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First (but definitely not last) try at Pork Belly
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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!
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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
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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...
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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.
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I've been eyeing of Malcolm Reed's recipe for a while now just need to find the time to do it.:
I'd love to do a belly on a grill. SV is great but you can't beat the flavor from a grill..IMHO..
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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.
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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...
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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.
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).
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.
I took it off the smoker 195 and faux cambro'd it for about an hour before the big reveal and slicing.
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.
The first attempt at Pork Belly is a huge hit and it's now officially on the BBQ rotational menu.
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