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 Post subject: Pork Belly
PostPosted: June 30th, 2012, 9:34 am 
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The Classic

Joined: July 16th, 2010, 9:12 am
Posts: 441
Location: Thomaston, GA
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So the BBQ Pitmasters had a bunch of meats left over from their filming at SOTW this year. They let us have all the meats they didnt cook which consisted of pork belly and turkeys. My buddy Jeremy stored them in his freezer and pulled one out to thaw and cooked it yesterday. it was absolutely delicious. here the process.

He trimmed the ribs off of the belly and placed the belly in a brine for 24 hrs. The brine was simple and consisted of salt, sugar, garlic and few other spices ( I cant remember what else was in there)after the brine he seasoned with a rib rub that had alot of brown sugar in it and threw her on a 225 degree baby stump for about 4 hrs (in a pan, uncovered). The internal temp was 160 when he pulled it. once cooled he cubed it up and we placed them on skewers. sauced them up and put them over coals just long enough to crisp them up. WOW. Pictures coming soon.


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