Has anyone cubed and skewered pork belly on the PBC?
I cubed a bunch a couple of weeks ago, didn't have enough room so I froze what couldn't fit on the PBC. Any reason why once thawed, and rubbed they couldn't be put on a PBC skewer?
Side note, about 10 months ago I put a couple of tubes of breakfast sausage on some PBC skewers instead of the grate. Seemed like a good idea at the time...I don't recommend doing this. The Pit probably could have prevented that one, lol!
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When I have done bacon in the past I forgot that I had a PBC which would have made it sooo easy. Think this next month we will need more so it is on my mind to use the PBC. I do have the hook hanger with like 7 spikes. I wouldn't be using the PBC hooks. But using 2 per slab should work.
The PBC cooks to hot for making bacon unless you can get it down to 180-190 and hold it till the pork belly gets to 150-155, which is a safe and cooked meat temp. You need a smoker that can go low and slow. The PBC is not it. But it should make some great chopped/burnt ends.
Last edited by mountainsmoker; October 12, 2019, 11:35 PM.
" I cannot recommend any cooking below 200°F minimum. And even that is not ideal. The AmazingRibs.com science advisor Prof. Greg Blonder explains: "Even 200°F is tricky because evaporation can cool the meat and keep it in the danger zone for a long time, a phenomenon called 'the stall'.
To be fair, I think everyone is getting tired of you thinking you know everything. Not to mention how you handle people who disagree with you. (Prime example is above) This is a place for discussion. If you have a problem with people feeling the way they do, perhaps this isn't the place for you. mountainsmoker
mountainsmoker I would suggest, if you really are tired of "you people thinking I don't knowing what I am talking about" then you should simply just stop talking and we wouldn't know you don't know what you are talking about. Or find a forum where people think like you do. Or start you own forum and tell everyone they have to like what you think.
John "JR"
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I do this to make pork belly burnt ends. It works great. It makes the whole process a lot easier than having them laid out on a wire rack. Once they are cooked, you can simply put the end of the skewer in a pan and slide them all off for glazing. Plus, you get that awesome PBC flavor and char on the meat. IMHO, for PBBEs or pork belly, the PBC works great. (Just make sure to keep your lid sealed up well, flare ups can be an issue.)
Do you just pull them, sauce them, and then switch to running hot and finish them on the skewers? Trying to determine if laziness would pay off here. :-)
I pull them off, throw them in a foil pan and put them back on. At that point, you can use your oven. Although, you certainly could dip them sauce, leave them on the skewer and re hang them. But then you would be loosing the braising step which I think is important. Polarbear777 So laziness might not pay off here.
John "JR"
Minnesota/ United States of America
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Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
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R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Only a few hours, you might want to go a little longer as I took these off early to braise them. Just gotta make sure the lid is sealed tight. Bobmcgahan
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I apologize to all for taking the topic off line as JimLinebarger brought up bacon. I know only a few things very well and a few things pretty well and some things not very well at all. I joined to learn and advise, not to intimidate, but apparently my tone is not appreciated. I will try to tone it down.
Last edited by mountainsmoker; October 13, 2019, 03:03 PM.
Thank you. Remember, our "Rules and Guidelines" is the final authority, and it is in place to address folks who cannot get along with others and persistently cause disruption to our friendly atmosphere. We all do well to pay special attention to #2, #3, and #13 in cases of disagreement. Here's the link for ease of review, please click it and review it: https://pitmaster.amazingribs.com/fo...and-guidelines
mountainsmoker We all live and learn! I'm looking forward to learning more off what you got stored up with BBQ. Your idea of toning it down is a good one, and I can't wait to see pics of your cooks and talking to you about good BBQ!
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I tried to make pbbe’s on my PBC Sunday. Initial smoke three hours and they turned to cinders, and no amount of braising/saucing can fix that. Next time I will check them at two hours!
(thanks for the heads up)
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