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Pork Belly - and friends......

Not too long ago my next door neighbor just couldn't help himself (after smelling the smokey goodness for the last 8+ months) and asked to have dinner (jointly) to enjoy the bounty of the BGE.  

After this meal captured his imagination, he decided to take me up on my BGE rule (any food you like tastes better on the BGE, to include dessert!).  

So he brought me a whole pork belly from the supermarket.  I am not a butcher, nor am I a charcuturie expert, but I can cook to IT and what the heck - smoke makes it all taste good!  This was the process - sliced the pork belly in half.  Cut the hide/skin off the top while preserving as much of the fat cap as possible.  cooked to internal temperature of 145 then pulled.  Refrigerated for 48 hours, sliced very thin and my neighbor cooked on his gasser grill (heresy!) until crispy.  It was fantastic.

This is also graduation week for me - just completed a year long masters program at the National Defense University (panoramic pic included - that the Chairman, General Dempsey, at the podium on the right today). So we have been cooking to celebrate!
Attached are pics of ABTs for a graduation party, a pair of smoked chickens, and a pair of brisket flats (7/8 pounds each).  I am dreading reporting into the Pentagon!  




6 JUN 13 - Pork Belly 1.jpg
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6 JUN 13 - Pork Belly 2.jpg
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6 JUN 13 - Pork Belly 3.jpg
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6 JUN 13 - Pork Belly!.jpg
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6 JUN 13 - Pork Belly 2!!.jpg
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6 JUN 13 - ABTs 1.jpg
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6 JUN 13 - ABTs 2.jpg
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6 JUN 13 - ABTs 4.jpg
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6 JUN 13 - Chicken 1.jpg
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6 JUN 13 - Chicken 2.jpg
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6 JUN 13 - Chicken 3.jpg
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6 JUN 13 - Chicken 4.jpg
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NWC GRAD.jpg
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12 JUN 13 - Brisket 2.jpg
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12 JUN 13 - Brisket 3.jpg
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12 JUN 13 - Chicken 1.jpg
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12 JUN 13 - Chicken 2.jpg
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12 JUN 13 - Chicken 3.jpg
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12 JUN 13 - Brisket 1.jpg
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