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So I'm going to try to smoke this pork belly tomorrow...

post #1 of 14
Thread Starter 
I have 2 big pieces in the freezer...figured I'd get rid of one on an "experiment"

I setup my le creuset dutch oven with a elevated grate, and a drip pan underneath. I have some mesquite wood chips left over that I'll soak.

any suggestions for a rub/seasoning? I don't wanna go a backyard BBQ jack daniels type flavor, but I guess with the mesquite chips I'm limited to tastes/direction. I was thinking just some salt pepper and some fivespice.

Also, should I smoke it in the oven or stovetop? what temp and for how long?

should I brown it first?

what starch and veggies would it go well with?

input.....neeeeed input.....
post #2 of 14
Don't forget, smoking is not necessarily cooking, so your pork roast still needs to come to a safe internal temperature.

I'm leary of smoking in the house. If you misjudge, and the smoke becomes excessive, you'll have some problems, not the least of which may be the everlasting smoky smell, especially on damp days. But, if you absolutely must, at least in the oven the smoke may be comewhat confined.
"The pressure's on...let's cook something!"
"The pressure's on...let's cook something!"
post #3 of 14
I would not brown first, wait till you see what color it is after smoke job.

Sauteed Red Cabbage, diced apple and onion, served in a cored out apple.

Salt and Pepper ,Rosemary roast fingerling or small creamer potato
post #4 of 14
Fancy :lips:
"The pressure's on...let's cook something!"
"The pressure's on...let's cook something!"
post #5 of 14
Thread Starter 
thanks for the suggestions. and, absolutely I'm going to be sure that the meat is cooked :)

if i wasn't "saving" money (for a new coffee maker) by cleaning out the freezer this week, I'd get some propane for the grill and put the le creuset right in the grill covered, but I think that doing it in-doors is going to be no big deal.

I figure 225 for ~4 hours should work...provided the chips produce smoke in the oven/le crueset at that temp.

like i said, it's kind of an experiment for me with what I have in the house.
post #6 of 14
Woohooo!!! Another pictorial coming soon!! :bounce:
post #7 of 14
It's doable but you're going to make a mess out of your Le Creuset. Clean up won't be a great deal of fun.

Mesquite wouldn't be my first choice for pork belly. It's very smoky and not as sweet as pork likes. I'd suggest getting the bellies out of the smoke after about 45 minutes, and finish them by cooking in some other way.

LOTS of brown sugar, honey, or molasses. Easy on the salt. Since you're planning on using five spice, you might as well have a good shot of ginger in the rub, garlic and onion. Perhaps something like this:

Puree in the blender or processor:
1/2 medium onion
1/4 cup honey
1/4 cup brown sugar
2 tbs salt
2 tbs paprika
1 tbs dijon mustard
1 tbs five spice
1 clove mustard
2 tsp granulated onion
1 tsp white pepper
1 tsp ground ginger
Enough orange or other juice or nectar to form a thick paste.

Stovetop with maximum fan. If you try it in the oven, the smoke will pour out the vents and make a clean up problem on your white stove you won't believe.

Use the minimum temp that keeps the smoke going. This time, just season the bellies with smoke, don't try to cook them through in your Le Creuset-smoker.

Absolutely not.

It's a good idea to bear in mind that pork likes being sided with fruit, onions and various cabbage garniture more than most other meats. But, it's just bacon RPM (or should I call you Johnny 5?), don't overcomplicate it and let it be the star. You could do worse than eggs, cole slaw, and sauteed potatoes with rosemary.

post #8 of 14
Thread Starter 
how so?

if thats the case, then I can put the le crueset outside on the grill for 45 minutes...should have enough propane left for that.

should I finish it off on the grill? broiler? low and slow?
post #9 of 14
I'm not sure why you're insisting on La Creuset for this. I love mine, and it is one of the most useful pots I own but for smoking and BBQing it is an odd choice. I would use it if I were braising.

Just for the heck of it I'm posting this recipe for smoked ribs done on an outdoor grill from a book called "How to Grill" by Steven Raichlen. We just got it recently and it has helped my husband a.k.a. "Newbie Pitmaster" a lot. I'm sure you can adjust this recipe for your roast/smoked bacon.

1. Place a drip pan in the center of your charcoal grill (under the grill of course) and divide your coals evenly on either side of the pan.
2. Place a 1/2 cup of wet and drained smoked wood chips (preferably hickory) on each mound of coals.
3. Prepare your meat however you like by marinading and/or rub before hand.
4. Place the belly on the grill fat side down. Put the lid on to maintain a low heat in there.
5. Try not to lift the lid too much as it will dry out the meat.
6. Should be ready in 2-3 hours. After an an hour wrap the meat in foil and continue cooking.
7. Let the meat rest as per BDL's usual advice.

Basic BBQ Rub
1/4 cup fimrly packed brown sugar
1/4 sweet paprika (or hot if you prefer)
3 tbsp black pepper
3 tbsp coarse salt
1 tbsp hickory smoked salt or more coarse salt
2 tsp garlic powder
2 tsp onion powder
2 tsp celery seeds
1 tsp ceyenne pepper

Store the rub in an airtight container away from heat or light and it will keep for at least 6 months.

"You are what you eat, so don't be fast, cheap, easy, or fake."


"You are what you eat, so don't be fast, cheap, easy, or fake."

post #10 of 14
Thread Starter 
I tried smoking with my gas grill, and it didn't come out very good at all. I've read a few things on indoor smoking, and saw emerils little cast iron pan/smoker/5in1 contraption and figured my le crueset is not drafty at all, and i had the perfect "insert" to elevate the meat, and have a drip pan under. It sure beats the hotel pan with holes in them I see some folks use. Honestly, I think it's going to work great and I'm excited to try it.

Smoking indoors - Slashfood

Emeril's 4-in-1 Smoker Product Review - I kind of did this, but with my le cruset, and have a nice drip/water pan in there too.
post #11 of 14
Thread Starter 
well, its cooking now, for about an hour so so......details at 10.

sure smells great.
post #12 of 14
Thread Starter 
well, success.

good success.

I smoked it with some brown sugar, 5spice, ginger, salt and pepper, for about 2 hours, in my Le Creuset (on the grill as to not smoke out my house) at first at a pretty high temp to get a smoke going (~350 for a few minutes) but then I brought it inside a little while later and kept it in the le crueset on 225 for about 1.5 hours.

I made some risotto with carrots, and then when the risotto was almost done, I went to slice the rested pork belly, and it literally felt apart it was so tender (and moist!) so...I ripped it apart with a fork, added it to the risotto, and MAN was it GOOD! homemade chicken stock, I'm getting good at risotto, had left over carrots, and added the smoked pork belly, and it was....just awesome.

pictures tomorrow or maybe in a few....
post #13 of 14
Thread Starter 
Ok, I have no fancy plate presentations tonight, just some good risotto! (best I've ever made I think, but NRatched insists I made a better mushroom one, but she doesn't care for pork belly much)

filled the center with the water left over from the wood chips, some rosemary, thyme, and a pinch of sage.

remember this piece of **** one use item? well it got another use..


a little parmigiana reggiano, salt/pepper here and there.....and we scarfed it down!

Now, it wasn't a BBQ heavy smokey flavor, but I can tell you, ever after a shower, my hands still smell like smoke, I consider that a success.
post #14 of 14
My day has been made already!!
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