On Mon, 3 Dec 2018 20:16:08 -0000 (UTC), Bill wrote:

Its Me wrote:
On Monday, December 3, 2018 at 1:18:36 PM UTC-5, Bill wrote:
Its Me wrote:
On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote:
On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote:

On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote:
Do I want to give this a shot? Looks damn good, and I'd bet all the
fat from the pork belly would
turn that otherwise dry pork loin into a connoisseur's dream:

https://www.traegergrills.com/recipe...oked-porchetta

Wife brought a loin home yesterday, and I just checked with the local
Lowes Foods and they have pork belly. I'll be cooking one of these
tomorrow. I'll let you know how it turns out.

Please do! Our Costco carries both also.

Tim, John... I wanted to like it, but I just don't like the pork belly
that much. I followed their directions, and the loin is certainly moist
and tender, but the belly didn't render as much as I'd like. I've had
belly before and the fattiness of it just turns me off.

Trimmed of the excess fat and sliced up, it makes a pretty good sandwich.


John’s recipe probably requires a long, low slow cook, to render the fat.
I have had pork belly topped pizza and loved it. Did not seem greasy.
That was in New Zealand. So there has to be great ways to cook he big junk
of pork belly, instead of making it in to bacon. Admittedly the pork belly
I had several different ways in NZ and Australia was not big chunks.

That recipe called for a 1 hour smoke (around 200), then crank it up to
325 and roast until it hits an internal temp of 135 which took about 2
hours. I agree, next time I'll leave it on the lower smoke temp and let
it render out more.


I would do most of the cook at 225. Seems to be the nice temperature for
most low end meats. Then crank it up for a time to 375-400 to crisp the
outside.

Sounds reasonable to me too.

How about you try it out and let us know?

:)