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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 05-14-2016, 05:19 PM   #46
Fwismoker
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Originally Posted by Free Mr. Tony View Post
Looks good. I scrapped my outdoor cooking plans today. Nasty, windy mess out there.
Wait a second we're in the same town and I'm cooking.


Anyways it's pulled about 3.5 hours and pics coming soon!!
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Old 05-14-2016, 05:30 PM   #47
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I would have powered through if it was anything exciting. I marinated some wings last night, figured I could do oven followed by indoor grill. Firing up the Lang and sitting outside just wasn't sounding right for eight wings.
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Old 05-14-2016, 05:32 PM   #48
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Good for you Fwismoker!

Don't let a little wind or rain stop your fun.

Looking good!
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Old 05-14-2016, 06:17 PM   #49
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FAT SIDE














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Old 05-14-2016, 06:20 PM   #50
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Ok the verdict...I'm addicted !!! I'd imagine this is the first full size pork belly rotisseried (not rolled) or basket cooked. I honestly believe this will change the way people cook so many things including pork belly, ribs etc...

Completely fat rendered and the dimensions started out at 13x11 and finished @ 9.5 x10
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Old 05-14-2016, 06:42 PM   #51
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Well, I guess rotisserie has been reinvented. How's the moist factor?
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Old 05-14-2016, 06:45 PM   #52
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Well, I guess rotisserie has been reinvented. How's the moist factor?
Yes it has been reinvented, it's part of the most versatile rotisserie system in the world i believe.

Jim it was amazingly moist, cook was 3.5 hours but varying temps
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Old 05-14-2016, 06:50 PM   #53
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That looks really farkin' good, Keith.

Good to see you forkin' around back in the Fort. Interested to hear how the flavors worked out (especially with the glaze and whatnot).
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Old 05-14-2016, 06:55 PM   #54
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Nice Belly Brother!

funny that you sliced it like bacon - Habit?

It looks amazing - the fat rendered and added wonderful flavors! How was the surface crunch?
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Old 05-14-2016, 06:58 PM   #55
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That looks good, makes me want to go out and buy some pork belly.
Care to share your cider vinegar glaze?
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Old 05-14-2016, 06:59 PM   #56
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Very nice mate, very nice!
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Old 05-14-2016, 07:01 PM   #57
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Worth the wait by the looks,
Nice looking belly
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Old 05-14-2016, 07:16 PM   #58
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Quote:
Originally Posted by ShadowDriver View Post
That looks really farkin' good, Keith.

Good to see you forkin' around back in the Fort. Interested to hear how the flavors worked out (especially with the glaze and whatnot).
Thanks Marc, wish you were here in the Fort to enjoy some of it..I woulda delivered! Flavors were incredible, soooo glad I glazed it.

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Originally Posted by Smoke Dawg View Post
Nice Belly Brother!

funny that you sliced it like bacon - Habit?

It looks amazing - the fat rendered and added wonderful flavors! How was the surface crunch?
Thanks! I sliced it like bacon just because it was a whole belly and i wanted to see how the look was compared to bacon. Oh and it didn't have the "crunch" because it was skinless.

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That looks good, makes me want to go out and buy some pork belly.
Care to share your cider vinegar glaze?
Sure but I never make it exactly... just do it from scratch. From experience now i can just eyeball how much apple cider vinegar I want then add ketchup ( maybe 1/2 cup) brown sugar or cane sugar... today i didn't have brown sugar and added cane, honey and it little corn syrup and some jamaican jerk rub. It was amazing, It's something you can tweak as you go to get the flavor profile you want.
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Last edited by Fwismoker; 05-14-2016 at 07:51 PM..
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Old 05-14-2016, 07:21 PM   #59
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Man, that looks good. Great cook!
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Old 05-14-2016, 07:23 PM   #60
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Worth the wait by the looks,
Nice looking belly
Thanks for the inspiration Titch!
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