Jbkilg2
Full Fledged Farker
- Joined
- Feb 22, 2016
- Location
- Central Illinois
That looks MIGHTY fine! I will be having a talk with a butcher near me.
Thanks for the belly taco idea. I'll chop some up add plobanos and make some tacos Tuesday.Stop pounding your meat, and get to spinning!
Thanks for the belly taco idea. I'll chop some up add plobanos and make some tacos Tuesday.
Sorry Marc...my bad! :biggrin1: You do have to get on the right timezones though. :becky:*sigh* :tsk:
Thanks, Keith.
It's time to go to bed here, and now I want breakfast... THAT breakfast.
I mentioned 2 times that this was skinless. :roll:Where's the crackling of the skin?
Thanks!Oh man you nailed that cook. A local restaurant in Tucson occasionally does a slow cooked pork belly that they do a hoisin glaze, then cube and saute with baby brussel sprouts.
Thanks Phubar, I did have two wild cards in there though which was the way I spun one that size and cooking over a real fire with all the grease. Thankfully both worked out...the belly stayed nice and flat on the spin and the grease only dripped on the fire vs pouring down on it. When I stopped the rotation you should have seen the fat pour down it was like turning on a faucet. lolTold you so! :becky:
Looks perPhect!:clap:
Thanks Phubar, I did have two wild cards in there though which was the way I spun one that size and cooking over a real fire with all the grease. Thankfully both worked out...the belly stayed nice and flat on the spin and the grease only dripped on the fire vs pouring down on it. When I stopped the rotation you should have seen the fat pour down it was like turning on a faucet. lol