Meat Candy - Round two

Teefus

I whipped up a test batch of Pork Belly Burnt Ends last weekend following the Malcolm Reed process (see below). They didn't last long enough for photos. These are definitely on the menu next time I have a cookout. Just be careful, they are so good you can overdo it  

https://www.youtube.com/watch?v=nL82hlORY-k

billt01

Something  I do..

Set the cooker up for indirect heat at 350

Cook a couple pounds of bacon using wood of choice

While the bacon is cooking, set up a double boiler with 1/2 bag of milk chocolate morsels and 1/2 bag of peanut butter morsels, and 1/2 cup heavy cream.

Whisk the above until creamy.

When bacon is crispy pull off and blot off grease, then let cool for a few.

When cooled, submerge bacon strips into the chocolate slurry and place on wax paper.

Place the wax paper in the freezer for a few hours. 

When bacon is frozen, grab a half gallon of vanilla bean ice bream and crumble bacon pieces over the top.

This recipe will make you throw a hay-maker and knock out Great Aunt Suzie.

Killit_and_Grillit

@Teefus I'm gonna add that to the menu for the guys next week.

@billt01that sounds amazing.  But what if you dipped the burnt ends in that slurry? (like chocolate covered cherries, but with bacon hunks on the inside. Oh yeah...)

crudad

Teefus said:

I whipped up a test batch of Pork Belly Burnt Ends last weekend following the Malcolm Reed process (see below). They didn't last long enough for photos. These are definitely on the menu next time I have a cookout. Just be careful, they are so good you can overdo it  

https://www.youtube.com/watch?v=nL82hlORY-k

Did you grill direct or indirect?

byrne092

Nice, Malcolm Reed has some good recipes on his youtube channel. Probably shouldnt eat most on a regular basis, but they always look killer.

Biggreenpharmacist

billt01 said:

Something  I do..

Set the cooker up for indirect heat at 350

Cook a couple pounds of bacon using wood of choice

While the bacon is cooking, set up a double boiler with 1/2 bag of milk chocolate morsels and 1/2 bag of peanut butter morsels, and 1/2 cup heavy cream.

Whisk the above until creamy.

When bacon is crispy pull off and blot off grease, then let cool for a few.

When cooled, submerge bacon strips into the chocolate slurry and place on wax paper.

Place the wax paper in the freezer for a few hours. 

When bacon is frozen, grab a half gallon of vanilla bean ice bream and crumble bacon pieces over the top.

This recipe will make you throw a hay-maker and knock out Great Aunt Suzie.

my teeth starting hurting just reading that. 

Teefus

crudad said:

Teefus said:

I whipped up a test batch of Pork Belly Burnt Ends last weekend following the Malcolm Reed process (see below). They didn't last long enough for photos. These are definitely on the menu next time I have a cookout. Just be careful, they are so good you can overdo it  

https://www.youtube.com/watch?v=nL82hlORY-k

Did you grill direct or indirect?

Indirect. Low and slow (275) with lots of smoke, pecan in my case. 

billt01

Biggreenpharmacist said:

billt01 said:

Something  I do..

Set the cooker up for indirect heat at 350

Cook a couple pounds of bacon using wood of choice

While the bacon is cooking, set up a double boiler with 1/2 bag of milk chocolate morsels and 1/2 bag of peanut butter morsels, and 1/2 cup heavy cream.

Whisk the above until creamy.

When bacon is crispy pull off and blot off grease, then let cool for a few.

When cooled, submerge bacon strips into the chocolate slurry and place on wax paper.

Place the wax paper in the freezer for a few hours. 

When bacon is frozen, grab a half gallon of vanilla bean ice bream and crumble bacon pieces over the top.

This recipe will make you throw a hay-maker and knock out Great Aunt Suzie.

my teeth starting hurting just reading that. 

hurts soooo good!