Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
05-13-2016, 06:24 PM | #16 | |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
|
Quote:
I'll send you some live cook pics Dave. It should smell (BBQ Pit boys) guuuuuuud!
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] Last edited by Fwismoker; 05-13-2016 at 07:08 PM.. |
|
|
05-13-2016, 06:28 PM | #17 | |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
|
Quote:
LOL ....Ha , should be nothing compared to when I do those fatty chicken thighs. The grease is like gasoline
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
|
|
05-13-2016, 06:42 PM | #18 | |
is one Smokin' Farker
Join Date: 01-04-15
Location: Japan
|
Quote:
Oh yeah, I think the grease is worse than fatty chicken thighs, flame on.
__________________
Homemade vertical offset |
|
|
05-13-2016, 07:09 PM | #19 | |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
|
Quote:
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
|
|
Thanks from:---> |
05-13-2016, 08:57 PM | #20 |
Banned
Join Date: 09-03-13
Location: Edgewood, TX
|
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 |
1 members found this post helpful. |
05-13-2016, 09:08 PM | #21 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
|
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?
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
|
05-13-2016, 09:27 PM | #22 |
is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
|
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.
__________________
UDS (2) Vintage Kamado's Master Built Electric Smoker (with a window):loco: Built in Bull BBQ Gasser Mini WSM 22.5" Weber OTS 22.5" OTG Blue 22.5 OTG Anova Sous Vide |
|
05-13-2016, 09:50 PM | #24 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
|
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)
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
|
Thanks from: ---> |
05-13-2016, 10:08 PM | #25 |
Quintessential Chatty Farker
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
|
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
__________________
A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller |
|
05-13-2016, 10:31 PM | #26 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
|
It sure will add flavor and the self basting action will be OUTSTANDING... Ugh I'm salivating just waiting for this thing!
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
|
Thanks from:---> |
05-14-2016, 07:38 AM | #27 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
|
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.
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
|
Thanks from:---> |
05-14-2016, 08:17 AM | #28 |
is one Smokin' Farker
Join Date: 01-04-15
Location: Japan
|
Curious about the apple cider based glaze! Sounds like a plan so far. Waiting to see the results in the morning, my time.
__________________
Homemade vertical offset |
|
05-14-2016, 08:41 AM | #29 |
is One Chatty Farker
Join Date: 03-09-14
Location: Edmond, OK
Name/Nickname : Josh
|
om stop jaccarding things! ur obsessed!
__________________
Weber Summit Kamado LSG 60x30 Santa Maria Custom Wood Fired Grill/Rotissirie/Smoker built by DWFISK Camp Chef Flat Top Griddle, Ooni Pro 16 Multi-Fuel Pizza Oven |
|
05-14-2016, 09:00 AM | #30 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
|
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!
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
|
Tags |
live fire, Pork Belly, rotisserie, whole pork belly |
Thread Tools | |
|
|