I AM FOOT FOOT Posted June 2, 2017 Share Posted June 2, 2017 Got this idea from El Diacos status update and followed the recipe from Vindulge.com.Super easy to follow.I used JB Fatboy all purpose rub and their hogwash for the sauce base.I added some Creole seasoning to that and it worked out great.I sided it with creamed cucumber salad and baked beans and fried bread.This Is NOT a healthy recipe by any means but man it was good.better than brisket and half the cook time.I'd suggest looking over the pork belly and find the one with the most meat as you will lose Alot of the bulk to trimming.Enjoy! 2 Quote Link to comment
JJ Husker Posted June 2, 2017 Share Posted June 2, 2017 ....drool... Now that's what I'm talking about. The pic looks awesome. 1 Quote Link to comment
Saunders Posted June 2, 2017 Share Posted June 2, 2017 That looks good. I'm gonna give it a shot. 1 Quote Link to comment
I AM FOOT FOOT Posted June 2, 2017 Author Share Posted June 2, 2017 This recipe is a must try.so easy to make. I would have gotten better pictures but my fingers are already covered in barbecue sauce and pork goodness and I didn't really want to dirty up my phone anymore 1 Quote Link to comment
I AM FOOT FOOT Posted June 2, 2017 Author Share Posted June 2, 2017 A few side notes on this one guys the recipe calls out to uncover it for the last 15 minutes and I turned the smoke back on.no need to add anymore smoke,just uncover to get the sticky going on imo. And I would do my trimming and cutting on the pork belly itself while it's semi Frozen makes a lot easier to hold onto 1 Quote Link to comment
JJ Husker Posted June 3, 2017 Share Posted June 3, 2017 How big did you cut the cubes? Recipe said 1 1/2" to 2". Just wondering what size you recommend. Guessing they'll shrink up quite a bit. Quote Link to comment
I AM FOOT FOOT Posted June 3, 2017 Author Share Posted June 3, 2017 I'd did the 1 1/2 to 2. Quote Link to comment
JJ Husker Posted August 2, 2017 Share Posted August 2, 2017 I shouldn't be this excited but I'm doing these on Friday. 1 Quote Link to comment
I AM FOOT FOOT Posted August 4, 2017 Author Share Posted August 4, 2017 Keep us posted on how it turns out!. Quote Link to comment
JJ Husker Posted August 4, 2017 Share Posted August 4, 2017 Just took them off the smoke and put them in the pan. I'll confess......not all of them made it into the pan. If they get more betta than they are now plain smoked, these are going to be dangerous. 1 Quote Link to comment
I AM FOOT FOOT Posted August 4, 2017 Author Share Posted August 4, 2017 What sauce and rub did you use??? Quote Link to comment
JJ Husker Posted August 4, 2017 Share Posted August 4, 2017 I used my own rub- brown sugar, chili powder, paprika, cayenne, black pepper, garlic powder, white pepper and probably a few other things. I usually keep a container on hand and just add to it when it's low-nothing scientific. Did a whole belly (8.7 lbs) then split it into 2 sauce batches. Did Stubbs Sweet & Sticky on one and Red Mud on the other. Really liked the Stubbs, was not impressed with the Red Mud (had never tried it before). It was really smoky and thin. It would be better on beef or brisket, not so good on pork. They turned out really excellent. That 90 minutes in the pan does wonders for rendering out the fat. When I saw how much grease was floating around in the sauce I pulled all the meat out, skimmed/drained the fat and returned the meat to the pan with just the BBQ sauce. I hope they re-heat okay. Started with about 63 chunks ate about 5 for lunch, gave away 8 and brought the rest home. The family is planning on having for supper. Hopefully my wife has some salad or veggies or sumthin remotely healthy to go with. Quote Link to comment
Enhance Posted August 4, 2017 Share Posted August 4, 2017 I thought we weren't supposed to post pornographic material on Huskerboard? Quote Link to comment
JJ Husker Posted August 5, 2017 Share Posted August 5, 2017 And BTW, these would be just fine without the sauce if anyone is wondering. Just rub and smoke and you're good to go. But the sauce does add quite a bit of ooey gooey deliciousness. 1 Quote Link to comment
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