rightwinger
Award Winning USMB Paid Messageboard Poster
- Aug 4, 2009
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I want to try smoking some pork belly
Anyone have any suggestions?
Anyone have any suggestions?
Smokin' supper...mmm....
- Thread starter Missourian
- Start date
Missourian
Diamond Member
- Thread starter
- #142
Neglected to post the finished product:
...
...
...
Damn! Look at that beautiful smoke ring!
Neglected to post the finished product:
.........
Damn! Look at that beautiful smoke ring!
Thanks. Man I miss my brisket.
Looking forward to seeing some Colorado BBQ creations.
Missourian
Diamond Member
- Thread starter
- #143
I have never tried it...but I really like these guys...I've followed their recipes a number of times, and always had excellent results.
Coloradomtnman
Rational and proud of it.
Neglected to post the finished product:
.........
Damn! Look at that beautiful smoke ring!Neglected to post the finished product:
.........
Damn! Look at that beautiful smoke ring!
Thanks. Man I miss my brisket.
Looking forward to seeing some Colorado BBQ creations.
Colorado food sucks. I mean, I guess we have Rocky Mountain Oysters...
Missourian
Diamond Member
- Thread starter
- #145
That's too bad. I always heard Denver had some great eats. I'll pass on the RMOs.
Coloradomtnman
Rational and proud of it.
We've got good restaurants, but no real native faire, unless you count the Denver omelette. Nothin' like St. Louis style bbq. Or Memphis bbq, or Carolina, or Texas (which I will guiltily admit to being good bbq - brisket is delicious. F off Memphis!)
Missourian
Diamond Member
- Thread starter
- #147
Pick up a pork belly yesterday...going to try it on Sunday.
Coloradomtnman
Rational and proud of it.
Doing a rub, or just smoke?
Missourian
Diamond Member
- Thread starter
- #149
What I'd really like to try is to make bacon...but that takes seven days of curing.
I'm thinking following that Barbeque Pit Boys recipe with the rub over veggies.
Coloradomtnman
Rational and proud of it.
Mmmmmmm. Homemade bacon. Uncured bacon is delicious.
Missourian
Diamond Member
- Thread starter
- #151
I'm game...the butcher shop only had skin off pork belly, and I'd rather use skin on for that other recipe anyway.
Have you made uncured bacon?
Coloradomtnman
Rational and proud of it.
Nope, just eaten it. I recommend it. Less salty.
BlackSand
Nobody
- Oct 23, 2013
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Have y'all tried these yet?
These were terrific..!
Atomic Buffalo Turds... US Message Board - Political Discussion Forum
I smoke something like that ... Only I use Monterey Jack cheese and add a fat gulf shrimp in the middle.
We named then "toronados" ... Sounds like a Mexican tornado.
.
Missourian
Diamond Member
- Thread starter
- #154
Have y'all tried these yet?
These were terrific..
Atomic Buffalo Turds... US Message Board - Political Discussion Forum
I smoke something like that ... Only I use Monterey Jack cheese and add a fat gulf shrimp in the middle.
We named then "toronados" ... Sounds like a Mexican tornado.
.
Dam, that sounds delicious.
Missourian
Diamond Member
- Thread starter
- #155
Pork Belly smoke...
The only thing you don't see here is apple juice that was poured into the pan at the beginning of the smoke, Masterpiece Rub, and I mixed apple and cherry wood for the smoke...345 degrees for four and a half hours.
It's in the cooler right now...going to eat some now, cut up the rest in strips and fry it like bacon.
The only thing you don't see here is apple juice that was poured into the pan at the beginning of the smoke, Masterpiece Rub, and I mixed apple and cherry wood for the smoke...345 degrees for four and a half hours.
It's in the cooler right now...going to eat some now, cut up the rest in strips and fry it like bacon.
Mr. H.
Diamond Member
So what are "burnt ends" that I keep seeing advertised at restaurants? Rendered fat?
Missourian
Diamond Member
- Thread starter
- #157
When you buy a whole beef brisket, you get a point and a flat. the point end of the point, and the ragged end of the flat are thinned and less fatty than the rest of the brisket, so they tend to dry out, plus they have a lot of spicy bark (burnt) all around the meat. Most folks want juicy full thin slices of brisket, so before slicing, those end pieces are removed. They are cubed up and served as burnt ends.
Personally, that's what I order when we go out for BBQ. Delicious...and I hardly ever end up with them at home, because my Weber isn't big enough to do a whole brisket, I just buy a flat from the butcher.
Mr. H.
Diamond Member
What did you do with them bread innards?
I didn't forget about 'cha, H.
^We ate about half just like like, with some Cattlemans sauce
And sweet potato fries.
Delicious.
The next night I cooked down some onion, green peppers and mushrooms
in some butter and with some french bread and provolone made a
Missouri cheesebrisket sandwich.
Man was it ever good.
^ wrapped this in foil and baked at 250 for 30 minutes.
Missourian
Diamond Member
- Thread starter
- #159
What did you do with them bread innards?
I didn't forget about 'cha, H.
^We ate about half just like like, with some Cattlemans sauce
And sweet potato fries.
Delicious.
The next night I cooked down some onion, green peppers and mushrooms
in some butter and with some french bread and provolone made a
Missouri cheesebrisket sandwich.
Man was it ever good.
^ wrapped this in foil and baked at 250 for 30 minutes.
Soaked up some of the rendered fat and ate 'em.
Mr. H.
Diamond Member
Damn, that's hard-core.What did you do with them bread innards?
I didn't forget about 'cha, H.
^We ate about half just like like, with some Cattlemans sauce
And sweet potato fries.
Delicious.
The next night I cooked down some onion, green peppers and mushrooms
in some butter and with some french bread and provolone made a
Missouri cheesebrisket sandwich.
Man was it ever good.
^ wrapped this in foil and baked at 250 for 30 minutes.
Soaked up some of the rendered fat and ate 'em.
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