Aussie Ora Posted July 20, 2016 Report Share Posted July 20, 2016 My butcher was kind enough to make this up for me gave it a good salt and left to dry out in the fridge and on it goesreadyafter a tenting ready to slicemade up some more of the swede and parsnip mash yumsliced the belly up and plated with the mash tasted great thanks for looking Outback Kamado Bar and Grill♨ 3 Quote Link to comment Share on other sites More sharing options...
twharton Posted July 20, 2016 Report Share Posted July 20, 2016 OHHH. MYYY GAWD! It's the world's largest piece of bacon. You and your butcher are my hero. That must've tasted amazing! 2 Quote Link to comment Share on other sites More sharing options...
twharton Posted July 20, 2016 Report Share Posted July 20, 2016 Tell us about the cook: settings, length, etc. etc. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 20, 2016 Report Share Posted July 20, 2016 Love the outside crust on that loin - serious looking chicharon! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 20, 2016 Report Share Posted July 20, 2016 Beautiful, Aussie, stunning and just wait until you do it on your new KK.:) 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 20, 2016 Report Share Posted July 20, 2016 Aussie! Now that's bacon done right! Apricots are one of my favorite fruits and bacon … well, everyone knows about bacon! Combine the two and you're talking heaven on earth! Kudos all under to you. 1 Quote Link to comment Share on other sites More sharing options...
dstr8 Posted July 21, 2016 Report Share Posted July 21, 2016 Good Gawd that's damn fine looking! Kudos on creativity! Quote Link to comment Share on other sites More sharing options...
Shuley Posted July 21, 2016 Report Share Posted July 21, 2016 Apricots and pork belly sound like they would go well together. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 21, 2016 Author Report Share Posted July 21, 2016 Tell us about the cook: settings, length, etc. etc. I done this cook on my kj using the joetisserie I love pork crackle and tried various ways in the kamado to some degree but not really good until I got the jt the cook was at 350 lump in basket at the back to make room for the drip pan after some mucking around I have discovered how to get good crackle it's not hard just let it spin for a bit then turn of the motor to allow the heat to dry out the skin keep doing it in intervals let sit for 5 min then turn to do a bit more until you have the crackle formed then continue spinning .I seriously hope I can achieve this on the KK with the splitter I'm sure I will be able to Outback Kamado Bar and Grill♨ 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 21, 2016 Author Report Share Posted July 21, 2016 Love the outside crust on that loin - serious looking chicharon! Thanks Tony nothing beats pork crackle yum Outback Kamado Bar and Grill♨ Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 21, 2016 Author Report Share Posted July 21, 2016 Beautiful, Aussie, stunning and just wait until you do it on your new KK. Thanks MacKenzie I'm looking forward to it Outback Kamado Bar and Grill♨ Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 21, 2016 Author Report Share Posted July 21, 2016 Aussie! Now that's bacon done right! Apricots are one of my favorite fruits and bacon … well, everyone knows about bacon! Combine the two and you're talking heaven on earth! Kudos all under to you. Cheers CC the apricot and macadamia tasted great the pork belly was the same as usual delicious Outback Kamado Bar and Grill♨ 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 21, 2016 Author Report Share Posted July 21, 2016 Apricots and pork belly sound like they would go well together. They sure do in a really yummy way Outback Kamado Bar and Grill♨ Quote Link to comment Share on other sites More sharing options...
Stile88 Posted July 21, 2016 Report Share Posted July 21, 2016 Wow that looks so delecious i echo what mac said wait till you do this on your kk indeed Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 21, 2016 Report Share Posted July 21, 2016 Great looking cook. Did your butcher had the ingredients to stuff and wrap that up for you or did you bring your stuffing to the butcher? Sent from my XT1585 using Tapatalk Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 21, 2016 Author Report Share Posted July 21, 2016 Wow that looks so delecious i echo what mac said wait till you do this on your kk indeed Thanks I love my crackle so hopefully I can do it on the KK Outback Kamado Bar and Grill♨ Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 21, 2016 Author Report Share Posted July 21, 2016 Great looking cook. Did your butcher had the ingredients to stuff and wrap that up for you or did you bring your stuffing to the butcher? Sent from my XT1585 using Tapatalk My butcher had the ingredients actually had a few to choose from I was after a pork roast but he only had belly left so I said that will do Outback Kamado Bar and Grill♨ 1 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 21, 2016 Report Share Posted July 21, 2016 That looks so tasty. 1 Quote Link to comment Share on other sites More sharing options...
