Boneless Pork Belly Chinese Style Anyone?
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04-10-2013, 04:43 AM
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
I just smoked it and pulled it when it was probe tender.
I smoke them for a minimal of 5 hours...glaze it a couple of times to make it shiny.
I see no need for Phoil.
All fueled by
Dutch BBQ Champion 2011 - 2012*
Dutch BBQ Champion 2013 Low 'n Slow
This is not your pork!
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