Hadn't seen this here before, but I found the technique on YouTube. Scott Rea "invented" it. I saw that a few others had tried it, and decided to give it a shot. I took a 5.25 lb slab of skinned belly, and cut into 3 pieces. Those 3 were then each cut into 3 "braids". This one, which will be the Honey Mustard plait, got some Trader Joe's Everyday Seasoning. Kind of a kitchen sink seasoning, it's got a little bit of everything. The rest got some SPG. Braid, and then tie the open end closed with kitchen twine. I'm making 3 different kinds here. Honey mustard, Char siu, and a basic BBQ with Jeff's rub. I didn't really have enough time to make up a batch of my own char siu, so I used Nor brand. They were all marinated overnight. And now onto a 350° grill for an hour or so, with a little sugar maple for smoke. Before and after basting: Just a few minutes left to go..