We usually do a little block party for the 4th and I have done BBQ for years, sometimes a pulled pork but most years I do a brisket.
I was lucky enough to get a SRF Kurobuta belly and have been thinking about that instead of ordering a brisket.
This is not competition, not trying to impress anyone but myself and make great food for the neighbors, but I have never done a pork belly.
I would want to go on my bullet and do the same style with different spices and cook but am worried, don't want to bring junk to the block party.
Still looking at a brisket since I have time. Any opinions? Stay with my brisket that everyone loves or do pork..sweet/spicy with apple and makers/apple juice?
Thanks for any opinions or advice.
Belly: SRF Kurobuta Pork Belly 6lbs
Brisket (not purchased): SRF Wagyu 12lb Gold Grade
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4th Cook: Kurobuta Belly vs Wagyu Brisket
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Re: 4th Cook: Kurobuta Belly vs Wagyu Brisket
Hey there JV,
My opinion may be unpopular here but its an opinion and you asked for some.
I myself look at it this way......
Life is short, so take chances and eat Desert First
Basically, I think its good to sometimes go out of ur comfort zone and try new things.
I used to kick around the idea of doing a Pork Belly but never pulled the trigger on it because...well........ I Never did one..
I'll say this, if you are confident that you have nailed Briskets, ur already ahead of the game because imho they are harder to do correctly over Pork Bellys.
The key to them is to make sure you trim them correctly, leave some cap fat but not too much. I've done probably half a dozen, the first one I left about 1/2" fat cap on and I think it was too much in the end.
I shoot for about 1/4" fat all around when trimming because a good portion of that will break down in the end.
I also firmly believe that by scoring it like a checkerboard really helps cook it evenly. It also gives it a nice presentation and it allows your Rub to get in those crevices.
You can do it as a whole slab, or this way which I liked better.
https://r.tapatalk.com/shareLink?url=ht ... are_type=t
Good luck and I'm sure whatever you decide will be great JV.
My opinion may be unpopular here but its an opinion and you asked for some.
I myself look at it this way......
Life is short, so take chances and eat Desert First
Basically, I think its good to sometimes go out of ur comfort zone and try new things.
I used to kick around the idea of doing a Pork Belly but never pulled the trigger on it because...well........ I Never did one..
I'll say this, if you are confident that you have nailed Briskets, ur already ahead of the game because imho they are harder to do correctly over Pork Bellys.
The key to them is to make sure you trim them correctly, leave some cap fat but not too much. I've done probably half a dozen, the first one I left about 1/2" fat cap on and I think it was too much in the end.
I shoot for about 1/4" fat all around when trimming because a good portion of that will break down in the end.
I also firmly believe that by scoring it like a checkerboard really helps cook it evenly. It also gives it a nice presentation and it allows your Rub to get in those crevices.
You can do it as a whole slab, or this way which I liked better.
https://r.tapatalk.com/shareLink?url=ht ... are_type=t
Good luck and I'm sure whatever you decide will be great JV.
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Re: 4th Cook: Kurobuta Belly vs Wagyu Brisket
My $0.02 would be "IF IT WORKS THEN DON'T FIX IT" - - soooo if the Brisket has been a Hit in the Past why change
(save your Belly Experiment for your Judgement only BUT "LATER")
(save your Belly Experiment for your Judgement only BUT "LATER")
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Re: 4th Cook: Kurobuta Belly vs Wagyu Brisket
Brisket with pork belly burnt ends as an appetizer? I know that’s no help but I like them both
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Re: 4th Cook: Kurobuta Belly vs Wagyu Brisket
Voting for both. You can always freeze up excess meat. And I've done several pork bellies now and have settled on a good method, so got to the point I really like them.
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Re: 4th Cook: Kurobuta Belly vs Wagyu Brisket
Thank you everyone for the great opinions and observations. I have not been involved in a BBQ forum before and the great advice so far is amazing.
I have decided to stick with what I know this time and ordered a Wagyu Gold Grade 14-16 lbs for the 4th cook. I will do my test on the pork belly shortly after, my guests are more important than my experiment...plus it's an excuse to get another one.
I should post on the welcome forum, but here are some samples of recent cooks. Thanks again and I will document this upcoming cook with configuration and times.
Not sure why these wont post inline, but here are some pics of recent projects.
https://imgur.com/gallery/Oc3BUZr
Reverse Sear Wagyu Tomahawks on Weber 3x series
https://imgur.com/z4PllPm
Wagyu Flank Steak Reverse Sear.
Served with Chimichurri and roasted fingerlings and an artichoke.
https://imgur.com/XJHGaJu
https://imgur.com/kCZU7HY
https://imgur.com/4pHFqbz
I have decided to stick with what I know this time and ordered a Wagyu Gold Grade 14-16 lbs for the 4th cook. I will do my test on the pork belly shortly after, my guests are more important than my experiment...plus it's an excuse to get another one.
I should post on the welcome forum, but here are some samples of recent cooks. Thanks again and I will document this upcoming cook with configuration and times.
Not sure why these wont post inline, but here are some pics of recent projects.
https://imgur.com/gallery/Oc3BUZr
Reverse Sear Wagyu Tomahawks on Weber 3x series
https://imgur.com/z4PllPm
Wagyu Flank Steak Reverse Sear.
Served with Chimichurri and roasted fingerlings and an artichoke.
https://imgur.com/XJHGaJu
https://imgur.com/kCZU7HY
https://imgur.com/4pHFqbz
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Re: 4th Cook: Kurobuta Belly vs Wagyu Brisket
FIXED THEM FOR YOU
Reverse Sear Wagyu Tomahawks on Weber 3x series
Wagyu Flank Steak Reverse Sear.
Served with Chimichurri and roasted fingerlings and an artichoke.
Reverse Sear Wagyu Tomahawks on Weber 3x series
Wagyu Flank Steak Reverse Sear.
Served with Chimichurri and roasted fingerlings and an artichoke.
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: 4th Cook: Kurobuta Belly vs Wagyu Brisket
Thanks for the fix on the images. I will post more when the time comes for this cook and others.
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Re: 4th Cook: Kurobuta Belly vs Wagyu Brisket
you're welcome - - - looking forward to the future cook pics
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: 4th Cook: Kurobuta Belly vs Wagyu Brisket
Wow, those look great
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