o bacon! my bacon!

... our fun-filled trip is done!

bob & sarah's first fresh bacon experiment is complete
and we have deemed it a success!

sunday, despite a drop in temperature, we brought our cured and rinsed pork belly
out back to our favorite weber grill for an infusion of smokey goodness.
bob is the grill master at our house and smokes using the kettle grill regularly.
to keep the temperature low and indirect, he uses only a few coals and concentrates them
on the far side of the grill in a little half moon container that came with it.
the meat goes on a piece of foil on the opposite side of the grill.
added to the coals are a few hands full of wood to create the smoke.
this time, bob went with a combination of hickory and cherry.
he smoked it for about three hours and kept the temperature between 150 and 200 degrees.
smoking this way requires a bit of attention to ensure that the temperature doesn't get too high.
bob checks the grill every fifteen minutes or so to make sure it keeps smoking.

the bacon came out so good!
it is smoky and herby and takes like what bacon should taste like.
check it out...

getting the grill smoker to a good temperature...
image by sarah c baron

we pick up our wood chips and chunks at the local lowes.
this time we are using a combination of hickory & cherry.
image by sarah c baron

heat... check.
smoke... check.
cured pork belly... check!
image by sarah c baron

bob stokes the smoke & checks the bacon
image by sarah c baron

it looks like real bacon...
(this is an end slice, so it is a little more smoky & salty than the rest)
image by sarah c baron

it cooks like real bacon...
image by sarah c baron

it tastes like real bacon!
this is a little endive, irish blue cheese & bacon salad...
we had fish this night, so i had to come up with some way to incorporate our bacon :)
image by sarah c baron

fresh bacon update: day 5

ooh, now it is getting good!!
the meat is firmer and the rind has begun to stiffen & change texture.
it is feeling more bacony!
the scent that drifted up when i opened the container was very garlicky.
in order to fortify the herbaceous undertone we are going for,
i added a few more bay leaves. bay is subtle and just smells so delicious!

we will flip this baby one more time on friday
and, if we are lucky, sunday will be the day we smoke it!

bob & sarah's bacon, day 5
this is the fat side
image by sarah c baron

bob & sarah's bacon, day 5
this is the meat side
image by sarah c baron

bob & sarah's bacon, day 5
fortified with a little more bay
image by sarah c baron

fresh bacon update: day 3

today we got to flip our bacon-in-progress for the first time!

it is only the third day of curing and already we can see some changes!
the salt cure is starting to draw the moisture from the meat.

the texture is noticeably firmer than it was saturday afternoon,

even the colors are intensifying,

and this lovely piece of pork belly is now surrounded by a slurry of liquid, salt and spices.

its starting to get exciting, kids!

bob & sarah make bacon : day 3
the fat side is on the left and the meat side is on the right
images by sarah c baron

another place for the list... the blue goat

mlk day was a great monday, because bob was actually not working on weekday!
and he had a hankering for a fancy lunch...
i love a fancy lunch!
so we hit up urbanspoon in an attempt to find something nice & new to us.

bob found the blue goat, located in the lovely libbie-grove area in richmond.
bob gets big props for this find because lunch was fabulous!
the restaurant is clean, trendy, well-decorated and comfortable...
like a farmhouse,
if the farm was in greenwich village!
it is clear that every detail was considered
so make sure to check out the bathrooms when you visit!

the blue goat has a very modern take on pub food
with its farm-to-table, nose-to-tail approach of creating a menu.
and, yes, they actually offer meals made from goat!

bob ordered the sausage sandwich.
we aren't talking johnsonville brats here people!
the blue goat serves a house-made smoked venison, pork & duck prosciutto sausage
with sauteed peppers and stout mustard!
what? yes! it was heavenly!

house-made, smoked venison, pork & duck prosciutto sausage
from the blue goat
image by bob stanier

i ordered the pizza of the day which was a deliciously simple blend
of fennel & basil olive oil, house made ricotta and fresh herbs.
i would definitely try any pizza of the day that they might offer.

pizza of the day: house-made ricotta and fresh herbs
from the blue goat
image by sarah c baron

with the great food, service and atmosphere,
we are stoked about returning to sample the family style dinner and brunch menus!
if you are up for a great beer & interesting food made from local ingredients in a comfortable setting,
then check out the blue goat.
maybe we will see you there because i am considering moving in!

the blue goat

5710 grove avenue

richmond, va 23226

804.288.8875

i like food

it would be an understatement to say that, when i was a child, i was a picky eater.
my grandmother could often be overheard whispering,
"give her a cookie. at least she'll be eating something".
i really like cookies!


food back then wasn't quite what it is today.
i knew only of canned vegetables; corn, green beans and carrots.
i only had white starches; potatoes, macaroni and rice.
i experienced just the standard proteins; chicken, pork and beef.
with all respect to my family and their cooking,
i will admit that these dishes were ofter overcooked or bland.
it seems to me that this was just the way of the new england home cook in the seventies and eighties.

as i have gone out on my own, met knew people and visited new places,
my palette has expanded and my bravery for trying new foods has become more bold.
i am still getting over old phobias and experiencing new flavors for the first time to this day.

in 2011, i learned to enjoy grouper, thai & indian curries, brussel sprouts,
vietnamese pho and the once dreaded mushroom!
in 2012, i plan to keep exploring my eating options, but i still won't eat broccoli!