Sunday Arvo Pork Belly - BBQ Pit Boys Style

[quasar85]

So I'm currently using my Weber OTG for the second time, and this effort is a 1.5kg pork belly (boneless) a la BBQ Pit Boys.

Meat has been SPG'd and olive oiled both sides, and resting on a bed of onion, carrot and apples sprinkled with brown sugar and apples cider. Just waiting for the kettle to hit 250ish Celsius then in she goes!

This is also the maiden voyage for my Maverick ET-733, quite a complex beast but I'm happy with how it monitors the BBQ temp.

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[titch]

The pitboys do Pork belly well.
I assume that's for an hour then lower the temp?

[quasar85]

Correct, the website recommends 30mins but I might let it go little bit longer to offset the chilly weather at the moment.

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[quasar85]

End result, in for around two hours. Maverick showed an internal temp of around 88ish, still came out very juicy. Kids loved it so that's another bonus. You can tell where the lid vent was positioned.

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[Muppet]

Nice result! Pork belly can be taken a little higher in internal helps to render and break down the connective tissue, that is a mighty fine piece of belly there though


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[quasar85]

Nice result! Pork belly can be taken a little higher in internal helps to render and break down the connective tissue, that is a mighty fine piece of belly there though


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I'm glad to hear that, because I was a little panicked at how long it sat at a higher temp. When I carved it up it was incredibly juicy but the fat was a little too "solid" for my liking. I'll stress less next time

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