Equipment You’ll Need
- Louisiana Grills 800 Premier
- BBQ Tongs
- BBQ Cutting Board
- Yonedas Okami Chef Knife
- Fireboard 2.0 Thermometer
Ingredients
- 1 Beef Belly
- ¼ cup Boar’s Night Out White Lightning
- ¼ cup Cattleman’s Grill Steakhouse Seasoning
Instructions
1. Preheat Your Grill
- Set your grill to 500°F to get it ready for high heat.
2. Prepare the Beef Belly
- Cut the beef belly into manageable 2-3 inch strips. Be sure to remove all excess fat because there won’t be enough time for it to render down during the grilling process. You want to leave only the lean, primal portion of the belly.
- Season the beef belly with a coat of Boar’s Night Out White Lightning, followed by the Cattleman’s Grill Steakhouse Seasoning.
3. Let the Seasoning Mellow
- Allow the seasoned beef belly to sit at room temperature for about 20 minutes. This helps the seasoning penetrate the meat.
4. Grill the Beef Belly
- Place the beef belly strips on the grill and cook for about 10 minutes.
- Using a meat thermometer, monitor the internal temperature of the beef. Grill until it reaches an internal temperature of 135°F for a nice balance of tender meat with a pink center and edible fat.
5. Rest the Beef Belly
- After grilling, let the beef belly rest for 5 minutes. This allows the juices to redistribute within the meat, keeping it juicy when you slice it.
6. Slice and Serve
- Once rested, slice the beef belly across the grain into bite-sized portions. It’s easier to cut before serving rather than at the table.
Quick Recap:
- Preheat grill to 500°F.
- Cut beef belly into 2-3 inch strips and remove excess fat.
- Season the beef belly with White Lightning and Cattleman’s Grill Steakhouse Seasoning.
- Let the beef belly sit at room temperature for 20 minutes.
- Grill the beef belly until it reaches 135°F internal temperature (about 10 minutes).
- Rest the beef belly for 5 minutes.
- Slice the beef belly across the grain into bite-sized portions and serve.
Helpful Tips and Notes
Can You Turn Beef Belly into Beef Bacon?
Yes, beef belly can be turned into beef bacon with proper curing. While I prefer grilling it like this or making burnt ends, you can also follow a recipe like Jess Pryles’ Beef Bacon here.
Where Does Beef Belly Come From?
Beef belly, also known as beef navel, is a muscle located at the front of the cow’s plate, connecting to the brisket. It’s a fatty cut that can be tough if cooked with the fat left on, so it’s important to either grill it with the fat removed or cook it low and slow to render the fat down.
Flank, Brisket, and Belly – What’s the Difference?
These cuts come from the underside of the cow, but each one has a unique position and tenderness:
- Brisket: Located near the front, it’s the toughest of the three.
- Belly: Sits in the middle, offering a bit more tenderness.
- Flank: Found higher on the body, and it’s the most tender of the three.
Gluten-Free?
Yes, this recipe is completely gluten-free.
What’s the Correct Temperature to Finish Beef Belly?
If you want your beef belly to be more tender, smoke it to 205°F for a slow-cooked, fall-apart texture. However, the recipe here calls for an internal temperature of 135°F, which gives you a perfect balance of tenderness and a juicy bite.