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Posted: 5/3/2024 8:21:05 PM EDT
[Last Edit: medicmandan]
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[#1]
In!
I always look at pork belly and say man that looks good…but what do I do with it? And then just get bacon. |
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If the truth makes you uncomfortable, don't blame the truth. Blame the lie that made you comfortable. -James Ng Uni
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[#2]
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[#3]
I tried it and I made the chunks a little bigger than 1.5"x1.5"I would say to trim any hard fat off the belly, it doesnt render well and becomes kinda rubbery
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13 time Team Member Give away loser
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[#4]
Burnt ends don’t last long around my house. Cube, season, bring to temp slowly (over an hour or so) season again, drop in a pan with sauce of your choice, (bbq and a bit of honey or maple syrup), back on the smoker to carmelize and finish.
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[#6]
12lbs of pork belly on the smoker at 275. Using a smokehouse blend pellet that Sam's had.
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[#7]
I think they turned out amazing.
One change for next time. I used one of the pans to prep them in so it was coated in mustard and seasoning. Those ones are considerable more caramelized (but not burnt). Next time I'll use a different pan for prep. There was way more fat rendered than I expected. I ended up pouring it off before coating in sauce for the last 15 minutes of cook time. |
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[Last Edit: Millennial]
[#8]
I'm going to do Schuey's or Chud's Pork Belly recipe this week. Just picked up 6 LBS of Pork Belly at Sams today myself. Gonna smoke it with hickory and applewood chunks on a simple charcoal weber.
https://www.youtube.com/watch?v=cBLaQsimPg4 https://www.youtube.com/watch?v=qGBGcSkTpsw I also got a 4.5LB chuck roast I'm going to tie around and do like a Texas style brisket tomorrow. It's only 4.5LB so I think it's safe to start in the morning rather than overnight. I really wanted a Brisket but a) 15+ LB is a lot of meat to cook randomly for no occasion and mostly b) Sams only had one whole brisket and it looked terrible. They did have a bunch of brisket flats, but I'd rather buy pork belly than just brisket flat... so I did. |
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[#9]
Originally Posted By Millennial: I'm going to do Schuey's or Chud's Pork Belly recipe this week. Just picked up 6 LBS of Pork Belly at Sams today myself. Gonna smoke it with hickory and applewood chunks on a simple charcoal weber. https://www.youtube.com/watch?v=cBLaQsimPg4 https://www.youtube.com/watch?v=qGBGcSkTpsw I also got a 4.5LB chuck roast I'm going to tie around and do like a Texas style brisket tomorrow. It's only 4.5LB so I think it's safe to start in the morning rather than overnight. I really wanted a Brisket but a) 15+ LB is a lot of meat to cook randomly for no occasion and mostly b) Sams only had one whole brisket and it looked terrible. They did have a bunch of brisket flats, but I'd rather buy pork belly than just brisket flat... so I did. View Quote |
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[Last Edit: Millennial]
[#10]
That Chuck I mentioned earlier came out great.
It was a behemoth, 4.5LBS. I put a wrap of butcher twine on it to hold the whole thing together cooked it Chud-Brisket style. Rubbed with pepper/Salt/Garlic. Smoked on the weber kettle using minion method at 250F with two chunks of pecan and a chunk of hickory. Spritzed the toasty bits occasionally with 1/2 ACV, 1/2 apple juice. Took about 6 hours at 250F to hit a stall @ 151F, so I foil-boated it with 1/2 stick of butter tossed in the bottom of the boat. Bumped it up to 275F to push through the stall and instead of spritzing ACV from here on out, I occasionally mopped some of the rendered fat from the boat onto the open top to really crisp up that bark. The boat was so full of fat/juice it was overflowing. It probed tender at 201F after a little over 3 hours so I pulled it and let it rest an hour and we dug in. It was DAMN close to being great-brisket-good despite just being chuck roast. If I ordered brisket somewhere and was served that, I probably wouldn't have noticed it was sliced chuck roast and been happy with it. At $5.99/LB it's not like it was cheaper than brisket save for the fact it was 1/4-1/3 the size of an actual Brisket - so perfect for a normal family dinner and took half the time to cook. Next time a big chuck roast is on sale, I'll have to squirrel one away to the freezer. |
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[#11]
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[#12]
I did a batch that turned our alright following Chud's recipe iirc. I much prefer just seasoning and cooking them like a brisket. I've also done crispy skin pork belly which was pretty awesome, too.
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[#13]
I was going to make pork belly burnt ends, but decided to cure bacon instead.
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Not fly enough to be halal....
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[#14]
Originally Posted By spyderboy03: I think I like them better unsauced, but the sauce can really impact flavor. I used whatever we had last time and didn't like them as much as before. This sauce was good though... I smoke them in strips then cube before saucing. Get a combo of bark and soft meat. I also like seasoning, smoking, and slicing like brisket. https://i.imgur.com/ScBywOQ.jpg?1 https://i.imgur.com/hscWNZp.jpg View Quote I see you are a man of wealth and taste (Meat church Voodoo and Honey Hog I believe). |
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[#15]
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[#16]
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[#17]
One of my kids told me this weekend that I needed to make some pork belly burnt ends…
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Not fly enough to be halal....
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[#18]
Originally Posted By TxRabbitBane: One of my kids told me this weekend that I needed to make some pork belly burnt ends… View Quote it's on my short list, havent done them since last year. I bought a pellet smoker, gets here Monday. These will be 2nd cook after chicken thighs to season the barrel a little. |
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