https://www.youtube.com/watch?v=msQPHxTUgzI
I like my butt rubbed and my pork pulled.
Member since 2009
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Pulled Bacon
Big_Green_Craig
Posts: 1,578
I picked up some fresh pork belly this weekend with the anticipation of curing some bacon. Some plans fell through opening up some free time on Sunday so I decided to smoke it fresh. I smoked it similar to a pork shoulder using peach and cherry wood at 235F. The difference was that I wrapped it in foil half way through to render the fat, then glazed at the very end. The belly was melt in your mouth tender. I will definitely be doing this again. 
Comments
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OMG....that looks good enough to make you wanna slap a COUPLE of Grandmas....I mean, ridiculous, off the chain good! I have been wanting to try Pork Belly for weeks now...
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I have used this one a few times already...but I seriously can't think of the right word to describe this.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Everything looks incredible, except your choice of beverage.Large and Small BGECentral, IL
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I know. I was out of craft beer. (just finished a Chimay before the pics) That's all that I had on hand.saluki2007 said:Everything looks incredible, except your choice of beverage.
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Looks delicious!L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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Whoa!! I've never seen pork belly PULLED before. That looks incredible!! Oh, the possibilities!KelleyEgging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream. BGEs: XL, Medium, 1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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Okay now ya went and done it Craig :-O Dayumn!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Dang Craig!------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
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Fantastic! Great pictures as well! What type of seasoning works well on pork belly? Will have to try this...LBGE - Nov/'14A Texan residing in Denver, CO.
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You sir are a man of talent! Looks awesome! =P~
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Never would have thought to pull bacon/belly. Glad you did. Now I can think of it, too!It's a 302 thing . . .
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Mercy!!Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
So please post the glaze recipe if you don't mind sharing?
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
That!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
Looks great. You should eat a double serving the day before your annual physical.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Back when in my late teens and early 20's I drank enough Miller Lite that I am sure I sent at least one employee's kid to college.saluki2007 said:Everything looks incredible, except your choice of beverage.
Great looking cook Craig!
Louisville, GA - 2 Large BGE's -
Bravo!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Dude...They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Maaaaannnnn. That looks really great and the EMTs need to be on stand by...
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"Pulled Bacon" is pure Genius!
^:)^ ^:)^ ^:)^
(Cardiologists everywhere will applaud you, for reasons different than mine.)
"Too bad all the people who know how to run the country are busy driving cabs and barbecuing." - George Burns -
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Like zoiks Scoob! That my friend is something special. If you get any more bright ideas please share!
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That last pic - hall of fame worthy!"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
Thanks everyone!
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My last attempt was to slow cook belly to 160, then a quick sear to crisp it up.
It was a fail, so I thought I would do it slow as you did the next time. Thanks for giving me something to try and replicate.
And +1 on the request for the glaze recipe.
^:)^--------------------------------------------------
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. -
Yep! I realize it's piling on at this point, but i'll echo everyone else and say this looks incredible. Thanks for sharing this with us; bookmarked for sure!
Cheers -
B_B
Finally back in the Badger State!
Middleton, WI -
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hilarious500 said:I just got a Lardon looking at those pictures.
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