British BBQ Society Forums

Hi every one am new to this forum and to slow cooking on bbq. Last night I slow cooked some belly pork strips for just over 4 hours they was very very tender but tasted nasty and seemed really fatty I had them in a pan on top of veg and emptied out a lot fat during cooking, the temp was around 270f and 300f I cant think what I done wrong any help please peeps thanks

Hello and welcome,
Saddenned to hear of your pork related misfortune. Personally if cooking pork belly I would not put it in an pan but would put it on an open grill to allow the fat to drain straight away, also would probably go a touch hotter as find at lower temps the fat somewhat gelatanises and if you like fattier pork this is fine but for some it is a bit much

Have also done belly pork quite hot at around 375 with the skin side down to the heat but this was as an slab rather than rashers.......

Hope this helps
Cheers
Tiny

Cooking between 270 and 300 would be deemed hot and fast rather than low and slow so the fat wouldn't have rendered down as much as it would at a lower temp.

As to taste, (without all info) I would initially say too much wood / poor charcoal which can give an acrid taste

What kind of BBQ is it? And was it a charcoal BBQ?

Hi peeps thanks for the replys it is a kettle style bbq charcoal and I dont think it was to much wood as have made that mistake before and did not taste as if to much smoke did taste like the fat had not melted away it seemed to tatse like it was just eating fat.

arc1978 wrote:Hi peeps thanks for the replys it is a kettle style bbq charcoal and I dont think it was to much wood as have made that mistake before and did not taste as if to much smoke did taste like the fat had not melted away it seemed to tatse like it was just eating fat.

That would be the case as Toby said cooking temps were too high for the fat & connective tissue to properly render

keith157 wrote:too high for the fat & connective tissue to properly render

Uh, whut?

YetiDave wrote:

keith157 wrote:too high for the fat & connective tissue to properly render

Uh, whut?

Whats the question Dave?

I think I misread, I thought the implication was that beyond a certain temp, fat wouldn't render properly (rather than being cooked too hot and so being 'done' before the fat's had chance to render)

I wouldn't be concerned about cooking at 300F, personally, as that's still a meagre 148C. It's still lower than you'd cook the same kinda cut in an oven

I got my cooking temps from websites and youtube vids most them said between 250f to 300f and done em for over 4 hours so what temp do you think I should try? I really want get these right as slow cooked belly pork is one my most fave things and never had it on a bbq so really want to try again thanks again guys