Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
I've eaten at a couple of cool, zippy (aka fancy pants) restaurants in the last 6 months and tasted some fun Pork Belly dishes. Our beloved Meathead has a pork belly sandwich and salad recipe on the main AR. But I'm just wondering what else there is to do on the ole' smoker to bring this beauty to head-turning life for us barbecue peeps?
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
I would have to do that Pork Belly Burnt End recipe with cherry wood before anything else. I also would not go so heavy on the honey, brown sugar, and butter on the back end.
I just cannot get past Bacon!
Applied the cure and seasonings, vacuum sealed to cure in fridge for 9 days, into the smoker on a cold winter night. The 2 in the front are maple sugar and espresso-the back 2 are dark brown sugar flavor. 3-4 hours of cool Apple smoke adds the finish to the flavor profile. Then back in a vac bag and freeze, slices nicely when frozen.
I agree with Oakgrovebacon hard to get past the bacon, I've tried the pork belly burnt ends but I will stay tuned for some expert opinions that may sway my thinking.
No one wants to hear this, but there are other (possibly better) things to do with belly other than bacon.
But a lot of them are braise or p-cooker type dishes, or sous vide.
I've made this in a p-cooker:
ChefSteps is here to make cooking more fun. Get recipes, tips, and videos that show the whys behind the hows for sous vide, grilling, baking, and more.
Shanghai-Style Braised Pork Belly (hong shao rou, 红烧肉) is a very famous dish in China. Everyone knows hong shao rou (red cooked pork) is a Shanghai favorite
ChefSteps is here to make cooking more fun. Get recipes, tips, and videos that show the whys behind the hows for sous vide, grilling, baking, and more.
ChefSteps is here to make cooking more fun. Get recipes, tips, and videos that show the whys behind the hows for sous vide, grilling, baking, and more.
They make great burnt end type things, too.
And of course, bacon. But ultimately, sometimes you want a main protein, and not bacon.
Troutman you are right about a crowd pleaser. I did this recipe awhile back for about 6 people. Just seasoned smoked and glazed with Blues Hog and some others with Swine Apple. Huge hit!
Comment