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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 11-29-2009, 08:12 AM   #1
Don Marco
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Default Crispy pork belly roast on the egg

Howdy...

My butcher had a pork belly roast on sale last week so i thought that´d be a good idea to try out my new Cyber-Q Guru on the egg.

So i cut the skin of the belly and put a good bit of kosher salt into the cuts and rubbed the rest of the outside with buttrub. Put it in the fridge overnight and started the egg the next day.
Started at 230 F for 40 Minutes and then raised the temp to 370 to crisp the skin. It was awesome to hear the popping of the skin outside of the egg

The Belly was very moist, tender and flavourful, but the skin was the best. Wow !




















Here you can see the temperature curve. I know this is a tad nerdy but i kinda like those things - and its gonna give me a good sleep when cooking overnight or ease up cooking larger quantities since i can control 2 cookers with the cyber Q





So long...

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Old 11-29-2009, 08:17 AM   #2
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LMAO at the pig's expression.

Pork bellies.....Gotta get one.
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Old 11-29-2009, 08:21 AM   #3
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Yeah, Porker wasnt really comfortable with that meal...



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Old 11-29-2009, 08:24 AM   #4
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Well that just looks like a winner.
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Old 11-29-2009, 08:28 AM   #5
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Beautiful!
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Old 11-29-2009, 08:42 AM   #6
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Porker looks like he was trying to back away and hide!

The pork belly looks great! The graphs are very interesting. Is that from the software that comes with the Cyber-Q or it that from third-party software? What I find interesting is the meat temp. It rose linearly throughout the cook. I would have expected an increase in the meat temp slope when the pit temp was increased.
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Old 11-29-2009, 09:05 AM   #7
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Holy cracklin crust batman, that looks good!
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Old 11-29-2009, 11:08 AM   #8
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Quote:
Originally Posted by Ron_L View Post
I would have expected an increase in the meat temp slope when the pit temp was increased.
Yep, me too.

I guess i will have to investigate that "problem" and cook some more pork bellys

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Old 11-29-2009, 11:13 AM   #9
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Quote:
Originally Posted by Don Marco View Post
Yep, me too.

I guess i will have to investigate that "problem" and cook some more pork bellys

DM
Nothing like some good old fashioned empirical research!
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Old 11-29-2009, 11:17 AM   #10
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I'd like to analyze that data!
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Old 11-29-2009, 11:18 AM   #11
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Quote:
Originally Posted by Ron_L View Post
Nothing like some good old fashioned empirical research!
I volunteer for a blind taste test!
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Old 11-29-2009, 12:25 PM   #12
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That is a glorious looking piece of cracklins and pork. I love the Chinese crispy pork out here. That pig's expression is killing me too.
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