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Rotisserie whole pork belly

post #1 of 13
Thread Starter 

1st timer here for pork belly (not bacon)  I started with a 13" x 11" pork belly no skin and trimmed off some of the thickest fat areas. The fat side was scored and applied kosher salt and some SPG while the meat side I used an all purpose Jamaican jerk rub.

 

Ok this bad boy went on to the rotisserie whole with no basket of any kind holding it on or rolling it.   It's a system I'm making and patenting so I'm sorry that I can't show full pictures yet.

 

I finished with a homemade Apple Cider vinegar based bbq glaze and then pulled and sliced like bacon.   I hope you enjoy the pics and I will be able to post how I spun it at a later time ...w/ video also.

 

The fat rendered fantastic and it shrunk down to 9.5 x 10"

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

post #2 of 13
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Awesome!
post #3 of 13
Thread Starter 
Quote:
Originally Posted by b-one View Post

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Awesome!


Thanks Brian!    This is now my favorite pork cut and cooking it on the roti over a live fire was just icing on the cake imo.

post #4 of 13

:drool:

post #5 of 13
Good lookinh Belly Pork. Its my favourite as well. Points 👍
post #6 of 13

I have never smoked or grilled a belly, just make bacon with them.

 

I may have to give it a try now, because your belly looks delicious.

 

Al

post #7 of 13
Looks great Keith! So a few non proprietary questions. What was your pit temp? And what IT did you take the belly too? Any smoke wood?

Points!
post #8 of 13

Beautiful cook! points! B

post #9 of 13
Looks tasty Keith, nice job ! icon14.gif
post #10 of 13

Looks tasty nice job Points

Richie

post #11 of 13

FWIS, looks excellent !:points:

post #12 of 13
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Looks great Keith! So a few non proprietary questions. What was your pit temp? And what IT did you take the belly too? Any smoke wood?

Points!

Thanks everyone!

 

Case it was all smoke wood because it was cooked in my drum that burns splits only...so the fire is never an exact temp.  It started out 400-450* then I let the fire mellow out and closed my bottom air so it let me cook real low for maybe an hour and a half 225-250* range.  Then I finished about 350* for the last hour and half.  Total cooking time was 3.5

 

Nothing ever burns on the roti so I can get away with those high temps but I wanted some low & slow in there to break down and render the fats.  I didn't take it to temp but took it to probe like butter tender.

 

Half hour-450

1.5 hours- 225

1.5 hours 350-400

post #13 of 13
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

I have never smoked or grilled a belly, just make bacon with them.

 

I may have to give it a try now, because your belly looks delicious.

 

Al


There's so many different things you can do with them.  So far I've ate as is, fried up with some eggs, and chopped up and fried with potatoes.  Tomorrow it's getting chopped, quick fry and put in tacos.

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