What better way to celebrate than with a French recipe comprised of economical parts of pork boiled to death and smashed into a paste? I am sure the authentic dish comes in a fancy crock, artistically photographed with strategically placed rustic bread or dried herbs and some kind of artesan chopping board. Mine comes in plastic tupperware from a 100-yen shop. Properly cured and fat-sealed, rillettes should technically last several weeks or longer; for some reason in my house they only survive about two days!
Southern proverb: if you boil/steam your ribs, the terrorists have won. These guys came from Aichi’s finest Western meat supplier; done in a little under 4 hours on the Weber, with sakura wood smoke.
here in Tokyo.
Now that my physiology has somewhat recovered from Guam (buffets, fried food and beer every single day, essentially) I thought I would celebrate this by making some sausage. To be precise, Ruhlman & Polcyn recipe all-beef hotdogs. The recipe is simple, a healthy 1:1 ratio of beef to beef fat, seasoned with paprika, coriander seed, mustard powder and (probably too much) fresh garlic in a natural hog casing and hot-smoked on the Weber. The result is not bad!
The brisket! Sakura wood smoke, 14 hours on the Weber.
How time flies…Applewood, sakura and oak chips!