Class B compared to you Class A guys...I cook maybe once every two weeks.
About a week ago, took about six pounds of Niman Ranch pork belly. Rubbed it with black pepper, cinnamon, allspice, crushed bay leaves, fresh thyme, and Balinese sea salt. Soaked that in sancerre for a day. Then, made that into a confit with half rendered pork fat and half duck fat.
Removed the confit from the fat yesterday evening, sliced it into fairly thick slices, and on to the BBQ they went until both sides were crispy.
Served that over shredded cabbage braised in chicken broth and a bottle of ice cold 98 VC Grande Dame.
Not bad on a cold night.