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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 10-13-2018, 07:47 PM   #1
darita
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Join Date: 08-01-10
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Default Pork Belly Goodness...

I'm no expert at PB, but I am doing my best to make this part of my regular fair. My first two tries were less than stellar, so when I do hit it, I like to show it. I don't give cred to the cook, but to the cut. I asked the butcher to cut me the thickest part he could find.
I do it like ribs, rub and foil, on the MAK. Only diff is I look for temp and probe tender. This time, around 195. Weird thing is, once out of foil and after some sauce, the temp dropped from 185 to 160, so I had to weight for the temp to come back up before probing.
Anyhow, man, was it good! Fatty, juicy, some crunchy bark and nice delicate meat. It was the best yet. I might like PB better than ribs.
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Old Yesterday, 12:09 AM   #2
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Looks Drool worthy mate
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Old Yesterday, 12:09 AM   #3
checkrd past
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Pork Belly is my fav and that looks really good
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Old Yesterday, 12:13 AM   #4
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Looks delicious
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Old Yesterday, 12:30 AM   #5
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Outstanding work there.
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Old Yesterday, 06:36 AM   #6
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So far I have only cured pork belly, I need to cook one up like that. Smoke on.
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Old Yesterday, 08:38 AM   #7
darita
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Thanks. For me, there seems to be a fine line between tender and overdone and I'm still learning just where that probe tender thing is, particularly with this cut. That said, when I hit it with PB, it sure is good.
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Old Yesterday, 09:51 AM   #8
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Also good to make cracklin' with...

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Old Yesterday, 10:42 AM   #9
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That looks mighty fine.
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