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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, 06:24 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, 06:28 PM   #17
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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, 06:42 PM   #18
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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, 07:09 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, 08:57 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, 09:08 PM   #21
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Originally Posted by Okie Sawbones View Post
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, 09:27 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, 09:40 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, 09:50 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, 10:08 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, 10:31 PM   #26
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Originally Posted by Smoke Dawg View Post
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, 07:38 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, 08:17 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, 08:41 AM   #29
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om stop jaccarding things! ur obsessed!
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Old 05-14-2016, 09:00 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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