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Pork Belly Burnt Ends

LindenEmryLindenEmry Posts: 48
Celebrating my birthday with some amazing pork belly burnt ends.  Cubed, seasoned, smoked low and slow for 3 hours, then finished in some spicy BBQ sauce and honey.  




Soaking up the BBQ sauce:



Paired it with a tomato/mozzarella and basil salad and crusty French bread:




Damn tasty!   B)
In cooking you have to have a what-the-hell attitude. The only real stumbling block is fear of failure.   ~Julia Child

LBGE, 22" Traeger, and a  FireDisc deep in the heart of Texas

Comments

  • lousubcaplousubcap Posts: 16,771
    Nailed it for sure.  Congrats on the cook.  
    By chance did you leverage off the Malcom Reed recipe as that is about the best I have found?
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • LindenEmryLindenEmry Posts: 48
    lousubcap said:
    Nailed it for sure.  Congrats on the cook.  
    By chance did you leverage off the Malcom Reed recipe as that is about the best I have found?
    Thank you Lou!   I used Matt's recipe from the Meat Church:   https://www.meatchurch.com/blogs/recipes/pork-belly-burnt-ends 

    I created my own bbq sauce though  (no Meat Mitch Naked sauce handy   :s  )
    In cooking you have to have a what-the-hell attitude. The only real stumbling block is fear of failure.   ~Julia Child

    LBGE, 22" Traeger, and a  FireDisc deep in the heart of Texas

  • lousubcaplousubcap Posts: 16,771
    Thanks for the reply-BTW the recipes are quite close (linked below).  However you get there you are rewarded with a great round of meat candy! 
    http://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
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