PBrug
Full Fledged Farker
- Joined
- Mar 9, 2017
- Location
- Western PA
Had some decent weather this weekend, outside of some heavy overnight rain, so did a little cooking on the Weber 26. While at Costco the other day, they had a sale of $4.00 off Pork Belly, so it was about $2.50/lb. I picked up a package for later use. When putting it in the freezer, I realized I had a smaller package in there, so I thawed it out for some Pork Belly Burnt Ends. Paired those with some Orange Peel Chicken Wings (made indoors) and did some Deer Burgers and Mac n Cheese today. All went well, and just love the Weber 26 for short smokes and grilling...
Pork Belly cubed and rubbed...
Love the room on the Weber 26. 30 cubes on a cooling rack, with room to spare...
After 2 hours at about 270*…
Into the pan with a "little" butter, brown sugar and honey...
After about 2 hours wrapped at 275*, I got rid of the fat from the pan juices and mixed the juices with some SBR Honey to make a quick sauce...
Plate with a few Pork Belly Burnt Ends and Orange Peel Chicken Wings...
Then onto today, where I made some Deer Burgers and Mac. I grind the Deer myself and mix it 80% Deer with 20% Pork Fat (usually a fat cap from a butt), or really fatty Pork Belly. I use a coarse grind, and I have to be careful with the burgers until they firm up a little, as they want to fall apart, but I'm not a big fan of a dense burger. Of all the burgers I make at home, these Deer Burgers are by far the best. Better than any Beef Burger...
Getting a little indirect heat to firm them up, with a few mesquite chips for smoke...
Time for some direct heat and cheese...
Deer Burger and some Mac n Cheese...
Thanks for looking!!!
Pork Belly cubed and rubbed...
Love the room on the Weber 26. 30 cubes on a cooling rack, with room to spare...
After 2 hours at about 270*…
Into the pan with a "little" butter, brown sugar and honey...
After about 2 hours wrapped at 275*, I got rid of the fat from the pan juices and mixed the juices with some SBR Honey to make a quick sauce...
Plate with a few Pork Belly Burnt Ends and Orange Peel Chicken Wings...
Then onto today, where I made some Deer Burgers and Mac. I grind the Deer myself and mix it 80% Deer with 20% Pork Fat (usually a fat cap from a butt), or really fatty Pork Belly. I use a coarse grind, and I have to be careful with the burgers until they firm up a little, as they want to fall apart, but I'm not a big fan of a dense burger. Of all the burgers I make at home, these Deer Burgers are by far the best. Better than any Beef Burger...
Getting a little indirect heat to firm them up, with a few mesquite chips for smoke...
Time for some direct heat and cheese...
Deer Burger and some Mac n Cheese...
Thanks for looking!!!
