Couple of small Pork Belly joints

[Chris Arnold]

Hi Folks

fancied trying out a few new marinades/mops this weekend, so picked up some small pork belly joints to test.

The baby WSM is perfect for this - set and forget using the minion method - it stayed in the smoking zone for as long as I needed it (over 6 hours and plenty left)




The bellies turned out fantastic - using a couple of Weber marinades from their Way to Grill book.
Left side is using the Bourbon marinade - the right side was using the Pacific Rim marinade (pineapple/mustard/soy)

Both were SO succulent and truly delicious

 

[Robert McGee]

Chris;
It looks delicious! I haven't fired up my 18.5" WSM since I got the Mini-Joe and my 14.5" WSM. Pitiful, I know, but facts are facts. My poor old 18.5" is beginning to look forlorn...

My latest smoke on the 14.5" was my Naked Jerk Chicken, a couple of days ago:

http://tvwbb.com/showthread.php?54467-Naked-Jerk-Chicken-on-the-14-5-quot-WSM

I just flat love the baby WSM and the Mini-Joe.

Keep on smokin',
Dale53

 

[Jim Lampe]

Looks Great Chris! Slice'r up, let's try some!

 

[Cliff Bartlett]

Looks great, Chris. I agree the 14 1/2 WSM is amazing.

 

[John Sp]

Wow that looks great Chris. I was thinking - Chris really likes his LOW and SLOW - then I realized you are in the UK and rocking it Centigrade... I agree I love the fuel efficiency of my mini. It holds smoke range temperature for 8+ hours using just a few briquettes using the Minion Method. Even fewer using the snake...

Regards,

John

 

[SalP]

They look so good.

 

[Enrico Brandizzi]

Ok! I get the left bourbon belly! It looks awesome!

 

[Jose Suro]

Man, those pics made my mouth water!

 

[Tony R]

I want some.....

 

[Brian Dahl]

I was tryin' to figure what a belly joint is - the pics helped clarify!

 

[Chris Arnold]

Wow that looks great Chris. I was thinking - Chris really likes his LOW and SLOW - then I realized you are in the UK and rocking it Centigrade... I agree I love the fuel efficiency of my mini. It holds smoke range temperature for 8+ hours using just a few briquettes using the Minion Method. Even fewer using the snake...

Regards,

John

Ha ha - yep that catches a few people out. I get most of my recipes/ideas from here ( or via other inferior US websites ) so it's actually a bit of a pain to convert.
Luckily my remote thermometer has a Fahrenheit option ...

thanks for all the nice comments folks

 

[John Solak]

Some good looking stuff!!! You said both were good but did you have a favorite?

 

[Chris Arnold]

John - probably the bourbon one (what a surprise) but they were both rushed, in that i only got the meat on Sunday morning - so only had an hour or so's marinade before starting the cook.
Also didn't use any smoke at all - just charcoal - so want to play with various woods.

Going to do them both again - with a good overnight marinade I think the Pineapple one will improve

but to be fair they were both darn tasty!!!