Porkbelly Stuffed Beefbelly Roast

In my exploration of new cuts of meat for the BBQ, finding a cheap cut is always one of the most important qualities that this new cut should have. BBQ exists due to cheap waste meat so seeing those big popular cuts keep on rising in prices is just a shame. That’s how I found out about beef belly; lots of fat just like the pork belly but not really popular and so it’s cheap.

So I rolled up a beautiful pork belly in a homemade marinade that is rolled inside a huge beef belly with the same marinade. Perfect for huge parties!

Course Beef, Classic BBQ, Main Course, Pork

Cuisine Low and Slow, Roast, Smoking

Servings

Equipment

Ingredients

10 kg beef belly
2000 grams pork belly without the skin
3 tbsp fine salt
Pitmasterx's classic BBQ rub

Marinade

20 cloves of garlic
30 grams fresh parsley
30 grams fresh thyme
2 red bellpeppers
2 chili peppers
3 red onions

Instructions

The marinade

Start off by peeling about 20 cloves of garlic and add them to a blender together with the bell pepper, red onions, red peppers and grind it up.
Once it turned into a paste, take off the lid and add the thyme and parsley. Blend it again until all the ingredients have merged in to a smooth paste.

Preparing the meat

Lay the beef belly flat on your workbench, skin side down, and generously season it with salt.
Now place the porkbelly skin-side down in the centre of the beef belly and season it with salt as well.
Now take your marinade and spread it out evenly over the meat. However, don't season the skin side of the beef belly with the marinade.
Now fold it up like you would with a porchetta. And for this step you will most likely need an extra pair of hands, because this stuff is heavy!
Once the meat is tucked in nicely, hold it tight and start tying it down with butchers twine. You will need to tie it up really well, because the weight of the meat will put a lot of pressure on the twine.
Once you tamed that beast, it's time to coat the outside of the meat with a good layer of mustard. make sure you get the sides as well.
Now season it with your favorite BBQ rub. Of course, we're using our very own Pitmaster X classic BBQ rub. Which is easy to make, and will save you a lot of money on a big piece of meat like this.
Set up your Burnhard smoker to a roasting temperature of 150C and place the meat on the grates. You might need to squeeze it a little.
Place a thermometer in the meat that can reach the centre of the porkbelly and let it smoke until you reach a core temperature of 65C/132F.
Once you reach that core temperature, after around 8 hours, it's time to take it off the grill. Let it rest for at least 20 minutes before slicing in to it.
Pro tip: This stuff is amazing to eat cold as well. Get a sharp knife and make some thin slices and put it on a sandwich. Absolutely amazing!