Question for the BBQ experts re pork strips.

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14-12-2023, 08:11 PM
Mr300WSM

Question for the BBQ experts re pork strips.

Looking at cooking pork strips on the bbq but can’t find much info on doing it on a bbq.
So question for the experts am I better off cooking them hot and fast on the hot plate or should I sear them on a hot hot plate and then turn it down and finish them slowly? Cheers in advance for any advice
14-12-2023, 08:25 PM
MB

They're pretty tender so hot and fast is fine. Skin side down, then lid down or flip them over to finish. Could go slow for the second part, but they don't take a lot of cooking. One of my favourite cuts.
14-12-2023, 08:29 PM
Barry the hunter

Quote:

Originally Posted by Mr300WSM

Looking at cooking pork strips on the bbq but can’t find much info on doing it on a bbq.
So question for the experts am I better off cooking them hot and fast on the hot plate or should I sear them on a hot hot plate and then turn it down and finish them slowly? Cheers in advance for any advice

my favorites marinate in olive oil garlic salt little bit of ginger for a morning and cook yummy
14-12-2023, 08:33 PM
csmiffy

And if using marinade, put some baking down on the plate and keep an eye on it as if it's close to an edge or drain hole it can get a bit burnt and crispy.
Stops the marinate burning and charring before the meats cooked.
Applies to all meats obviously.
Saves on clean up a bit too
15-12-2023, 07:51 AM
gonetropo

soaking them in chinese salted rice wine for an hour first will render the fat quicker
15-12-2023, 10:23 AM
No.3

Quote:

Originally Posted by csmiffy

And if using marinade, put some baking down on the plate and keep an eye on it as if it's close to an edge or drain hole it can get a bit burnt and crispy.
Stops the marinate burning and charring before the meats cooked.
Applies to all meats obviously.
Saves on clean up a bit too

An option is a rack in a steel dish on the hot plate, with a lot of marinade underneath and keep brushing it onto the pork. When you say pork strips, I am assuming you are meaning unbrined bacon? mmmm, bacon...