Originally Posted by landarc
what are you not happy about? what are you hoping to end up with?
Trying to get the fat to on the top of the belly to render a bit better. Would like that fat to get a little "crunchy" to give some texture to the pork belly. I am using fresh (unbrined) belly. Tried a brined belly last week and it was OK, but like the taste of more of the pork roast that the fresh belly gives me a little better.
Was thinking about putting a little smoke on the belly, then maybe braising it in apple juice, acv, fresh apple slices, garlic in a foil pan on the grill for a while, then finishing it off fat side down on the grill.
This competition is pretty much "anything goes", so you can turn in slices of pork belly or use it in a recipe that you turn in.