filet wrapped in pork belly, smoked, pics

 

 

 
Would you give it a try?...I will tell you, the flavor is over the top...a one time experiment.
 
 
 

I don't think I've ever seen anything quite like that before, but it looks delicious.  What kind of reaction do you get when people see that for the first time?  By the way, I hate to ask what you charge for that, but what do you charge for that?   (I'd like a couple of orders of those fries, too.  Boy, do they look good or what?)

MellowRoast


I don't think I've ever seen anything quite like that before, but it looks delicious.  What kind of reaction do you get when people see that for the first time?  By the way, I hate to ask what you charge for that, but what do you charge for that?   (I'd like a couple of orders of those fries, too.  Boy, do they look good or what?)

I get a reaction of, "Damn !!!!!!", since I believe it is a new creation of mine, as far as I know, most folks have never had pork belly, especially wrapped around filet, filet and bacon, sure, but big difference with the belly putting a serious pork fat blend into the lightly marbled beef filet. Believe it or not $11.99 for it with any 2 sides, The filet was free to me as the box was mislabeled. The fries are indeed really good, hand cut, twice fried, salt, pepper, granulated garlic, seasoned.

I think chewingthefat is a sadist.  Look how much he tortures us.  

That's a great price.  Lucky for you on the filets, Chewy!  I'd definitely order this.
 
Adjudicator is correct.  These pictures are torture.

I think you may have a winner there. Very reasonable, too.

That looks really good. I notice on all the cooking shows I have been watching, they seem to be introducing pork belly. But you, my friend, were the first one to introduce it to me. I think it is a " must try".Now, where to find it in Milwaukee!!

Here is a bunch of Chinese dishes with pork belly.
http://images.search.yahoo.com/search/images?_adv_prop=image&fr=yfp-t-701-1&va=shanghai+pork+belly
 

annpeeples


That looks really good. I notice on all the cooking shows I have been watching, they seem to be introducing pork belly. But you, my friend, were the first one to introduce it to me. I think it is a " must try".Now, where to find it in Milwaukee!!

Ann, the pork belly needs a really long low temp cook, I do mine the same as butt, 14 hours, the fat keeps rendering down, the meat portion stays incredibly moist, the fat becomes a creamy compliment to the meat. All it needs as a rub is whatever your secret rub is, or granulated garlic, salt and pepper, or maybe some McCokmick Montreal Seasoning.

Chewingthefat:  How many ounces in that?  It looks like it's nearly a pound of meat.

MellowRoast


Chewingthefat:  How many ounces in that?  It looks like it's nearly a pound of meat.

I don't know for sure, we eyeball everything, but I'd feel safe saying, at least a pound!

Chewingthefat,
What kind of a smoker did you do it in? I'm wondering if I could do it in my stovetop smoker and then just finish it on the grill. It just looks so delicious I've got to try it----and soon!
Ed

Wow, ctf, even your description of how to cook the pork belly is mouthwatering!Yum!

EdSails


Chewingthefat,
What kind of a smoker did you do it in? I'm wondering if I could do it in my stovetop smoker and then just finish it on the grill. It just looks so delicious I've got to try it----and soon!
Ed

I have a commercial Southern Pride...No reason you couldn't that Ed, just be careful not to overcook the filet. my cook time of 14 hours is at about 200-205, the filet is completely covered by the belly, protecting it from becoming cardboard.
PS. Umami being a hot topic these days, I feel safe to say pork belly is a great example of it!

Ed, you might try doing it indirect on your grill and then finishing it off.   Meat on one end of the grill and a pan of soaked chunks on top of the grill at the other end with a very low flame under it.  I'd try to seal off as many of the openings as you could except for the one on the side with the meat.
 
 

Oh man!.that looks GREAT! add some slow fried onions and I'm going to Hawg and Cholesterol Heaven! 
Gotta try that one!