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What R U Eating ? ~OGH wants to know.....

Have you moved from that chair @Eman ? Haha.

We drove out to pick up my neice yesterday and half the vehicles were from out of state. Insane how many people are in New England that aren't from here. Tons of New York, Jersey and Pennsylvania.
 
ickyrica said:
Have you moved from that chair @Eman ? Haha.

We drove out to pick up my neice yesterday and half the vehicles were from out of state. Insane how many people are in New England that aren't from here. Tons of New York, Jersey and Pennsylvania.
Click to expand...

I did... But didn't take long before I came back to it.

There's an off road section near me that has a vehicle limit on the beach... You usually do need to get there early to make sure you get on, my rule of thumb is 7am. However, people showed up yesterday and never left... It's been too full for two days now. People won't drive off the beach, they're afraid to lose their spot. It's insane... I considered getting up at 3am this morning but I still wouldn't have gotten on I don't think. Cool thing is, the beach I'm at now is unlimited and I don't think anyone really knows about it...
 
ickyrica said:
is there any way we can loop Traeger into some kind of advertisement deal here? We promote the brand and technology a fair amount. The past few months seem like an explosion of pellet smoker purchases. 10% off for meso members haha

Beef ribs are on. Pork belly is prepped and sitting in a spicy dry rub. That'll go on around 11.

I have to say belly from the butcher is a beast to prep compared to the regular grocery store. It was a giant slab of pork, not strips. Tons of fat and skin. The fat smell was stomach turning tbh, but I have these buttery cubes of pork that'll end up being insanely good so it was easy to deal with lol. My biggest issue with this prep was how I had to handle the pork. It was rolled up and frozen when I bought it, kind of like how flank comes (in my area flank comes rolled up) so it obviously had to be defrosted to unroll. I should have frozen it again in a flat state. Non frozen pork belly is no fun to cut. Probably doubled my cutting time.
View attachment 132349
Click to expand...
What all do you trim away, I got one from the butcher on time to it seemed like the whole thing was fat. I plan on getting one again and brining it and making my own bacon with it
 
Logan44551 said:
What all do you trim away, I got one from the butcher on time to it seemed like the whole thing was fat. I plan on getting one again and brining it and making my own bacon with it
Click to expand...
this was my first butcher pork belly, so it's a new experience for me. I went at it like this...
Any giant fat areas get cut away first, on one end mostly. With skin still attached the belly now gets cut into strips, kinda starting that bacon process. The strips are about 1" - 1.5" in size by the length of the belly. I just cut each strip into cubes and removed the skin and any aggressive fat areas from the backside, leaving some fat obviously. It took like 30 solid minutes to cut and season it. My hands still smell like a fucking Midwestern pork factory. Gloves people. Not just for sanitary reasons!!

It started at 5.855 lbs. I'll weigh it before cooking. I'm guessing I removed about 2-2.5 lbs of skin and fat
 
ickyrica said:
this was my first butcher pork belly, so it's a new experience for me. I went at it like this...
Any giant fat areas get cut away first, on one end mostly. With skin still attached the belly now gets cut into strips, kinda starting that bacon process. The strips are about 1" - 1.5" in size by the length of the belly. I just cut each strip into cubes and removed the skin and any aggressive fat areas from the backside, leaving some fat obviously. It took like 30 solid minutes to cut and season it. My hands still smell like a fucking Midwestern pork factory. Gloves people. Not just for sanitary reasons!!

It started at 5.855 lbs. I'll weigh it before cooking. I'm guessing I removed about 2-2.5 lbs of skin and fat
Click to expand...
Brutal
 
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