Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  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

    • trondogss
    • Media item
    • Comments: 0
    • 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...
  5. Top Side.jpg

    Top Side.jpg

    • trondogss
    • Media item
    • Comments: 0
    • Album: First Pork Belly Ever for Me (doing as a roast, not as bacon) - With Q-VIEW
  6. Skin Side.jpg

    Skin Side.jpg

    • trondogss
    • Media item
    • Comments: 0
    • 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.
  9. IMG_20120708_174944.jpg

    IMG_20120708_174944.jpg

    • trondogss
    • Media item
    • Comments: 0
    • Album: Default
  10. IMG_20120708_173534.jpg

    IMG_20120708_173534.jpg

    • trondogss
    • Media item
    • Comments: 0
    • Album: Default
  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.
  12. IMG_20120708_124107.jpg

    IMG_20120708_124107.jpg

    • trondogss
    • Media item
    • Comments: 0
    • Album: Default
  13. trondogss

    Hello All - With QVIEW

  14. IMG_20120708_081513.jpg

    IMG_20120708_081513.jpg

    • trondogss
    • Media item
    • Comments: 0
    • Album: Default
  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?
  16. trondogss

    Hello All - With QVIEW

    I never officially posted here.  Been smoking (not as much as I like) for about 6 months now. I brined a chicken over night and we have a picnic roast that we will be doing today as well. One questions, which should I put on top, the pork or chicken?  I'm leaning pork.  Thoughts? QVIEW to follow.
  17. trondogss

    First Time ABT'er on a smoker

  18. ABTs.jpg

    ABTs.jpg

    • trondogss
    • Media item
    • Comments: 0
    • Album: Default
  19. IMG_20120205_144021.jpg

    IMG_20120205_144021.jpg

    • trondogss
    • Media item
    • Comments: 0
    • Album: Smoker
  20. Smoker

    Smoker

Top Bottom
Back
Clicky