I was struggling a bit with my last BBQ Pork Belly and just wondering how you guys would do it?!? ;)
In short:... my one was sous vide for 36 hrs 65 degrees with dried green pepper and smokey grape seed oil and sea salt...served with a BBQ sauce made of Italian tomatoes ,dark beer ,onions ,garlic ,etc etc... plus 63 degree egg ,crushed pots etc ...
was yummy but not satisfied for me...specially the sauce... to much like a ordinary BBQ sauce ...almost like a ketchup
I would prefer a more oily BBQ sauce more like a marinade ..but with a strong tomato and smokey taste
any suggestions much appreciated!