and golden brown.
10. Using a large spatula, remove from grill and let rest for a few minutes before slicing into portions.
11. Sauce options are endless, but I prefer no sauce.
Enjoy!
Chef Eric
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Transform Any Pork Shoulder Into A Mind-Blowing Glazed Ham—OVERNIGHT!
You will never have to eat a dry, salty ham again. This overnight pork-shoulder ham we created is ridiculously easy to make and better than any grocery store ham could ever be.
Lomo Al Trapo | Chef Eric Recipe
If you’re looking for that WOW factor with beef tenderloin, look no further than the Colombian-inspired Lomo Al Trapo. The thick salt crust and red wine-saturated towel protect and gently cook the beef as it roasts directly on the raging coals. It’s primal, it’s fun, it’s delicious. Enjoy!
Chef E
Lomo Al Trapo
2-4 Pounds Center Cut Beef Tenderloin (Trimmed)
1½-2 Pounds Kosher Salt
1 Cup Lane’s BBQ Scorpion Rub
½ Bottle Red Wine
1 Large Cotton Kitchen towel
Butcher’s Twine
Method:
1. Remove the Divide and Conquer system and set aside. Build a very hot bed of coals (looking for a temp of 500F+). Do not overfill your firebox as this will stifle your air flow and slow the process. The lid and draft door should be open for the entire cook.
2. Marinate the towel and 4 strings of butcher’s twine in the red wine for 30 minutes.
3. Ring the towel out a so that it is saturated and just dripping a bit.
4. Lay the towel out and pour the salt on top. After the layer of salt has been laid down, top it with a layer of Scorpion Rub.
5. Lay your trimmed tenderloin directly on top of the seasoning. If the tapering tail piece is still on, fold it under the end of the tenderloin to match the thickness of the rest of the meat so that it will cook more evenly.
6. Tightly wrap the tenderloin in the salt-covered towel so that the entire tenderloin is covered in salt and cloth. Fold the ends of the towel over and tie the roast every 4”.
7. Place the wrapped tenderloin directly on the coals and cook for 10 minutes, then flip and cook unagitated for another 10 minutes. Look for an internal temp of 125F to 130F.
8. Pull the Lomo Al Trapo off and allow it to rest for 10 minutes, then carefully cut the strings and unwrap/discard the charred towel.
9. Using the back of a chef’s knife to crack the salt crust and discard the salt cast. Slice the beef into individual portions to share. This is the perfect dish for a chimichurri!
Where to Buy:
Lane’s BBQ Scorpion Rub -
#kamadojoe #lomoaltrapo #mothersdayrecipes
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Pineapple and Mango Rum Ghost Pepper Hot Sauce Recipe (How to Make)
In today’s video recipe, I’ll show you how to make a homemade Pineapple-Mango Rum Ghost Pepper Hot Sauce. This ghost pepper hot sauce has a tropical flavor from using a combination of pineapple, mango, brown sugar and rum for sweetness along with ghost peppers and jalapeno peppers for the heat.
Ingredients
• 1 teaspoon olive oil
• 2 ghost peppers, chopped
• 1 cup freshly cut pineapple, chopped
• ½ cup chopped mango
• 1 jalapeno, diced
• 1 cup water
• ¼ cup Rum
• ½ cup distilled white vinegar
• 2 tablespoons chopped cilantro
• 1 teaspoon brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon pepper
Original Recipe Ingredients from
• 1 teaspoon olive oil
• 1 ghost pepper, chopped
• 1 cup freshly cut pineapple, chopped
• ½ cup chopped mango
• 2 cherry pepper, chopped
• 1 cup water
• ½ cup distilled white vinegar
• 2 tablespoons chopped cilantro
• 1 teaspoon sugar
• 1 teaspoon paprika
• Salt to taste
Cooking Directions
1. Add all ingredients to a large pan over medium high heat and bring to a simmer for about 12 minutes.
2. Remove from heat and let cool (approximatley 10 minutes).
3. Add to a blender or food processor and blend until smooth.
4. Pour into sterilized bottles and serve!
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Please watch: Smoked Porterhouse Steak on Pit Barrel Cooker with Black Garlic Butter
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Cooking with SonicBlu: BBQ Pork Chops
Many apologies for the text latency. After this video was edited and the text was added, I forgot to include the opening theme sequence to the video, which I thought I moved the text accordingly, but it didn't line up properly with the video. Because of this, there will be a slight delay from the time I mention a web URL appearing on the screen to the time it actually does appear.
This video was made possible by the friendly folk at Spiceyrooster.com. They have supplied us with this great tasting BBQ sauce and a wonderfully spicy array of sauces and seasonings. The BBQ sauce on these pork chops were simply amazing, and we at the Oh! Pawpets! Show highly recommend them to you. They have a sauce for everyone's preference. The best thing about these sauces are that you can use a lot of it and it still doesn't mask the flavor of your meals, rather, it enhances the dish perfectly, with a solid flavor through and through. The spice is also very tolerable. Give it a try. You'll be very impressed. They do mail orders, too. The web site may still be under construction though, but if you are interested in placing an order for any of his sauces, the phone number to the Spicey Rooster is 937-581-5158. I have sampled all of their sauces, and here are the recommendations: If you don't like spicy foods, try the steak sauce with raspberry. For those that don't mind a little spice, there's the Bourbon BBQ Sauce and his BBQ Rub Seasonings, made with brown sugar to offer a little sweetness to your dish. Next up is the Buffalo Sauce, which adds a tangy bite to the spice, giving you a mouth-watering effect that you come to expect in a true southern-style buffalo sauce. The Ghost of N'awlins sauce is the next level of spicy sauce, with just the right amount of ghost pepper to safely kick it up a few notches. The Insanity Sauce is next up on the spicy scale, and it's very similar to the Ghost of N'awlins, only a tad bit spicier. Then there's the new product, Scorpion Relish, which is more sweeter than spicier. Don't let the scorpion pepper frighten you off, it'll hit you with a spice, but again, it's not unbearable...in fact, none of his sauces are unbearable. I like to describe their sauces as comfortably spicy. But don't take my word for it. Place a call to the Spicey Rooster and grab a few bottles of sauces. You'll be glad you did! Bear in mind though, the scorpion relish may not be available just yet, but keep on the lookout for this and many new types of sauces to come.