Ran across this at the local Kroger affiliate in the discount section. Pork belly, seasoned with paprika. Hmmmm... been seeing stuff here about PBBEs, it isn't going to be cheaper to try than this. Put together the rest of a BBQ dry rub with SPOG, cayenne, chili powder. Not shown the dark brown sugar that I remembered to include before cooking.
Unfortunately, I discovered the pieces were irregularity sized, not ideal. I discarded 3 oz even of chunks of fat, resulting in 17 oz of uncooked pork belly. Gonna be a nice dinner if it all works out.
Ready for the smoke...
In order to even the cooking of the larger and smaller pieces, I smoked with bourbon pellets at 235 for three hours, the lower temperature minimizing the burning of the smaller pieces. Moved the burnt ends to another tray for the saucing/stewing segment of the cook.
Sauced up with butter, honey, Sweet Baby Ray's Vidalia Onion sauce, with a some of the leftover rub added. I noticed that there was still some rendering going on.
So I transferred them to to a tray, and baked them at 375 for 30 minutes to dry/crisp up the remaining sauce.
Finished PBBEs:
And the plating shot... with loaded potato salad, and cucumber, tomato, and onion salad. So sweet, so good. Will be revisiting in the future.
Unfortunately, I discovered the pieces were irregularity sized, not ideal. I discarded 3 oz even of chunks of fat, resulting in 17 oz of uncooked pork belly. Gonna be a nice dinner if it all works out.
Ready for the smoke...
In order to even the cooking of the larger and smaller pieces, I smoked with bourbon pellets at 235 for three hours, the lower temperature minimizing the burning of the smaller pieces. Moved the burnt ends to another tray for the saucing/stewing segment of the cook.
Sauced up with butter, honey, Sweet Baby Ray's Vidalia Onion sauce, with a some of the leftover rub added. I noticed that there was still some rendering going on.
So I transferred them to to a tray, and baked them at 375 for 30 minutes to dry/crisp up the remaining sauce.
Finished PBBEs:
And the plating shot... with loaded potato salad, and cucumber, tomato, and onion salad. So sweet, so good. Will be revisiting in the future.
