MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 05-01-2016, 12:42 PM   #1
Smoke Dawg
Quintessential Chatty Farker

 
Smoke Dawg's Avatar
 
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
Default 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
__________________
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..
Smoke Dawg is offline   Reply With Quote


1 members found this post helpful.


Old 05-01-2016, 12:48 PM   #2
KORND4WG X
is Blowin Smoke!
 
Join Date: 06-04-13
Location: Seattle WA
Default

Looks great! Those fixins are off the hook.
KORND4WG X is offline   Reply With Quote


Thanks from:--->
Old 05-01-2016, 12:50 PM   #3
SDAR
Quintessential Chatty Farker
 
Join Date: 09-20-11
Location: Ohio
Name/Nickname : Allen
Default

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.
SDAR is offline   Reply With Quote


Thanks from:--->
Old 05-01-2016, 12:52 PM   #4
Smoke Dawg
Quintessential Chatty Farker

 
Smoke Dawg's Avatar
 
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
Default

Quote:
Originally Posted by SDAR View Post
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.

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.
__________________
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
Smoke Dawg is offline   Reply With Quote


Thanks from: --->
Old 05-01-2016, 01:26 PM   #5
Norm
Quintessential Chatty Farker

 
Join Date: 02-22-10
Location: USA
Name/Nickname : Private
Default

Ohhhh my does that look good!
Norm is offline   Reply With Quote


Thanks from:--->
Old 05-01-2016, 01:42 PM   #6
Uncle Matt
Is lookin for wood to cook with.
 
Join Date: 02-17-16
Location: Springfield Il
Default

That looks freakin awesome!
__________________
Coffee is for closers..


Webers webers everywhere and Nattie Light to drink
Uncle Matt is offline   Reply With Quote


Thanks from:--->
Old 05-01-2016, 01:51 PM   #7
krex1010
is One Chatty Farker
 
Join Date: 06-23-10
Location: pa
Default

I'd like to order about a hundred of those bad boys
__________________
Two 22" weber kettles, 18" weber smoky mount'er, Weber Genesis silver..
krex1010 is offline   Reply With Quote


Thanks from:--->
Old 05-01-2016, 02:33 PM   #8
wbzipf
Full Fledged Farker
 
Join Date: 12-14-13
Location: Townsend, DE
Default

Thing of beauty! Thing of beauty!
__________________
WSCG, Weber Genisis Silver B, Weber Smoky Mountain 18", Cookshack Smokette Elite
wbzipf is offline   Reply With Quote


Thanks from:--->
Old 05-01-2016, 02:41 PM   #9
2xal
On the road to being a farker
 
2xal's Avatar
 
Join Date: 07-19-14
Location: Halifax, Mass.
Name/Nickname : Alex
Default

After reading your title I read the entire post in the voice of FB.
2xal is offline   Reply With Quote


Thanks from:--->
Old 05-01-2016, 02:44 PM   #10
dcimike125
Full Fledged Farker

 
Join Date: 03-28-16
Location: Norwalk, CT
Name/Nickname : Mike
Default

That heart attack on a bun looks delicious!
__________________
_______________________________
Home Inspector for occupation
Team Rubicon Greyshirt (GSD)
Smoker Inspector for the good of man

Brisketologist , Doctor of Brisketology (Ph.B)
Pit Barrel Cooker (Chesty Puller)
OK Joe Highland (Black Throated Wind)
Weber 22" Kettle (Ma Kettle)
Yeti cooler stocked with Miller High Life
dcimike125 is offline   Reply With Quote


Thanks from:--->
Old 05-01-2016, 02:48 PM   #11
Q Junkie
is One Chatty Farker

 
Join Date: 07-07-12
Location: San Marcos, CA
Default

Yes! Yes indeed!
__________________
UDS
(2) Vintage Kamado's
Master Built Electric Smoker (with a window):loco:
Built in Bull BBQ Gasser
Mini WSM
22.5" Weber OTS
22.5" OTG Blue
22.5 OTG
Anova Sous Vide
Q Junkie is offline   Reply With Quote


Thanks from:--->
Old 05-01-2016, 02:49 PM   #12
ssv3
somebody shut me the fark up.

 
ssv3's Avatar
 
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
Default

Off the hook SD! Talk about layers of flavor in that sandwich. YES!!!
__________________
LSG 24x30 V/O
Yoder YS640
DCS 36 Gasser
Blackstone Griddle Retrofit
Blackstone Pizza Oven
WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL)
Pit Barrer Junior
Kingsford Oval (resto mod)
ssv3 is offline   Reply With Quote


Thanks from: --->
Old 05-01-2016, 02:49 PM   #13
Melissaredhead
is One Chatty Farker
 
Join Date: 04-17-15
Location: Keyport, NJ...via Soulard,MO via Missouri farmland
Default

Great creation, creator!!!!!
Melissaredhead is offline   Reply With Quote


Thanks from:--->
Old 05-01-2016, 02:53 PM   #14
Enrico Brandizzi
Babbling Farker

 
Join Date: 12-16-13
Location: Rome, Italy
Default

Very very instructive post. Thanks for sharing your method.
__________________
[B]3 WSM 22" - 2 Weber OTG 26" - Ferraboli grill[/B]
[B] BBQ GURU cyber WiFi + DigiQ DX2 - KSBS CBJ

BBQness is on Youtube, Instagram & Flickr [/B]
Enrico Brandizzi is offline   Reply With Quote


Thanks from:--->
Old 05-01-2016, 04:32 PM   #15
LYU370
somebody shut me the fark up.

 
LYU370's Avatar
 
Join Date: 05-28-14
Location: Streamwood, IL
Default

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.
__________________
Andy

FEC100 - Big Joe - Weber Spirit II Gasser

Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!!

Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link
LYU370 is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 05:48 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts