tquando Posted September 4, 2017 Report Share Posted September 4, 2017 Decided it was time for a nice Japanese Pork belly over the weekend. Overnight salt brine, rub applied before cooking with a bit of olive oil to crisp it up. Cooked indirect at 225 for 3 hours then cranked it up for 30 mins bringing internal temp to 165. Good eatin! Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
Paul Posted September 4, 2017 Report Share Posted September 4, 2017 Man that looks good. Makes me want to shout PORK FAT RULES!! Did you get good crackle? Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted September 4, 2017 Report Share Posted September 4, 2017 Looks yummy Quote Link to comment Share on other sites More sharing options...
tony b Posted September 4, 2017 Report Share Posted September 4, 2017 Ain't nothing better - PORK FAT RULES, YA'LL!!! Quote Link to comment Share on other sites More sharing options...
tquando Posted September 5, 2017 Author Report Share Posted September 5, 2017 Crackle indeed and pork fat does rule!Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted October 30, 2017 Report Share Posted October 30, 2017 Nicely done coming from a kj the KK had me stumped for a bit as to how to get crackle because it retains the moisture so well and we all know dry heat makes for good crackle but it it can be doneOutback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
