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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 02-09-2012, 03:50 PM   #1
darita
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Default 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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Old 02-09-2012, 03:54 PM   #2
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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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Old 02-09-2012, 03:57 PM   #3
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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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Old 02-09-2012, 04:01 PM   #4
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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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Old 02-09-2012, 04:23 PM   #5
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i smoke small pices of it indirectly on my weber. comes out yummy .
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Old 02-09-2012, 04:30 PM   #6
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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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Old 02-11-2012, 05:56 AM   #7
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Porkbelly chops are a huge hit in The Netherlands...


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Old 02-11-2012, 07:04 AM   #8
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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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Old 02-11-2012, 10:38 PM   #9
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We do them for catering and the stuff is delish.
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Old 02-12-2012, 09:34 AM   #10
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Quote:
Originally Posted by smokingj View Post
We do them for catering and the stuff is delish.
...and how do you prepare them? How do you get the skin edible?
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Old 02-12-2012, 10:17 AM   #11
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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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