Recent content by trondogss

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  1. trondogss

    First Pork Belly Ever for Me (doing as a roast, not as bacon) - With Q-VIEW

    It was absolutely delicious.  Smokey, juicy, porky, a little barky.  I would definitely do it again. The only thing is that now I have a pork fat overload.  I had a slice of each roast about 1/2 inch think. I was thinking I would tread it like when people roast pork belly in the oven.
  2. Finished Product.jpg

    Finished Product.jpg

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    • Album: First Pork Belly Ever for Me (doing as a roast, not as bacon) - With Q-VIEW
  3. First Pork Belly Ever for Me (doing as a roast, not as bacon) - With Q-VIEW

    First Pork Belly Ever for Me (doing as a roast, not as bacon) - With Q-VIEW

  4. trondogss

    First Pork Belly Ever for Me (doing as a roast, not as bacon) - With Q-VIEW

    So, I was able to get about 8ish pounds of pork belly from the new butcher that just opened.  Since I could not find pink salt for the life of me, and only had 5 days before I was going to cook it today, I choose to do it (about 4 lbs of what I bought) as a roast. Since I'm doing it as a roast...
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    Top Side.jpg

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    • Album: First Pork Belly Ever for Me (doing as a roast, not as bacon) - With Q-VIEW
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    Skin Side.jpg

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    • Album: First Pork Belly Ever for Me (doing as a roast, not as bacon) - With Q-VIEW
  7. trondogss

    Pulled Pork Leftovers

    I agree on the nacho comment.  I love BBQ nachos.  Chips, cheese, jalapenos, smoked meat, and a little BBQ sauce to keep it sweet.  Love it. 
  8. trondogss

    Hello All - With QVIEW

    Picnic roast was good too.  We smoked it to 199 degress.  It took 30 minutes to go from 198 to 199.  We were "starving" so we took it off and rested it for 30 mintes in foild and wrapped in a blanket.  It was very pullable.
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    IMG_20120708_174944.jpg

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    IMG_20120708_173534.jpg

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  11. trondogss

    Hello All - With QVIEW

    Chicken was delicious.  My daugher (3 year old) ate a bunch of it.  So I'm a proud dad.  We kept it at 235, and although the skin wasn't crisp, it was not soggy.  I'll call it half crisp.  We loved it.  We will be doing it again.
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    IMG_20120708_124107.jpg

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  13. trondogss

    Hello All - With QVIEW

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    IMG_20120708_081513.jpg

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  15. trondogss

    Hello All - With QVIEW

    What temp should I smoke at? I read one recipe for chicken at 235 and pork at 225.  Will setting it at 235 affect the pork negatively and cook it too fast?
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