Pork Belly & Cheese Kransky 24/10/2015

[Buzabbq]

Time to do my first Pork Belly & Cheese Kransky 24/10/2015

[Buzabbq]

Looks like the "The pitboys" pork Belly cooking method is popular.
Which I will go with unless someone chimes in ?

[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

[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

[Buzabbq]

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

[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.

[ozwaz]

Pretty sure I know what you are doing with the belly, but what's the plan with the snags?

[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



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.

[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.



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

[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.