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Introduction

The Blues Roll, a delicious brined pork belly roulade with a crispy crackling, is a true BBQ masterpiece. With our tips and tricks, you can easily prepare and serve this Blues Roll yourself. Learn how to make a perfectly smoked Blues Roll and savor the tender meat flavor and sweet, smoky aromas of the Memphis Sweet & Smokey Sauce.

Pro tips:

  • Take the time to prepare the AllBrine. Boil the water and dissolve the AllBrine in it, then let it cool to refrigerator temperature (1-7 °C)
  • Place the pork in the AllBrine and let it brine in the refrigerator. This essential step gives the Blues Roll its unparalleled flavor. put back in the fridge for 12-24 hours
  • When ready, heat up the barbecue to a stable temperature of 100 to 120 °C. Add a touch of smoking wood for that distinctive smoky flavor.

Important to know:

Preparation 30 min.
Waiting, marinading 12 – 24 hrs.
Time on the barbecue 2 – 6 hrs.
Difficulty (1 to 5) 5
Temperature BBQ: 110 ˚C
End product core temp: 74 ˚C

Step by step

Step 1: Preparation

Use a sharp fork, skewer (something they call the “Meat Tenderizer”) or the point of your knife to poke small shallow holes in the rind. At least every inch, only through the rind, no deeper Then lay the bacon flat with the rind side down and the longest side towards you on the cutting board. Cut the bacon in half horizontally from right to left, but leave the last 2 centimeters attached. Open up and rub all around with the AllBrine Color Now roll up the bacon tightly so that the rind is on the outside and tie it up neatly with butcher’s twine.

Place in the refrigerator for 12 to 24 hours. Do not cover! The rind is supposed to dry.

Step 2: Let's grill!

Heat a closed barbecue to 100-110˚C. Place 2 chunks of smoke wood between the coals. Keep this temperature as stable as possible and grill slowly until the meat has a core temperature of 74˚C. This can take up to several hours.

Remove from grill and let rest for at least 20 minutes. Do not cover, the rind must remain dry. Meanwhile, fire up the barbecue. Thick 200˚C is good.

Return the roll to the barbecue to allow the rind to “bubble” and become crispy. This doesn’t always work well, but if you have a “One Minute Lighter” or something similar, you can “help” it a bit.

Step 3: Serve

The Blues Roll is amazing on bread. Top the sandwiches with onion rings, pickle and the meat. Generously add Memphis Sweet & Smokey Sauce and some pieces of the Crackling.