Author Topic: Pork belly  (Read 851 times)

Offline vleisman

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Pork belly
« on: November 25, 2017, 01:52:41 PM »
In the Weber for 2 hours.  With crushed ginger, crushed turmeric,  salt and mixed herbs.


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Offline KOD

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Re: Pork belly
« Reply #1 on: November 25, 2017, 02:41:15 PM »
Looks terrific, any chance of a taster if I drop by?

We have found that unrolling a pork roll works out well in the Weber and seems cheaper too!
Grundig/Eddystone/B&O/Montgomery Ward/NAD

Offline vleisman

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Re: Pork belly
« Reply #2 on: November 25, 2017, 03:24:09 PM »
Looks terrific, any chance of a taster if I drop by?

We have found that unrolling a pork roll works out well in the Weber and seems cheaper too!

No problem, but you better hurry,  not much left *burp*

Offline Timber_MG

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Re: Pork belly
« Reply #3 on: November 25, 2017, 05:02:32 PM »
Gotta love Pork Belly, especially the fatty bits underneath the crackling. I've not adventured with a Grille of sorts...hmmm.

Offline Nirvana

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Re: Pork belly
« Reply #4 on: November 27, 2017, 10:40:44 AM »
So,your name quite befitting,mr Meatman!  :rubhands:

Looks scrumptious...  :drool:
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Online Toxxyc

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Re: Pork belly
« Reply #5 on: November 27, 2017, 12:05:59 PM »
Looks brilliant!  I want to make a nice pork belly myself, but never got around to it (yet).  Checking those coals I assume you used relatively high heat from the start?

Offline Momo

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Re: Pork belly
« Reply #6 on: November 27, 2017, 12:08:54 PM »
Love pork belly ,never thought of trying it that way just usually pop it in the oven ,must be nice (crackling ) :tongue: