Granettalia Posted April 16, 2020 Share Posted April 16, 2020 Cooked a small piece of belly pork on the proQ earlier. So pleased with how it came out. Maybe should have taken the skin off but now it has cooled I have sliced it and reheating in a hot pan which is crispening they skin up nicely. 2 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted April 16, 2020 Share Posted April 16, 2020 Belly Pork is my favorite thing to cook all time. I would of looked to place Pork on rack Skin down, remove any baffle plate, crank the heat up and crackle it, keep an eye on it as it goes from crackling to burnt very quickly. 1 Quote Link to comment Share on other sites More sharing options...
Diggerg Posted April 24, 2020 Share Posted April 24, 2020 I cooked a whole bone in belly yesterday. Used my own rub and some Apple smoke. Then glazed with Angus and Oink Red House sauce. Best bit was cutting it into massive ribs. Getting fed up of baby backs so these were man size ribs. Wife made a stir-fry of aubergine green beans mushrooms and green birds eye chilled. Amazing side dish. 😋😋😋😋 2 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted April 24, 2020 Share Posted April 24, 2020 Way to go @Diggerg Belly Pork is my all time favorite cut to cook! 5 Quote Link to comment Share on other sites More sharing options...
Justin Posted April 24, 2020 Share Posted April 24, 2020 Winner winner. Do you ever think of making your own sauces? I do , there are loads of sauce recipes in the weber recipe books, easy to do. I put sauce on with enough time to go nice and sticky, usually 30 to 40 mins minimum, and then sometimes coat again with any remaining sauce. Quote Link to comment Share on other sites More sharing options...
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