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?
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?
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