Pork belly plan for Sunday

b-one

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• Mar 27, 2015

• #1

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• b-one
• Mar 27, 2015

Planning to smoke a 5# belly mephis dry rub seasoning cherry and pecan wood for the smoke.

 

oldschoolbbq

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• Mar 27, 2015

• #2

I'll tune in and watch. . .

 

gary s

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• Mar 27, 2015

• #3

I;m in too

Gary

 

metalmonkey

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• Mar 27, 2015

• #4

Wanna see some pics too!

 

b-one

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• Mar 28, 2015

• #5

Seasoned and in the fridge.

image.jpg

• b-one
• Mar 28, 2015

 

gary s

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• #6

Still Watching

Gary

 

sota d

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• Mar 28, 2015

• #7

Looking good already! Can't wait to see it in the smoker!

 

b-one

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• Mar 29, 2015

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Alright got scared this may not be something I want to eat as a meal so I cut it in half. Here's a pic about 2 hours in.

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• b-one
• Mar 29, 2015

 

joe black

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• Mar 29, 2015

• #9

Lookin good. All you need is some beans and taters.

 

b-one

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• Mar 29, 2015

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I'm thinking just some cheesy mashers if SWMBO will eat it as dinner!:biggrin:

 

b-one

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• Mar 29, 2015

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So it passed the test of SWMBO here's some pics.

image.jpg

• b-one
• Mar 29, 2015

image.jpg

• b-one
• Mar 29, 2015

image.jpg

• b-one
• Mar 29, 2015

 

• 

Reactions: Rafter H BBQ and gary s

b-one

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I ate a bunch of crunchy parts with the cheesy mashers she had a sammie. I think pork belly should stay as bacon IMHO just to much work for the amount of usable meat YMMV. Think I'll have a sammich later.

 

Rafter H BBQ

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• Mar 29, 2015

• #13

b-one said:

I ate a bunch of crunchy parts with the cheesy mashers she had a sammie. I think pork belly should stay as bacon IMHO just to much work for the amount of usable meat YMMV. Think I'll have a sammich later.

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Looks great, at least your willing to try new things ! Thumbs Up

:points1: for thinking outside the box !

 

b-one

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• Mar 29, 2015

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Thanks WHB! I smoked it for about three hours then put it on the gasser for about 15 with indirect heat to melt as much fat as possible.
Hey at least we got a meal out of it and my sammich for later! And seeing I cut it in half I can always try bacon next.Thumbs Up

 

gary s

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• Mar 29, 2015

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I'll say you passed with flying colors   Great Job    

Gary

 

b-one

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• Mar 29, 2015

• #16

Thanks Gary!

 

metalmonkey

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• Apr 1, 2015

• #17

Was it too fatty or didn't it cook as nice as you hoped? Maybe leaning it out next time would help. Just thinking out loud.....

 

jbills5

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• Apr 1, 2015

• #18

I just smoked some belly a couple of weeks ago. I treated it like pulled pork and made pulled pork belly sliders. I you take it to temps like pulled pork, it ends up being just like the tasty morsels they serve from a whole hog. It was very tasty!