PIG TRUFFLES RECIPES

Steps:

• For the marinade: Combine the soy sauce, brown sugar, molasses and 4 cups water in a saucepan over low heat. Stir until the sugar is dissolved. Let cool.
• For the spice rub: Mix together the rosemary, sage, black pepper and sea salt, and then set aside.
• For the roasts: Pierce the rib roasts with a knife to create small holes. Stuff the holes with the garlic spears and jalapenos. Transfer the roasts to a large tub or ice chest.
• Pour the cooled marinade into the ice chest, followed by the ketchup, pickle juice, Worcestershire sauce, spicy brown mustard, black pepper, salt, lemons, beer, limes, yellow onions, chopped garlic and ginger. Allow the roasts to marinate for at least 5 hours or up to overnight. (If marinating for more than 6 hours, ice should be added after the 6th hour.)
• Remove the rib roasts from the ice chest and pat dry. Apply the spice rub generously all over the roasts.
• Soak 3 handfuls of mesquite wood chips in a pan with 1 1/2 gallons of water.
• In a starter barrel or chimney, light natural wood charcoal. Allow to burn down to embers, about 15 minutes.
• Place the embers in a smoker and top with a small handful of soaked mesquite chips. Heat the smoker to 200 to 225 degrees F. Every 20 to 30 minutes check the charcoal and wood to see if more need to be added.
• Smoke the roasts until the internal temperature reads 140 degrees F, 6 to 8 hours. Turn and reposition the roasts every hour to ensure even cooking.
• Let the roasts rest for 5 to 10 minutes. Cut the ribs off and set aside. Cut the roasts into 3/4-inch steaks. Serve.

Steps:

• In a small saucepan, gently heat the milk and butter until the butter is melted. The milk should be just a little hotter than warm, between 100 and 115 degrees F, but not over 115 degrees F. Remove the saucepan from the heat and whisk in the sugar, salt and yeast. Let the mixture sit until the yeast is activated and foam covers the top, 5 to 8 minutes.
• Add the flour to a large bowl and make a well in the center. Crack the egg into the middle and pour in the yeast liquid. Make the dough by mixing all ingredients together with a rubber spatula. Make sure all ingredients are incorporated; the dough will be sticky and loose. Leave the dough in the center of the bowl when it is fully incorporated. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 2 hours. Remove the plastic and gently re-knead the dough while still in the bowl. Form into a ball, as best you can, and cover with plastic wrap. This time allow to rest in a warm place for 1 hour. 
• After the second rise, remove the dough to a very generously floured surface, kneading to bring together. Cut the dough into 8 pieces, about 3 1/2 ounces each. Gently form each piece of dough into balls, incorporating more flour as needed. Use your hands to flatten each ball to a 4 1/2-inch circle. Brush a piece of pepperoni with oil and place in the center of the circle, along with 2 tablespoons shredded mozzarella. Fold the dough over the pepperoni, like a burrito, and place on a parchment-covered baking sheet seam side down. Repeat with the remaining pepperoni and cheese. As you place each pepperoni roll on the sheet tray, leave at least 1 inch or space around each roll to allow for a third rise (therefore you will need 2 baking sheets). Cover the rolls loosely with plastic wrap and place in a warm place for 30 minutes. The rolls will puff up just a bit. 
• Preheat the oven to 350 degrees F. Brush the tops of rolls with the remaining oil and bake in the oven 30 to 35 minutes. The rolls will have a rich golden color and crispy crust.