1st ever pork belly (non bacon) cook for me.

Fwismoker · 05-13-2016, 01:28 PM

Here she is @ 6.5 lbs and 13" X 11". It's skin off and frozen so it'll get thawed tonight and going on the rotisserie tomorrow on the bird barrel. Not planning on rolling it or cutting it up to cook it, she's going on whole.

I'm excited for this cook... not sure what exactly to expect so wish me luck!

pvcollie · 05-13-2016, 01:30 PM

Fun stuff! You will do fine.

FattyMcFatty · 05-13-2016, 01:37 PM

I so want to find a pig belly and cook it :)

Fwismoker · 05-13-2016, 01:42 PM

Quote:

Originally Posted by pvcollie

Fun stuff! You will do fine.

Thanks, I hope so. I'm sure there's a reason why you don't see whole pork bellies cooked on kettle or grill rotisseries...guessing because of the odd shape and size and getting it to hold on a spit rod without flip flopping like crazy but I hope I have that problem solved!

Fwismoker · 05-13-2016, 01:44 PM

Quote:

Originally Posted by FattyMcFatty

I so want to find a pig belly and cook it :)

Your local butcher should be able to hook you up. One butcher was 4.69 and mine was @ 3.99 per lb so that's not too bad of price I think.

swc47 · 05-13-2016, 02:57 PM

Ya, $3.99/lb is what I pay at my butcher. I recommend smoking it at 250 for like 3 hours then slicing and frying it in bacon fat. Beware though, its addicting

Big George's BBQ · 05-13-2016, 02:59 PM

I definitely want to follow this

Fwismoker · 05-13-2016, 03:42 PM

Quote:

Originally Posted by swc47

Ya, $3.99/lb is what I pay at my butcher. I recommend smoking it at 250 for like 3 hours then slicing and frying it in bacon fat. Beware though, its addicting

This is dedicated for spinning over some really hot flames so I hope I can skip the frying part. lol

I was wondering if I should slice or cube though. The fat side will be cubed with the criss-cross so maybe slicing will be out of the question IDK

Fwismoker · 05-13-2016, 04:06 PM

Quote:

Originally Posted by Big George's BBQ

I definitely want to follow this

I'll try not to disappoint.

I'll have prep pics, and finish pics. The actually cook pics will come a bit later but I will post them.

Titch · 05-13-2016, 05:06 PM

Well, I hope mine comes out as good as I am sure yours will.
I,m spinning one as well.
My wife loves pork belly.
I think yours are cheaper tho
be interested in your pictures when you post them

Fwismoker · 05-13-2016, 05:11 PM

Quote:

Originally Posted by AussieTitch

Well, I hope mine comes out as good as I am sure yours will.
I,m spinning one as well.
My wife loves pork belly.
I think yours are cheaper tho
be interested in your pictures when you post them

Fantastic! Do you know how big yours is gong to be and how you'll mount it on the spit yet?

Titch · 05-13-2016, 05:14 PM

Quote:

Originally Posted by Fwismoker

Fantastic! Do you know how big yours is gong to be and how you'll mount it on the spit yet?

Yes.its in the fridge now.
its a little one,10 inch x 6 inch.
Its going in my spit basket

dwfisk · 05-13-2016, 05:16 PM

Man I'm watching this one close

, can already smell the rendered fat hitting a real fire.

COS · 05-13-2016, 05:53 PM

Can't wait to see the results. I was thinking about doing this on my rotisserie. I cooked pork belly on my offset and loved it, cooked to 180 then sliced it. I did trim the fat down to a thin layer.

Roguejim · 05-13-2016, 05:55 PM

Fire extinguisher!!

05-13-2016, 01:28 PM	#1
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	1st ever pork belly (non bacon) cook for me. Here she is @ 6.5 lbs and 13" X 11". It's skin off and frozen so it'll get thawed tonight and going on the rotisserie tomorrow on the bird barrel. Not planning on rolling it or cutting it up to cook it, she's going on whole. I'm excited for this cook... not sure what exactly to expect so wish me luck! __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

05-13-2016, 01:37 PM	#3
FattyMcFatty Full Fledged Farker Join Date: 08-27-13 Location: Houston, Tx	I so want to find a pig belly and cook it :) __________________ Kamado Joe Big Joe/Blackstone 36"/Blackstone Pizza Oven/24" x 50"Shirley Fab

05-13-2016, 02:59 PM	#7
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	I definitely want to follow this __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

05-13-2016, 05:06 PM	#10
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Well, I hope mine comes out as good as I am sure yours will. I,m spinning one as well. My wife loves pork belly. I think yours are cheaper tho be interested in your pictures when you post them __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

05-13-2016, 05:16 PM	#13
dwfisk Quintessential Chatty Farker Join Date: 08-01-12 Location: Fairfield, Florida Name/Nickname : Dave	Man I'm watching this one close , can already smell the rendered fat hitting a real fire. __________________ I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.

05-13-2016, 01:30 PM	#2
pvcollie On the road to being a farker Join Date: 08-12-05 Location: FL	Fun stuff! You will do fine.

05-13-2016, 02:57 PM	#6
swc47 Got Wood. Join Date: 03-13-16 Location: Baltimore	Ya, $3.99/lb is what I pay at my butcher. I recommend smoking it at 250 for like 3 hours then slicing and frying it in bacon fat. Beware though, its addicting

05-13-2016, 05:53 PM	#14
COS is one Smokin' Farker Join Date: 01-04-15 Location: Japan	Can't wait to see the results. I was thinking about doing this on my rotisserie. I cooked pork belly on my offset and loved it, cooked to 180 then sliced it. I did trim the fat down to a thin layer. __________________ Homemade vertical offset

05-13-2016, 05:55 PM	#15
Roguejim is One Chatty Farker Join Date: 01-20-11 Location: Grants Pass, Oregon	Fire extinguisher!!