More Pork Belly

[tpack]

Tried cooking pork belly a new way last night. Sliced about 3/8" and applied rub. Smoked @180 for 2 hours and then I applied a BBQ sauce and wrapped in foil pan for 1 hour @ 250 degrees. Took out of foil pan and put back on smoker for 15-20 minutes for BBQ sauce/glaze to set up. The fat was rendered perfectly, and it had a great taste. I liked it better than pork belly burnt ends. b

 

[SmokeOCD]

It's beautiful. Is it finger food now? Like chicken wings?

Your counter would drive me nuts - I'd keep trying to wipe up all the small dark spots.
I've got a couple of spots on mine that look like spilled coffee. Still gets me 10 years later...

 

[Lager1829]

It IS in your name, @SmokeOCD

 

[tpack]

It's beautiful. Is it finger food now? Like chicken wings?

Your counter would drive me nuts - I'd keep trying to wipe up all the small dark spots.
I've got a couple of spots on mine that look like spilled coffee. Still gets me 10 years later...

Yes, kind of like finger food. Make them for appetizers mostly.

 

[BNeal]

Well, I'll be giving that a try - looks amazing!

 

[SmokeZilla]

I‘m not a doctor but if you cover it with protiens, the anxiety level might decrease in a way that is directly proportional to the remaining visible space on the counter’s surface. haha.

 

[Dr.Floyd]

I am going to have to go to a local buthcher and get some pork belly. That looks really good.