Belly Up! A Different Kind of Double

[Pay Dirt]

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.

[Dean Romig]

Looks wonderful! Not for breakfast but would a nice bourbon go well with that?





.

[Harry Collins]

That looks so delicious.

[charlie cleveland]

how did it taste...as dean said it looked good for dinner....charlie

[Pay Dirt]

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.

[Dean Romig]

Originally Posted by Bobby Cash

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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[Harry Collins]

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.

[Pay Dirt]

Originally Posted by Harry Collins

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.

[todd allen]

Looking good, Bobby. What brand is the chef's knife?

[Pay Dirt]

J.A.Henckels
Wicked sharp!


4:30 am by the light of a silvery moon