Oh I've done it before but I don't eat the skin. It just holds it all together. When I've done it in the past, you end up with 2 layers of meat. Top layer almost peels off and that later gets sliced into little 1/2" thick cubes. Then there's a layer of fat that just wipes off. Then you have a layer of pulled pork under that on top of the skin. The pulled it amazing bc it cooks under a layer of fat and on top of the skin. I'll try to capture that later.
Found some old pics. Top layer peels off and gives you this Then you have a layer of fat Then under that you have pulled
leaving the skin on is fine if you don't expect to eat it and don't want to slice it and finish in a pan or flat top as seen in dblplay1212 post above. if you want that low and slow and then kissed on high heat classic look of belly, it's more problematic.
Looks good I've gone to only doing cubes, fake burnt ends as most call em. They are my favorite way to make a pork belly.
Actually, I just bought my first pork belly today. Doing it tomorrow, but I have no idea what I’m doing. Thinking of cutting it in half and doing fake burnt ends, but I also want to do the other half. Time, temp, any other advice? Thanks!
Yea you'll never convince me there's a better way to cook pork. It sounds complicated but it's not. Just slide you hand right under the top layer you'll find the seam. Just peel the top off. Wipe the excess fat off and you'll have a layer of pulled. Then slice the top for the best nite of pork ove found.
Make sure you have some gloves. It'd be impossible to separate the top layer without them. With them, I just slide my hand below the top layer and into the fat seam and separate it from below the top layer. I don't grab the top layer and peel it off, just run your hand through the fat layer and then lift the top layer off.
My Flame Boss 300 is having some issues after 6 years and I'm planning on getting the 500 (relatively good deal with $100 credit trading in my old one). Any reason to look at another option?
How big was that piece? Our market will butcher to size, just curious how big that was and how much it yielded.
Honestly idk. They had a whole belly but no way it'd fit on the Egg so I had them cut it in half. Yield isn't great, nothing like a butt. The fat layer and skin are probably half the weight. The half belly would feed about 6 people.
bo stackson is a monster couple of the racks he turned out for a fairytale football draft i cooked for
Anyone have a new model Weber genesis? Just bought one and need to get a cover, but I’ve read the Weber cover is crap and can’t find one from other brands for the new model.
got a pork butt thawing in the freezer. i usually do salt + pepper with a little bit of bbq rub after an hour or so (so it burns less), makes great pulled pork. Looking for a different idea this time, thoughts ?
I was thinking about that but then again well executed lightly trimmed spares are so good. I like the “bonus” meat
I love the idea of the cotton liner, but I'd need like size xxxl nitrile gloves to even think about trying it Do those say how many mils the nitrile is? I can't find it in the description
They're thin, the box doesn't say but I would guess they are half the thickness of the venom gloves (6 mil) I normally use. Size wise my hands are 9-1/2" measured combine style and these work fine, I would think anything up to10" would be ok.
God dammit a couple of these are acting like they are getting done early Fuggit, gunna let em ride with the others Someone may end up with chopped, but I don't care
The only thing that I miss now that I don't drink is having a beer at weird ass times, like 4am while I screw with the smoker.