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Pork belly question by this first timer

RRP
RRP Posts: 26,453
edited October 2018 in EggHead Forum
For the first 2 hours direct which is best - fat side up or down? I could see it go either way just like a pork butt, however these cubes have a lot of fat so isn't an inferno an impossibility? 
Re-gasketing the USA one yard at a time 
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Comments

  • JohnInCarolina
    JohnInCarolina Posts: 34,722
    I think you should be doing them indirect, Ron.  And I don’t think it really matters, to answer your question.
    "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
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  • lkapigian
    lkapigian Posts: 11,549
    edited October 2018
    Don't matter up or down but I would go indirect with a pan under it, or a rack in a pan and then dump the fat.....I do mine in a pan cubed hap hazard 


    Visalia, Ca @lkapigian
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  • Powak
    Powak Posts: 1,412
    RRP said:
    Then indirect it will be!  Besides that after coating them like the recipe said I don't know if I could tell up from down anymore!  =)


    What’s the recipe? Those look dang good!
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  • JerseyEgger
    JerseyEgger Posts: 318
    Man, look at those nuggets of love! Please post a pic of the finished product!
    -Eddie G.
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  • 1voyager
    1voyager Posts: 1,160
    edited October 2018
    Are you going for burnt ends? If yes, indirect on grate with drip pan and no liquid. 

    Here's mine from last Sunday:

    Pick your favorite rub, then: Indirect 250 - 275 degrees for 2 -  2.5 hours, turning once.



    Mid-way: Place cubes in a pan and coat with brown sugar, butter and honey. Cover and cook for 1.75 hours. (Yes, Malcom Reed's recipe)



    The finish: Uncover and cook 15 - 30 minutes depending on desired texture and doneness.



    I cubed these 1 - 1.5 inches so the fat rendered great. 

    Good luck!
    Large Egg, PGS A40 gasser.
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  • EggbertGreenII
    EggbertGreenII Posts: 253
    RRP said:
    Then indirect it will be!  Besides that after coating them like the recipe said I don't know if I could tell up from down anymore!  =)


    That looks good, I'd like to know how it turns out. 
    Tampa Bay, Florida
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  • RRP
    RRP Posts: 26,453
    Powak said:
    RRP said:
    Then indirect it will be!  Besides that after coating them like the recipe said I don't know if I could tell up from down anymore!  =)


    What’s the recipe? Those look dang good!
    Me thinks that is part of my confusion as I just made some notes from several recipes on this forum jotting down the parts which were common to most all of them. Hope it works. As for the rub its one some one sent me some time ago and I've never used it before. It's called FLAVAROMA #5 Barbecue Seasoning G230JW made by Newlyweds Food in Horn Lake, MS.
    Re-gasketing the USA one yard at a time 
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  • RRP
    RRP Posts: 26,453
    HOLY SH*T Why haven't we tried these pork belly burnt ends before now???

    Those were WELL worth the effort! 

    I'll post some stage pictures tomorrow! 
    Re-gasketing the USA one yard at a time 
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  • lkapigian
    lkapigian Posts: 11,549
    Awesome @RRP
    Visalia, Ca @lkapigian
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  • RRP
    RRP Posts: 26,453
    edited October 2018
    RRP said:
    Then indirect it will be!  Besides that after coating them like the recipe said I don't know if I could tell up from down anymore!  =)


    Then after the 2 hours of indirect the next stage looked like this:


    And after 1.5 hours more:


    WOWSER!!! What a bunch of good eating!!!
    Re-gasketing the USA one yard at a time 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,722
    RRP said:
    RRP said:
    Then indirect it will be!  Besides that after coating them like the recipe said I don't know if I could tell up from down anymore!  =)


    Then after the 2 hours of indirect the next stage looked like this:


    And after 1.5 hours more:


    WOWSER!!! What a bunch of good eating!!!
    We’ve been telling you Ron!  Glad you finally gave them a shot!
    "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
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  • RRP
    RRP Posts: 26,453
    I know I know, but I couldn't get over the idea it is just a snack vs. a meal item. I served them as a meal anyway along with corn on the cob and home grown tomatoes. Since we didn't even finish half of them last night I plan to re-warm the rest via sous vide.
    Re-gasketing the USA one yard at a time 
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  • lousubcap
    lousubcap Posts: 36,756
    Congrats @RRP.  Way to give 'em a go and achieve the outcome.  Great cook right there. 
    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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  • 1voyager
    1voyager Posts: 1,160
    Mighty fine!
    Large Egg, PGS A40 gasser.
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  • lkapigian
    lkapigian Posts: 11,549
    Looks like a winner @RRP
    Visalia, Ca @lkapigian
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  • Scott805
    Scott805 Posts: 349
    Well Done Sir!

    Large BGE, 2 Tier Adjustable Swing Rack System, three (3) bricks from Home Depot for raised direct, Blackstone 22" Griddle - Finally have a decent cooking area!

    Dallas, TX

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  • GATraveller
    GATraveller Posts: 8,207
    For some reason I always pass on pork belly and cube butt instead. These are next in rotation. I'm convinced. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • JohnInCarolina
    JohnInCarolina Posts: 34,722
    GATraveller said:
    For some reason I always pass on pork belly and cube butt instead. These are next in rotation. I'm convinced. 
    Oh yeah man you have to try them.  Follow that recipe on the “how to bbq right” website.  They’re can’t miss.
    "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
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  • lousubcap
    lousubcap Posts: 36,756
    Here's the link to the above recipe from Malcom Reed's "How to BBQ Right" site.
    There have been a few here who have modified it a bit and the search function may yield the threads.  But just follow the linked deal and you will wonder why it took so long.  FWIW-

    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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  • nolaegghead
    nolaegghead Posts: 42,109
    Pro-tip:  Pork belly is much healthier if you add plenty of butter. 
    ______________________________________________
    I love lamp..
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  • RRP
    RRP Posts: 26,453
    JohnInCarolina said:
    GATraveller said:
    For some reason I always pass on pork belly and cube butt instead. These are next in rotation. I'm convinced. 
    Oh yeah man you have to try them.  Follow that recipe on the “how to bbq right” website.  They’re can’t miss.
    Will do, John. Guess I missed that recommendation from recent threads on the subject.    Normally I find a recipe for a first time attempt and stick to it. Then afterwards I will adjust after Pat and I critique the new meal. However, for my first pork belly burnt ends I took a little bit from several posts and just winged it! Just the same my first attempt was good enough to score a Pratt score of 7 out of 10!  =)
    Re-gasketing the USA one yard at a time 
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  • RRP
    RRP Posts: 26,453
    lousubcap said:
    Here's the link to the above recipe from Malcom Reed's "How to BBQ Right" site.
    There have been a few here who have modified it a bit and the search function may yield the threads.  But just follow the linked deal and you will wonder why it took so long.  FWIW-

    Thanks for that link. Maybe I missed it but trying to scroll thru that website was pretty tedious! 
    Re-gasketing the USA one yard at a time 
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  • CtTOPGUN
    CtTOPGUN Posts: 612
    RRP said:
    lousubcap said:
    Here's the link to the above recipe from Malcom Reed's "How to BBQ Right" site.
    There have been a few here who have modified it a bit and the search function may yield the threads.  But just follow the linked deal and you will wonder why it took so long.  FWIW-

    Thanks for that link. Maybe I missed it but trying to scroll thru that website was pretty tedious! 
    Malcolm's Youtube vids are worth the effort to watch. Explains everything in a nice down to earth way. Comp or backyard cooks. I watch every one he releases.


     
    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot

     BBQ from the State of Connecticut!

       Jim
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  • lkapigian
    lkapigian Posts: 11,549
    edited October 2018
    https://youtu.be/nL82hlORY-k

    Malcom Reed
    Visalia, Ca @lkapigian
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  • RRP
    RRP Posts: 26,453
    lkapigian said:
    https://youtu.be/nL82hlORY-k

    Malcom Reed
    And another thank you! 
    Re-gasketing the USA one yard at a time 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,722
    RRP said:
    JohnInCarolina said:
    GATraveller said:
    For some reason I always pass on pork belly and cube butt instead. These are next in rotation. I'm convinced. 
    Oh yeah man you have to try them.  Follow that recipe on the “how to bbq right” website.  They’re can’t miss.
    Will do, John. Guess I missed that recommendation from recent threads on the subject.    Normally I find a recipe for a first time attempt and stick to it. Then afterwards I will adjust after Pat and I critique the new meal. However, for my first pork belly burnt ends I took a little bit from several posts and just winged it! Just the same my first attempt was good enough to score a Pratt score of 7 out of 10!  =)
    I don’t think it’s all that different from what you did, Ron.  The sauce he uses at the end gives it some heat and a slightly different color from yours.  But these seem pretty bulletproof no matter what.
    "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
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