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Author Topic: PelletFan Picture thread  (Read 110737 times)

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Bentley

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Re: PelletFan Picture thread
« Reply #600 on: October 04, 2020, 03:38:36 PM »



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Bacon is a Gateway Food...

yorkdude

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Re: PelletFan Picture thread
« Reply #601 on: October 04, 2020, 04:37:16 PM »

Oh wow. Nicely done.
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Ralphie

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Re: PelletFan Picture thread
« Reply #602 on: October 04, 2020, 09:39:45 PM »

BBQ’d pork belly.

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yorkdude

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Re: PelletFan Picture thread
« Reply #603 on: October 05, 2020, 06:36:33 AM »

BBQ’d pork belly.

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How was it?, we have never tried it. Looks fantastic.
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Canadian John

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Re: PelletFan Picture thread
« Reply #604 on: October 05, 2020, 08:57:53 AM »


 Cooking details please.
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Ralphie

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Re: PelletFan Picture thread
« Reply #605 on: October 05, 2020, 06:06:12 PM »

The pork belly was approximately 3 lbs. Skin removed before cooking. This slab was a nice uniformed thickness from end to end.

Seasoned it with a nice store bought rub.
Smoked it at 225 degrees until 165 internal temp (or close to it). Squirted with apple juice a few times along the way.
Wrapped in foil with about half cup of apple juice and bbq sauce on top. I eyeballed these amounts.
Increased grill temp to 275 until meat temp hit high 190’s.
Unwrapped and returned to grill, basted with store bought Chipotle Apple BBQ sauce and let it set for about 10-15 minutes.

Slice and eat.

It was delicious and fork tender but very rich.
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Bar-B-Lew

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Re: PelletFan Picture thread
« Reply #606 on: October 05, 2020, 06:21:03 PM »

Tell me more about that Chipotle Apple BBQ Sauce
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cookingjnj

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Re: PelletFan Picture thread
« Reply #607 on: October 05, 2020, 06:36:54 PM »

Tell me more about that Chipotle Apple BBQ Sauce

+1
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pmillen

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Re: PelletFan Picture thread
« Reply #608 on: October 05, 2020, 10:07:53 PM »

Ralphie!  Pork belly is usually sliced into bacon, right?

That doesn't look at all like bacon.  It looks like a delicious hunk of pork when it's BBQd and sliced differently.

What am I missing, here?
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Paul

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Re: PelletFan Picture thread
« Reply #609 on: October 05, 2020, 11:03:50 PM »

Same cut of pork but it is not cured and pre-smoked like bacon. It’s a fresh cut of meat and I treated it somewhat similarly to a rack of ribs with the cooking method.
I also did not cut it along the edge where bacon is typically cut (for no particular reason). Next time I will cut in the same direction as sliced bacon.

For the sauce, I bought it at a local grill supply store called Grillbillies. It’s a sweet bbq sauce with body. Something you would typically brush on ribs if you like sauced ribs.
I could taste the apple but not as much chipotle as I expected. Probably not enough chipotle to warrant the name, honestly. You will see from the ingredients list that maybe it comes from the “spices”.

Regardless, I really liked the sauce. But for you chipotle fans...you may want to throw a chipotle pepper in there to give it some oomph.

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Bentley

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Re: PelletFan Picture thread
« Reply #610 on: October 12, 2020, 05:40:44 PM »

Kristin will be using these in something I am really looking forward to trying down the road!  I think I finally found a way to do it as well if not more convenient then the MAPP's torch!



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Bacon is a Gateway Food...

pmillen

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Re: PelletFan Picture thread
« Reply #611 on: October 12, 2020, 10:21:40 PM »

I love the smell!  It makes the house smell like something interesting is happening in the kitchen.
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Paul

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Bentley

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Long Indian Summer Here
« Reply #612 on: November 10, 2020, 05:45:56 PM »

Decided I like my Jalapeño & Onion Sweet Relish so much I would make another batch.  Lots of prep of halfling, then scraping out vein & seeds before we ever get to start on Relish!  A lot of reds this year!

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pmillen

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Re: PelletFan Picture thread
« Reply #613 on: November 10, 2020, 07:47:54 PM »

I need to figure out a way to grow some vegetables and, especially, peppers.  I want to do that, too.
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Paul

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Bentley

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Re: PelletFan Picture thread
« Reply #614 on: November 19, 2020, 07:28:46 PM »

For you that know math is 7.652439024390244e-4 the same as .00007652439024390244?
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Bacon is a Gateway Food...
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