HVanorden
TVWBB Fan
This was my first attempt at Pork Belly, and I have to say it was a really fun cook. Two days ago I took 3lbs of pork belly and rubbed it with equal parts kosher salt and sugar. I let it sit sealed in a zip lock overnight in the fridge. The next day I rinsed it really good and then rubbed it with a mix of Bad Byron's Butt Rub and brown sugar. Then back in the fridge overnight. (I took lots of pics of this cook, so bare with me)
Fired up the Mini WSM with half a chimney unlit and half a chimney lit charcoal and dialed the temp down to 200° with a large chuck of cherry wood and a couple of handfuls of Hickory chips.
The Mini did an OUTSTANDING job of maintaining a consistent temp.
Here we are about 3 hours in:
The small piece reached temp sooner than the first, so I pulled it and let it sit sealed in a warm oven. It really let the fat finish melting down.
Fresh off the mini:
While the second piece was finishing in the Mini, I fired up the performer and made a queso dip in my CI skillet.
I first cooked 1lb of ground beef and then add in a can of cream of mushroom soup, 2/3 of a brick of Velveeta white queso (looks like butter in the pic), and 1 can of Rotell.
Added some more hickory chips to the coals. Next time I'll use a little less, I didn't realize how much the cheese would absorb and it ended up a little on the strong side, but still very good nonetheless.
The second piece of Pork Belly finally reached temp and here it is fresh off the Mini:
I was really worried how this would turn out since I've never done it, but the fat reached that point where it was just melting all over the place. It really was delicious.
Now it was time to heat up the tortillas on the performer and eat!
Here's your plate. For the tacos, i made 2 different slaws. One was a lime and pineapple slaw, and the other was a pineapple slaw with orange and lemon zest, and a touch of red pepper for kick. In addition to the slaw I made a fresh Tomatillo and avocado salsa and topped it all off with some queso fresco. Then accompanied it all with nachos made with the smoked queso, and some fresh cut Mango. Turned out to be a great meal, and I had a really good time making all of it. Thanks for looking!
Fired up the Mini WSM with half a chimney unlit and half a chimney lit charcoal and dialed the temp down to 200° with a large chuck of cherry wood and a couple of handfuls of Hickory chips.
The Mini did an OUTSTANDING job of maintaining a consistent temp.
Here we are about 3 hours in:
The small piece reached temp sooner than the first, so I pulled it and let it sit sealed in a warm oven. It really let the fat finish melting down.
Fresh off the mini:
While the second piece was finishing in the Mini, I fired up the performer and made a queso dip in my CI skillet.
I first cooked 1lb of ground beef and then add in a can of cream of mushroom soup, 2/3 of a brick of Velveeta white queso (looks like butter in the pic), and 1 can of Rotell.
Added some more hickory chips to the coals. Next time I'll use a little less, I didn't realize how much the cheese would absorb and it ended up a little on the strong side, but still very good nonetheless.
The second piece of Pork Belly finally reached temp and here it is fresh off the Mini:
I was really worried how this would turn out since I've never done it, but the fat reached that point where it was just melting all over the place. It really was delicious.
Now it was time to heat up the tortillas on the performer and eat!
Here's your plate. For the tacos, i made 2 different slaws. One was a lime and pineapple slaw, and the other was a pineapple slaw with orange and lemon zest, and a touch of red pepper for kick. In addition to the slaw I made a fresh Tomatillo and avocado salsa and topped it all off with some queso fresco. Then accompanied it all with nachos made with the smoked queso, and some fresh cut Mango. Turned out to be a great meal, and I had a really good time making all of it. Thanks for looking!
