Go to the Recipe: Barbecue Pork Belly Burnt Ends
It looks like you are using pork belly with no skin… is that correct? How would you approach this with a skin-on belly?
Good question. My gut reaction is just to sous vide it…. But I really don't want to pigeon hole you into just the methods that I'm most familiar with. Can you use a standard gas grill, short answer yes! That answer is based on the assumption that your propane gas grill can run for 6+ hrs with indirect/single-burner use. I believe that should be no problem though for a standard 20 lb tank. Acording to U-Hauls graph (posted) you should be good to go. Any chance you have access to a wood chip smoker box for your gas grill? I haven't used one but should work fine. They seem to range from $20 to $100+. I would think one like THIS would be just fine. You can even go with a hybrid approach and sous vide them and jump to step 6 "Apply rub and finish setting bark" on your gas grill with a smoker box. If you have any other questions lmk!
Ah good call. Did you try that over the weekend? I wanna give that a go next time.
highly recommend the CS "New Mexican ketchup" sauce on pork belly burnt ends. Game. Changer. For tacos dressed with a bangin salsa verde.
any chance we can use a standard gas grill? Or are we better off sous vide in this case?
This site is intended for U.S. residents. We do not ship products or provide subscription services outside the United States.
Sous Vide Holiday Turkey
The Ultimate Guide to Espresso Drinks
Tips & Tricks: Fizzy Fruit!
Pizza Doughs: A Parametric Analysis
the Control Freak™ Home
the Joule® Turbo Sous Vide
the Joule® Oven Air Fryer Pro
