Merry X-Mas Eve Y'all!
Got invited to a friend's family shindig tonight so I figured I'd supply some PBBEs. Who doesn't love PBBEs?! Anyways, here are some pics and basic steps I did but this is mostly a visual trip today.
Meat: Pork Belly
Rub: Pitfaced On Point...
I'm no expert at Thai, Lao, Hmong cuisine, but I'm a quick study. My Hmong friends can't believe some white guy made it.
Clockwise: SV pork belly then sauteed with Japanese eggplant and onions in a reduced soy glaze. Soured bamboo salad and Beef knuckles SV until tender then minced with onions...
Well this was my first attempt at PBBEs and I now see why everyone goes crazy over these things. PBBEs will most certainly make the party circuit along with pork shots, moinks and ABTs.
...and away we go.
Started out with about 3 pounds of pork belly(cut from the 9 pounder I bought).
Well my smoking brethren, I tried pork belly bacon for the first time. And it was a success. I must say that of all things I have smoked, outside of cheese, this has got to be one of the easiest I have done. If you are considering giving it a try I would highly suggest that you do and you will...
I started with 5 lbs of pork belly and cubed them up about 1"x1". I sprinkled them with a little rub that I threw together really quick. Some sugar, some Lawry's Seasoned Salt, a little paprika, some cumin, and a good amount of pepper. It really wasn't my favorite rub. But oh well.
Into the MES...
I started with a 5 pound pork belly sliced in half with the grain.
After diamond-scoring the top I seasoned it with a rub consisting of:
2 T Sugar
2 T Kosher Salt
2 T Paprika
1 T Garlic
1½ t Course Black Pepper
1½ t Mustard Powder
1 t Chile Powder
Smoked at 230º with Applewood until the...
"It's been while."
"I don't know why it's taken so long..."
Thoughts that go through my head.
The wait is over. But it just began!
I started some belly curing in Pop's brine recipe, with the addition of maple extract and some "black forest seasoning" I found on another site. It includes...
I took my first stab at a BBQ pork belly today in my MES. It took about four hours in the smoker to reach 160° at a smoker temperature that hovered between 225° and 250°. I used a 4 pound pork belly and scored it on both sides before applying a simple pork rub.
Here is the rub:
-2 tbsp of...
Hi, all. Today seemed like a good day to make pork belly burnt ends for the second time ever. They were even better this time than the first time. I used a 4.5 lb pork belly from Sam's Club, Jeff's Original Rub, my own favorite homemade BBQ sauce, and some honey. So good!
I heated the...
About a month or so ago I was at Sam's strolling through the meat department contemplating what I was going to smoke next. I wanted to do something I hadn't done before but also didn't really have any ideas.... that's when I stumbled across their pork belly. Now there was only two separate...
Been seeing PBBE's on here and decided to make some for a men's Christmas party.
Started with a 5 lbs Pork Belly (skin off) that I found for $1.88/lb. I cubed them a little smaller than most I've seen because I wanted them to go farther at the party. About 1"x1".
Seasoned with a little BBQ...
So after about 2 months the first of my 2 pancettas, the flat, lost 27% of its weight. I pulled it out and sliced it in half. It looks like bacon and unfortunately tastes like raw bacon. Since it looks like bacon I fried it like bacon and wow, it tastes great. I have concluded that pancetta...
Doing a pork belly today on the pellet grill.
Simple marinade for 2 hours.
1 lemon juiced (or use 2 Tbs lemon juice in a bottle or squeezer)
2 Tbsp soy sauce
1 tsp salt
1.5 Tbsp chinese 5 spice
1.5 Tbsp brown sugar
2 tsp ground black pepper
(mix together all the dry)
1 can beer (add to the foil...
Wife and I split out for a concert in MS, went to the Pearl River Casino Resort to see Great White and Skid Row.
A night away from home without the kids, a night for dinner, a concert and hotel stay.
Now the great thing about this concert is that my wife is friends with Mitch Malloy, Great...
Today Im making it all, but the hatch chile sausages I picked up.
They all have different rubs on them, but the pic looks the same. Im putting in the belly first so I can have it as a snack, and then the trip tip and chicken breasts will be on for 6 hrs. I will take the chicken off and throw it...
Well I have heard so much talk about Berkshire hogs that I wanted to try to get a belly for bacon. None to be had around here so I went online & ordered one from Tenderbelly.com. They are a great Company to deal with & the owner Shannon is a real stand up guy, kinda reminds me of Todd Johnson of...
My Grandson is a chef in a high end restaurant in Ft. Lauderdale. He came up for a visit & asked if he could bring anything. I said if you can get a nice thick pork belly that would be great.
He said no prob, Gramps!
Here is what he brought. It was already skinned & weighed 13 lbs.