First Egg Spatchcock, and Pork Belly Bites

blind99

The grocer had pieces of pork belly today.  I've never cooked it.  Dinner was going to be later, so I thought I'd try my first spatchcock on the egg. (I picked up some 39 cent bricks to try cooking indirect, finally.)  I used some pecan wood, which gave a nice mild smokiness.

Pork belly could have been more tender, but everyone who ate it thought it was great.  I cut it into little pieces and served with some BBQ sauce - Lillie's Q.

Spatchcock was pretty straightforward.  Rub and cook till done.  Flipped at the end to crisp the skin a bit more.

jcaspary

Well done. Once you go spatchcock...

Mickey

Very nice cook

Mattman3969

Nice...

anton

Looks delicious, congrats on the first Spatch!
>-

DoctorMojo

Very Nice! Which Rub?

blind99

Thanks all - @DoctorMojo‌ I wish I could tell you. It's one I mixed up myself. Paprika, garlic powder, onion powder, pepper, chili powder, and rosemary in very exact proportions I generally leave out the salt or use only a little

paqman

Looks good!

PNWFoodie

The chicken looks great!

lkapigian

Been wanting to do pork belly, looks great!...how did you use the bricks?

blind99

Thanks! My son told me it was his favorite chicken ever. Guess the spatchcock is a keeper.

The bricks were just on the ring, on their long edge, to raise the grid to the felt line. First time doing it but it seemed to work fine.

I'll def try the pork belly again.