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cheez59
05-30-2016, 10:02 AM
All of our kids had plans today so I thought in honor of our fallen service members I would cook for a few veteran friends.

I started out by putting my first pork belly on this morning before first light. Rubbed it real good with Dominator and placed it in some apple smoke at 250. Sorry but I was not awake good so now pre cook pics. I threw on a couple naked JD fatties with the belly just because that's what I do. Two hours later I took the fatties off. One was chopped up to go in my Big John beans. One is for snacking.
Then I put on 3 racks of STL spares rubbed with Dominator and the pot of beans. I've got a pan of ABT' chilling and waiting to go on in about another hour for the 2 o'clock dinner.
Ms Gwen made potato salad and chocolate delight. One of my Vietnam vet friends is bringing some awesome broccoli slaw. We'll be having some Texas garlic toast along with everything else.

Hope everybody has a safe and fun Holiday. Please don't forget the reason for this occasion.

Ribs rubbed and ready for smoke

http://i965.photobucket.com/albums/ae136/cheez59/Mobile%20Uploads/2016-05/EC240432-2B95-46DA-A4A4-4AD948BC89CA_1.jpg (http://s965.photobucket.com/user/cheez59/media/Mobile%20Uploads/2016-05/EC240432-2B95-46DA-A4A4-4AD948BC89CA_1.jpg.html)

Jimmy Dean naked fatties

http://i965.photobucket.com/albums/ae136/cheez59/Mobile%20Uploads/2016-05/D876CF15-D0A2-4AD2-9220-4A8396F1187E.jpg (http://s965.photobucket.com/user/cheez59/media/Mobile%20Uploads/2016-05/D876CF15-D0A2-4AD2-9220-4A8396F1187E.jpg.html)

Big John beans

http://i965.photobucket.com/albums/ae136/cheez59/Mobile%20Uploads/2016-05/450C4F1E-00E5-4E18-BA7A-480D485F2F00.jpg (http://s965.photobucket.com/user/cheez59/media/Mobile%20Uploads/2016-05/450C4F1E-00E5-4E18-BA7A-480D485F2F00.jpg.html)


Belly sauced and going in to set.

http://i965.photobucket.com/albums/ae136/cheez59/Mobile%20Uploads/2016-05/1EBC52CB-BC9C-404B-8954-FF841AEE91A2_1.jpg (http://s965.photobucket.com/user/cheez59/media/Mobile%20Uploads/2016-05/1EBC52CB-BC9C-404B-8954-FF841AEE91A2_1.jpg.html)

rcw320
05-30-2016, 10:31 AM
Great looking food! Those fatties look awesome.

roncoinc
05-30-2016, 10:34 AM
Thank you.



http://i1016.photobucket.com/albums/af290/roncoinc/AS/THEwall002-1_1.jpg

Thingfish
05-30-2016, 10:34 AM
It looks like you are doing justice to the day and doing it with style!

blazinfire
05-30-2016, 12:53 PM
Looking good. One heck of a feast! Bet your friends will appreciate a nice meal! Can't wait to hear how the Pork belly turns out!

G'Daddy
05-30-2016, 12:56 PM
Looks like a fine meal.

THoey1963
05-30-2016, 01:00 PM
Good work John... I like the look of the fatty's too...

Doog
05-30-2016, 02:19 PM
Looks like a nice cook Cheez!!

bbqwilly
05-30-2016, 02:51 PM
Thats a feast indeed.

Enrico Brandizzi
05-30-2016, 02:58 PM
I cant stop staring at your bellies

pjtexas1
05-30-2016, 03:05 PM
nice of you to honor your friends that served. looks like everyone will be eating good.

BillN
05-30-2016, 04:20 PM
Beautiful cook thanks for honoring some of our heros.

cheez59
05-30-2016, 08:22 PM
Here are a couple more pics from the cook today. The first one is some of the belly that I smoked. It was really good and I will definitely be cooking more of these.

http://i965.photobucket.com/albums/ae136/cheez59/Mobile%20Uploads/2016-05/3D7A0AAB-7172-44DF-8643-4071964F6655.jpg (http://s965.photobucket.com/user/cheez59/media/Mobile%20Uploads/2016-05/3D7A0AAB-7172-44DF-8643-4071964F6655.jpg.html)

A couple of the racks of ribs.


http://i965.photobucket.com/albums/ae136/cheez59/Mobile%20Uploads/2016-05/C4709FA8-A4EB-4138-B3E3-FD815255893A.jpg (http://s965.photobucket.com/user/cheez59/media/Mobile%20Uploads/2016-05/C4709FA8-A4EB-4138-B3E3-FD815255893A.jpg.html)

Trunks
05-30-2016, 08:54 PM
What temp did you take the belly to before pulling? Or dos u just wait to prob tender?

Also dos you wrap it.


Looks amazing

cheez59
05-31-2016, 05:26 AM
What temp did you take the belly to before pulling? Or dos u just wait to prob tender?

Also dos you wrap it.


Looks amazing

This was a skin off belly. I scored the fat cap and cooked it fat cap up at 270 for 4 hours. Then I wrapped in foil with just a touch of apple juice. I cooked it fat cap down for 3 more hours. Internal at that point was 198. It probed like butter from the fat side but the meat side got overcooked and was pretty tight.
Then I sauced it and put it back on for about 45 minutes. I took it off and tented it for about 45 minutes. The meat side was over cooked but the rest of it was tender, moist succulent goodness.
The next belly I cook will be fat cap down and cooked at 250 to try to keep from over cooking the meat side.

Big-Joe
05-31-2016, 11:39 AM
It all looks amazing!

Texmex01
05-31-2016, 12:53 PM
Everything looks to be tasty!:thumb:

ssv3
05-31-2016, 01:25 PM
Awesome grub John!

oifmarine2003
05-31-2016, 01:38 PM
Very nice gesture and great looking results!