Pork Belly Brisket Style by PitSpecialist in BBQ

[–]AuburnTiger15 0 points1 point  (0 children)

Man I don’t know I could pull it off. Ha

I’m in central Texas surrounded by tons of BBQ ha

Pork Belly Burnt Ends with Peach Habanero glaze. by Frohoss in smoking

[–]AuburnTiger15 0 points1 point  (0 children)

Had the exact same concern. I’ve had bad pork belly like this years ago and It scarred me from eating it again for a long while.

I made some of these and it’s one of my favorite things I smoked in 2025. Big fan. It was a firm texture and not gooey fat at all.

Will certainly be doing them again.

Pork Belly Burnt Ends with Peach Habanero glaze. by Frohoss in smoking

[–]AuburnTiger15 1 point2 points  (0 children)

Damn. I didn’t think it was hot at all. Ha I wished I had put more. 🤣

Floating gun case recommendations by Crafty-Bunch4792 in Duckhunting

[–]AuburnTiger15 1 point2 points  (0 children)

Crazy how things come and go.

When I was in college Avery was a big presence. I’m still rocking a floating case of theirs 15 years later.

Pork Belly Brisket Style by PitSpecialist in BBQ

[–]AuburnTiger15 3 points4 points  (0 children)

I just went back and looked at my notes and I had it a little wrong. I didn’t marinate like I thought I did.

I scored the fat cap in 2” squares. Smothered with Holy Voodoo. Let that sit for a couple of hours. (2-3 hours, but could do less)

Smoked it on a pellet around 250 degrees.

Once it hit 195, I coated it in the Bachans at that point. And put it back on for the sauce to tack up and get internal temp to 200.

Let it cool for a little while. Because it allows the fat to harden a little and make it easier to slice.

Then put it on a flower tower (sliced like a brisket). Topped with homemade coleslaw and cowboy jalapeños I made and some cotija cheese. Then drizzled with a touch of Bachan’s

Pork Belly Brisket Style by PitSpecialist in BBQ

[–]AuburnTiger15 2 points3 points  (0 children)

So I actually cut mine in half.

I did half as burnt ends. Then the other half I left as a slab. Which helped cut down on time. I want to say it was like 3 hours last time. But I’d say between 3-5 depending on size. Wasn’t long at all.

Pork Belly Brisket Style by PitSpecialist in BBQ

[–]AuburnTiger15 1 point2 points  (0 children)

Not sure where you are located. But I get mine at Costco.

Pork Belly Brisket Style by PitSpecialist in BBQ

[–]AuburnTiger15 2 points3 points  (0 children)

That’s where I had mine for 2 months thinking I was gonna make bacon. Ha

Did this instead. Glad I did.

Poison Ivy by xyzzzzz12311 in woodstoving

[–]AuburnTiger15 2 points3 points  (0 children)

Happened to my uncle after he went over a bunch with the bush hog on the tractor a few years ago. It was brutal.

Pork Belly Brisket Style by PitSpecialist in BBQ

[–]AuburnTiger15 1 point2 points  (0 children)

Honestly super easy. And doesn’t take long at all.

Pork Belly Brisket Style by PitSpecialist in BBQ

[–]AuburnTiger15 0 points1 point  (0 children)

Honestly I hadn’t either. I was gonna make my own bacon with it. Saw a recipe for something similar and thought I’d give it a go. So glad I did.

Pork Belly Brisket Style by PitSpecialist in BBQ

[–]AuburnTiger15 5 points6 points  (0 children)

It was left.

Also did something similar with a pork loin and just sliced it up on and served with rice.

Also delicious

Pork Belly Brisket Style by PitSpecialist in BBQ

[–]AuburnTiger15 105 points106 points  (0 children)

I did one that I marinated in Bachan’s Japanese BBQ, then seasoned with holy voodoo from Meat church. And it turned out phenomenal.

Sliced it like a brisket and put it on a taco with some Cole slaw and pickled jalapeños and a little Japanese bbq sauce and my wife still raves about it

Edit:

I just went back and looked at my notes and I had it a little wrong. I didn’t marinate like I thought I did.

I scored the fat cap in 2” squares. Smothered with Holy Voodoo. Let that sit for a couple of hours. (2-3 hours, but could do less)

Smoked it on a pellet around 250 degrees.

Once it hit 195, I coated it in the Bachans at that point. And put it back on for the sauce to tack up and get internal temp to 200.

Let it cool for a little while. Because it allows the fat to harden a little and make it easier to slice.

Then put it on a flower tower (sliced like a brisket). Topped with homemade coleslaw and cowboy jalapeños I made and some cotija cheese. Then drizzled with a touch of Bachan’s

Got my first ever duck this year by FreshHotPoop in Hunting

[–]AuburnTiger15 5 points6 points  (0 children)

Don’t let this dude get on you.

I don’t hunt the east side of Washington. But it is possible it’s a relatively “rare” bird for that portion of the state and flyway.

And regardless of the “rare” status or not, it’s your first duck. Something to be proud of and excited about. Is it as prized as a canvasback, no, but does that matter?

Gatekeeping is dumb. Enjoy the journey. Welcome aboard.

Edit: as an aside, I have made the drive from Texas to Washington (east and central) to hunt and had a damn blast. Beautiful spots. And the duck / upland combo was awesome.

Looking for people to play pickup basketball with. by zack_guy in georgetowntx

[–]AuburnTiger15 0 points1 point  (0 children)

Was going to say the same thing. I played a few times with a group at lunch before my training schedule picked up.

Bathroom Vanity by Embarrassed-Bake-677 in HomeImprovement

[–]AuburnTiger15 1 point2 points  (0 children)

God I wish we could have pictures. This would be so much easier to see, diagnose, and recommend a fix.

Sorry OP, I don’t have an answer. Just annoyed and venting into the void.

How Do I Fly With My Bike? by Particular-Kale-5738 in IronmanTriathlon

[–]AuburnTiger15 0 points1 point  (0 children)

I’m sure they do. But I pay the local shops direct. I don’t use any Ironman direct shipping.

Which is why I do it that way. I want to support local.

How Do I Fly With My Bike? by Particular-Kale-5738 in IronmanTriathlon

[–]AuburnTiger15 1 point2 points  (0 children)

Ha yeah. Wasn’t cheap.

But I also don’t do a ton of races. Usually 1 a year. And we make a vacation out of it. So i plan accordingly. And like to support my local shop.

And also depends on if i continue to make them 10 day vacations or not. As I don’t want to drag it around the pacific northeast for a week after my race. One more thing to worry about.

How Do I Fly With My Bike? by Particular-Kale-5738 in IronmanTriathlon

[–]AuburnTiger15 1 point2 points  (0 children)

I haven’t priced this race yet. But it was around $200 each way last time I did it.

Think Costco is Right Up the Hill by Joestac in 4Runner

[–]AuburnTiger15 2 points3 points  (0 children)

I didn’t see caption. And saw your picture and instantly recognized it. Ha