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Pork belly redemption! (Pics)

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bweekes
bweekes Posts: 725
edited June 2017 in EggHead Forum
Wasn't overly pleased with last week's pork belly on the joetisserie. 

http://eggheadforum.com/discussion/1206691/jess-pryles-inspired-crispy-pork-belly

So decided to go back to basics for some redemption. Nothing rolled,
no spinning, nothing!. Raised direct, 300f meat side down until 150 internal, then turned skin side down to crisp until 165 internal. This time is was crackling skin perfection. Really pleased. The joetisserie is great for certain cooks but sometimes the traditional method wins the day... this was one of those days. This texture actually reminded me of my la caja china results. 

Ajax, ON Canada
(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • caliking
    caliking Posts: 18,731
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    Holy sh!t that looks good.


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • DoubleEgger
    DoubleEgger Posts: 17,174
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    Wowzer 
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  • bweekes
    bweekes Posts: 725
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    Thanks @DoubleEgger and @caliking. It was a good come back cook for me. I think the self basting nature of the joetisserie was working against a crispy skin last time. With pork, the dryer the skin the better  
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • Brason
    Brason Posts: 330
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    Wow!
    Cheers,

    Jason

    Orange County- CA
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  • blind99
    blind99 Posts: 4,971
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    Looks like you nailed that sucker. Nice work on the belly!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • The_Stache
    The_Stache Posts: 1,153
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    Nice cook!  Did you use the same herb marinade that jess pryles recommended?

    Kirkland, TN
    2 LBGE, 1 MM


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  • bweekes
    bweekes Posts: 725
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    The_Stache said:
    Nice cook!  Did you use the same herb marinade that jess pryles recommended?

    No I didn't. I used a mixture of chinese five spice, garlic powder, and the Gospel. It was more of an Asian flare (very different than Jess Pryles' seasoning). 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • The_Stache
    The_Stache Posts: 1,153
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    @bweekes, Thanks

    Kirkland, TN
    2 LBGE, 1 MM


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  • Austin Egghead
    Austin Egghead Posts: 3,966
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    You nailed it.  Bookmarked and off to Costco to get a belly.
    Large, small and mini now Egging in Rowlett Tx
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  • Stormbringer
    Stormbringer Posts: 2,072
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    Did much of the fat render out at that temp and time?
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • bweekes
    bweekes Posts: 725
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    Stormbringer said:
    Did much of the fat render out at that temp and time?
    @Stormbringer pork belly is mostly fat, so quite a bit renders, but there is LOTS left. it's not the type of cook where you strive to render all the fat. I take it to 165-170 internal and pull it off. 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • bweekes
    bweekes Posts: 725
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    bweekes said:
    Stormbringer said:
    Did much of the fat render out at that temp and time?
    @Stormbringer pork belly is mostly fat, so quite a bit renders, but there is LOTS left. it's not the type of cook where you strive to render all the fat. I take it to 165-170 internal and pull it off. 
    it's basically bacon in terms of fat to meat ratio. 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • Stormbringer
    Stormbringer Posts: 2,072
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    Thanks, I'll give it a try soon.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • Canugghead
    Canugghead Posts: 11,518
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    Damn, almost took a chunk off my screen!  Bookmarked. At Niagara fest few years ago Chef Olsen did pork belly with amazing crispy skin, his secret was rubbing with salt and baking soda or powder (can't remember which and the ratio  :) )  Now I'm thinking what if I use that as rub base and your cooking technique.
    canuckland
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  • bweekes
    bweekes Posts: 725
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    Canugghead said:
    Damn, almost took a chunk off my screen!  Bookmarked. At Niagara fest few years ago Chef Olsen did pork belly with amazing crispy skin, his secret was rubbing with salt and baking soda or powder (can't remember which and the ratio  :) )  Now I'm thinking what if I use that as rub base and your cooking technique.
    Gary - all you really need is salt to draw out some of the moisture, but the key is a tight scoring pattern. It's the same deal when I do whole hog on the la caja china - salt and scoring is the name of the game. 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • wepinsf
    wepinsf Posts: 49
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    Does everyone agree that direct over indirect is the way to go? Have my first belly sitting in the free
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  • bweekes
    bweekes Posts: 725
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    wepinsf said:
    Does everyone agree that direct over indirect is the way to go? Have my first belly sitting in the free
    if you go indirect, you should finish direct skin down to crisp. I go raised direct all the way. 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • thetrim
    thetrim Posts: 11,357
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    @bweekes What a great post!!!  How long did this cook take?
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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