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Belly Up! A Different Kind of Double
Unread 10-13-2020, 12:58 AM   #1
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Default Belly Up! A Different Kind of Double

First time smoking a Pork Belly.
As you can plainly see it's a (Fine)Double so I'm good to go.



Smoked 7 hours on Hickory, 10 spice dry rub.



Double thick sliced.



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Unread 10-13-2020, 07:17 AM   #2
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Looks wonderful! Not for breakfast but would a nice bourbon go well with that?





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Unread 10-13-2020, 08:16 AM   #3
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That looks so delicious.
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Unread 10-13-2020, 11:39 AM   #4
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how did it taste...as dean said it looked good for dinner....charlie
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Unread 10-13-2020, 12:57 PM   #5
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Tasted great Charlie. Kind of cut like a Beef Brisket.

For Dean with breakfast sipping' whiskey, I'd cube thick slices and spear with a frilly toothpick.
Throughout the smoking process I sprinkled brown sugar resulting in unique tiers of flavors.
Smokey, sweet, savory rub and pork.
It would pair very nicely I'm sure.
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Unread 10-13-2020, 01:27 PM   #6
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Quote:
Originally Posted by Bobby Cash View Post
Tasted great Charlie. Kind of cut like a Beef Brisket.

For Dean with breakfast sipping' whiskey, I'd cube thick slices and spear with a frilly toothpick.
Throughout the smoking process I sprinkled brown sugar resulting in unique tiers of flavors. Smokey, sweet, savory rub and pork.
It would pair very nicely I'm sure.

I'm not much into frilly toothpicks Bobby - I'd probably cut a nice little pointy stick from a Vermont sugar maple and stick the cubes with that.





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Not because I think they're better than the other breeds,
but because I'm a romantic - stuck on tradition - and to me, a Setter just "belongs" in the grouse picture."

George King, "That's Ruff", 2010 - a timeless classic.
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Unread 10-14-2020, 02:47 PM   #7
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We Southern boys use our fingers. We would even go so far as to use tooth picks or pointy sticks if that's what the locals do. Bourbon is not just for breakfast any more.
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Unread 10-14-2020, 04:57 PM   #8
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Quote:
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We Southern boys use our fingers....
That's how you get BBQ on your P.J.'s and your Bourbon glass

Here's another Fine Double. Twin 8 lb "Butts"
It's 1pm on the gold coast. I'll smoke these over Hickory til 9pm.
Then I'll wrap and roast overnight at 205 degrees and harvest at 5am.


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Unread 10-14-2020, 10:57 PM   #9
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Looking good, Bobby. What brand is the chef's knife?
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Unread 10-15-2020, 12:41 AM   #10
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J.A.Henckels
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4:30 am by the light of a silvery moon

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