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Has anyone had smashing success with pork belly? Need help-
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook
Comments
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Try it on cast iron pan / griddle?
Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City. -
rtt121 said:Try it on cast iron pan / griddle?Proud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook -
I like to make bacon with it. Here are a few options.
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1101545&catid=1
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1297141&catid=1
http://www.greeneggers.com/index.php?option=com_recipes&func=detail&id=1354
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Richard Fl said:
I like to make bacon with it. Here are a few options.
Unfortunately- I cannot access that (the other) board which I previously enjoyed. Then one day, poof, access denied, even via a link :(
Proud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook -
I havent tried it yet but the new APL book says to cook indirect @ 275 and finish the last 30 minutes direct @ 375Basking Ridge, NJ - XL with KAB
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allsid said:Richard Fl said:
I like to make bacon with it. Here are a few options.
Unfortunately- I cannot access that (the other) board which I previously enjoyed. Then one day, poof, access denied, even via a link :
I am not technical, but do not understand why you can not
link into a site. They are accesible from the internet??:?
I click on the links here and go right to the source???
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Proud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook -
allsid said:
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I've done a couple batches of bacon with great success. Here's a link to that APL's pork belly. I have his new book as well and I think it's the same recipe.Madison, CTLBGE June 2013.
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When I've done belly, most times, I've gone thru the trouble of cutting all the skin off. Usually I just rub, and cook like ribs. Dome 250, raised, indirect. Usually takes a couple of hours to reach 200F internal temp, at which point, about half the fat has rendered. Often still far too rich to eat in any quantity, I often chill it, and slice thin for sandwiches.On a few occasions, I have done an over night marinade. As I recall, once was a teriyaki based marinade, another was a diluted maple syrup w. some spices. Those ended up very luscious.I've tried doing w. the skin on a few times both scored and un-scored. They didn't turn out as well. Skin just ended up tough, not crisp, and the meat portion wasn't as well done. The best results were when I did it skin side down, dome 350. Once the meat was was cooked, I removed the skin, sprinkled on a little more rub on the fat side, and returned to the egg, Opened the vent wider, and let it go for another 10 - 15. When cooled, portions of the skin were almost cracklins, and edible, other no.As a BTW, I had a really good pork belly sandwich the other day. It appeared to me that the belly had been cooked to slicing temperature. Then, when the sandwich was made, sliced 1/4" thick, and gridlded or grilled till a little crisp around the edges. Made for a fine pork flavor with hint of bacon flavor.
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Scroll down on this page and enjoy the view. DeepSouth is on GreenEggers and BBQBrethren. I believe he is also on here, but posts sporadically.
http://www.thebeerspot.com/forum/index.php/topic,4542.1450.html
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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