Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
First Pork Belly Attempt
Biggreenpharmacist
Posts: 4,343
not cured. Just gonna try to smoke it low and see how it turns out. Figure to smoke a few hours, then wrap for few hours, then back on naked to crisp up a little. Here we go.
Little Rock, AR
Comments
-
Interesting brother drug pusher. Post up the results.Sandy Springs & Dawsonville Ga
-
That is a good plan, I have done a few and they are great!_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Watching with interest... and baited breath !Kansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues... -
Well Im two hours in. Pulled it and into a bath of honey, vinegar, butter, and @SOUTHERNLINKSBBQ rub. Little Rock, AR
-
-
Im cooking on my KJ and gonna ftc in my scumbag rtic cooler.bgebrent said:Wait, is this an ad? Or a cook.Little Rock, AR
-
Thought so! Another RTIC ad!Biggreenpharmacist said:
Im cooking on my KJ and gonna ftc in my scumbag rtic cooler.bgebrent said:Wait, is this an ad? Or a cook.Sandy Springs & Dawsonville Ga -
Just waiting on @Lit to cuss me out.
In all seriousness, have no idea how this is gonna turn out. Kinda doing a hybrid of several methods I have read about. We'll see. Looks and smells good.Little Rock, AR
-
@Biggreenpharmacist Document your steps now, it will be the best process ever and you'll hate yourself for not writing it down! Looks great btwLarge BGE - McDonald, PA
-
Anxious to see what you get. I have done lots of pork belly, but just for bacon. How do you serve it?XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
-
I dont know. APL has a recipe in his book and he slices or cubes it and serves it. I have a friend who makes burnt ends. Im just making sh!t up as I go along so we'll see. Wasnt but $14 so no great loss either way.
Little Rock, AR
-
Make this great man! The potential is there!Sandy Springs & Dawsonville Ga
-
-
He's such a drug dealing whore.bgebrent said:Wait, is this an ad? Or a cook.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
-
I refer to those as slores.... slut and a whore together.Biggreenpharmacist said:I'm a slut. Get it right!------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
-
Standing by brother drug dealer!Sandy Springs & Dawsonville Ga
-
Well, it came out looking great. Still pretty fatty, though. But so good I could get sick eating it. Would be good appetizer for sure. I may take the rest and cube it and refinish as burnt ends tomorrow. Worth $13 for sure.
Little Rock, AR
-
It sure looks good. Thanks for posting. I tried making porchetta a while back and had mixed results sort of like yours. But also like you, I want to try again taking into account lessons learned. Pork belly is fun to play with for sure.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
I let it rest about 20 minutes and it set up and seemed to get better. Its pretty friggin good.
Little Rock, AR
-
@Biggreenpharmacist Do you think if you smoked it longer more fat would have rendered? Do you think that would help in your opinion?Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Probably so. I think I had a pretty fatty cut to start with. I got a late start anyway and didnt have enough lump to begin with. I was about six hours in and I was running low on lump. Its good enough I will be doing again. And its not over. I have over half of it left. Gonna get creative with that.
Little Rock, AR
-
That's a pretty safe bet.SciAggie said:@Biggreenpharmacist Do you think if you smoked it longer more fat would have rendered? Do you think that would help in your opinion?
______________________________________________I love lamp.. -
There is no such thing as a safe bet. You can safely bet good money on thatnolaegghead said:That's a pretty safe bet.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
As safe as betting against the theory cooking it more would add more fat...SGH said:
There is no such thing as a safe bet. You can safely bet good money on thatnolaegghead said:That's a pretty safe bet.
______________________________________________I love lamp.. -
That does not suck! I could go for some of that!------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Ok, I'm sorry I asked a stupid question. What I asked and what I was driving at were a bit different but I suppose that doesn't really matter.nolaegghead said:
As safe as betting against the theory cooking it more would add more fat...SGH said:
There is no such thing as a safe bet. You can safely bet good money on thatnolaegghead said:That's a pretty safe bet.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
I want to know where you found a pork belly for $14? A thin one with skin on at RD runs about $20, a nice thick one with skin off is around $35 at Costco.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
-
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum