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Author Topic: Pulled Pork Stuffed Potato Pancakes  (Read 9995 times)
Skinsandos
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Winter Springs, FL --- Light It Up


« on: January 31, 2011, 04:58:09 AM »

Pulled pork sauced for stuffing
Russet potatoes par boiled to slightly less than done on keg
6 grated potatoes add 1 egg, 1/4 cup butter milk mixed with 1 tbsp baking soda, salt & pepper

Hot pan (350*) with 2 tbsp manteca (lard) lay a handful of potato mix in spread to a 5 inch rounds

Lay slightly smaller handfull of pulled pork on to of potato rounds, small handful of grated asiago cheese, then another handful of potatoes spread and flatted with spatula

Let em go for about 4 min to crispy brown then flip and repeat

Fry in same pan to crisp pancetta bacon for topping

Slaw
Grated radish, a bunch of chives, 2 jalapenos julienne, homemade slaw dressing

top pancakes with slaw, pancetta bacon

Parsley chive and sriracha saffron oil drizzle

Enjoy (they were really good)














 
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Hunt - Fish - Kegvection Grilling
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« Reply #1 on: January 31, 2011, 05:27:24 AM »

Dang Skins!

That's a serious pice of work Wink  sounds great Shocked
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TAURUS BBQ
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« Reply #2 on: January 31, 2011, 07:11:51 AM »

Very Nice!
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Vindii
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« Reply #3 on: January 31, 2011, 07:51:12 AM »

Great Job Skins!

Those look awesome.  I voted for my tators but if I had not it was very close between yours and Hooks.  I thought I liked his better but as the week went on and I looked more and more your started to look very good.  It was hard to tell what was in them so the name being longer would have helped.

Very impressive dish and photos.  Presentation was great.  I really need to try these.
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
Bigtom
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Big STEELERS Keg


« Reply #4 on: January 31, 2011, 05:27:45 PM »

Very nice. I like the ingredient list, unique and I will bet very tasty.
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RNF
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« Reply #5 on: January 31, 2011, 06:32:00 PM »

Sounds and looks good.
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Yanknrebel
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You want sauce on that??? --Atoka TN


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« Reply #6 on: January 31, 2011, 07:21:11 PM »

Very nice Skins!
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scrappy
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« Reply #7 on: January 31, 2011, 07:21:21 PM »

Looking at the ingredients, I bet those were tasty.
But, what exactly is sriracha saffron oil ?  I am familiar with Sriracha sauce and saffron, is that oil something you make at home?
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Skinsandos
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Winter Springs, FL --- Light It Up


« Reply #8 on: January 31, 2011, 07:45:55 PM »

Looking at the ingredients, I bet those were tasty.
But, what exactly is sriracha saffron oil ?  I am familiar with Sriracha sauce and saffron, is that oil something you make at home?

I make lots of oils one off for drizzles, I use a saffron oil on seared scallops that is out of this world

basically I use grape seed oil and infusing ingredients (flavors) that will be impacting on a given dish, You let spice or herb steep in the grape seed oil (1 oz oil 1 tbsp spice or herb) for a few days at higher than room temp i.e. top of fridge, top of PC tower.

Strain through coffee filter or cheese cloth

Sriracha & Saffron was done by letting the Sriracha drain its water for 24 hours in cheese cloth then the pulp was added to the oil along with the saffron for 3 days then strained

It is a bit out of style to do stripes on the plate but I like to pick up a bit with a bite rather than having it over the food or in a broth .

If you use fresh herbs you can mix the herbs and oil in a processor leave in the fridge to steep, also if using seeds crush them

Try coriander seed crushed, red pepper flake with lime peel zest it is great with shrimp (this can be above room temp 5 days)  

Long answer sorry  
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scrappy
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« Reply #9 on: January 31, 2011, 08:30:57 PM »

Thanks Skins!
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BirdNerd
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« Reply #10 on: January 31, 2011, 09:41:07 PM »

Skins, sounds like you can teach (or taught) your son in culinary school a thing or two... Very nice. My cousin's son just graduated from culinary school at the CIA in Hyde Park, NY and to celebrate, his dad (my cousin) is taking his son to the French Laundry in Napa for dinner tomorrow night... Apparently "only" $250 per person before wine of course. Ahem
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Skinsandos
Keg Hero of the Month - 8X Throwdown Champion
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Winter Springs, FL --- Light It Up


« Reply #11 on: February 01, 2011, 03:13:29 AM »

Skins, sounds like you can teach (or taught) your son in culinary school a thing or two... Very nice. My cousin's son just graduated from culinary school at the CIA in Hyde Park, NY and to celebrate, his dad (my cousin) is taking his son to the French Laundry in Napa for dinner tomorrow night... Apparently "only" $250 per person before wine of course. Ahem

Bird congrats to your friend and his son that will be a meal to remember
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Hunt - Fish - Kegvection Grilling
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« Reply #12 on: February 01, 2011, 06:04:55 AM »

This was one of my favorites from the throwdown - awesome job!
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ranbeaux
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« Reply #13 on: February 01, 2011, 01:27:08 PM »

Michael, If I didn't have ta vote for myself, I woulda voted for yours..   Good lookin stuff bro...
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ronbeaux
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Zachary, Louisiana


« Reply #14 on: February 01, 2011, 06:37:15 PM »

That is marvelous!!
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Is it burnt??
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