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11 1/2 lb pork belly... What would YOU do?

Started by varekai, February 05, 2017, 07:04:16 PM

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varekai

February 05, 2017, 07:04:16 PM
Hey guys, so saturday my girlfriend was at costco and asked me if I wanted anything, YES, a pork belly! Now I can youtube all the ways cook it, WHAT I'm asking is what would YOU do with it? I'm  thinking of cutting it into 3 pieces... help me come to some decisions.
CGA,GGA, jumbo joe, 3-18" kettles,22" blue,green,yellow and 2 reds, 1-22" lid mod for pizza, a genesis silver,2 Red SS Performers,2 26ers,1 red, 1 chief and a Ranch Kettle.

kettlebb

#1
February 05, 2017, 07:05:16 PM
Never done one so no help to offer. Watching this thread.


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Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.

varekai

#2
February 05, 2017, 07:34:04 PM
Theres bacon, of course.. but at my sons wedding they had an appetizer that was pork belly on a cracker with some micro greens, I think, it was awesome. I want to try a couple things with this piece..lol
CGA,GGA, jumbo joe, 3-18" kettles,22" blue,green,yellow and 2 reds, 1-22" lid mod for pizza, a genesis silver,2 Red SS Performers,2 26ers,1 red, 1 chief and a Ranch Kettle.

JDann24

#3
February 05, 2017, 07:43:16 PM
BACON!
Looking for colored 18's and SJ's.

varekai

#4
February 05, 2017, 08:06:01 PM
@JDann24 , noted. i guess i need curing salt though
CGA,GGA, jumbo joe, 3-18" kettles,22" blue,green,yellow and 2 reds, 1-22" lid mod for pizza, a genesis silver,2 Red SS Performers,2 26ers,1 red, 1 chief and a Ranch Kettle.

Travis

#5
February 06, 2017, 04:00:52 AM
 The pink salt is not a necessity. I've only cured one pork belly before and used a simple cure. I think I found it on YouTube.
Man, that's one BIG belly! I'll be interested in what you end up doing with all of it!


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varekai

#6
February 06, 2017, 07:14:53 AM
@Travis , there were only 2 left and this was the smaller one....
CGA,GGA, jumbo joe, 3-18" kettles,22" blue,green,yellow and 2 reds, 1-22" lid mod for pizza, a genesis silver,2 Red SS Performers,2 26ers,1 red, 1 chief and a Ranch Kettle.

varekai

#8
February 06, 2017, 12:09:50 PM
@buttman , THAT is awesome, just last night I was wondering if there was a way i could roll it up and put it on the roti, I was thinking picanha style, and low and behold, YOU provide confirmation!!!   Awesome!!
CGA,GGA, jumbo joe, 3-18" kettles,22" blue,green,yellow and 2 reds, 1-22" lid mod for pizza, a genesis silver,2 Red SS Performers,2 26ers,1 red, 1 chief and a Ranch Kettle.

buttman

#9
February 06, 2017, 12:29:02 PM
There's a lot of different recipes and videos out there for it. I've always wanted to do one.
I bought a 10 lb belly last week but decided to make bacon out of it. Cut it into thirds and now it's curing for a week in Morton's Tender Quick.


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Darko

#10
February 06, 2017, 07:18:27 PM
I would have salted it very well. Let it sit for 4-5 days, then cold smoked it for about 7-10 days, After that, it would have hung in my cold cellar for about 6 weeks.  Then I would have ate it!

varekai

#11
February 06, 2017, 07:41:57 PM
@Darko , bacon is still on the list!!
@buttman , I've decided to do the Lechon Limpio for next weekend... I'll take some video. Good luck on your bacon!
CGA,GGA, jumbo joe, 3-18" kettles,22" blue,green,yellow and 2 reds, 1-22" lid mod for pizza, a genesis silver,2 Red SS Performers,2 26ers,1 red, 1 chief and a Ranch Kettle.

Darko

#12
February 06, 2017, 08:39:35 PM
No, its not bacon!!!! What you get is a nicely cured pork belly... dried and smoked... eaten raw.
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