Thawed a package of pork belly that I had and decided to cook it two ways..,Both pieces were rubbed and smoked on the Pit Barrel Cooker or Pork Belly Cooker...
One piece was pulled around 180 to be sliced and seared when ready to eat...the other was cooked to around 205 and pulled - Best Pulled Pork Ever...
The pulled pork belly was done similar to Malcolm Reed's process except I did not wrap it or rest it before glazing...
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
i do to but hate the mess that often accompanies frying them so I decided to try the waffle approach...came out pretty good but the recipe I used needs some tweaking...
For a decent waffle recipe try the "Better Homes and Gardens" cookbook. Works well and tastes great. I sometimes add a capful of Bacardi rum to the batter for a bit of a kick.
I had only done pork belly burnt ends until today...don't be afraid of the pork belly it is definitely worth it...the flavor and richness is amazing...
Oh man. I never even thought of making pulled pork belly! What is wrong with me. Usually i only use it to make bacon. Looks like next time it'll be a double pork belly purchase from Costco.
Comment