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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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05-01-2016, 12:42 PM | #1 |
Quintessential Chatty Farker
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
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Pork Belly in my Belly!
I had a craving for Pork belly after reading a few post on the subject and just happened to have a small one from the Asian market in the freezer.
Light EVOO coating on skin side and generous coating of Oakridge Sweet Rib rub and Habanero Death Dust combo with a little extra garlic powder On the Weber indirect shooting for 275° but it just wanted to run at 325° so I did not argue. Attachment 126654 After a couple hours it was time to jump into a foil pan with a Founders Imperial Stout. Great beer for both Belly’s involved. http://foundersbrewing.com/our-beer/imperial-stout/ Cover with foil and back on the heat for another hour or so. Attachment 126655 Made some jalapeno poppers for an appetizer snack and saved a few for the belly. Attachment 126656 The Belly turned out great. Nice bark, tender as could be and a nice hint of the Imperial stout flavors. Attachment 126657 Attachment 126658 Light butter on the buns and on the grill to give a toasty flavor and firm base. Attachment 126659 The rest of the Fixins. Smoked Pepper Jack Cheese, sliced dill pickle, Crispy jalapenos, Mayo and Mustard. Attachment 126660 These Crispy jalapenos are so good – I eat as a snack, add to salad, pizza, and almost any food item. Attachment 126661 Start with Mustard and Mayo Attachment 126662 Then a layer of Smoked Pepper jack and a generous portion of the Pork Belly Attachment 126663 Then a couple jalapeno Poppers Attachment 126664 And another layer of Smoked Pepper Jack and the pickles Attachment 126665 I wanted the cheese all melted and gooey so I broke out the propane torch and melted the top layer of Cheese until it melted over the poppers and Belly, then added to pickles so I could top with the Crispy jalapenos! Attachment 126666 Topped with the bun, added a smash and ready to eat! Attachment 126667 Attachment 126668 Attachment 126669 The melted cheese lifted well and was able to push up on the side. Once I picked this thing up, there was no setting it down until this Pork Belly Sammich was in my belly! It was that good! Thanks for Lookin SD
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A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller Last edited by Smoke Dawg; 12-30-2016 at 08:19 AM.. |
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05-01-2016, 12:48 PM | #2 |
is Blowin Smoke!
Join Date: 06-04-13
Location: Seattle WA
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Looks great! Those fixins are off the hook.
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05-01-2016, 12:50 PM | #3 |
Quintessential Chatty Farker
Join Date: 09-20-11
Location: Ohio
Name/Nickname : Allen
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Dang. Thanks for the post. I learned several things. One is I've got to try doing a pork belly and two, I've got to find some of those crispy jalapeños.
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05-01-2016, 12:52 PM | #4 | |
Quintessential Chatty Farker
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
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Quote:
Thanks - We found them at Cash and Carry but they are made by French's so should be available many places. I just have not seen them anywhere else.
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A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller |
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05-01-2016, 01:26 PM | #5 |
Quintessential Chatty Farker
Join Date: 02-22-10
Location: USA
Name/Nickname : Private
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Ohhhh my does that look good!
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05-01-2016, 01:42 PM | #6 |
Is lookin for wood to cook with.
Join Date: 02-17-16
Location: Springfield Il
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That looks freakin awesome!
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05-01-2016, 01:51 PM | #7 |
is One Chatty Farker
Join Date: 06-23-10
Location: pa
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I'd like to order about a hundred of those bad boys
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05-01-2016, 02:33 PM | #8 |
Full Fledged Farker
Join Date: 12-14-13
Location: Townsend, DE
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Thing of beauty! Thing of beauty!
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WSCG, Weber Genisis Silver B, Weber Smoky Mountain 18", Cookshack Smokette Elite |
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05-01-2016, 02:41 PM | #9 |
On the road to being a farker
Join Date: 07-19-14
Location: Halifax, Mass.
Name/Nickname : Alex
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After reading your title I read the entire post in the voice of FB.
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05-01-2016, 02:44 PM | #10 |
Full Fledged Farker
Join Date: 03-28-16
Location: Norwalk, CT
Name/Nickname : Mike
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That heart attack on a bun looks delicious!
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05-01-2016, 02:48 PM | #11 |
is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
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Yes! Yes indeed!
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05-01-2016, 02:49 PM | #12 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Off the hook SD! Talk about layers of flavor in that sandwich. YES!!!
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05-01-2016, 02:49 PM | #13 |
is One Chatty Farker
Join Date: 04-17-15
Location: Keyport, NJ...via Soulard,MO via Missouri farmland
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Great creation, creator!!!!!
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05-01-2016, 02:53 PM | #14 |
Babbling Farker
Join Date: 12-16-13
Location: Rome, Italy
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Very very instructive post. Thanks for sharing your method.
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05-01-2016, 04:32 PM | #15 |
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
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Wish I could find some decent pork belly like that.
Are those Jalapenos in the snack aisle? Are they fried? Dehydated? I'll have to keep an eye out for them.
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