Hello from SW Washington

[steven-o]

  Hello all, Weber Kettle and charcoal smoking enthusiast here.  Looking to learn more and give whatever knowledge that I have.
  Right now I have some pork belly burnt ends on the kettle for game day.
  Have a great day, Steve




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[michaelmilitello]

Welcome from Plainfield Indiana.  Nice looking burnt ends you got there!


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[DaveG74]

Welcome from just south of Chicago, IL!

[steven-o]

Welcome from Plainfield Indiana.  Nice looking burnt ends you got there!


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Thanks. Here is the final result.


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[JEBIV]

Welcome from Doraville,Ga those ends look awesome

[jhagestad]

Welcome from Highland Park, IL (just north of Chicago)! I've found this group to be an invaluable resource. Plus it's fun to share grilling stories with folks who can appreciate 'em!

[BAArteaga]

They came out great! Cheers and welcome from southern CA!

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[Firemunkee]

Welcome! There is a ton of knowledge in this group, and they are very willing to share.

You look like you know a thing or two as well! Would you mind sharing what you used for the heat shield and how you set it up? Having nearly the entire 22" grate for indirect cooking would be awesome.

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[steven-o]

Welcome! There is a ton of knowledge in this group, and they are very willing to share.

You look like you know a thing or two as well! Would you mind sharing what you used for the heat shield and how you set it up? Having nearly the entire 22" grate for indirect cooking would be awesome.

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For the cook, I set up a 2x2 charcoal chain with chunks of apple and cherry. I cube the pork belly and dry rub it with a sweet heat rub. For the heat shield, it’s a XL Big Green Egg disposable drip pan that I set on the grill grate and put another grill grate on top of that. An aluminum pizza pan wrapped in tinfoil to keep clean will also work.
  Smoke the pork belly at 250° for 2.5-3 hours. Then put the pork belly in an aluminum tin with brown sugar, butter, honey and bbq sauce and cover for another 60-90 minutes at 250°. Uncover for another 20-30 minutes or so and done.
  Hope this helps.


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[jhagestad]

What a simple yet brilliant idea for a heat deflector - thank you for sharing!

[Firemunkee]

This is brilliant. Thanks for sharing the tip and the recipe! It is definitely on my list of this I want to cook.

Welcome! There is a ton of knowledge in this group, and they are very willing to share.

You look like you know a thing or two as well! Would you mind sharing what you used for the heat shield and how you set it up? Having nearly the entire 22" grate for indirect cooking would be awesome.

Sent from my Pixel using Weber Kettle Club mobile app

For the cook, I set up a 2x2 charcoal chain with chunks of apple and cherry. I cube the pork belly and dry rub it with a sweet heat rub. For the heat shield, it’s a XL Big Green Egg disposable drip pan that I set on the grill grate and put another grill grate on top of that. An aluminum pizza pan wrapped in tinfoil to keep clean will also work.
  Smoke the pork belly at 250° for 2.5-3 hours. Then put the pork belly in an aluminum tin with brown sugar, butter, honey and bbq sauce and cover for another 60-90 minutes at 250°. Uncover for another 20-30 minutes or so and done.
  Hope this helps.


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[View to a Grill]

Hello... good looks good!


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