Month: November 2020

Morning y’all!

Getting at it early this morning, its never easy setting an alarm for 7 am on a Sunday, but as soon as I get rolling it feels worth it.

Pulled the pork belly out of its brine this morning when I got up, now I’m fighting to light a fire in 35 degree and rainy weather. Once it gets going it should be good, but getting going is the hard part.

Edit 1: Got the pork belly on about 20 minutes ago. I left it as a slab and we are going to slice it for sliders when it’s done (wife is making Hawaiian rolls). Really excited for this one, had it in a brine of mainly brown sugar and salt but also a little maple syrup and bourbon for some kick, then a simple rub of salt and pepper.

Edit 2: A little more than an hour into the cook, fire is being a little temperamental but I like the look of the belly. I wasn’t planning on opening the hood until at least two hours in, but I had a temperature spike unfortunately and had to expel some heat quickly. It’s all good, I got to it in time and got a sneak peek of the meat.

Edit 3: Just popped open the hood again about 2 and a half hours in to spray the belly down, and yeah its looking real good. Its kind of crazy how this cooks with all the fat rendering down on the top.

https://imgur.com/ioIW1Mr