Gene Brownson
TVWBB All-Star
About 2 weeks ago I bought a 5# slab of pork belly from the Amish market.
I rubbed it down with some TQ and light brown sugar and let it set in the fridge for 7 days. Last Friday I washed and soaked and let air dry for 24 hours. Here's Sunday morning just before going on the WSM.
Temps were pretty good at 5am while out with the doggies and taking care of some morning things. Wouldn't you know it, by the time I went to get going the wind was whipping up, DANG IT!! The show must go on.
I threw some more B/S.....uh, brown sugar on just before.
Foiled the pan and set about 8 pieces of KB in a small area and I placed some hickory chips on there about 3 times through out the cook.
After 5 hours on the WSM going back and forth between 140 and 170 I pulled off and and placed in a zip lock and threw it into the sink full of ice water. Then I sliced up a couple of pieces.
Oh yeah, I've been hunting and searching for toys to add to my toy box. I've bought a couple of pieces of CI. I found a 12" Weaver that I had to restore, a 10" Weaver that didn't need much at all, a 3" Favrite in mint and a Weaver corn bread pan, all for under $20. Here's the 12" I'm trying to get it good and seasoned. It had someone's last cook scraps and grease and rust on it. Not anymore.
Here's the rest o duh gang.
I'm headed back to the Amish market to get them to slice and package for me, I'll freeze most of it.
Thanks for looking.
I really need to give a big thanks to Mr. Correll with out who, none of this would be possible.THANKS BOB!!! I would also like to thank the many members here. I'm a much better cook on the grill and WSM because of good people like yourselves. Unselfishly share how to's and recipes and, you all are awesome!! and you all rock!!
I rubbed it down with some TQ and light brown sugar and let it set in the fridge for 7 days. Last Friday I washed and soaked and let air dry for 24 hours. Here's Sunday morning just before going on the WSM.
Temps were pretty good at 5am while out with the doggies and taking care of some morning things. Wouldn't you know it, by the time I went to get going the wind was whipping up, DANG IT!! The show must go on.
I threw some more B/S.....uh, brown sugar on just before.
Foiled the pan and set about 8 pieces of KB in a small area and I placed some hickory chips on there about 3 times through out the cook.
After 5 hours on the WSM going back and forth between 140 and 170 I pulled off and and placed in a zip lock and threw it into the sink full of ice water. Then I sliced up a couple of pieces.
Oh yeah, I've been hunting and searching for toys to add to my toy box. I've bought a couple of pieces of CI. I found a 12" Weaver that I had to restore, a 10" Weaver that didn't need much at all, a 3" Favrite in mint and a Weaver corn bread pan, all for under $20. Here's the 12" I'm trying to get it good and seasoned. It had someone's last cook scraps and grease and rust on it. Not anymore.
Here's the rest o duh gang.
I'm headed back to the Amish market to get them to slice and package for me, I'll freeze most of it.
Thanks for looking.
I really need to give a big thanks to Mr. Correll with out who, none of this would be possible.THANKS BOB!!! I would also like to thank the many members here. I'm a much better cook on the grill and WSM because of good people like yourselves. Unselfishly share how to's and recipes and, you all are awesome!! and you all rock!!
Would've been about $40. She thought my first time I should go small in case things didn't turn out like planned. 