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Pork Belly Burnt Ends

HoustonEggerHoustonEgger Posts: 578
My brother & father in law rode in the MS 150 bike ride this past weekend and stayed at our place between the legs of the race, since we're pretty well near the 1/2 way point. So I needed a good meal to feed folks that just rode 80+ miles on a bike. 

So off to Sam's Club I went Saturday morning and picked up salmon, steaks and pork belly - because why not. The pork belly was a new recipe/experiment for me - results are below:

1) Cubed up belly, tossed in rub (used Dizzy Pig Dizzy Dust)
2) Got large egg going at 250 indirect and then tossed on some Pecan
3) Put the belly cubes on the cookie tray and put on the egg
4) 3 hours later, removed the cubes, put them in a pan with apple juice, covered with foil and back on the egg for another hour
5) Removed the foil, added BBQ Sauce for another 45 minutes
6) Placed the cubes back on the wire rack and smoked for another 20 minutes to get the sauce to set

Total experiment but turned out really nice. Pork belly was eaten as cooked - but also great the next day as tacos. Will be playing with this some more - next time I'm not going to add the BBQ Sauce and try a different flavor profile.

Formerly of Houston, TX - Now Located in Bastrop, TX
I work in the 'que business now (since 2017)

6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker


  • johnnypjohnnyp Posts: 3,364
    Solid man. Looks good 
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • Cookbook_ChipCookbook_Chip Posts: 1,266
    Duuuude!  Those look just lovely!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • bgebrentbgebrent Posts: 18,761
    Very nice!  Great job fueling the cyclists.
    Sandy Springs & Dawsonville Ga
  • Gravytrain84Gravytrain84 Posts: 301
    That. Looks. Incredible.

  • JohnnyTarheelJohnnyTarheel Posts: 5,717
    Awesome finish.... last pic is top notch
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • DMWDMW Posts: 13,584
    Pork belly burnt ends are incredible, and yours look spot on. :clap:

    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • SkiddymarkerSkiddymarker Posts: 8,449
    Have never tried pork belly, other than as bacon. There are some Asian recipes that use pork belly, the flavour profile interested me, but I've never put the belly in my cart, maybe next trip to Costco - looks 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
  • I smoked a pork belly this past weekend also, and I was looking for ways to use the leftovers. Thanks for the inspiration of the burnt ends.
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
    3 Large, 2 Smalls, 1 well-used Mini
  • blind99blind99 Posts: 4,404
    searching for @dmw 's deep fried burnt ends, came across this pork belly thread.  god bless those look good
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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