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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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01-05-2013, 05:27 PM | #1 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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my first pork belly.....
thanks to all the guys in my other thread that gave me ideas. this really turned out great. won't be my last pork belly.
first i ground some cloves, allspice and black pepper and added that to soy sauce, red boat fish sauce, rice wine vinegar, coconut vinegar and local honey and used that as a marinade. after about four hours, i smoked it, indirect, at 250 for about 4.5 hours. i made a sauce with cracked black pepper, lazy magnolia southern pecan nut brown ale, sriracha, red boat fish sauce, rice wine vinegar, ground nutmeg & honey.....
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01-05-2013, 05:28 PM | #2 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Well you jumped in with both feet! Looks great from here - how did you like it?
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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01-05-2013, 05:32 PM | #3 | |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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Quote:
it was fantastic. the sauce really turned out nicely and complemented to pork very well. i'm surprised it turned out as i suck at making sauces.
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01-05-2013, 05:34 PM | #4 |
is one Smokin' Farker
Join Date: 04-26-11
Location: Vinita, OK
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That looks Awesome!! my first pork belly was made into bacon and my family absolutley love the homemade bacon!!!! Thx Brethren!!
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01-05-2013, 05:53 PM | #6 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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That looks delicious!!!! Do you think you will remove the skin on the next one or not?
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-05-2013, 05:57 PM | #7 | |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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Quote:
probably not? was i supposed to?
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01-05-2013, 05:58 PM | #8 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Wow, Deepsouth, you got it going on! Nice!
DON"T REMOVE THE SKIN! Fry up the bacon with the skin and eat the skin after eating the goodness around it. It's crispy, and delicious! That was one of the best parts of bacon my Dad used to cure when he raised hogs years ago.
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01-05-2013, 06:32 PM | #9 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Looks delicious!
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01-05-2013, 06:54 PM | #10 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Mighty Fine Sir!
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01-05-2013, 06:58 PM | #12 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Belly!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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01-05-2013, 07:02 PM | #13 |
is Blowin Smoke!
Join Date: 05-16-08
Location: Ventura, California
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That was a fine cook there
Ross
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01-05-2013, 07:03 PM | #14 |
is One Chatty Farker
Join Date: 10-18-06
Location: Houston, TX
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very nice
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01-05-2013, 07:07 PM | #15 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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I don't know....
I've seen bellies cooked both ways but I've always done them without the skin. When I've done skin separate it takes hours to get crispy, so I was curious how you rated the skin flavor and texture wise.... I mean it sure looks good and all... just wondering.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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