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Pork Belly & Cheese Kransky 24/10/2015

Posted: Wed Oct 21, 2015 9:44 pm
by Buzabbq
Time to do my first Pork Belly & Cheese Kransky 24/10/2015 :D

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Re: Pork Belly & Cheese Kransky 24/10/2015

Posted: Thu Oct 22, 2015 11:22 am
by Buzabbq
Looks like the "The pitboys" pork Belly cooking method is popular.
Which I will go with unless someone chimes in ?

Re: Pork Belly & Cheese Kransky 24/10/2015

Posted: Thu Oct 22, 2015 4:41 pm
by ozwaz
Hi Buzz,

is it this one you were looking at?

https://www.youtube.com/watch?v=LsAzNuwPFnw

Looks good. I do a similar one but I don't use vegies on the bottom, I use sliced apple and fennel, also use apple cider. Take a few pics for us.


Cheers
Wazza

Re: Pork Belly & Cheese Kransky 24/10/2015

Posted: Thu Oct 22, 2015 4:56 pm
by ozwaz
I just got to the end of that video and he didn't get very crisp crackle. I have in the past finished it under the grill in the oven or take it out of the pan and put it skin side down directly on the grill with a not too high temp, one of these will finish it off nicely.


Wazza

Re: Pork Belly & Cheese Kransky 24/10/2015

Posted: Thu Oct 22, 2015 6:13 pm
by Buzabbq
ozwaz wrote:I just got to the end of that video and he didn't get very crisp crackle. I have in the past finished it under the grill in the oven or take it out of the pan and put it skin side down directly on the grill with a not too high temp, one of these will finish it off nicely.


Wazza
I noticed that on the video aswell. I am thinking removing the liquid and veggies for the last 1/2 hr would help.
All else fails under the grill will be plan B

Re: Pork Belly & Cheese Kransky 24/10/2015

Posted: Fri Oct 23, 2015 10:18 pm
by Buzabbq
Pork Belly is ready for tomorrows cook
Scored and rubbed with 7:2:1 ratio of kosher salt:pepper:granular garlic. Then massaged with olive oil and put to bed. :D

Re: Pork Belly & Cheese Kransky 24/10/2015

Posted: Fri Oct 23, 2015 10:22 pm
by ozwaz
Pretty sure I know what you are doing with the belly, but what's the plan with the snags?

Re: Pork Belly & Cheese Kransky 24/10/2015

Posted: Sat Oct 24, 2015 2:29 pm
by Buzabbq
ozwaz just going to chuck on the snags in the las hour

Pork belly update.
2 hours into the cook and sitting nicely at 126C grill (internal 72C)
Thinking I should baste with something

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Out doing some shopping this morning and found this prize winner of the America Royal best sauce 2007, 2012, 2015
Looking forward to opening the bottle.

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Re: Pork Belly & Cheese Kransky 24/10/2015

Posted: Sat Oct 24, 2015 7:22 pm
by Buzabbq
I ended up not basting
6.5 hours at around 120C then 1/2 hour in the oven at 250C to crisp the crackling (internal temp 87C)
Reached pulled status
Smoke was a blend of Hickory, Black oak and Mesquite for about 2 hrs

I am glad I didn't overwhelm the meat with too much added flavorings
I am going to give it a score of 8.5/10 and the crackling alone a 9/10 and very happy with the result.

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Cheese Kransky are still cooking, (mabr be another 1/2 hour :D

Re: Pork Belly & Cheese Kransky 24/10/2015

Posted: Sat Oct 24, 2015 11:26 pm
by ozwaz
Nice, crackle looks really good too. Glad you didn't baste, while this is a very personal thing, for me, pork belly is strong enough to stand on its own.

What are those round things there? They're not those things they call vegetables are they? I've heard of them but not yet seen one though.