MGoBBQ: Pork Belly W/ Thermapen Giveaway
[ED-Seth: Good morning. We had some server problems this morning. I’m sure Brian will have a different diagnosis but my guess is once we uploaded the photos of these pork bellies the server took a meat nap. We’ve all been there, which is why Stubbs had the idea to have Joe Pichey from GoBlueBBQ (yes, new name, fewer M’s) send us recipes. Good plan?]
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I know this will come as a huge shock to everyone, but I love bacon. I think we all love bacon, right? This smoked pork belly is one step shy of becoming a giant slab of bacon. I have been on a pork belly kick for the last few weeks (Not Dr. Recommended) and have loved every minute of it. This is not only tasty and tender, its also easy to prepare. I was shocked when I first made this a few weeks back. Give it a shot and let me know what you think. Don't forget to enter the giveaway at the end.
Ingredients:
- 5 LB Pork Belly
- Apple Cider
- Stubbs Pork Rub
- Stubbs Sticky Sweet BBQ Sauce
- Honey
[Hit THE JUMP to see how you can win a free Thermapen]
Directions:
Set your smoker/grill up for indirect heat and shoot for a temperature zone of 225 - 250 degrees. You can also use your gas grill for this one by lighting half of the burners and placing the meat in the unlit area. As the coals are heating up, start prepping your pork belly. Mine came with the skin already removed. I bought mine at Costco and it was a thing of beauty.
This one ran almost 10 lbs and had great layers of fat. MMMMmmmmm "Pre-bacon".
You can also find these at your local asian market any time of the year. If your belly comes with the skin, remove it with a sharp knife. A filet knife works great for this. It's super simple and only takes a few seconds. Once the skin is removed, season the entire belly with your Stubbs pork rub.
Now that the smoker is up to temp, add your favorite fruit wood or some pecan. We want something with a light smoke flavor and these work well. Once the smoke is rollin, toss your belly on the hot grate. This will go for about 5 hours, so relax with a few beverages. This will go until the internal temp reaches 200-205 degrees.
I just like this pic, so I added it for no good reason.
Once the PB reaches 165 degrees, (Usually around the 3 hour mark) start basting or spritzing with apple cider. This helps keeps things moist and adds another layer of flavor to the bark. This has a lot of fat, so it's going to be super moist already but cider always adds a little extra.
At 195 degrees, mix some Stubbs Sticky Sweet and honey. Use a 50/50 ratio. Start basting and continue every 30 minutes until we reach 205 degrees. Don't go super heavy as we want to taste the rub and cider. Look at that great Thermapen. Nice color, eh? Keep reading for the giveaway.
Another pic for no reason.
Just before pulling it, give it one last coat of the thin sauce and a sprinkle of the pork rub and let it rest.
Tent with foil for 15 minutes. I like to slice mine in 2 inch cubes and serve on slider buns or on some steamed rice. This is so juicy and tender, you don't need any extra sauce. It's incredible as a leftover as well.
Whether it's served on a slider bun, over rice or at the end of a toothpick, the pork belly is fantastic. It's super easy to cook and your guests will love you for it. You will definitely earn a few helmet stickers for this one.
Pork Belly Sliders!!!!
Over rice works as well.
Thermoworks sent me a few Thermapens to give away after we took care of BYU. They are out in Utah and huge football fans. This is the one bbq gadget that I couldn't live without. It makes BBQ life easier. So here is the giveaway. It's simple. Over the off season, I purchased a large big green egg and a mini max egg. I need a name for each of them as it's bad luck to cook without naming them. Maybe thats only for boats.....I'm not sure. Anywho, in the comments section below, let me know what I should name them. I'll pick my favorite and announce the winner in next week’s post. The winner gets a yellow Classic Thermapen. Here's the set up. Good luck and GO BLUE!!!!!
November 12th, 2015 at 10:37 AM ^
Grill names should be Victor and Valiant.
November 12th, 2015 at 10:40 AM ^
November 12th, 2015 at 10:44 AM ^
"Smoke" and "Mirrors" for a little self deprecation
November 12th, 2015 at 10:45 AM ^
November 12th, 2015 at 10:45 AM ^
Peru Ball (Big Egg)
Crazy Subs (Little Egg)
November 12th, 2015 at 10:45 AM ^
Charles and Desmond.
November 12th, 2015 at 10:49 AM ^
Tremeggdous
Son of Tremeggdous
November 12th, 2015 at 10:50 AM ^
Big House (big) and Yost (small)
November 12th, 2015 at 10:52 AM ^
Brian & Seth
November 12th, 2015 at 12:54 PM ^
Brian COOK!
November 12th, 2015 at 10:53 AM ^
MAIZE for little one and BLUE for the big one.
November 12th, 2015 at 10:54 AM ^
November 12th, 2015 at 10:54 AM ^
Meat-Chicken
November 12th, 2015 at 10:55 AM ^
November 12th, 2015 at 10:57 AM ^
Your eggs may be green but may you forever bleed maize and blue.
November 12th, 2015 at 10:58 AM ^
Foghorn Leghorn.
Chickenhawk.
November 12th, 2015 at 10:58 AM ^
But I'm not creative.
Batman and Robin?
(Hawaiian War Chant and Temptation is the best)
November 12th, 2015 at 11:07 AM ^
Big House (for the large one) and Ferry Field (for the small one).
OR name them 48 and 97.
November 12th, 2015 at 11:07 AM ^
I love these I try to make them every week... Emphasis on the try part... I need the thermapen...
November 12th, 2015 at 11:09 AM ^
Harmon and Woodson
November 12th, 2015 at 11:17 AM ^
for the double smoker set up...obviously!
November 12th, 2015 at 11:11 AM ^
November 12th, 2015 at 11:13 AM ^
November 12th, 2015 at 11:15 AM ^
Easy, name the big one '04' after our triple overtime comeback victory over MSU and the little one '05' after our single overtime comeback victory over MSU.
November 12th, 2015 at 11:17 AM ^
Fielding's the big original one, and a coat of paint this offseason to add some helmet stripes to the little one can be Fritz.
November 12th, 2015 at 11:18 AM ^
The Bo-B-Que
November 12th, 2015 at 11:23 AM ^
Searching through Bentley comes up with:
- Sidney V. Eggert, Halfback in (Fr. in 1915, 162 lbs)
- Douglas W. Eggleston, Halfback in (Fr. in 1959, 165 lbs)
If only one were a full back, then it would be easy to determine which is which.
Their weights are very similar.
November 12th, 2015 at 11:25 AM ^
asked my wife about pork belly to which she responded: NO WAY! She explained that she just read a story in that stupid Daily Mail about how pigs are mistreated (really is disgusting). Anyway, I really loved that women and will miss her.
November 12th, 2015 at 3:18 PM ^
Big green egg: The Big House
Mini max egg: Crisler Arena
Lame, someone beat me to it. I swear they edited in after mine!
Maybe... Tacopants and Butt?
November 12th, 2015 at 11:33 AM ^
MGoLow & MGoSlow
November 12th, 2015 at 11:32 AM ^
Big Jake (Or Big Steve or Big Brando or some variation involving your favorite Jumbo Wolverine)
Little Mike (Or Little Vincent or Little Dennis or Little Jourdan or some variation involving your favorite Miniature Wolverine)
Easily differentiate the two smokers plus easily identify your superfandom.
November 12th, 2015 at 11:43 AM ^
Mork and Mindy. Done.
November 12th, 2015 at 11:51 AM ^
Paul Bunyan and The Jug
November 12th, 2015 at 11:51 AM ^
Mini - Beans
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November 12th, 2015 at 11:53 AM ^
Obviously the eggs should be call the Big House and Yost (or Crisler). Cooking on the Big House today? Nah, its a small affair that more suitable for Yost
November 12th, 2015 at 12:04 PM ^
Fritz for the big, Bennie for the little.
Love these posts. I saw the pork belly at Costco as well and thought long and hard about picking one up. Now I have a reason!
November 12th, 2015 at 12:12 PM ^
Prometheus (big) gave humans fire and per mythencyclopedia:
"Prometheus was given the task of determining how sacrifices were to be made to the gods. He cut up a bull and divided it into two portions. One contained the animal's flesh and skin, but they were concealed beneath the bull's stomach, the least appetizing part of the animal. The other consisted of the bones, wrapped in a rich layer of fat. Prometheus then asked Zeus to choose a portion for himself, leaving the other for humans. Fooled by the outward appearance of the portions, Zeus chose the one containing the bones and fat. Prometheus thus ensured that humans got the best meat."
Anchiale (small) was the titan goddess of the warming heat of fire
November 12th, 2015 at 12:13 PM ^
November 12th, 2015 at 12:21 PM ^
Smokey and the Bandit.
It just works.
November 12th, 2015 at 12:22 PM ^
Hopefully you can see how I got to those two names.
November 12th, 2015 at 12:27 PM ^
November 12th, 2015 at 12:29 PM ^
Castor & Pollux
November 12th, 2015 at 12:31 PM ^
Jake and the Fat Man
Denard and Hart
And now I am going to make a sandwich that will look nowhere near as appetizing as those sliders.
November 12th, 2015 at 12:41 PM ^
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November 12th, 2015 at 12:59 PM ^
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November 12th, 2015 at 1:33 PM ^
...are a great American.
Hell Boy and the Beast.
November 12th, 2015 at 1:52 PM ^
November 12th, 2015 at 2:11 PM ^
You're looking to name two things that are green, that smoke, and remind you of Ann Arbor? I'm thinking you have to go with Hash and Bash
November 12th, 2015 at 2:20 PM ^
A name for two eggs?
Booker and Sheldon
November 12th, 2015 at 2:34 PM ^
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