Kamado Joe Smoked Pork Belly
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- Опубліковано 19 бер 2017
- It's time for some amazing smoked and seared pork belly! Give this recipe a try next time you want something deliciously different on your table!
Dry Rub:
1/4 cup sugar
1 tablespoon kosher salt
1 tablespoon chili powder
1 tablespoon onion powder
1 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
Honey Mustard:
1/2 cup honey
1/4 cup dijon mustard
1/4 cup stone ground mustard
1 teaspoon soy sauce
1 tablespoon dried tarragon
1 tablespoon minced ginger
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Cooked this recipe tonight for my family. It was fantastic! First time we've ever tried pork belly. My compliments to the chef!
Looks fantastic I am keen to try this one as I have not been able to cook pork belly well as yet on my kamado
That Honey Mustard glaze is outstanding. Definitely stealing that for future cooks!
Simply amazing!!!! Thank you Sir
That looks really good.
I have cooked this several times for family and friends and it has been a hit every time. Going to my sister's this year for Christmas and my nephew has asked that I bring this. This is a great recipe!
That looks fantastic! Saturday dinner is already decided.
I was just at Costco staring at one of these. Great info. I may try it next time.
I cooked this yesterday. OMG it was amazing. Top recipe and keep up the good cooking.
Learning so much from your channel - all the way from Australia!!
That was some fine looking pig belly John. Great looking recipe brother!!
i along with the train engineer gave you a thumbs up at the end, awesome looking man !
Great recipe! What do you have done with the skin?
That looked amazing John, nothing like a good Pork Belly. I really liked your Glaze on this.
Oh man! I smoked some pork belly yesterday - looks like we're doing it again this week. :) Nice video as always.
that's a great recipe John!! smiled pork belly is fantastic!! did you make cracklins out of the skin?
Always wanted to try pork belly but it looks so fatty so I wasn't sure. How'd yours come out?
John, can you use the soapstone in lieu of the cast iron? I don’t have one
I don’t have the cast iron grate. Could I just finish it off in a cast iron skillet??
I was wondering the same thing.
Me too. I do have the soapstone may try that but cast iron skillet seems like it may be easier then put back on grill for glaze
John, any idea when the new vent are going to be available for purchase?
how in the world is your control tower vent always so clean!? mine has grease and smoke debris all through that thing and cakes shut. Is there a secret I am missing?
This is my go-to for Pork Belly. Another great video man
I was not hungry 7 minutes ago. Now, I am.
Does the fat hitting and burning on the deflector, not in part at bad flavor into the meat?
Martin Grady I use bbq foil or a special cast iron pan....to keep things clean
John, I have a Kamado Joe Classic question for you. I do not currently own any type of kamado grill but I am in the market and I really like the divide and concur grating system. There is a dealer locally that has a floor model of the KJ Classic for sale for $845.00. That seems like a good price but they also have the 2017 model in their warehouse. The have discounted the 2016 model to get ready for the 2017 model. In your opinion is there enough difference in the older model and the 2017 to wait or should I go ahead and get the older model? I noticed that the top vent has changed and there is now a latch on the newer model. I have watched at least 25 of your videos and love what you are doing.
Thanks for the quick response.
Mack Canady 2017 and up have a better hinge and top vent. Those older models are dangerous when the hinge is lose. It came down on my side of my head when I bent down to take out the ashtray. If I exposed my whole head it would of killed me. Then it almost smashed my fingers. The 2017 are easier to lift especially with 1 finger. I would recommend you get a grill dome instead. They are beautiful and I think it has thicker walls. Doesn’t come with accessories.
i clearly recomend u the new one, because the hinge makes it much easyer to work with and, the new daisy wheel lid dosent move its setting if u open the kamado also its much easyer to clean, also the sealing is much better then on the old version, but u can still buy the old version and upgrade everything, its up to u to do the math whats working better and is the cheaper version, but keep in minde the new hinge is very powerfull, and u may need a few more hands to do it, or be very experimental like i did it alone...and i can clearly say dont do it alone, ist not easy and the fire pit i forgot has no longer the option to breake .. but the new firepit is a bit trickyer to build alone, and i forget remove the plastic on the stand bevore u set the camado inside the nest, cuz someone very stupid came to the idea to use glued plastic and its hard work to get rid of it when the camado is in place...
hm strange i had been thinking this was pork belly with stripped skin, because i didnt notice the darker color and it lookes like allready sliced down..
I would have liked to see the skin, pork belly with the skin is good with a cold beer.
Please tell me you didn't just discard the skin. Crispy skin one of the best parts about cooking pork belly.
Thought you would have done crackling with the skin, not good John
this is very obviously a rindless cut of pork belly. You can see that simply by looking at it. I have tried this cook with this cut and it is awesome
I was sold until he slathered it in that honey mustard sauce.
Looks great. But looks to me like the skin was off.
Na durog Yung skin kaya mo tinaggal 🚨