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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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04-19-2013, 08:35 AM
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#1 |
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is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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38th Q: Grandpa Kwock's Char Siu Boneless Pork Belly & Worstjes [Pr0n0graphy]
                      
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04-19-2013, 08:37 AM
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#2 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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That all looks great! Will you share the recipes and details of the cook?
BTW, what's in the pot in the middle of the grill?
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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04-19-2013, 08:48 AM
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#3 |
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Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Great looking spread!
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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04-19-2013, 08:54 AM
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#4 |
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is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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I know, I used to talk more in my previous cooking reports
 The problem is, I am very short of time right now, which is also the reason why I just now posted that pr0n0graphy also the cook took place last Saturday. The idea derived from my preparation thread thanks to landarc. The pork belly was left untrimmed and marinated in Grandpa Kwock's Char Siu marinade overnight, then put on at 225°F for about 5 hours. I totally omitted measuring IT during the cook, didn't even install the meat probe of my Maverick. After 3 hours I basted it with thickened marinade, some more basting an hour later, and pulled it after a total of about 5 hours. Short resting in the oven, then slicing. It was nice in that state, but way too fatty for our taste, so it got cubed, sauced with more marinade, and put back on like pork burnt ends. Turned out as Chinese style pork candy, which I pretty much ate pure without anything else right from the tray. Next day it was served with rice. As much as I liked the idea, I'm affraid I am not allowed to play more with pork belly, as the wife demands a long and healthy life for both of us, and I totally agree. 
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WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal |
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04-19-2013, 11:24 AM
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#5 |
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somebody shut me the fark up.
  
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks delicious!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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04-19-2013, 11:32 AM
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#6 |
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Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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outstanding!
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04-19-2013, 11:34 AM
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#7 |
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Take a breath!
Join Date: 03-11-12
Location: phoenix,arizona
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beautiful pictures,please share the recipe and the sauce your are spreading on the ribs looks wonderful enjoy
http://thebarbecuemasternet
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04-19-2013, 11:38 AM
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#8 |
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Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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 Awesome!
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04-19-2013, 11:42 AM
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#9 |
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Babbling Farker
 Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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WoW! Will be waiting for more info, recipe, etc.!
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04-19-2013, 12:11 PM
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#10 |
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Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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That looks terrific!
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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04-19-2013, 12:27 PM
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#11 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Man, you nailed that. And the pork belly was a fine choice. Glad it worked out for you.
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04-19-2013, 02:15 PM
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#12 |
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is one Smokin' Farker
Join Date: 02-20-13
Location: Apopka FL
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I just ate lunch, but now I'm hungry again.That looks great!
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04-19-2013, 05:02 PM
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#13 |
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somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Wow ,that looks delish
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04-20-2013, 12:59 AM
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#14 | |
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is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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The pork belly was treated with the marinade only:
Quote:
The pot in the middle of the lower cooking grate contained our award winning 'Essense of Q' sauce, which otherwise had no role in this cook. I have no recipe for that sauce, my wife mixes it up as she goes along with it, this time it was a low-carb variation. The super secret ingredients are fat and juices dripping down from the pork on the upper cooking grate into the pot, and although the fat gathering at the top gets discarded as thoroughly as possible, it adds a fantastic layer to the flavor profile.
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