Darryl - swazies
TVWBB Emerald Member
Nice....the red sneak up on yah maybe?????
It can happen.....this will be me come Monday.
Super Bowl - what’s on the menu?
- Thread starter Brett-EDH
- Start date
It can happen.....this will be me come Monday.
Rick P
TVWBB Pro
How long did you cook the pork belly?Chiefs 24, Niners 17 in regulation.
On the menu today, hickory smoked chicken wings w/Penzeys Northwoods seasoning and pork belly burned ends "kabob style" on the WSM as well. Got everything seasoned up/prepped yesterday so all I have to do is build a fire and drop em' on the rack
Notice how chicken wings look like Arrowheads when you remove the wing tips??
View attachment 86350
View attachment 86352
Timothy F. Lewis
TVWBB 1-Star Olympian
Might have been the Prosecco with chocolate waffles and berries!
Nap time!
Tim Campbell
TVWBB Guru
Lmao.
Tim Campbell
TVWBB Guru
Lol. This is one of those threads that shows how much I have to learn. Again, you are all a rotten bunch of enablers 
Andy Kaminski
TVWBB Pro
Nice looking cook G.
Them potatoes are popping.
Them potatoes are popping.
Tim Campbell
TVWBB Guru
We did good nachos, wings, and some killer Philly cheesesteaks. A few pics.
Deep fried the wings this time. Side burner chipped in admirably. Maintained 350° with ease.
Dry aged ribeye. I smoked it for about 30 minutes on Saturday night. Then wrapped tightly in fridge. On Sunday, I froze it for 5 hrs and then sliced 1/8 inch on the mandoline.
Also, please note my fine*** hand modeling skills. Many have compared me to a young Vanna White.
Cheese sauce. Velveeta and some quality Vermont cheddar. 8 oz, grated. Milk added. Constant stir for about 15 minutes.
Beef tallow, onion, ribeye. Mixed in about 3T of the cheese sauce. At this point, 3 of the sammies were made
Served. This was the last of the four. Top off for photo effect. The rest were hinged and properly served.
I might love the SB threads more than the Thanksgiving ones. Thank you all for the brilliant cooks and inspiration!
Go Pats! Oh, right...dammit.
Deep fried the wings this time. Side burner chipped in admirably. Maintained 350° with ease.
Dry aged ribeye. I smoked it for about 30 minutes on Saturday night. Then wrapped tightly in fridge. On Sunday, I froze it for 5 hrs and then sliced 1/8 inch on the mandoline.
Also, please note my fine*** hand modeling skills. Many have compared me to a young Vanna White.
Cheese sauce. Velveeta and some quality Vermont cheddar. 8 oz, grated. Milk added. Constant stir for about 15 minutes.
Beef tallow, onion, ribeye. Mixed in about 3T of the cheese sauce. At this point, 3 of the sammies were made
Served. This was the last of the four. Top off for photo effect. The rest were hinged and properly served.
I might love the SB threads more than the Thanksgiving ones. Thank you all for the brilliant cooks and inspiration!
Go Pats! Oh, right...dammit.
Darryl - swazies
TVWBB Emerald Member
Insanity……
ChuckO
TVWBB 1-Star Olympian
Another over the top cook Tim. And the SB threads are good stuff. I did miss the Pats
ChuckO
TVWBB 1-Star Olympian
Awesome Ribeyes Eric!
EricV.
TVWBB Wizard
I am not sure about the Vanna White reference, this comes to mind regarding hand modeling, lol!
Tim Campbell
TVWBB Guru
Those look amazing.
Jay D in Jersey
TVWBB Wizard
To bad about those 49ers...
Last edited:
John K BBQ
TVWBB All-Star
About 3 or 4 hours at 275 ish. This was probably too long, and lower temps might work better. Would definitely recommend indirect heat. If using an WSM, use the water pan (with water or without). I did not use the water pan and think it would have been way better without the fat dripping into the coals. Direct heat works on the WSM works well on a lot of other things, but pork belly is just too fatty. You may want to check Brett's thread. This recipe isn't "burnt end style but maybe reference his cook times and temps?
Pork belly char siu
Some sweet, savory, and fatty rich marinated pork belly for dinner tonight. Bought this as precut logs and already deskinned at Costco. Cut them into 3-4” pieces so I can get more crispy bits and edges. Target temp will be 250-275°F. Thinking about 2-2.5 hours total cook time due to the...
tvwbb.com
Brett-EDH
TVWBB Hall of Fame
Cook time was just less than 2 hours for a slice tender PB (less than 170°F).About 3 or 4 hours at 275 ish. This was probably too long, and lower temps might work better. Would definitely recommend indirect heat. If using an WSM, use the water pan (with water or without). I did not use the water pan and think it would have been way better without the fat dripping into the coals. Direct heat works on the WSM works well on a lot of other things, but pork belly is just too fatty. You may want to check Brett's thread. This recipe isn't "burnt end style but maybe reference his cook times and temps?
Pork belly char siu
Some sweet, savory, and fatty rich marinated pork belly for dinner tonight. Bought this as precut logs and already deskinned at Costco. Cut them into 3-4” pieces so I can get more crispy bits and edges. Target temp will be 250-275°F. Thinking about 2-2.5 hours total cook time due to the...
I took my porchetta to 175° and rested it and it was pe decent sliceable and not stringy.
So depending on how you want the PB to chew/tear/eat, I’d start a sample at 165° and go up 5° from these each step. I’d stop at 185 as then you’re nearing full render as in melt in your mouth. We prefer some of the pork texture versus melting PB when we eat it.
Hope this helps. My temps were bumpy as I was probably getting time pressed to get food served. It was a big week when I did this cook.
Porchetta for comparison. Much higher heat in the cook. Next time I’d not go as high but cook lower for a little longer to done temp:
Rick P
TVWBB Pro
Thanks! I always use the water pan, but never put water in it. I keep it double-wrapped with foil, leaving a tiny space between the layers with crushed balls of foil. I read, somewhere, that keeps drippings from burning. I also put a disposable pan on top of that to make it easier to clean after the cook.About 3 or 4 hours at 275 ish. This was probably too long, and lower temps might work better. Would definitely recommend indirect heat. If using an WSM, use the water pan (with water or without). I did not use the water pan and think it would have been way better without the fat dripping into the coals. Direct heat works on the WSM works well on a lot of other things, but pork belly is just too fatty. You may want to check Brett's thread. This recipe isn't "burnt end style but maybe reference his cook times and temps?
Pork belly char siu
Some sweet, savory, and fatty rich marinated pork belly for dinner tonight. Bought this as precut logs and already deskinned at Costco. Cut them into 3-4” pieces so I can get more crispy bits and edges. Target temp will be 250-275°F. Thinking about 2-2.5 hours total cook time due to the...