Been seeing a lot of pork belly recipes out and about.
I picked up a 5 pound chunk the other day. The guy at the meat counter had to ask his boss....
Was going to make a traditional English roast belly....then Roger posted up cracklins.
Well, they took the hide off it before they sold it....so no go.
Instead I rubbed it down good with rib rub and have had it on the grill with a pan of hickory for 4 hours.
Is this a waste of time? Looks and smells okay.....
Anyone cook a belly like this? How do you like to cook them?
