Cooking half a belly today. The other half is in the freezer for a future cook. Hopefully they come out melt-in-your-mouth tender.
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Nice job using the drip tray. Those things will render a lot of fat. It will keep your regular drip pan a lot cleaner. What flavor pellets are you using?Cooking half a belly today. The other half is in the freezer for a future cook. Hopefully they come out melt-in-your-mouth tender.
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Recipe and verdict of finished product please……Cooking half a belly today. The other half is in the freezer for a future cook. Hopefully they come out melt-in-your-mouth tender.
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Came out really tender. Used Screaming Pig rub and cooked at 225 degrees until 165 degrees internal. Pulled and put them in the pan added honey, more rub, and some pomegranate juice. Covered tight and cooked until 201 - 205 degrees internal temp. It all was eaten before I got a picture of it cooked.Recipe and verdict of finished product please……
Thank you Sir !Came out really tender. Used Screaming Pig rub and cooked at 225 degrees until 165 degrees internal. Pulled and put them in the pan added honey, more rub, and some pomegranate juice. Covered tight and cooked until 201 - 205 degrees internal temp. It all was eaten before I got a picture of it cooked.
I have been wanting to try this. I think you persuaded me. Off for a pork belly today.Came out really tender. Used Screaming Pig rub and cooked at 225 degrees until 165 degrees internal. Pulled and put them in the pan added honey, more rub, and some pomegranate juice. Covered tight and cooked until 201 - 205 degrees internal temp. It all was eaten before I got a picture of it cooked.
It has now been tabled. The weekend will be a pork belly and other things like beef ribs etc run. You all are branching me out in a good way. Always been a March hare but cooking is saferI have been wanting to try this. I think you persuaded me. Off for a pork belly today.