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Pork belly

Posted: Sun Aug 14, 2016 11:48 pm
by Russ
How do you guys do,it, I'd normally do on the BBQ. But it's winter here. Any tips ?

Russ

Re: Pork belly

Posted: Mon Aug 15, 2016 11:44 am
by woodenvisions
I may be alone here, but I prefer grilling/smoking in the winter and our winters are pretty unforgiving.
Seems like low temps are easier to control when I smoke, almost as if the hot temps and Sun help the temps creep up.
So to answer your question, I grab a hat, jacket, hot coffee ( or cold beer :) :) :) ) and smoke the neighbors out like a bug bomb lol..

Re: Pork belly

Posted: Mon Aug 15, 2016 3:36 pm
by ChileFarmer
I haven't smoked a pork belly yet. I have always cured and smoked for bacon. CF :D

Re: Pork belly

Posted: Tue Aug 16, 2016 6:32 am
by Tinye11
Here's a link to an older post that talks about it.

viewtopic.php?f=2&t=26421

Re: Pork belly

Posted: Wed Aug 17, 2016 12:51 am
by Russ
Thanks for the link but not quite what I was thinking. I'll get a pic. Back later.

Russ

Re: Pork belly

Posted: Wed Aug 17, 2016 12:58 am
by Russ
That was quick. Drooling looking at it.

image.jpg


Russ

Re: Pork belly

Posted: Wed Aug 17, 2016 5:11 am
by woodenvisions
If I had to guess, the pic above was probably a ( roasted ) pork belly.
The link you looked at was my first pork belly attempt from me roasting a pork belly.
Although it's not the same as this pic, it's not really far off. I think mine was sitting in more stock therefore not as crispy as your pic. It was extremely moist, but lacked the crispness in your pic and that was what I was shooting for.

Re: Pork belly

Posted: Wed Aug 17, 2016 4:19 pm
by Russ
I'm doing it this weekend, my wife's and our family friend of 30 years coming to dinner at our place for her birthday. All our kids grew up playing sport together.

Russ

Re: Pork belly

Posted: Wed Aug 17, 2016 7:10 pm
by jmcrig
Here's some pork belly I did today. Stuffed the belly with masa, fresh roasted Hatch green chiles, and cheese. Smoked it to 175 degrees.

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Re: Pork belly

Posted: Wed Aug 17, 2016 8:07 pm
by bsooner75
Looks outstanding.

Question - what did the Masa do for the dish?


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Re: Pork belly

Posted: Wed Aug 17, 2016 10:35 pm
by jmcrig
bsooner75 wrote:Looks outstanding.

Question - what did the Masa do for the dish?


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It helped to keep the cheese and green chiles from running out, and help give that green chile and cheese tamale taste.

Re: Pork belly

Posted: Wed Aug 17, 2016 11:20 pm
by Russ
Well done, mouthwatering even, thanks for pics.

Russ

Re: Pork belly

Posted: Thu Aug 18, 2016 9:18 am
by bsooner75
jmcrig wrote:[quote="bsooner75"]Looks outstanding.

Question - what did the Masa do for the dish?


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Twitter handle @bsooner75


It helped to keep the cheese and green chiles from running out, and help give that green chile and cheese tamale taste.[/quote]

Ohhhh, sounds good.


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Re: Pork belly

Posted: Thu Aug 18, 2016 10:30 am
by OldUsedParts
I am "always" in Awe, Mr. Mark :tup: :salut: :cheers:

Re: Pork belly

Posted: Thu Aug 18, 2016 3:55 pm
by Txdragon
Russ wrote:How do you guys do,it, I'd normally do on the BBQ. But it's winter here. Any tips ?

Russ



Bundle up when you're smokin' the pig, brother!