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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Sunday Arvo Pork Belly - BBQ Pit Boys Style
Re: Sunday Arvo Pork Belly - BBQ Pit Boys Style
The pitboys do Pork belly well.
I assume that's for an hour then lower the temp?
I assume that's for an hour then lower the temp?
Cheers
Titch
Titch
Sunday Arvo Pork Belly - BBQ Pit Boys Style
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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Sunday Arvo Pork Belly - BBQ Pit Boys Style
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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Baby steps...
Current Weaponry - Saffire Kamado, Treager Junior, Outdoorchef 57, Performer 46, 'Fooseball' Grill, Hibachi
Current Weaponry - Saffire Kamado, Treager Junior, Outdoorchef 57, Performer 46, 'Fooseball' Grill, Hibachi
Sunday Arvo Pork Belly - BBQ Pit Boys Style
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 timeMuppet wrote: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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