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Author Topic: Pork belly on the bbq  (Read 7846 times)

Offline h20hunter

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Re: Pork belly on the bbq
« Reply #15 on: December 15, 2016, 06:36:55 PM »
My issue with this thread is we dont get to see it sliced!

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Re: Pork belly on the bbq
« Reply #16 on: December 15, 2016, 06:44:07 PM »
Any pig you raise at home will be far better than store the more you can pasture them.the darker the meat will be but berks are extremely good!
:yeah: I'm sold on the Berks. There's a reason the Japanese love the Berkshire... or Kurobuta as they call them  :)
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Re: Pork belly on the bbq
« Reply #17 on: December 15, 2016, 06:50:04 PM »
My issue with this thread is we dont get to see it sliced!

Or knaw on a hunk, that pic makes my mouth water.
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Re: Pork belly on the bbq
« Reply #18 on: December 16, 2016, 03:38:58 PM »
I love pork belly.  Skin on is my favorite.
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Re: Pork belly on the bbq
« Reply #19 on: December 16, 2016, 05:43:54 PM »
There's nothing quite like cracking off a piece of crispy skin with some melt in your mouth fatty goodness attached.
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Re: Pork belly on the bbq
« Reply #20 on: December 16, 2016, 05:46:24 PM »
Is this an uncured pork belly prior to the BBQ?  :dunno:
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Re: Pork belly on the bbq
« Reply #21 on: December 16, 2016, 07:55:30 PM »
Is this an uncured pork belly prior to the BBQ?  :dunno:
yes it's a fresh uncured belly seasoned with my pork rub then bbqd imagine baby back ribs without the bone

Offline Bigshooter

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Re: Pork belly on the bbq
« Reply #22 on: December 16, 2016, 08:13:03 PM »
Is this an uncured pork belly prior to the BBQ?  :dunno:
yes it's a fresh uncured belly seasoned with my pork rub then bbqd imagine baby back ribs without the bone

That's a good way to describe the taste.  But I think it's way better because of the extra fat that the belly has.
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Re: Pork belly on the bbq
« Reply #23 on: December 16, 2016, 08:27:07 PM »
I have got to try this.  :drool: How long to cook/smoke. What temp?
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Re: Pork belly on the bbq
« Reply #24 on: December 16, 2016, 08:37:15 PM »
I'm going to cold smoke two home-raised Berk bellies this holiday.  Curing now and then 5 separate 3-4 hour cold smokes.  Can't wait.

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Re: Pork belly on the bbq
« Reply #25 on: December 17, 2016, 04:29:12 AM »
Is this an uncured pork belly prior to the BBQ?  :dunno:
yes it's a fresh uncured belly seasoned with my pork rub then bbqd imagine baby back ribs without the bone

That's a good way to describe the taste.  But I think it's way better because of the extra fat that the belly has.
I agree I like it better than baby backs or st. Louis Style

Offline black hog

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Re: Pork belly on the bbq
« Reply #26 on: December 17, 2016, 04:30:20 AM »
I have got to try this.  :drool: How long to cook/smoke. What temp?
it really depends a bit on your smoker figure 7 hours 225 degrees pretty safe try to hit that 200 degree temperature mark internal

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Re: Pork belly on the bbq
« Reply #27 on: December 17, 2016, 04:31:41 AM »
I'm going to cold smoke two home-raised Berk bellies this holiday.  Curing now and then 5 separate 3-4 hour cold smokes.  Can't wait.
that will make some crazy good bacon be sure to post pictures!

 


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