1st ever pork belly (non bacon) cook for me.

Okie Sawbones said:
Never gave one a turn, but I have grilled many.
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Wow that was a long cook! I bet it was incredible though. IDK mine will be unique the way it's cooking on the roti so I sure wonder how long it will take. Oh well nothing like experimenting.

You cook yours to very probe tender then I'm guessing?
 
I'm watching this one. Sounds awesome over high heat live fire.
Do not underestimate the copious amounts of fat that a pork belly can render.
In my opinion, a roasted pork belly has to be rendered out or the fat is just too much but there is not too many things that can compare to a properly rendered pork belly over some smoke.
Looking forward to seeing how yours turns out. :clap2:
 
Ok the plan is to trim to a very thin layer of fat then. Next I'm going to criss-cross the fat that is left. Lastly I'll use a jaccard on it...I figure it'll tenderize further and finish with the rub. Before it's done cooking I'll hit it with a apple cider vinegar based glaze.

Ya'll will trip when you see how this whole thing is getting spun.. High hopes for this meal. (yet fingers crossed)
 
IMHO the fat will add to the flavor during the cook and can be trimmed later if desired.

Some will render down

Have fun, I am sure you will do well
 
Smoke Dawg said:
IMHO the fat will add to the flavor during the cook and can be trimmed later if desired.

Some will render down

Have fun, I am sure you will do well
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It sure will add flavor and the self basting action will be OUTSTANDING... Ugh I'm salivating just waiting for this thing!:biggrin1:
 
Ok since there's no skin I went ahead and trimmed a little fat a suggested and did as good covering of kosher salt then a little SPG. It'll stay wrapped up in the fridge until later when it gets a quick jaccard and seasoned on the meat side.

 
Curious about the apple cider based glaze! Sounds like a plan so far. Waiting to see the results in the morning, my time.
 
jbounds286 said:
om stop jaccarding things! ur obsessed!
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:boxing: LOL, I don't jaccard much but on this why not? Shorten the muscle fibers, cooks faster and rubs/marinades penetrate easier. Jump on the jaccard bandwagon! :heh:
 
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