The only part of a pig I've never cooked is the belly. And yes, I've done head, snout, feet, etc. Purchased from Costco. For the first cook I'm basically winging it. Lightly scored fat, seasoned with PBC all purpose, a sugar and herb based blend that I make (ground bay leaf and ground rosemary to name a couple), then cayenne and light brown sugar. Dropped a few chunks of mesquite (only wood I have, so we'll see). I hung, bottom is touching coals, but I've had this before doing ribs and they came out just fine. I'm not checking cook temp. 2 hours and I'll check internal, then every 30 minutes if needed to pull and wrap at around 170. Plan on wrapping to 190-195, unwrapping and kicking up my heat, fat down until I get a little crisp. I'll snap a few picks and let everyone know how bad it comes out.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Thanks eco, but I'm gambling on this so we'll see. So I took a nap and 4 HOURS LATER, got to 165. Yeah, 4 hours. We'll see how that affects the texture. Pulled, wrapped in foil (c pics), put back in the PBC. Coals are now screaming hot, will pull in low 190 range and like I said will amp up the heat and put fat side down to get a little more crisp.
Interesting, the top corner where the hooks were, temp is only 180 while the rest is 195. I'm gonna cut the corner off and do something different with it, maybe fry it. Pics coming. The bottom side (right side in pic), when I threw a hook in it to maneuver, started falling apart.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Right on - glad you posted this up. I tried it out last month - really good but too rich tasting for me to eat a lot of. Did you eat it as slices or did you put it into something? Here's some paparazzi photos:
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