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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-13-2016, 07:24 PM   #16
Fwismoker
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Quote:
Originally Posted by AussieTitch View Post
Yes.its in the fridge now.
its a little one,10 inch x 6 inch.
Its going in my spit basket
Ah yup I figured it was a smaller one. The basket is the only way I've seen a small one done...that and rolling them (sometimes stuffed) Now this 13X11 one i have definitely isn't fitting in a basket.

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Originally Posted by dwfisk View Post
Man I'm watching this one close , can already smell the rendered fat hitting a real fire.
I'll send you some live cook pics Dave. It should smell (BBQ Pit boys) guuuuuuud!
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Old 05-13-2016, 07:28 PM   #17
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Originally Posted by COS View Post
Can't wait to see the results. I was thinking about doing this on my rotisserie. I cooked pork belly on my offset and loved it, cooked to 180 then sliced it. I did trim the fat down to a thin layer.
I can't wait! You got me thinking... Should I trim the fat down? It doesn't seem too thick though but I'll double check it when it thaws.

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Fire extinguisher!!
LOL ....Ha , should be nothing compared to when I do those fatty chicken thighs. The grease is like gasoline
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Old 05-13-2016, 07:42 PM   #18
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Originally Posted by Fwismoker View Post
I can't wait! You got me thinking... Should I trim the fat down? It doesn't seem too thick though but I'll double check it when it thaws.
I did it because I don't like a mouthfull of fat. Parts of the belly is different some has a thick layer and some already has a thin layer. The thin layer would be fine but if it's real thick I would trim.

Oh yeah, I think the grease is worse than fatty chicken thighs, flame on.
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Old 05-13-2016, 08:09 PM   #19
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Originally Posted by COS View Post
I did it because I don't like a mouthfull of fat. Parts of the belly is different some has a thick layer and some already has a thin layer. The thin layer would be fine but if it's real thick I would trim.

Oh yeah, I think the grease is worse than fatty chicken thighs, flame on.
Yea after you posted about the fat I went and looked at it and it's thick in spots so I'll be trimming a bit. Good advice
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Old 05-13-2016, 09:57 PM   #20
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Never gave one a turn, but I have grilled many.

Pork Belly

Square up pork belly (I use the trimmings in beans)
Inject with hog injection – about a cup (optional) **
Rub skin with oil (if there is skin)
Rub meat with a light coat of yellow mustard
Apply rub of choice
Place on grill skin side down with an aluminum pan under it to catch the fat
Cook for 3 hours at 275 degrees using apple wood chunks and some hickory or cherry chips for accent
Remove from the grill, add a touch more rub, then double wrap in foil with ½ cup of apple juice added (or cover if cooking on a rack in the pan)
Cook another 3 hours at 275 degrees
The belly should be about 200+ and probe tender, if not keep cooking
Baste with hog glaze and place on a cooling rack grill skin side down and place on the grill with an aluminum pan under it to catch the fat ***
Cook another 30 minutes to let everything set
Let rest for 30 minutes to cool down
Pull the meat

Enjoy on slider rolls with pickled onions or slaw.

** Pork injection – Warm until dissolved
1 quarts apple juice
1 cup distilled white vinegar
1 pound sugar
½ cup salt

*** Hog glaze – Warm until dissolved
1 18-ounce jars apple jelly
1 cup light corn syrup
½ cup cider vinegar
¼ cup ketchup
2 Tbs. hot sauce
1 ½ tsps. salt
1 ½ tsps. coarsely ground black pepper
1 tsp. red pepper flakes
2 Tbs. sugar
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Old 05-13-2016, 10:08 PM   #21
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Never gave one a turn, but I have grilled many.
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?
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Old 05-13-2016, 10:27 PM   #22
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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.
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Old 05-13-2016, 10:40 PM   #23
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Originally Posted by Fwismoker View Post

You cook yours to very probe tender then I'm guessing?
Like butter, and the fat is rendered well.
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Old 05-13-2016, 10:50 PM   #24
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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)
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Old 05-13-2016, 11:08 PM   #25
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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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Old 05-13-2016, 11:31 PM   #26
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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
It sure will add flavor and the self basting action will be OUTSTANDING... Ugh I'm salivating just waiting for this thing!
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Old 05-14-2016, 08:38 AM   #27
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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.

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Old 05-14-2016, 09:17 AM   #28
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Curious about the apple cider based glaze! Sounds like a plan so far. Waiting to see the results in the morning, my time.
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Old 05-14-2016, 09:41 AM   #29
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om stop jaccarding things! ur obsessed!
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Old 05-14-2016, 10:00 AM   #30
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om stop jaccarding things! ur obsessed!
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!
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