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Old 01-29-2013, 03:21 PM   #30
is Blowin Smoke!
Join Date: 12-15-11
Location: Madison, MS

Originally Posted by landarc View Post
Cirk, on the pork belly, I would suggest: Smoke it at 225F for 2 hours, then flip and sear it, cast iron or over direct flame. It takes just a couple of minutes and it will crisp up. Now, wrap in paper or foil, this sounds weird, as it will make it less crispy. But, this will result in a nice caramelized flavor on the surface, far better than just smoking it. Also, if you have a slice or two of good bacon, throw it into the broth. The fat really improves the broth.
That sounds like a plan!
Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie)
Weber OTG
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