I am looking to push the boundaries of BBQ as we know it and build a monumental piece of pig.
What I am talking about is: Honey/jalapeño bacon burnt ends with crispy skin!
Can it be done? I am going to set a goal of trying to make it happen.
Looking for ideas on how to achieve the perfect crispy skin on pork. (Maybe AR can make a new webpage for how to crispy pork skin).
Before I start burning up pork bellies I though I could get some input from Y'all.
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
Yep Skin on . Thought about smoking as normal then skin up when braising them in foil and after that throw them under a hot grill to puff the skin. Other option is dunk em in tempura beer batter and deep fry em.
Do an internet search for sieuw yuk. Crispy Chinese roasted pork belly. You'll probably find several. But if not, I have a few saved. It's just a matter of choosing which one works for you. You'll need to adapt for smoking and your saucing, but the basic recipes should get you close. I'd suggest: cure, do the recommended crispy skin prep, smoke, then the burnt end treatment.
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
Or ladle hot oil over the skin after smoking. Now that I think about it, just straight up deep frying might be a little harsh on the meat and you might loose flavor. I find this happens when I smoke wings and then deep fry them.
Now we are getting somewhere! Ahumadora But Would still ladle the fat over the skin, this will still crisp the skin but it will be easier to get a nice even crisp. Ahumadora
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
I was watching Smokelandia (http://www.texasmonthly.com/bbq/daniel-vaughns-smokelandia-premieres-tonight/) the other night, and they stopped at Hoodoo Brown BBQ (http://hoodoobrownbbq.c
Maybe you can cut it up at this point and add more rub, sugar, honey, or whatever and make burnt ends. Might soften the skin though.
My challenge has always been to get pork belly with the skin on. Costco gives me whole belly but no skin. I have seen people that roll it up and then use hot oil on top to crisp the skin. I would think after crisp skin that method could slice up and smoke longer.
I seen on a tv show that in a country (I can’t remember which one) they rub the skin with coconut water and put a whole hog on a rotisserie. By the time it was done the skin broke off like glass. Have never tried it but was always curious how it would work on smaller cuts
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