Zak Griffin wrote:Did a pork belly in the weber this arvo, with a snake over about 4 hours. Got a little but hotter than it should've and dried out a little bit but still tasty!
No photos because its aaaaaall gone :laughing-rolling:
Nice! Love pork belly. I do a twice cooked Asian style, poaching in chicken stock, coriander, ginger et. for a few hours and then finish on the Webber the next day with some cherry wood. Some ketchup manis - sweet soy sauce and nirvana. Is there anything the Webber can't do? Well except maintain rock steady temps, I battle mine when I do pulled pork. Have to save for a smokey mountain.