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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 11-08-2013, 11:44 AM   #1
humbe
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Default Bone in pork belly

Just picked up a bone in pork belly. It looks identical to the one that London BBQer posted back in August so I am inspired to try out some of his learnings from that thread. I'd post a link to it but don't yet know how as I am new to the forum.

Happy to have found a good group to exchange BBQ thoughts with. Low and slow is the finest cooking there is!

I have just put the rub on. I'm using the Meathead Memphis Dust recipe from his site http://www.amazingribs.com/recipes/r...phis_dust.html
Used oil for the slather and now going to let it sit overnight in the fridge.

I have been using my weber grill with a smoke box to good effect. I'll be using Hickory with this particular piece of pork. Wish me luck!
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Unread 11-08-2013, 11:58 AM   #2
landarc
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and we'll be watching


and while it is never required, photos, we love photos,
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Unread 11-08-2013, 01:05 PM   #3
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Quote:
Originally Posted by landarc View Post
and we'll be watching


and while it is never required, photos, we love photos,

HUH? I thought photos are required?
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Unread 11-08-2013, 01:15 PM   #4
grillinguy247
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I recall reading a sticky that says "no pictures it didn't happen"
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Unread 11-08-2013, 01:35 PM   #5
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Wouldn't bone-in pork bellies be really meaty ribs???

(not being wisearse here, actual question)
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Unread 11-08-2013, 02:06 PM   #6
Blah64
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I love bone-in pork bellies! Like Jamus, I prefer to think of 'em as really meaty ribs.
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Unread 11-08-2013, 04:55 PM   #7
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Actually they really do look like ribs. i believe its the short ribs that extend to the belly. Will get a picture up shortly.
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Unread 11-08-2013, 05:14 PM   #8
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Here's a picture of the belly in the fridge. Forgot to mention I got it with the skin on. Anybody have suggestions on how to crisp the skin? Was thinking to perhaps pull it off at the end and finishing in the oven. Then again may just leave it on as I do with a Boston butt.

image (3).jpg
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Unread 11-08-2013, 05:22 PM   #9
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Quote:
Originally Posted by c farmer View Post
HUH? I thought photos are required?

Only for you cfarmer



And that looks like it's going to be one tasty belly to fill your belly
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Unread 11-08-2013, 05:24 PM   #10
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Quote:
Originally Posted by Diesel Dave View Post
Only for you cfarmer



And that looks like it's going to be one tasty belly to fill your belly
I post pics of everything I cook.

Might post some pastrami sammies later.



I like the look of them there ribs.
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Unread 11-08-2013, 05:27 PM   #11
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just ribbin ya buddy
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Unread 11-08-2013, 05:30 PM   #12
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I know, but its the truth.

I want everyone know how lousy I cook.
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Unread 11-08-2013, 05:32 PM   #13
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I take photos of everything I cook, I've never posted them here though.

Back to the pork belly. My local store sells the bone in and bone out bellies, I always get the bone out for making bacon, though the bone in always looks so good and is cheaper. I might have to pick one up and give it a try. (and now that I'm talking about belly and bacon, I had to buy commercial bacon tonight, and was so disappointed)
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Unread 11-08-2013, 05:42 PM   #14
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I've never seen bone in belly, can't wait for the results of this cook!
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Unread 11-08-2013, 08:20 PM   #15
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Thinking pastrami is my next project. I did a full brisket last weekend and was very happy with it.
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