This was about a 4 pound slab, no skin. Dried the belly and let it sit for some time on the counter to tack up a bit. Hit it pretty good with garlic salt and black pepper and again left it to sit while I fired up the Primo.
Pecan and cherry wood with Fogo. The first 2 hours I kept the temp below 200°f and slowly ramped up after that to a high of 350°f.
After the seasoning was set and I started seeing some great color I started basting with a mixture of maple syrup and a little soy sauce. Mopped it 3 times waiting 15 minutes between each. Pulled at ~180°f.
Also prepared a grilled eggplant salad. Onion, shallots, garlic, fish sauce, Thai basil, vinegar etc.
Kids ate theirs on Hawaii King rolls
A tasty Sunday dinner. Should have gone heavier on the garlic salt but I'm being petty at that point.
Pecan and cherry wood with Fogo. The first 2 hours I kept the temp below 200°f and slowly ramped up after that to a high of 350°f.
After the seasoning was set and I started seeing some great color I started basting with a mixture of maple syrup and a little soy sauce. Mopped it 3 times waiting 15 minutes between each. Pulled at ~180°f.
Also prepared a grilled eggplant salad. Onion, shallots, garlic, fish sauce, Thai basil, vinegar etc.
Kids ate theirs on Hawaii King rolls
A tasty Sunday dinner. Should have gone heavier on the garlic salt but I'm being petty at that point.