Tag Archives: Charcuterie

Glorious First of June pork rillettes

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!


Finally got the Weber out again

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.

Going all Ariana Grande

here in Tokyo.

eat your fair share of wieners, Mr Burns

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!

It was not bad

The brisket!  Sakura wood smoke, 14 hours on the Weber.

The American Dream begins…

…with brisket!

It’s that time of the season, again

How time flies…Applewood, sakura and oak chips!