Belly of the Pig

[Trapper John]

I bought a few pounds of pork belly to make bacon with, but after doing this I may skip the bacon and keep this up. I kept this simple and put on a decent bit of rub on the meat side of the belly and a light dusting on the skin side. In addition to that the skin was scored and a decent amount of Kosher salt was rubbed in.





Then it went on indirect heat on the Weber. Hickory wood from the farm gave the smoke. I put a ball of foil underneath it so the fat could run off easily. I couldn't help but take a quick look after about 40 minutes.




After two hours, a few more chunks of wood, and some coal adjustment, the belly was ready.




This may be one of my favorite things to come off the grill in quite a while. Ultra smoky, crispy, tender, and just an absolutely perfect pork bomb. I will be doing this often.

 

[chunkandwind]

To my taste that is the best way to cook it. So good.

 

[TboneD]

Looks good. I've been thinking of doing the same since I saw a bbqpitboys video.


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[BamaProud]

Looks Great.

 

[TAFKAP]

Interesting.....I just slapped an 11.25 lb slab into the curing bin yesterday. It'll be bacon in a few days. I've never thought about trying anything else with it.

 

[jb3]

braise it in the oven. you'll forget about ever frying bacon. almost.

 

[tnreefdiver]

Looks good