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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-26-2013, 10:00 PM   #16
SmokinM
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You make it look so simple. Chinese style pork belly...my favorite!
I also like your cast iron grates where did you get those?
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Unread 04-26-2013, 10:54 PM   #17
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Very nice video. Thanks for sharing.
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Unread 04-26-2013, 11:26 PM   #18
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Quote:
Originally Posted by SmokinM View Post
You make it look so simple. Chinese style pork belly...my favorite!
I also like your cast iron grates where did you get those?

Thanks! The trick is it not getting burned but still have a crisp skin. To me thats the fun part, it allows me to play around with the meat.

Google: Craycort
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Unread 04-27-2013, 12:51 AM   #19
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Quote:
Originally Posted by Wampus View Post
NICE video AND pork belly!


To date, I've still never cured, smoked or even TASTED pork belly.

What the FARK is wrong with me?
You must either be a Muslim or a Jew and follow their food laws!!!!
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Unread 04-27-2013, 08:03 AM   #20
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farking purdy
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Unread 04-27-2013, 08:38 AM   #21
SmokinM
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Quote:
Originally Posted by Pitmasterx View Post
Thanks! The trick is it not getting burned but still have a crisp skin. To me thats the fun part, it allows me to play around with the meat.

Google: Craycort
Thanks for the brand of grate. That's probablynext on my list. If I don't have one of the elevated grates to brown the fat could I just put it directly on thegrate over really low heat?

One more question...what temp did you cook it too as well?

Last edited by SmokinM; 04-27-2013 at 09:51 AM..
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Unread 04-27-2013, 10:54 AM   #22
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Great video! I'm going to have to try this real soon!
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Unread 04-28-2013, 12:08 AM   #23
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Quote:
Originally Posted by SmokinM View Post
Thanks for the brand of grate. That's probablynext on my list. If I don't have one of the elevated grates to brown the fat could I just put it directly on thegrate over really low heat?

One more question...what temp did you cook it too as well?
If you don't have an elevetade grate, make sure that have the maximum amount of distance you can put between the skin and the coals.

If you do a standard setup than spread out the coals, so there won't be a grease fire.

400 degrees Fahrenheit
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Unread 04-28-2013, 07:59 AM   #24
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Maybe I could hold it up with a set of tongs...thanks for all the tips.
Btw I loved the background music in that video as well.
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Unread 05-10-2013, 04:56 AM   #25
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Gonna try this tomorrow but would like to purchase one of those elevated grates. Where did you find yours at? Thanks
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Unread 05-10-2013, 06:39 AM   #26
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Loved the video. I love POV videos, tells a Better story.
We need to get you some sharp knives brotha, I saw you sawing with that boning knife
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Unread 05-10-2013, 09:31 AM   #27
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Quote:
Originally Posted by SmokinM View Post
Gonna try this tomorrow but would like to purchase one of those elevated grates. Where did you find yours at? Thanks
Called a grill eggstender by the BGE folks, they're out there! Google eggstender

Really good looking belly! Now I want breakfast #2!
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Unread 05-10-2013, 09:42 AM   #28
SmokinM
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Quote:
Originally Posted by Stoke&Smoke View Post
Called a grill eggstender by the BGE folks, they're out there! Google eggstender

Really good looking belly! Now I want breakfast #2!
Thanks brotha!
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Unread 05-10-2013, 11:25 AM   #29
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Quote:
If you have eaten this you can never become a vegatarian.
I keep hearing about this vegetarian-thingy. Is this a disease you can catch? How much BBQ does it take to inoculate?
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Unread 05-10-2013, 05:45 PM   #30
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Looks terrific!
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