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Pork Burnt Ends (pics)
Comments
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Hotch said:
This is first on my list once we get back from Porkopolis this weekend.
Scottie I may have to give you a call, if you don't mind.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
YEMTrey said:Hotch said:
This is first on my list once we get back from Porkopolis this weekend.
Scottie I may have to give you a call, if you don't mind.
Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX -
Those look incredible, I can't wait to try these. They are at the top of my list.Lg & MM BGE, Humphrey’s Battle Box | Palatine, Illinois
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There are websites about anything these days. When researching country style ribs, I found this site; "Country Style Ribs". This guy loves his country style ribs. So, I wanted to be sure I'm picking up the correct cut, which type do you like? If I can find the "pork steaks" cut, I think I'll get those, which are sliced pork butt.
I like my butt rubbed and my pork pulled.
Member since 2009 -
500 said: There are websites about anything these days. When researching country style ribs, I found this site; "Country Style Ribs". This guy loves his country style ribs. So, I wanted to be sure I'm picking up the correct cut, which type do you like? If I can find the "pork steaks" cut, I think I'll get those, which are sliced pork butt.
I am pretty sure that is what you want- the kind that are from the shoulder. The loin style would be too lean.
@Dyal_SC - did you cube these up before you started or did you cook them for a while still in "strips"?Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
@500 , the ones sliced from the butt are what you want. @SmokeyPitt , I cooked them intact until they hit 170ish. Then I took them off, let them rest for about 30 min, and then cut them to shape. Threw them back on to finish up after that.
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Dude, that looks awesome! I need to try this ASAP.
Great use of the boneless pork ribs over the traditional brisket. I refuse to pay over $7 a pound for brisket to make burnt ends.
Laxin -
SGH said:minniemoh said:Franklin, Tn
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie -
@TN_Sister_State , here is a good reference in the meantime.
http://www.smoking-meat.com/april-24-2014-pork-burnt-ends-with-a-spicy-butter-injection
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I'm doing PBEs this Saturday, for the first time, and for a 3 family get together. Mrs. 500, says, "Wha? Not pulled pork?" I sez, "No, like pulled pork, but yummier." She's skeptical, and sez "Why make it more complicated?" and I sez, "Because it will be yummier, like porky nuggets of goodness."
I like my butt rubbed and my pork pulled.
Member since 2009 -
LOL ^^
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My son calls these "Meat Candy" and has requested that I cook them for his belated birthday dinner. It's an awesome cook. Worth the effort!
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Me, too...please post...would love to give these a try. They look amazing.
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evenin' all - anyone ever use this method / recipe (jeff's, I think it is) on a brisket? and how did that turn out for you? i did this one monday pm and these little bites are like candy - i didnt even feel like i was eating real food! they were AWESOME (so was the mac and cheese and jalapeno cream corn i served with it)
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@ChristinaSunshine , absolutely. The pork burnt ends idea derived from brisket burnt ends. If you've never made them, definitely give them a go. It's made out of the brisket point. My favorite part of a whole packer brisket.
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This conveniently popped up right as I'm about to stick a butt on. Just gotta remember this so I can do it tomorrow.
May be a dumb question but is there a certain part of the butt I need to slice to make the burnt ends or do I just slice off a chunk and cube it? I know you use the point when doing them from a brisket but what about this?22 in Macon, GA - Large BGE 2015 -
Awesome!Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
rossv1 said:This conveniently popped up right as I'm about to stick a butt on. Just gotta remember this so I can do it tomorrow.
May be a dumb question but is there a certain part of the butt I need to slice to make the burnt ends or do I just slice off a chunk and cube it? I know you use the point when doing them from a brisket but what about this? -
Thread revival:
I am cooking for a large party tomorrow so I am smoking some pork butts for pulled pork and burned ends and will cook up some baby backs tomorrow after I pull the butts. I will be cooking on a large with the AR combo and a mm. I am just trying to figure out the timing for making burned ends. Based on the posts by @SGH it looks like you pull them at 160-170 and then cut em up. Does anyone know about how long it take to get to that temp?Large bge, Pennington, NJ -
Wonderful just wonderful!
I'm only hungry when I'm awake!
Okeechobee FL. Winter
West Jefferson NC Summer
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@dukecush - first up, welcome aboard and enjoy the journey.
You may want to trade the pork butt burnt ends for pork belly burnt ends. Much easier and pack a great flavor and texture profile.
Here's a link to a recipe that lends itself to the BGE:
http://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/ Wherever you land, enjoy the cook and eats.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
I just made pork burnt ends last week for my sons birthday. Used country style pork ribs. They got to 160 in about 90 minutes @ 265. Cubed then into aluminum tray with bbq sauce and a batch of APL Melting Garlic Sauce. Smoked at 265 for another 2hrs. till 195-200 IT. They were awesome!!
Hope this helps.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Is this something one could try with pork belly?
Kevin
Beautiful Santa Ynez Valley, CA
XL BGE, Woo2, AR -
@55Kevy-
At the risk of the obvious, give this post a look (two above yours on this thread)"You may want to trade the pork butt burnt ends for pork belly burnt ends. Much easier and pack a great flavor and texture profile.
Here's a link to a recipe that lends itself to the BGE:
http://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/ Wherever you land, enjoy the cook and eats."
May help answer your ?
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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