You want a meat thrill? Click on the above image to get a much larger version with all kinds of juicy detail.
The logistics of making a decent blog can get interesting at times. One of the basic rules I have is to not post too many times a week, let alone a day. I believe I can give you 3 decent posts a week without getting too weak. And this post I wanted to leave for tomorrow morning, but I can’t. It was too tasty, too amazing to leave behind. This is a fresh post from tonight’s meal.

This all started Saturday morning, I was off to the Berkeley Farmers Market to see my pals. My mission? To pick up some bacon for Emil and maybe a few sneak treats. Sure I’d boasted about getting the Crepinettes and Guinea Fowl Special, but with having a case of the gout, it wasn’t that good of an idea. So, I figure sneak and and sneak out. Nope, as I wait my turn in line and get up to Taylor … he says, “Dude, you just gotta check this out.” As he bends down, his hands rip open the little guinea fowl package, it’s a piece of artwork. He’d planned on doing it one way, stuffing it and doing whatever. But what we got was a guinea fowl breast stuffed with a sage leaf and a sliver of proscuitto then wrapped in caul fat (a fatty webbing that bastes as you cook). Then, laid on top? The same, very pretty.
It took me a few hours of mulling to decide how to cook the bugger. The main ingredient, breast, would cook in a few moments. But it had pork and was wrapped in caul fat. This, would lend to a lower and slower way.
I decided to sear it over high heat very quickly, then smoke low with maple. Maple being far sweeter and warm compared to the hickory that I normally use. Even so, I tossed in a few hickory chips just for fun along with a sprig of rosemary bush.
The result?

fini