Bacon- What more needs to be said?

With a trip up to Northern New Jersey to visit my parents last weekend, it gave me the opportunity to buy some products I do not normally see or can obtain easily where I currently reside- one of them being Pork Belly. So since I had the opportunity, I decided to give it a go.

With this particular piece, I decided “hey, why not try making my own bacon.” and so I did.

First things first- curing the meat. I’ve read different literatur on curing and salts and there are those specificaly designed for such an instance as to keep the meat a particular color (in this case it would be a pinkish color). Personally I like the all-natural look nor do I have curing salts so I used my mortar and pestle and ground up some of my Moroccan sea salt. I mixed this in with some brown sugar and then poured in some aged whiskey. I took this mixture and brushed it all over both sides of the belly (sort of formed a glaze) and then placed the piece in a 1 gallon ziploc and put in the refrigerator.


Every other day for 1 week I flipped over the bacon. On day 7, I took it out and washed it off in cool water. I then put it on a rack over a tray back in the fridge (fat side up) to dry over night.

On to the good part. I lined a roasting pan with aluminum foil and tossed in a few handfuls of Western Pecan wood chips and some water. I then layed the rack over the pan as to give space between the chips and the meat. I then formed a triangle of foil over the meat (as to not come in contact). I set the oven to 200 degrees and before placing this in the oven, I put the covered pan on the stove top for a quick 2 minutes on high heat to garner some smoke in/around the pork belly.

The belly was then cooked for about 6 hours at which it got up to temperature (150 degrees). I then let it cool down and then wrapped with plastic wrap followed by aluminum foil.



Grilled to Perfection: Ribeye, Corn on the Cob, and Potatoes

It’s evenings like yesterday that you can never complain about- mid 70’s, sunny, and a slight breeze. Which als means it is the perfect time to fire up the grill and what is better then tossing on some steaks.

These nice ribeyes were basted in some olive oil and then I applied two different salts: one being a black-garlic salt and the other being a cabernet infused salt.


Now for the corn, I soaked the husks, basted the cobs and sprinkled on a spice mixture. The potatoes were par boiled, cooled, and then cut in half. I then spread on a little bit of butter, tossed on some spices and wrapped them individually in aluminum foil and tossed on the grill.

I left the potatoes and corn to grill for a while and I left the steaks out on the counter to get closer to room temperature. When the vegetables were getting close to being done, I took a small soufle bowl tossed in some pecan wood chips, water and placed on the grill. I then proceeded to throw on the steaks cooking each side for a couple of minutes.


Back inside, I had some re-hydrated lobster mushrooms sauteeing in the mushroom juice and some truffle infused oil. These were then tossed on top of the steaks upon completion.