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Smoky chipotle lime pork belly
Skrullb
Posts: 666
I saw this recipe on ATBBQ, and have been dying to make it. So yesterday a 9 pound belly went on the XL with some cherry smoke. I bought the rub from the video which was from Oakridge, smoky chipotle lime. I made the grilled pineapple pico to go with it. I cooked it at 250 for about 5 hours then wrapped it to push it through. I have to say that this was one of the best things I’ve ever cooked. Everyone raves about it. I also made some buffalo chicken Chrusties, because the pork belly obviously wasn’t enough food. Lol
I'm in Fredericksburg, VA, and I have an XL and a medium.
Comments
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Bravo! Love the Oakridge Black Ops rub. Will have to order some of that for stuff for wings.Large and Small BGECentral, IL
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Yeah, that looks amazing~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Nothing wrong with that.
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Looks very good!
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Well if that does not look absolutely fantastic--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
I definitely want some of that!
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Looks great. What temp did you pull the belly off the egg?Skrullb said:I saw this recipe on ATBBQ, and have been dying to make it. So yesterday a 9 pound belly went on the XL with some cherry smoke. I bought the rub from the video which was from Oakridge, smoky chipotle lime. I made the grilled pineapple pico to go with it. I cooked it at 250 for about 5 hours then wrapped it to push it through. I have to say that this was one of the best things I’ve ever cooked. Everyone raves about it. I also made some buffalo chicken Chrusties, because the pork belly obviously wasn’t enough food. Lol -
I took it up to 205 or soKnoxvol said:
Looks great. What temp did you pull the belly off the egg?Skrullb said:I saw this recipe on ATBBQ, and have been dying to make it. So yesterday a 9 pound belly went on the XL with some cherry smoke. I bought the rub from the video which was from Oakridge, smoky chipotle lime. I made the grilled pineapple pico to go with it. I cooked it at 250 for about 5 hours then wrapped it to push it through. I have to say that this was one of the best things I’ve ever cooked. Everyone raves about it. I also made some buffalo chicken Chrusties, because the pork belly obviously wasn’t enough food. LolI'm in Fredericksburg, VA, and I have an XL and a medium. -
Winner!!!! and bookmarkedLarge, small and mini now Egging in Rowlett Tx
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