tlinder Posted September 13, 2006 Author Report Share Posted September 13, 2006 I start to believe that there is some special voodoo integrated in the KK. Everything that I put on is a 100% success! I had the 5 pounds of pork breast (or pork belly) one night in a brine, massaged it with some rub in the morning and had it then on the KK with 180 to 210 degrees for aprox 10 hours up to meat temp 185. The fat layers disapeared almost completly as you can see on the picture. The result is really supertasty and juicy. I served it with dark rasperry sauce and banana ketchup. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted September 13, 2006 Report Share Posted September 13, 2006 Well I'll be damned! That does look very good! See, the funny thing about that is none of us would have ever thought to try it. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Curly Posted September 13, 2006 Report Share Posted September 13, 2006 Dang man...you just can't go wrong with bacon. I don't usually make a whole meal outuf it...but now I might Quote Link to comment Share on other sites More sharing options...
Porkchop Posted September 14, 2006 Report Share Posted September 14, 2006 awesome Tobias!! that's why we call this the learning place! thanks for stepping out of the boat! Quote Link to comment Share on other sites More sharing options...
Curly Posted September 14, 2006 Report Share Posted September 14, 2006 Pork Wings How about these babys http://www.farmlandfoodservice.com/pdf/kc_wild_wings.pdf Quote Link to comment Share on other sites More sharing options...
