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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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02-09-2012, 03:50 PM
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#1 |
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is One Chatty Farker
Join Date: 08-01-10
Location: Roseville, CA
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Do You Smoke Pork Belly?
I want to smoke a pork belly, but don't want bacon. How do you smoke your pork belly for something other than bacon?
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NorCal Smoker...MAK2, Masterbuilt 560 GF, WSM 22, SnS Grill, Weber Kettle, Weber Summit Charcoal. |
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02-09-2012, 03:54 PM
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#2 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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There was a pork belly throwdown awhile back - should be some great ideas there.
You can use either the search box at the bottom of the forum page if you need more ideas - enjoy!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
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02-09-2012, 03:57 PM
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#3 |
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On the road to being a farker
Join Date: 10-24-11
Location: Richmond Virginia
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i smoke it then i braise it in the smoker uncovered sitting atop a white bean cassoulet kinda... YUM
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Meadow Creek TS250, Horizon 20" Classic Backyard Smoker, old style weber performer |
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02-09-2012, 04:01 PM
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#4 |
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somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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I do when I can find papers large enough.
Bada boom :Becky: Sorry silliness took over. Gtr has great advice above ^^^
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John |
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02-09-2012, 04:23 PM
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#5 |
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Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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i smoke small pices of it indirectly on my weber. comes out yummy .
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george spam, can't live without it |
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02-09-2012, 04:30 PM
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#6 |
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Full Fledged Farker
Join Date: 06-01-11
Location: Smithville, MO
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The next time i have some I'm going to smoke it then deep fry it in lard. I've heard this is awesome.
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Jaestar BBQ |
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02-11-2012, 05:56 AM
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#7 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Porkbelly chops are a huge hit in The Netherlands...
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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| Thanks from:---> |
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02-11-2012, 07:04 AM
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#8 |
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Full Fledged Farker
Join Date: 01-16-11
Location: Milton Keynes, UK
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Pork Belly Slices are a wonderful thing Q'd. One of the local butchers sells them in a flourescent pinky/red Chinese marinade...looks absolutely wrong but tastes so right!
It's Dirty Q at it's best! |
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02-11-2012, 10:38 PM
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#9 |
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Full Fledged Farker
Join Date: 09-29-11
Location: Alexandria VA
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We do them for catering and the stuff is delish.
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~Jimmy~ 18.5 redhead, UDS, Smokey Joe, Smokey Joe Smoker |
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02-12-2012, 09:34 AM
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#10 | |
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is One Chatty Farker
Join Date: 08-01-10
Location: Roseville, CA
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Quote:
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NorCal Smoker...MAK2, Masterbuilt 560 GF, WSM 22, SnS Grill, Weber Kettle, Weber Summit Charcoal. |
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02-12-2012, 10:17 AM
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#11 |
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Phizzy
  
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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While in America, we turn all the pork bellies we can get our hands on into bacon, in other countries, they do all sorts of things with them. I've seen them cubed and incorporated with mixed veggies, often deep-fried. One of the eye-openers for me was camping in the Czech Republic and simply putting slices on the end of a stick and cooking over a campfire. Phubar has shown many examples of low-and-slow and grilled hot and fast (although do watch for flare-ups!).
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD?  Avatar courtesy of Grillman and NorthwestBBQPromoted by Bigabyte to "Idiot #1"  , and dubbed "Phizzy" by Sir Ron.
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