Well, as some of you know, I LOVE pork (also). So, what better way than to cook two pork bellies, two ways, at the same time? Beats me.
That's what I did. I used my Big Green Egg this time, but instead of running with the Smobot as I almost always do, I decided to get my Fireboard + Pit Viper a chance to shine. And shine it did. That combo is a killer when it comes to locking down temps. I fired up the grill and set the target temp to 140° C / 280° F, and that's it. The FB + PV did the rest. Just cruisin' :-)
Anywho, I had a large slab of pork belly, so I cut it in half, removed the skin, and applied my KC Royale rub. I smoked one half as a 'normal' pork belly. The other half was cubed up to make burnt ends. The whole cook was just a little over 3 hours. I usually never cook pork belly longer.
I took the 'normal' pork belly when internal temp was 91-92° C / 195-197° F, as it was probe tender then. Wrapped it in a Faux Cambro for an hour, then sliced.
The cubes were smoked for 2 hours, then covered with a dark syrup and aluminum foil for 50 minutes. I then uncovered them, added more syrup, and let them caramelize for 20 more minutes.
So, how was it? Dang dang good! My goodness, pork belly like this is like the wholy trinity of BBQ: fat, salt and sugar. So good it hurts.
The raw meat, with rub applied
My trusted Fireboard + Pit Viper, ready for action
The burnt ends. Pure goodness
And here's the full package: regular pork belly slices to the left, burnt ends to the right.
The best thing about the whole cook was that I could munch away on the burnt ends while the regular pork belly was in faux cambro. It sure made the wait a lot easier
That's what I did. I used my Big Green Egg this time, but instead of running with the Smobot as I almost always do, I decided to get my Fireboard + Pit Viper a chance to shine. And shine it did. That combo is a killer when it comes to locking down temps. I fired up the grill and set the target temp to 140° C / 280° F, and that's it. The FB + PV did the rest. Just cruisin' :-)
Anywho, I had a large slab of pork belly, so I cut it in half, removed the skin, and applied my KC Royale rub. I smoked one half as a 'normal' pork belly. The other half was cubed up to make burnt ends. The whole cook was just a little over 3 hours. I usually never cook pork belly longer.
I took the 'normal' pork belly when internal temp was 91-92° C / 195-197° F, as it was probe tender then. Wrapped it in a Faux Cambro for an hour, then sliced.
The cubes were smoked for 2 hours, then covered with a dark syrup and aluminum foil for 50 minutes. I then uncovered them, added more syrup, and let them caramelize for 20 more minutes.
So, how was it? Dang dang good! My goodness, pork belly like this is like the wholy trinity of BBQ: fat, salt and sugar. So good it hurts.
The raw meat, with rub applied
My trusted Fireboard + Pit Viper, ready for action
The burnt ends. Pure goodness
And here's the full package: regular pork belly slices to the left, burnt ends to the right.
The best thing about the whole cook was that I could munch away on the burnt ends while the regular pork belly was in faux cambro. It sure made the wait a lot easier
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