It's the offseason, whaddya do?
Speaking of meandering threads, I need some help and OT won't get enough views...
I have a full (not cut in half), skin-on pork belly that I need to do something with asap because it's taking up the entire top portion of my freezer. A family member asked if I wanted a free pork belly and I, assuming it was skinless and cut in half like most grocery store bellies, said sure. It's freakin huge.
Someone give me a good smoker or grill recipe for this thing. I do not want to do a bunch of work skinning it or trimming it, I just want to cut it into a size that will fit on my Pit Barrel and Weber Kettle at the same time and cook this thing off and get it out of my freezer.
Go.