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Need ideas for Costco pork belly strips

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  • VideoWolf88
    Club Member
    • Mar 2018
    • 234
    • Rickman, TN
    • Charbroiled Tru Infrared gas grill
      Pit Barrel Cooker
      Maverick digital thermometer

    Need ideas for Costco pork belly strips

    Was gonna smoke porterhouse pork chops tomorrow, but pork belly isn't easy to find here. However, I was a little disappointed to see the nearly 5 lb pack had been cut down into 7-8 oz strips. Imagine the thickest bacon slice you've ever seen. I want to do something in the PBC with them tomorrow, but I'm not sure what. I think they are too thin to hang. I have an extra aluminum pan from when I made my chuckie burnt ends. Any thoughts are as always appreciated.
  • shify
    Club Member
    • Jun 2017
    • 384
    • Westchester County, NY

    Pork belly burnt ends


    • Willy
      Charter Member
      • Apr 2015
      • 1787
      • High Desert of the Great Southwest

      I ran into the same thing at Costco a few days ago--chunks of belly maybe an inch thick. I caught the attention of one of the butchers and he brought out quite a few whole bellies. So, ask 'em before you assume they don't have whole bellies.

      Thanks to me asking, I now have two 3-pound slabs of Meathead's bacon, one 2-pound slab of Ruhlman's pancetta and a half pound of salt pork curing in the fridge. Ain't never done otherwise with pork belly. Maybe I'm missing out.


      • Spinaker
        • Nov 2014
        • 10410
        • Land of Tonka
        • John "J R"
          Instagram: JRBowlsby
          Smokin' Hound Que
          Minnesota/ United States of America

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        Yep, pork belly burnt ends. That is what I use them for when someone buys those instead of the whole belly. You don't get the really nice even squares, but it works.


        • jfmorris
          Club Member
          • Nov 2017
          • 2722
          • Huntsville, Alabama
          • Jim Morris

            • Camp Chef FTG900 Flat Top Grill (2020)
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            • Whatever I brewed and have on tap!

          I will advise you to NOT cook those puppies on a gas grill with direct heat. Ask me how I know? Only time I've ever had to use a fire extinguisher - and this was with Grillgrates on the gasser, haha.

          My Costco had the full pork bellies alongside that cut up stuff you got. I've got an 11 pound slab curing for bacon right now, and will smoke it Friday.


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Freaking hilarious! I need to scope out a pork belly on my next vacation.

          • Rod
            Rod commented
            Editing a comment
            jfmorris What kind of container do you use to cure such a big slab? You must have an additional fridge too I would imagine.

          • jfmorris
            jfmorris commented
            Editing a comment
            Rod I split the slab in 2, and cured it in two 2 gallon zip lock bags.

            I actually have 2 full size fridges out in the garage so can usually find a spot for stuff like this. Both were ones someone was getting rid of that I gladly took.
        • phrogpilot73
          Club Member
          • Oct 2017
          • 133
          • Virginia Beach, VA
          • Outdoor Equipment
            • Myron Mixon Pitmaster Q3
              • Pellet Pro by Smoke Daddy Controller
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            • A-Maze-N 6" Tube & 5x8
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            Indoor Equipment
            • Anova Precision Cooker
            • Instant Pot Duo 6 Qt
            • FreshRoast SR500 Coffee Roaster
            • T-Fal EZ-Clean Oil Filtration Fryer

            Favorite things to smoke
            • Pork Belly
            • Brisket
            • Babyback Ribs

            Favorite beverages
            • Cream Soda
            • Fruit Flavored Water
            • Horchata

          My Costco had the full slabs right next to the strips as well. Half of it is curing for bacon, the other half is being smoked today for pork belly tacos.

          I once had a smoked, seared cube of pork belly as an appetizer at a high end restaurant. It melted in my mouth and was simply amazing!


          • VideoWolf88
            VideoWolf88 commented
            Editing a comment
            The misses is very curious about the taco idea. What's your recipe look like?

          • phrogpilot73
            phrogpilot73 commented
            Editing a comment
            Pork belly, rubbed and smoked @230 until nice mahogany color. Wrap, add liquid (I used bitter orange juice this time), and continue @230 until 195 internal temp. Rest, pull. Soft corn tortillas (charred on the grill), crema, pico de gallo, light application of fresh lemon juice, cotija cheese and thin sliced jalapenos.

          • barelfly
            barelfly commented
            Editing a comment
            VideoWolf88 If you are looking for the kimchi recipe, google on the interwebs Maangchi cubed radish recipe. I have made this and a few other kimchi recipes from her and they are amazing! Topped on a pork belly taco or bulgolgi beef is to die for! The flavor combination you get from everything is amazing.
        • grantgallagher
          Club Member
          • Feb 2018
          • 950
          • NJ

          I would consider braising it and doing a white been cassoulet, cuban style. If you have the time.
          Last edited by grantgallagher; July 4th, 2018, 07:14 AM.


          • Frozen Smoke
            Club Member
            • Nov 2017
            • 1528
            • Northern Mn

            SRF sent me a 14lb Kurbota pork belly when I was supposed to get a 5 to 6lb belly. So I've been researching pork belly recipes. Chef Tom at The Sauce has several great recipes that are well designed and on video. Do a Duck Duck Go (not Google) search and you will get plenty ideas to work from. Too bad they sliced it like they did that certainly pushes you into burnt ends. Not that there is anything wrong with that!


            • Frozen Smoke
              Club Member
              • Nov 2017
              • 1528
              • Northern Mn

              Dang! This just showed up in my inbox! Just what you ordered!


              • Sweaty Paul
                Sweaty Paul commented
                Editing a comment
                Recipe does look good.

              • Ahumadora
                Ahumadora commented
                Editing a comment
                Going to have to try this!!!!

              • ColonialDawg
                ColonialDawg commented
                Editing a comment
                I watched this video a couple days ago and was mesmerized.
            • EdF
              Club Member
              • Jul 2016
              • 3186
              • Atlantic Highlands, NJ
              • Uuni Pro (new kid in town)
                Karubeque C-60
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                Thermapen Air
                ThermaQ (or its predecessor)
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                BBQ Dragon & Chimney of Insanity
                Various other stuff

              Chicharrones, of course! Great in sandwiches! https://www.seriouseats.com/recipes/...es-recipe.html


              • JakeT
                JakeT commented
                Editing a comment
                My hopes were high until I got to the part that said the recipe is for skin on pork belly! I wonder how it would turn out without the skin? No crunchy rind I guess?

              • EdF
                EdF commented
                Editing a comment
                Yeah, the skin matters.
            • VideoWolf88
              Club Member
              • Mar 2018
              • 234
              • Rickman, TN
              • Charbroiled Tru Infrared gas grill
                Pit Barrel Cooker
                Maverick digital thermometer

              Ended up making pork belly BLT's. Coated the strips in Dijon mustard, brown sugar, salt, and pepper and put them on the PBC for just over 2 1/2 hours.
              Attached Files


              • ColonialDawg
                ColonialDawg commented
                Editing a comment
                Pork belly BLT’s are delicious - good thinking. Simple. Yet VERY effective. I’m going to have to file this idea away when my Cherokee Purple and Brandywine Red tomatoes ripen.

              • gabulldog
                gabulldog commented
                Editing a comment
                Yup, I gotta try that!
            • JGrana
              Club Member
              • Aug 2016
              • 270

              My local Costco had some real nice meaty one's cut into ~ 1 1/2 thick slices. I cured em (Maple cure) smoked em and cut each one into 1/3 slices after a night in the fridge to firm them up. Glad I have a very sharp Japanese knife.
              Ahh, thick cut homemade bacon...


              • Meathead
                BBQ Whisperer, Mythbuster
                • May 2014
                • 1263
                • Chicago area
                • Remember, no rules in the bedroom or kitchen

                Smoked pork belly burnt ends Banh Mi sandwiches https://amazingribs.com/tested-recip...ends-bánh-mì


                • EdF
                  EdF commented
                  Editing a comment
                  Oh yeah!

                • JimLinebarger
                  JimLinebarger commented
                  Editing a comment
                  Man, that looks good!

                • Sweaty Paul
                  Sweaty Paul commented
                  Editing a comment
                  Drooling now.
              • Omega-Man
                Former Member
                • Mar 2017
                • 173

                I was just at Costco this morning and they had the same cut pork belly. But they also had whole pieces. Morganville NJ


                • EdF
                  EdF commented
                  Editing a comment
                  Get the whole piece, then decide what to do with it.
              • texastweeter
                Club Member
                • Jul 2017
                • 2839
                • Republic of Texas

                Plait it or make belly burnt ends if big enough.




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