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First Pork Belly

Florida Grillin Girl
Florida Grillin Girl Posts: 5,014
edited May 2017 in EggHead Forum
This was a dry run for Memorial Day weekend.

I read abuncha recipes and got myself all confused, but decided to go with this:
I figured this could not be a bad start.

I marinated first, but can't for the life of me find the marinade recipe. FORGIVE ME - I'M OLD! Anyway this is the pic that I took, so it must have happened~



On the small BGE, I rubbed with the Raichlen recipe rub and followed his recipe from there on out. Check out the scoring of the pork, it looks like Raichlain did it!

Um, yea, it is looking like it might have potential! 



This is after I removed the platesetter~



I moved it around a couple of times, cause, why not?



It looks burnt, but I can assure you that it's not... just the ridiculous dark brown fattiness that is PORK BELLY~



I'm sorry to have to do this to you~



And this~



I fried it up in a pan the next day... WOW.

I have made up my mind for the holiday weekend coming up, it's gonna be pork belly burnt ends. 

Stay tuned.
Thanks for lookin.
Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
 
3 Large, 1 Small, 1 well-used Mini
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Comments

  • lousubcap
    lousubcap Posts: 36,919
    edited May 2017
    I did not click on all the links but here's a recent thread about pork belly where I offered a great option: (Malcom Reed-pork belly burnt ends)
    First time Pork Belly  will definitely do this again and quite soon.  Decadence right there.  Enjoy.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,014
    @lousubcap - I edited, so now the pics show up here. I will check out your option. Thanks!
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • bgebrent
    bgebrent Posts: 19,636
    That looks outstanding.  Pork belly goodness.
    Sandy Springs & Dawsonville Ga
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,014
    Thank you - @bgebrent I appreciate it.

    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • Theophan
    Theophan Posts: 2,656
    WOW that stuff looks GOOD!!!

    I'm sort of ashamed to admit that the only pork belly I've ever had was a sandwich at Arbys, and it was a lot like the time, decades ago, that I thought it'd be a hoot to try chewing tobacco, bought some Levi Garrett, and discovered to my horror that I LIKED IT!!!  Oh, my goodness, I had to work at not buying another pouch!  Kind of like adult candy.  Dayum!  Well, even a fast-food Arby's smoked pork belly sandwich, which I'm sure wasn't even in the ball park with what you just made, was actually LUSCIOUS, and man, that's the last thing in the world I need to start developing a taste for!  I'm going to try to just enjoy it in my imagination, looking at pictures on this forum.

    It looks WONDERFUL -- great job!
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,014
    @Theophan - thanks so much.  I have never tried the Arby's sammie (or chewing tobacco, for that matter), and I have never tasted egged pork belly before. I think people are afraid of it due to the fat content. In my case, it's hard to find, except at an oriental market, so that's why I decided to give it a go. As we all know, it's very fatty, and very rich... and quite a great taste of pork, if cooked correctly. 
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
    · Share on FacebookShare on Twitter

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