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Post by percelq on Feb 15, 2014 20:19:07 GMT 10
I decided to do a pork belly on the Weber OTG, standing the pig up as UG did elsewhere. Without a good pot, I remembered the Smokey had used the prongs for propping a different meat up. I had bought a pair a few weeks ago, so I thought that would be the key to getting it in the right position. Hot water, salt, pronged and cooked, yummo!    |
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Post by smokey on Feb 18, 2014 8:42:50 GMT 10
I had an impromptu bbq on Sunday and threw a belly on the gas bbq indirect, I didn't think to do this.
Great idea
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Post by shayneh2006 on Feb 22, 2014 6:09:59 GMT 10
Yeh, I saw Chris do this at the other. looks like you nailed yours Percel. I did ask Chris if he used a drip pan to catch the fat (he did it in a ceramic),,,, with no as an answer. What about doing it in the OTG Percel?  Shayne |
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Post by percelq on Feb 22, 2014 14:08:03 GMT 10
Yeh, I saw Chris do this at the other. looks like you nailed yours Percel. I did ask Chris if he used a drip pan to catch the fat (he did it in a ceramic),,,, with no as an answer. What about doing it in the OTG Percel? Shayne I did Shane, had the fuel on one side and a little foil tray rocking the drip underneath. |
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Post by shayneh2006 on Feb 23, 2014 6:19:15 GMT 10
Cheers for the reply.
Im gunna have a crack at this next weekend that's for sure.
I have plenty of good Asian Butchers close by that sell top quality belly.
I might even get fancy and do it siu yuk style
Shayne
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