Austin Area TW Chapter (all gens welcome, even T4Rs; heck, just make it a Toyota and we're good)

don't forget "it's only gay if someone giggles"

 

I've used an IR of the same model before and it was a great gun. Got this one off CL, new, for about 1/4 of the cost. January is usually our shutdown time due to slow business. Good summer vacation money.

 

@Inferno0075 - welcome to "the list." I recommend you check out the OP and get a sense of who you're dealing with.

 

And hopefully you like bacon

 

yessir...

 

PIG CANDY!! YAY!!

 

Gonna do up a BIG batch for COTA T&T C&C TTC TNA?

too many acronyms

 

I do IT security for the government and I used to work for a telecom. You haven't even touched on speaking in acronym.

 

Fancy fancy. I like

 

Not to speak for @RedBeard1 but that looks like a custom work of art there.

 

Those things are addicting, is there a recipe for that you would be willing to share?

 

Edit = have no idea how it quoted ancient post.... TW being weird for anyone else?

Pork belly.. some smoke.. and lots of awesomeness.

 

I'll get one up when I'm back at my PC

 

Will be put to the test on Saturday

 

word doc attached as well for saving


Pork Belly Burnt Ends

Ingredients:

· Pork Belly

· Olive Oil

· BBQ Rub of choice

· Butter

· Brown Sugar

· Honey

· Foil Pan

· Smoker

· Wire Racks

Directions:

Start smoker and dial in to 225*-250*. Oven can also be used if no smoker is available.

Cut the pork belly into 1 ½” cubes, or desired size. This works best if the belly is really cold. Toss the pork cubes in olive oil to lightly coat. Toss the pork cubes in seasoning or rub of choice ensuring full coverage. Arrange the cubes on a wire rack leaving space around all cubes to allow for air flow, smoke absorption, and bark formation. Smoke (Cook) the cubes for around 2-3 hours until desired color is achieved.

Remove the cubes from the smoker and place in a foil pan. Dust the cubes with about a ½ cup of brown sugar and a good drizzle of honey. Slice up a stick of butter and place all over the cubes. Cover the pan with foil and return to smoker for another 1 ½ - 2 hours. This can also be done in the oven at this point since the pan is covered and heat is heat at this point.

At this point the cubes should be really tender, but still holding shape. Internal temp is probably at or just above 200* at this point. Cover and cook longer if needed.

Now that the cubes are done, you can finish with a glaze, an extra sprinkle of rub, or just enjoy.



Pork Belly Burnt Ends.docx

 

Saved! Now I just need to get with @TX_Lucian and borrow his smoker...

 

I know it's pretty looked down on by "real" smokers but I bought an electric smoker from Cabela's for about $200 and it's been great.

 

Those are awesome!

 

It has bluetooth which is pretty fancy but it also doesn't work. Or at least it doesn't like my phone...