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Found 23 results

  1. LJS

    Pork Belly

    Hello Kamado Peeps, I made the best pork belly ever with smoke flavour as well as 100% perfect crackling. Take your pork belly and do a lot more scoring on the skin and if you have one of those goodies with lots of spikes then spike the skin. Then ladle boiling water over the skin about 10-15 time to make sure the skin has boiled up a little. Pat dry and then place skin side down on a bed of salt, leave in fridge for 12-24 hours. After that just wipe the salt off the skin and add your favorite rub on the meat side. Cook indirect heat at 200-220°C until internal Temp is at
  2. I've been seeing your posts about pork belly and wondering what the big deal was ... well, now I know! I headed over to Costco and got one ... seasoned it up with my homemade rub. After about 4 hours of hickory smoke at 225 - 250 F, I pulled it off the Kamado Joe, rested it and cooled it. A few hours later when my better half made it home (I'm "working from home" for a few months) ... I sliced it and we heated the slices up on the griddle, and made some fried rice and "stir-fried" green beans with onions, almonds and mushrooms ...
  3. Hey everyone! Made these gorgeous pork belly tacos tonight and would love to share how I did them. I was going for some Mexican and Asian flavors, and couldn't have been happier with the result. The only issue at all was a light spot on the pork due to liquid pooling there during the cook because the belly was a bit big for my standard Joe and I had to scrunch it a little. PORK BELLY 1. I brined it for about 14 hours in a mix of pineapple juice, teriyaki, and soy sauce after scoring the fat sight relatively deeply 2. Dried the belly and rubbed it with Kill
  4. Artisan Belly Bacon using a 'Sweet Cure' For this bacon, I wanted to push up the sugar percentage in the equilibrium immersion cure more toward what some might refer to as a ‘Sweet Cure’ bacon at 6% sugars in the curing brine. Just to give us a taste comparison to belly bacon using lower sugar concentrations in prior bacon batches. I also slightly increased my typical salt percentage up to 2.5%. The bacon flavor after the final fridge rest has become quite uniform and well balanced throughout the meat. Quite good to eat freshly sliced (sinc
  5. Made some bacon over the past couple of weeks. Turned out great. I'll be doing this again... and again... and again.
  6. Had and idea for a different take on pork belly burned ends on the weekend. Spun the belly on my KJ Jr Rotisserie Once I had my crackle I removed the belly and reconfigured my jr. separated the crackle from the belly, set crackle aside and dice the belly into cubes. Put the belly into a pan with some gingerbeer and apple juice and put it back on the Jr, indirect covered in foil. chooped the crackle into a rustic crumb and added some garlic chives. Very happy with the result. My idea for the next one is the same process but w
  7. So who doesn't love a good old roast pork belly. That succulent juicy goodness that a slow roast pork belly delivers... Yesterday was my first crack at a pork belly on the Kamado Joe , gotta say I was a little hesitant as what is pork belly without a good crackle. Did the obligatory 99 thousand YouTube videos and read sooooo many posts on the subject. Decided to just give it a go on gut instinct. To my surprise it worked pretty well. :-) My method : Pork Belly prep Morning of cook (about 6hrs before) Bathed the skin in Boiling water Dried with paper towels Liberal coa
  8. Super easy cook.... Slab of pork belly... Diamond score both sides... Apply rub and rub it in.... Let sit in fridge for an hour or so... Put it on the grill at 225-250... Cook 3.5-ish hours until you hit at least 160-165... Rest, cut and serve.... Mmmmmmm..
  9. I know I said I was going to do a brisket in my last post, but I was talked into trying a pork belly for the first time instead. I followed the recipe and smoking directions of a friend and while we were pleased with the results, I'll definitely make some changes next time. The first change will be to not plan on the pork belly as the main focus of the meal. I think we would have enjoyed it much better if we would have served it as an appetizer. Next one will also get a little more of the fat cap trimmed off and I'll sear it on the griddle after a good smoke like @John Setzler described in his
  10. Pork belly is hard to get where I live apparently. Costco carries it usually. I drove from my home to a Costco in Winston-Salem NC last night to get pork belly. 86 miles each way. I was told that they don't carry pork belly any more and haven't for nearly a year. I got up this morning and drove to Costco in Charlotte, NC. 64 miles each way. I scored a 7.5 pounder for a good price so I trimmed it to the shape I wanted, saved the scrap in a vacuum seal bag and tossed this bad boy on the smoker.
  11. What!? I saw pork belly at Sam's the other day, it was already cut in to 1/2" slices but I picked up a pack because it just looked good. I hope they will also offer whole soon. I cut each piece in half and seasoned it only with sea salt. On the grill @ 400 degrees with some apple wood chunks. While the Primo preheated I whipped up a sauce from: Mustard Raw honey Fresh ground black pepper Apple cider vinegar Garlic powder Chili powder Just enough honey to take the edge off but not enough to make it sweet.
  12. Taking my first shot at bacon. picked up two pork belly slabs from costco. i followed two recipes one from amazing ribs and one from a friend. amazing ribs is a wet brine where the other one is not. a few questions it says 7 days to cure, that being said it would put me at next wednesday for the time to smoke, would it hurt it if i cured it to friday? as i won't beable to smoke it til saturday. It said to feel the skin off, i'm assuming that the costco belly's were already trimmed i sat there and felt and looked and it just seemed like fat. third since they are in zip lock bags
  13. I've really wanted a Cuban sandwich recently, but haven't gotten around to having one with this new healthy lifestyle. I was in need of a cheat day and when I saw the butcher at my local market putting out pork belly, I picked up a 4lb hunk and a small sliced dinner ham. I had the kamado primed at 250F with a couple chunks of apple wood. The ham took about an hour and the pork belly went closer to 5 hours before I gave it a sear to finish. Unfortunately, with this time of year where it gets dark early and my camera sucks so picture quality is pretty bad. The food was delicious, but the pic
  14. I saw pork belly at Costco yesterday for the first time. Is this new, or have I just not been paying attention? I'd like to try smoking my own bacon, is it normal that you buy pork belly in 9 lb slabs? or should I consider going to a butcher for a smaller cut? Has anyone ever tried costco pork belly? thanks for any and all input!
  15. I figured that I had it in the freezer and we could have chicken any night so pork belly it is! http://youtu.be/kw04L_Zgc5M 2016-02-21 17.51.19.mov Pretty amazing! Skin was crispy and meat was super juicy and flavorful. Not an every day dinner, but always fun to experiment. Dizzy Pig's curry style nuances worked well as a seasoning. Cheers- PS: Guess I am no good at loading videos on here :(
  16. Hello fellow KG forum members! Again, going through old pics, I came across these of a homemade bacon cook done from cured pork bellies. On one slab, I used maple syrup and on the other, I went with straight turbinado brown sugar. These were smoked with apple and cherry for 12 hours. After, I foiled them up and put them in the freezer for a day. After pulling them from the freezer the next day, I simply lifted off the skin. It's easier to do this now than to cut it off beforehand. Into the slicer they went. Mmmmm! BACON!!! Fortunately, I didn't h
  17. Finally getting some clear sky but frosty cold. No problem for a kamado though, as we know, so quickly cooked up my pork belly that was marinating for a couple of days. It's propped up on the cooling pan, but cooked in a flat pan on the grates with some cherry wood smoke. Ready for New Year's! I didn't cook at all for Christmas so my poor Akorn Jr. was lonely. Have a good New Year's celebration, everyone, and I think 2016 will be a very good year.
  18. Korean BBQ – Pork Belly My Costco finally got around to carrying the boneless skinless pork belly, both whole and sliced. A 4.5 lb package of the 3/16 inch thick belly slices looked so pretty in the meat case that I persuaded it to get in my shopping cart. The meat manager said they were having a hard time keeping it in stock. I enjoy Korean BBQ and whenever I am in Korea a colleague and good friend always steers us to the great BQQ places for a good meal and even better socialization. This cook is dedicated to my longtime Korean friend ‘KJ' who has made it his mission to expand m
  19. Well it’s been 8 days, so today I got to smoke my bacon. I got them out of the refrigerator. I drained the curing liquid and rinsed them under cold water. (Pepper on the left and maple on the right) I set my kamado up for indirect cooking and included chunks of both apple and hickory wood. Note: I finally tried the left side for once just to see how it worked. I placed a drip pan under the grate. I included a pan with water and apple juice on the grate over the fire. I placed the pepper bacon on the lower indirect side. (I added some extra pepper to replace what came off during the rinse
  20. So after seeing BSA make some bacon, I was shopping in Costco and what do I see? Oooo pork bellies. Today I went out and got some curing salt from the local butcher and put together the ingredients for two different cures. I used the Simple Bacon (but I added extra pepper) and the Maple Bacon recipes from AmazingRibs.com. (Link: http://amazingribs.com/recipes/porknography/making_bacon_from_scratch.html) Each piece was going to be 2 lbs. so I doubled the amounts and put them in 1 gal. zip-lock bags and mixed it up real well. I got out the pork belly and unwrapped it. I got ou
  21. Trying my hand at bacon this coming week. I did a basic cure then added nice aromatics and a touch of brown sugar(not much). I added bacon, onion, bay leaf, fennel seeds, and a touch of thyme. I plan on smoking over apple wood or maybe cherry. Any suggestions? I have 3 other bellies still rind on vacuum packed in the freezer. I think one will be pancetta, but that is 2 others to go. Open to any discussion.
  22. The Asian Market had some really nice sliced up boneless pork belly on sale and since I have wanted to cook pork belly for a while, about 4.5 lbs of bellies jumped right into the shopping cart. The Teaser Photos: A Plate Full of Pork Bellies Ready To Savor Dinner Time: Since we had some waffles left over from breakfast, my son decided to make his meal waffles and pork belly: THE DETAILS & RECIPES THE COOK This is how I cooked these great pork bellies(total cook time about 6 to 6.5 hours including mid-cook rest): Rinse and dry pork
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