Saw this today at my local Costco, how do you cook it?

[lowbass]

I was in Costco looking around for some prime rib eyes when I saw this.
Pork belly! At $2.79lb is that good? Also here's a pic of prime packer I saw today too. Do you smoke the belly, low and slow? What temp are you looking for?

 

[Q Junkie]

1/2 Smoked pork belly tacos. :clap2:
Other half bacon

 

[PatAttack]

I'd definitely make some bacon. That's a good price for the bellies.

The bacon masters will be here shortly, I'm sure.

You guys and your prime packers from Costco...

I can't get the one near me to even consider carrying prime packers.

 

[LMAJ]

That is a great price for pork belly.
I made a porchetta with the one I got and cooked it in the smoker it was SOOOO good.

 

[SDAR]

...I live in the heart of cattle country and I have to turn over every brisket in town just to find choice. Don't know how to cook belly. Let us know.

 

[lowbass]

That is a great price for pork belly.
I made a porchetta with the one I got and cooked it in the smoker it was SOOOO good.

I've seen porchetta on some of the cooking shows. Looked really good!

 

[LMAJ]

ShencoSmoke did an awesome one which is where I got my inspiration. Check it out.

 

[lowbass]

After seeing these today I asked the butcher at Costco do they have any tri-tip to sell. He said that they don't sell tri-tip here any more because it doesn't sell well here. He said maybe when it gets closer to BBQ season they might try to sell it again.

 

[Q Junkie]

My Kamado likes to hang around 285°-300°. Smoke until it probes really tender (4-5 hrs) depending on temp. Use a drip pan because it will render copious amounts of grease. Chop it up and do your normal taco dance and you will be hooked. I think this was 3-4 lbs of a 10 lb belly. The rest was bacon. :wink:

 

[lowbass]

My Kamado likes to hang around 285°-300°. Smoke until it probes really tender (4-5 hrs) depending on temp. Use a drip pan because it will render copious amounts of grease. Chop it up and do your normal taco dance and you will be hooked. I think this was 3-4 lbs of a 10 lb belly. The rest was bacon. :wink:

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Do you use a normal pork rub, or any type of rub? Looks like you leave the fat cap on also.

 

[Q Junkie]

I do not trim the belly at all. That particular belly was Oakridge Dominator Rib Rub and some S&P and Cumin. Just be patient and render the fat and it will be the silkiest pork fat you have ever tasted. Some times if I know it is all for tacos I will cut the belly into strips about 2.5" wide so it will cook faster and have more surface area for rub.

 

[Bludawg]

I'm thinkin BACON

 

[wmarkw]

I'd definitely make some bacon. That's a good price for the bellies.

The bacon masters will be here shortly, I'm sure.

You guys and your prime packers from Costco...

I can't get the one near me to even consider carrying prime packers.

Same here. Our costco butcher says he has no control on what he gets. Annoying as heck. I have cooked those bellies before and they are so damn good. I just cook like i do any other pork; smoke around 250-275; probe for tenderness. I use a basic rib rub. Will slice for tacos or fry up with some eggs. I have one in the freezer and me thinks its gonna be cooked this weekend.

 

[Gary Tomato]

That's what i make my bacon with, the pork belly i mean, I do prefer it to be skinny off.

 

[DiamondMarco]

LOWBASS, when I lived in Germany one of the favorite meats most people grilled was a slab of pork belly. It was always sliced about a half inch thick and grilled without anything on it till it was sizzling right next to all the bratwurst. Locals down south preferred it over bratwurst. Give it a try, it might become your favorite too.

Marc

 

[CakeM1x]

Word of caution, once you consume roasted/smoked whole pork belly you'll never be the same again.

 

[NickTheGreat]

Regardless of the question, the answer is BACON.

 

[DerHusker]

Yes to BACON!!!




Links:

http://www.bbq-brethren.com/forum/showthread.php?t=214676

http://www.bbq-brethren.com/forum/showthread.php?t=215207

 

[SmokinCW]

Check out projectsmoke.org to watch Steve Raichlen cook a 3 lb hunk of pork belly. He cooks it low for about 4 hours. I love his method of scoring the meat to get rub down into more of the meat.

 

[Woody Butthrie]

I'd go with 1/2 pork belly for tacos, etc. 1/2 for bacon. I have a 4 lb. belly curing since Saturday. The hardest part was finding pink cure salt. I will be smoking it this weekend and going to Costco for another 10 pounder after seeing this.