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Canada Day Epic Pork Belly Burnt Ends (kind of pic heavy)

As promised, I documented this cook.  Was going to a pot-luck Canada Day celebration and, having really enjoyed these a week previous, decided to bring them.  Perfect use for something so rich, in my opinion, as it sort of overwhelms everything else as a main course.  Started with dry-brining a 6.5 pound no-skin pork belly overnight in the fridge, then cubing it up and adding rub (turbinado, paprika with OP/GP/salt/pepper and some cayenne and celery seed). Set that aside for a few hours, re-rubbed and out to the egg running with hickory and apple around 225 or so.




After a couple of hours they were ready to come off and thrown in a tray with butter, honey, just a little barbecue sauce (my faux-bone-sucking-sauce) and a sprinkling of turbinado:




And then covered and back on for a couple of hours before glazing (more barbecue sauce, heated and mixed with crabapple jelly and apple juice and a little hot sauce) for ten minutes and then, BOOM.  Served about 30 minutes later.



Toronto ON

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