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Pork belly thickness question

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    Pork belly thickness question

    Hi all!

    I purchased a load of pork belly today, which will be used for a bbq class this week (Friday). Since the class isn't a full day class I did some pre-trimming to save time, especially since it is a big group of people.

    However, to my disappointment the pork belly is a bit thin. I bought two large slabs, about 12 x 12", and trimmed the skin off. I've done many pork bellies, but feel that these, measuring 1", could be a bit thin.

    The reason I think so is that since this is a 5 hour class the smoked and syrup glazed pork belly is gonna be the 'most' barbecue item on the menu, and I want to make sure it's a hit. I usually smoke a pork belly for 3 hours, but this one will most likely go faster.

    What would you do? Should I swap out the pork belly for something else? Or just keep it and let them cook it?

    I already have seafood and beef (tri tip) on the menu, so, trying to get pork in there. Ribs would be good, but we're just a bit short of time.

    What say ye?

    #2
    Two thoughts come to my mind. One is can you lower the cooking temp on the pork belly so it would take a little longer to cook or if you need something a little faster how about pork loin or loin chops?

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      #3
      Swap the pork belly for pork loin? Or a pork crown roast?

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        #4
        I think you should still do the pork belly. Always amazing even if it takes a bit less time.

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          #5
          Thanks for your input, much appreciated. The idea of lowering temp is very good (@Dadof3Illinois), and that also means I can stick to my plan. Great!

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            #6
            Yup. I would still do it. You can also scrape the skin and dry out/dehydrate and fry up some cracklins/Chicharron/Pork rinds. Even better if you have a dehydrator.

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              #7
              For my BBQ classes, I was trying to bang out briskets/ribs in 5 hours and still teach the class. Pretty much impossible. So I either cook a brisket the day before then reheat it or start earlier cooking, then do another for the class where you have time to explain and are not rushed.

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                #8
                In addition to th most excellent suggestions offered above, if ya needed summat to fill time, mebbe teach a side, or two, Brother Hank...

                Smoker beans, mac n cheese... even a nice slaw, with time to let it fridge a spell, an mingle th flavours...tater salad, green beans would be some options that seem to fit yer timeframe...

                Surely, Troutman 's elote would be easy to complete in a short time

                Just a thought, (an I have em so rarely), I wanted to post afore it plumb clean done evaporated!
                Last edited by Mr. Bones; September 1, 2020, 05:06 PM.

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                  #9
                  I wouldn’t change too much,,,,
                  I think that is a perfect example of “ it’s done when it’s done” .
                  people do not get “it” when ur cooking a piece of meat,,,
                  it’s all the same but different,,,and you just go with what you have and make it work,,,
                  when you know what you got and have a time sequence void you fill with food or beverage or both
                  it’s time management

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                    #10
                    Stick with the plan, good time to impress on your class your smoking meat not doing an F1 race.
                    Good food takes time.

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                      #11
                      Thanks guys, I also realized I can wrap and rest it for a while if needed. So it should work out just fine. Will post pics later.

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