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First (but definitely not last) try at Pork Belly

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  • T-bone
    Club Member
    • Dec 2016
    • 357
    • Northern Virginia
      • Traeger Texas 075 (circa 2007)
      • Weber Genesis Gas Grill (circa 1997)
      • Weber Kettle Charcoal Grill
      • Anova WiFi Sous Vide
      • Tappecue WiFi Temperature Monitoring System
      • Thermapen
      • Operation BBQ Relief Volunteer
      You can take the boy out of Texas, but you can't take the Texas out of the boy.

    First (but definitely not last) try at Pork Belly

    I'm a huge fan pork belly (but then again who isn't), however I have never tried cooking it myself. When I saw a nice pork belly at Sam's, I knew it was time for my first try.

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    First, I dry brined, mustard-slathered and put rub on the pork belly. Next, it was off to the smoker at 225-250 (the wind and rain made for some pretty big temp swings).

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    The pork belly had great color, but stalled around 160* (didn't expect that). We were getting hungry so I wrapped it in butcher paper.

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    I took it off the smoker 195 and faux cambro'd it for about an hour before the big reveal and slicing.

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    It turned out amazing! We were impressed with the gentle firmness of the meat and the silkiness of the fat while not tasting greasy or fatty. It had a great smoky flavor and the rub came through nicely without overpowering the porky goodness. The homemade cauliflower pickles were a great complement to the richness of the pork.

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    The first attempt at Pork Belly is a huge hit and it's now officially on the BBQ rotational menu.
  • Steve Vojtek
    Charter Member
    • Mar 2015
    • 612
    • Melbourne Australia
    • 6 & 2 burner gas BBQ's
      Diy electric smoker
      A-maze-n-tube 12 inch
      Gas powered pizza oven
      GMG Davy Crockett with Wifi
      Rosle 24 inch charcoal kettle
      Slow'nSear - my favourite
      2 x Thermapens
      2 x wireless thermometers
      3 x wired thermometers
      Favourite drink:
      Scotch whiskey various brands
      American Honey WT
      And beer ....
      And at work just plain old chilled water....

    #2
    That looks amazing. What rub did you use if I may ask? Usually I turn pork bellies into bacon or SV them never tried them on a grill. Something I need to do...

    Comment


    • T-bone
      T-bone commented
      Editing a comment
      Steve Vojtek thanks! I use a homemade rub that has a similar taste profile as Meathead's Memphis Dust. On my next try, I'm going to try a SV-Q method, but it'll be hard to beat this version.
      Last edited by T-bone; June 10, 2017, 03:17 PM.

    • Steve Vojtek
      Steve Vojtek commented
      Editing a comment
      I've been eyeing of Malcolm Reed's recipe for a while now just need to find the time to do it.:
      https://youtu.be/MU8nqH8Jb_8
      I'd love to do a belly on a grill. SV is great but you can't beat the flavor from a grill..IMHO..
  • 6th Borough BBQ
    Former Member
    • Feb 2017
    • 409
    • Jersey City, NJ

    #3
    That looks great! How long did it take?

    Comment


    • T-bone
      T-bone commented
      Editing a comment
      6th Borough BBQ it took about 6 hours on the smoker and 1 hour in the faux cambro. I was surprised how long it took, but I think a lot of it was the weather/temp. I never read about anyone wrapping a pork belly, but when it stalled I figured, why not? It turned out great.
  • Mr. Bones
    Charter Member
    • Sep 2016
    • 10010
    • Kansas Territory
    • Grills / Smokers
      *********************************************

      Kingsford 24" grill (Free) 'Billy'
      Brinkmann Smoke n Grill
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      Weber 18" Kettle ($30 CL) 'Lil' Feller'
      Weber Smokey Joe ($25 CL) 'Lil' Brother'
      Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
      Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
      Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
      Weber 22.5 OTS DO Code Black ($15 CL)
      Weber 22.5 OTS E Code Black ($20 CL
      Weber 22.5 OTS EE Code Black ($20 CL

      Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
      Weber "H" Code 18.5" WSM '86 ($75 CL)
      Weber " " Code 18.5" WSM

      Weber 26.75, $199 NFM clearance !!!
      Weber SJS AH 'Lil' Brother'
      Weber SJS AT 'Lil' Sister'
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      (Lime Green)
      Horizon 20" Classic, w/baffle/tuning plate (FREE)
      Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



      Thermometers:
      *********************************************
      Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
      Maverick ET-732, (Black)
      Thermopops, (Red, Yellow, Green)
      ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
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      ThermoWorks IR-GUN-S
      ThermoWorks Smoke
      ThermoWorks Open Box Smoke
      4 Pro Series cable extensions
      Smoke Gateway

      Accessories:
      *********************************************
      2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
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      Fancy / Formal: Family silverware

    #4
    Man, what can I say, T-bone ???!!!
    That's some powerful beautimous lookin' eats, right there!!!
    Great pics, excellent tutorial, as well, many thanks!!!
    I especial like how ya' broke out 'Th' Good China' fer yer platin' pic, same as how I always do!!!
    ¡Disfrute su comida, Amigo!
    I'd love to hear me some more 'bout them collie-flower pickles...

    Comment


    • T-bone
      T-bone commented
      Editing a comment
      Muchas gracias, Señor Bones! It was definitely a meal that was enjoyed. I totally busted out the good plates since not only was I the cook, but the dishwasher too. Mr. Bones, I'll post the pickle recipe since you be interested in them.

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Much obliged, T-bone !!!!
      Totally understand the logical china choice; Big Fave, here, lol!
  • Steve B
    Club Member
    • Jun 2016
    • 3162
    • Rockland county New York
    • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
      Yoke Up custom charcoal basket and a Grill Wraps cover.

      22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

      Napoleon gas grill (soon to go bye bye) rotting out.

      1 maverick et-733 digital thermometer - black
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      Pre Miala flavor injector
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      TSM meat grinder
      chefs choice food slicer
      cuisinhart food processor
      food saver vacuum sealer
      TSM harvest food dehydrator

    #5
    Very nice. Kinda don't want to do the simon and garfunkel chicken tonight and head back to the store to find a belly.
    Great job

    Comment


    • Spinaker
      Spinaker commented
      Editing a comment
      Sounds like a plan to me! S&G is unreal man. So good. You ever dry rub some wings with that stuff? Next level brother!
  • Spinaker
    Moderator
    • Nov 2014
    • 10960
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

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      Assistants
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      ************************

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      Weber Spirit Gasser
      ******************.
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      **************

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    #6
    I see you T-BONE!!!!!! Great work on that belly, Brother!!!! I think you hot it on the head, that "gentle firmness" is something special to belly. When you pair that with a sweet-rub and some smoke........divine pork candy!!! Nice work Buddy!

    Comment


    • T-bone
      T-bone commented
      Editing a comment
      Spinaker thanks much! I've smoked a lot of things over the years, but this easily is in the top 5 of pure tastiness.
  • Thunder77
    Founding Member
    • Jul 2014
    • 2874
    • Halethorpe, MD
    • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

    #7
    Great looking belly! Did you use any smoke wood?

    Comment


    • FireMan
      FireMan commented
      Editing a comment
      Is there non-smoke wood? And if there is, why would one use it.

    • T-bone
      T-bone commented
      Editing a comment
      Thunder77 thanks and I used mesquite and cherry pellets in my Traeger.
  • FireMan
    Charter Member
    • Jul 2015
    • 8196
    • Bottom of Winnebago

    #8
    Yeah, I think you're right. You need to try it again, about 6 or 9 times until you get it right. Let me know when you try it next & I will be the judge.

    Comment


    • FireMan
      FireMan commented
      Editing a comment
      Yeah, with the forever memory of the "two Yutes".

    • EdF
      EdF commented
      Editing a comment
      Lol!

    • T-bone
      T-bone commented
      Editing a comment
      FireMan good plan! I like the way you think.
  • RonB
    Club Member
    • Apr 2016
    • 13509
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #9
    Great job.

    Comment

    • T-bone
      Club Member
      • Dec 2016
      • 357
      • Northern Virginia
        • Traeger Texas 075 (circa 2007)
        • Weber Genesis Gas Grill (circa 1997)
        • Weber Kettle Charcoal Grill
        • Anova WiFi Sous Vide
        • Tappecue WiFi Temperature Monitoring System
        • Thermapen
        • Operation BBQ Relief Volunteer
        You can take the boy out of Texas, but you can't take the Texas out of the boy.

      #10
      Mr. Bones here ya go!

      Lemon Curry Quick Pickles

      1 ½ Cup Apple Cider Vinegar (5% acidity)
      2 Cup Water
      1 TSP Curry Powder
      1 TSP Tumeric Powder
      1 TSP Cumin Seed
      1½ TSP Sea Salt (increase salt if using kosher)
      3 TBS Sugar
      1½ TSP Crushed Red Pepper (or slices of the fresh pepper of your liking)
      1 TSP Lemon Extract
      1 TSP Ginger Powder (if using fresh ginger, I peel a 3" piece & slice lengthways to make a stick and put 1 stick in each jar)
      2 TBS Sliced Garlic
      1 Head Cauliflower
      5 Carrots
      5 Red Radishes

      Trim cauliflower into bite-sized florets.
      Peel and slice carrots and radishes (no need to peel radishes) into thin rounds.
      Mix dry ingredients.
      Put liquids, garlic and ginger in pot and begin heating on medium. Slowly mix in dry ingredients and dissolve.

      Bring mixture to a slow boil. Boil 3-5 minutes.
      Put vegetables into mason jars and leave at least ½ inch headspace from the lid.
      Scoop liquid, garlic and ginger into containers completely covering vegetables. If additional liquid is needed to cover vegetables, boil 50/50 mix of water and vinegar and add as needed.

      Refrigerate containers for at least 24 hours, but veggies are best probably after 3-4 days.

      I never make this the same way twice, but use this as a guideline to deviate from.

      Obviously this works for any veg, but cauliflower, radishes and onions are my favorites.

      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Many thanks for sharin' T-bone Much apreciated!!!
        I will give it a try here, real soon, 'cause it sounds looks so awesome!!!

      • Thunder77
        Thunder77 commented
        Editing a comment
        Thanks for sharing! I was going to ask for that recipe myself!

      • T-bone
        T-bone commented
        Editing a comment
        Y'all are more than welcome. Let me how it comes out when you try it and what variation you added. I do something different every time I make it.

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    2021 Meat-Up In Memphis Canceled

    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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