Pork belly burnt ends! - Page 2

General » General Discussion

Site Notices

[ARCHIVED THREAD] - Pork belly burnt ends! (Page 2 of 3)

Posted: 7/1/2017 7:16:02 AM EST

[#1]

I gotta go change my pants now. That looks so damn good.

Posted: 7/1/2017 7:22:29 AM EST

[#2]

Too much sugar.

-10

Posted: 7/1/2017 7:23:04 AM EST

[#3]

My face when I saw the pics:

Looks freakin amazing OP.

Posted: 7/1/2017 7:27:43 AM EST

[#4]

Holy crap that looks amazing!

Posted: 7/1/2017 7:31:24 AM EST

[#5]

Quote History

Quoted:
I gotta go change my pants now. That looks so damn good.

View Quote

Posted: 7/1/2017 7:32:39 AM EST

[#6]

Salivating.gif

Posted: 7/1/2017 7:32:51 AM EST

[#7]

Quote History

Quoted:
Too much sugar.

-10

View Quote

How do you know it was too much? I never gave measurements

Posted: 7/1/2017 7:36:45 AM EST

[#8]

OP you cubed the meat and smoked on some sort of a grate? Didn't smoke the belly whole?

Posted: 7/1/2017 7:40:51 AM EST

[#9]

Quote History

Quoted:
OP you cubed the meat and smoked on some sort of a grate? Didn't smoke the belly whole?

View Quote

Correct. The baking rack was just to get them on the smoker quickly without having to handle each one.

Posted: 7/1/2017 8:17:09 AM EST

[#10]

Dear God.

Posted: 7/1/2017 8:30:51 AM EST

[#11]

Quote History

Quoted:

How do you know it was too much? I never gave measurements

View Quote

Any is too much.

Posted: 7/1/2017 8:45:00 AM EST

[#12]

Quote History

Quoted:
Correct. The baking rack was just to get them on the smoker quickly without having to handle each one.

View Quote View All Quotes

View All Quotes

Quote History

Quoted:

Quoted:
OP you cubed the meat and smoked on some sort of a grate? Didn't smoke the belly whole?

Correct. The baking rack was just to get them on the smoker quickly without having to handle each one.

Thanks. Hopefully my Costco has these in stock. I've seen them there before but they tend to cycle out meats throughout the year

Posted: 7/1/2017 9:05:33 AM EST

[#13]

Awesome!

Posted: 7/1/2017 12:06:32 PM EST

[#14]

Op did you strive for an internal temp for the first round or just a flat 3 hours?

Never cooked pork belly and am curious if there's a sweet spot

Posted: 7/1/2017 1:29:43 PM EST

[#15]

Inspired, dillo dust for 2 hrs then I will do the covered honey sugar . BTW didi you do the fat down on the first cook?

Posted: 7/1/2017 1:56:26 PM EST

[#16]

Jesus, Mary and Joseph and all the disciples. You win the Internet for the weekend good Sir. Amazing.

Posted: 7/1/2017 1:58:15 PM EST

[#17]

Nice!

Posted: 7/1/2017 1:59:31 PM EST

[#18]

Quote History

Quoted:

Any is too much.

View Quote

{Looks at screen name}

I think I'll disregard your comment.

Posted: 7/1/2017 2:06:51 PM EST

[#19]

Posted: 7/1/2017 2:14:05 PM EST

[#20]

Has Holy God been used yet ??

Drooling over here.

Posted: 7/1/2017 2:40:23 PM EST

[#21]

Quote History

Quoted:
Has Holy God been used yet ??

Drooling over here.

View Quote

FPNI

Posted: 7/1/2017 3:42:36 PM EST

[#22]

Quote History

Quoted:
Op did you strive for an internal temp for the first round or just a flat 3 hours?

Never cooked pork belly and am curious if there's a sweet spot

View Quote

.

No temp checking, just flat 3 hours.

Posted: 7/1/2017 3:43:41 PM EST

[#23]

Quote History

Quoted:
Inspired, dillo dust for 2 hrs then I will do the covered honey sugar . BTW didi you do the fat down on the first cook?

View Quote

Yes. Fat down.

Posted: 7/1/2017 3:48:40 PM EST

[#24]

Inspiring OP.

[golfclap]

Posted: 7/1/2017 3:55:23 PM EST

[#25]

Quote History

Quoted:
Yes. Fat down.

View Quote View All Quotes

View All Quotes

Quote History

Quoted:

Quoted:
Inspired, dillo dust for 2 hrs then I will do the covered honey sugar . BTW didi you do the fat down on the first cook?

Yes. Fat down.

Why fat down?

Posted: 7/1/2017 3:55:58 PM EST

[#26]

Ya'll best pork belly I've found is at Costco for $4/lb in about a 6lb pack. It's already sliced about 3/4" wide. You can get it at Asian markets but it always has that band-aid smell to it.

Posted: 7/1/2017 4:01:25 PM EST

[#27]

Quote History

Quoted:
Why fat down?

View Quote

Because that's the way I've always done it. I get good bark and always have a good moist product. Big Green Eggs are known for moisture retention, needing no water pan at all. The whole argument with fat cap up/down, fat dripping down over the meat kepping it moist, has never been an argument worth getting into for me. I guess metal cookers struggle some with moisture and those guys have their own methods. I hope you wasn't hoping for some scientific explanation

Posted: 7/1/2017 4:03:19 PM EST

[#28]

Quote History

Quoted:

Because that's the way I've always done it. I get good bark and always have a good moist product. Big Green Eggs are known for moisture retention, needing no water pan at all. The whole argument with fat cap up/down, fat dripping down over the meat kepping it moist, has never been an argument worth getting into for me. I guess metal cookers struggle some with moisture and those guys have their own methods. I hope you wasn't hoping for some scientific explanation

View Quote

Just curious. I'll be cooking mine on an egg too. Have always read fat up for the reasons you mentioned but doubt if you have each side by side you'd be able to tell a difference.

I'm definitely doing this tomorrow. Bought a belly today at Costco

Posted: 7/1/2017 4:06:53 PM EST

[#29]

Why wasn't I notified that Costco had pork belly?

Holy mother of fucking god.

Posted: 7/1/2017 4:08:45 PM EST

[#30]

Here is the way I do it pretty much the same as op.
YouTube link

I get my pork belly at Costco they have ~9# packs for around $30 I currently have mine smoking.

Posted: 7/1/2017 4:17:25 PM EST

[#31]

Quote History

Quoted:
Just curious. I'll be cooking mine on an egg too. Have always read fat up for the reasons you mentioned but doubt if you have each side by side you'd be able to tell a difference.

I'm definitely doing this tomorrow. Bought a belly today at Costco

View Quote

I just think the egg is superior at moisture retention. Everytime I've ever "spritzed" my cooks, I've always wished I hadn't.
I am a huge bark fan!

Posted: 7/1/2017 4:18:24 PM EST

[#32]

Quote History

Quoted:

View Quote View All Quotes

View All Quotes

Quote History

Quoted:

Quoted:
holy god

Posted: 7/1/2017 4:21:40 PM EST

[#33]

Attached File

Posted: 7/1/2017 5:23:42 PM EST

[#34]

Quote History

Quoted:
Just curious. I'll be cooking mine on an egg too. Have always read fat up for the reasons you mentioned but doubt if you have each side by side you'd be able to tell a difference.

I'm definitely doing this tomorrow. Bought a belly today at Costco

View Quote View All Quotes

View All Quotes

Quote History

Quoted:

Quoted:

Because that's the way I've always done it. I get good bark and always have a good moist product. Big Green Eggs are known for moisture retention, needing no water pan at all. The whole argument with fat cap up/down, fat dripping down over the meat kepping it moist, has never been an argument worth getting into for me. I guess metal cookers struggle some with moisture and those guys have their own methods. I hope you wasn't hoping for some scientific explanation

Just curious. I'll be cooking mine on an egg too. Have always read fat up for the reasons you mentioned but doubt if you have each side by side you'd be able to tell a difference.

I'm definitely doing this tomorrow. Bought a belly today at Costco

Because the idea of "fat dropping through the meat while cooking" is bogus. You want fat cap down to protect from the fire, and also, crispy melted fat cap is like meat candy

Posted: 7/1/2017 5:30:33 PM EST

[#35]

Quote History

Quoted:
holy god

View Quote

Posted: 7/1/2017 5:36:13 PM EST

[#36]

Quote History

Quoted:
How do you know it was too much? I never gave measurements

View Quote View All Quotes

View All Quotes

Quote History

Quoted:

Quoted:
Too much sugar.

-10

How do you know it was too much? I never gave measurements

I'm assuming it was just enough to help dry the surface and caramelize when smoking, right? Looks amazing.

Posted: 7/1/2017 5:49:08 PM EST

[#37]

Quote History

Quoted:
holy god

View Quote

Posted: 7/1/2017 5:50:14 PM EST

[#38]

This thread is easy to fap to.

Posted: 7/1/2017 5:51:28 PM EST

[#39]

Attached File

I think I just came a little... nice work...

Posted: 7/1/2017 6:39:29 PM EST

[#40]

Quote History

Quoted:

and also, crispy melted fat cap is like meat candy

View Quote

The dogs love it too. The best part of taking a butt off the smoker is standing around and scraping the crispy fat off the grid and eating it. Usually when I'm doing it, the dogs are all looking like

Posted: 7/1/2017 6:42:10 PM EST

[#41]

Quote History

Quoted:

Because the idea of "fat dropping through the meat while cooking" is bogus. You want fat cap down to protect from the fire, and also, crispy melted fat cap is like meat candy

View Quote

Crispy melted fat cap is one of those things that makes life worth living.

Posted: 7/1/2017 6:43:55 PM EST

[#42]

Quote History

Quoted:

I'm assuming it was just enough to help dry the surface and caramelize when smoking, right? Looks amazing.

View Quote

You get it.

Posted: 7/1/2017 6:49:41 PM EST

[#43]

Quote History

Quoted:
This thread is easy to fap to.

View Quote

Posted: 7/1/2017 6:55:48 PM EST

[#44]

I bid $50.

Posted: 7/1/2017 7:29:52 PM EST

[#45]

Quote History

Quoted:
Why wasn't I notified that Costco had pork belly?

Holy mother of fucking god.

View Quote

Ours has had them for several years. They speak to me every time I pass by

Posted: 7/1/2017 7:43:59 PM EST

[#46]

And yet, you didnt bring enough for the whole class. Shame shame.

I literally could eat that whole pan of those things...they look that damn good.

Posted: 7/1/2017 8:40:05 PM EST

[#47]

Quote History

Quoted:
And yet, you didnt bring enough for the whole class. Shame shame.

I literally could eat that whole pan of those things...they look that damn good.

View Quote

Thanks! They were divine!