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First time pork belly and burnt ends success!

dstearndstearn Posts: 1,140
Smoked the belly and cubes for 4 1/2 hrs at 250-275.
Turned out great. I can see cooking this again.


  • blind99blind99 Posts: 4,210
    Looks great! Hard to beat pork belly. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • lousubcaplousubcap Posts: 16,771
    Love me pork belly burnt ends-nailed it right there.  
    Another Malcom Reed convert?
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • dstearndstearn Posts: 1,140
    lousubcap said:
    Love me pork belly burnt ends-nailed it right there.  
    Another Malcom Reed convert?
    Yes, I have viewed many of his YT videos. I could not find the apple jelly for the glaze so I substituted Agave Nectar. Used Blues Hog for the sauce.
  • PNWFoodiePNWFoodie Posts: 1,046
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
  • SSQUAL612SSQUAL612 Posts: 897
    SoCal  XL BGE 2016, MES, 18.5 WSM,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
  • pgprescottpgprescott Posts: 10,534
    Amazing. I could easily kill the whole pan. 
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