Going To Smoke & Enjoy The Pool Today!
- Thread starter shanez
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Marinating a couple of pineapples for the grill later:
Your photo inspired me to pick up some apple jam since pork chops are on sale (Meijer, buy one get one for $1). How did you incorporate the jelly with the pork and did it turn out well?
Apples and pork are flavor partners and I enjoy the sweet and savory combination (like a blackberry or Chipotle-raspberry glazed porkloin). I'm still brainstorming on the apple jam and pork chop concept and am hoping for more inspiration.
The pork belly was cubed and seasoned with Bad Byron's Butt Rub as seen above then smoked for about 3 hours at 195. The pork belly was actually fantastic right out of the smoker. Very moist inside with a nice dry almost crispy outside.
After the smoker the pork belly goes into a pan and gets covered with pure dark cane sugar and a stick and a half of butter. Cover with foil and place in a 350 degree oven for about 1.5 hours. As with the smoker portion, the pork belly comes out fantastic here to. Sweet, meaty, moist, and uber tender. In his utube video, Malcolm Reed mentioned how tender the pork belly is at this point and you really can feel the tenderness even when using tongs.
Next the pork belly is transferred to another pan and tossed/covered with a glass made by mixing the ingredients shown above. Only use about 1 - 1.5 TBSP of ginger per each of the other ingredients. More I you really want or less if you want. A good hot sauce could also be added or substituted for the ginger. Then into a 400 degree oven uncovered for about 10 minutes to set the glaze.
I'm still experimenting with the oven temps and times but everyone who has tried my results has raved about it.
End results:
You can save the leftover/excess glaze as a dipping sauce for many things.
Some cross sections of the pork belly:
Very meaty with fine layers of fat. After cooking the pieces were almost falling apart at the fat layers.
Very meaty with fine layers of fat. After cooking the pieces were almost falling apart at the fat layers.
Ah! Been looking at charcoal smokers. But can't decide.
One thing I really like about mine is the ability to change temperature an/or time with my phone via Bluetooth.
Mine also has a built-in temperature probe I can monitor through my app on my phone but there are plenty of stand alone probes you can do this with. The temp probe monitor is something I won't ever be without but since there are plenty of options I don't consider a feature essential to the smoker itself.
Mine also has a built-in temperature probe I can monitor through my app on my phone but there are plenty of stand alone probes you can do this with. The temp probe monitor is something I won't ever be without but since there are plenty of options I don't consider a feature essential to the smoker itself.
I know. A lot more convenient. But I'm still one of those people that likes uncertainty in cooking. My wife hates it! Tried to push gas grill few times already x)
I prefer it with the skin on.
If you perforate the skin with a sharp thin tip of a knife, really dense, deep cuts right into the fat - it takes some time - and roast it the skin gets crispy and flaky.
It takes an hour or even more in the oven. Just watch the degree of browning. You might wrap the the rest of the meat in aluminium foil to keep it from drying out and it stays dripping and saucy. Salt and pepper.
My Green Mountain pellet smoker has WiFi connectivity that allows me to monitor and control the temperature on my phone as well. It has the temperature probe too, which I agree is very nice to have.
My Traeger, which I got for free, doesn't have any of that. It's a little larger though and still smokes well enough that I use it pretty often.
You might want to check out pellet smokers too. I love mine and use them regularly to smoke and grill.
Interesting looking device, I've never actually seen one before.
What wood chips do you use, oak, apple? Also, do the chips need to be seasoned or green?
When I lived on the farm I toyed with the idea of building a smoker in one of the spare sheep/cow sheds to smoke some home grown lamb/goat/pork etc but never got around to it, your smoker looks the perfect solution for those with limited space (I'm assuming it's not used indoors).
Regards,
Jay.
@mawnansmiff
Jay,
I've used apple and cherry before and was happy with both but lately I've been using pecan and been very happy.
Yes my smoker takes little space and is outside use only. There's a handle on the back and back 2 legs have wheels so I can tilt it and move it around easily.
@Briar Tuck
How high does the temperature go on your green mountain? My master built tops out at 275. I love mine but being able to have a high heat for certain recipes would be nice.
@ssjones
Vegas baby! My pool heater is at 85 degrees. Unfortunately the weather deteriorated later that afternoon with rain but the pool was great at noon (the next day also).
Jay,
I've used apple and cherry before and was happy with both but lately I've been using pecan and been very happy.
Yes my smoker takes little space and is outside use only. There's a handle on the back and back 2 legs have wheels so I can tilt it and move it around easily.
@Briar Tuck
How high does the temperature go on your green mountain? My master built tops out at 275. I love mine but being able to have a high heat for certain recipes would be nice.
@ssjones
Vegas baby! My pool heater is at 85 degrees. Unfortunately the weather deteriorated later that afternoon with rain but the pool was great at noon (the next day also).
It's tough to beat a good pork belly. In sandwiches it is the cat's meow.