Pork belly burnt ends! - Page 2

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

Posted: 7/1/2017 8:16:02 AM EDT

[#1]

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

Posted: 7/1/2017 8:22:29 AM EDT

[#2]

Too much sugar.

-10

Posted: 7/1/2017 8:23:04 AM EDT

[#3]

My face when I saw the pics:

Looks freakin amazing OP.

Posted: 7/1/2017 8:27:43 AM EDT

[#4]

Holy crap that looks amazing!

Posted: 7/1/2017 8:31:24 AM EDT

[#5]

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

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Posted: 7/1/2017 8:32:39 AM EDT

[#6]

Salivating.gif

Posted: 7/1/2017 8:32:51 AM EDT

[#7]

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Quoted:
Too much sugar.

-10

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

Posted: 7/1/2017 8:36:45 AM EDT

[#8]

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

Posted: 7/1/2017 8:40:51 AM EDT

[#9]

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

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

Posted: 7/1/2017 9:17:09 AM EDT

[#10]

Dear God.

Posted: 7/1/2017 9:30:51 AM EDT

[#11]

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

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Any is too much.

Posted: 7/1/2017 9:45:00 AM EDT

[#12]

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

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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 10:05:33 AM EDT

[#13]

Awesome!

Posted: 7/1/2017 1:06:32 PM EDT

[#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 2:29:43 PM EDT

[#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 2:56:26 PM EDT

[#16]

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

Posted: 7/1/2017 2:58:15 PM EDT

[#17]

Nice!

Posted: 7/1/2017 2:59:31 PM EDT

[#18]

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Any is too much.

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{Looks at screen name}

I think I'll disregard your comment.

Posted: 7/1/2017 3:06:51 PM EDT

[#19]

Posted: 7/1/2017 3:14:05 PM EDT

[#20]

Has Holy God been used yet ??

Drooling over here.

Posted: 7/1/2017 3:40:23 PM EDT

[#21]

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Has Holy God been used yet ??

Drooling over here.

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FPNI

Posted: 7/1/2017 4:42:36 PM EDT

[#22]

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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

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.

No temp checking, just flat 3 hours.

Posted: 7/1/2017 4:43:41 PM EDT

[#23]

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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?

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Yes. Fat down.

Posted: 7/1/2017 4:48:40 PM EDT

[#24]

Inspiring OP.

[golfclap]

Posted: 7/1/2017 4:55:23 PM EDT

[#25]

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Yes. Fat down.

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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 4:55:58 PM EDT

[#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 5:01:25 PM EDT

[#27]

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Why fat down?

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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 5:03:19 PM EDT

[#28]

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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

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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 5:06:53 PM EDT

[#29]

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

Holy mother of fucking god.

Posted: 7/1/2017 5:08:45 PM EDT

[#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 5:17:25 PM EDT

[#31]

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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

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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 5:18:24 PM EDT

[#32]

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Quoted:
holy god

Posted: 7/1/2017 5:21:40 PM EDT

[#33]

Attached File

Posted: 7/1/2017 6:23:42 PM EDT

[#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

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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 6:30:33 PM EDT

[#35]

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holy god

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Posted: 7/1/2017 6:36:13 PM EDT

[#36]

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

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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 6:49:08 PM EDT

[#37]

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holy god

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Posted: 7/1/2017 6:50:14 PM EDT

[#38]

This thread is easy to fap to.

Posted: 7/1/2017 6:51:28 PM EDT

[#39]

Attached File

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

Posted: 7/1/2017 7:39:29 PM EDT

[#40]

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and also, crispy melted fat cap is like meat candy

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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 7:42:10 PM EDT

[#41]

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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

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

Posted: 7/1/2017 7:43:55 PM EDT

[#42]

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

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You get it.

Posted: 7/1/2017 7:49:41 PM EDT

[#43]

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This thread is easy to fap to.

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Posted: 7/1/2017 7:55:48 PM EDT

[#44]

I bid $50.

Posted: 7/1/2017 8:29:52 PM EDT

[#45]

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

Holy mother of fucking god.

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

Posted: 7/1/2017 8:43:59 PM EDT

[#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 9:40:05 PM EDT

[#47]

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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.

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Thanks! They were divine!