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Pork Belly Burnt Ends
1voyager
Posts: 1,157
My first try at pork belly burnt ends. Here goes!
Caked with Savory Spices Platte River Rib Rub
I added a couple of large cherry chunks. Will run at 250 - 275 degrees for 2 1/2 hours then add the sauce and cover.
Caked with Savory Spices Platte River Rib Rub
I added a couple of large cherry chunks. Will run at 250 - 275 degrees for 2 1/2 hours then add the sauce and cover.
Large Egg, PGS A40 gasser.
Comments
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I'm a firm believer in cubing it up prior to cooking. You appear to be off to a great start. Enjoy the tasty morsels!!
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Thanks. This is a modified version of Malcom Reed's recipe.Large Egg, PGS A40 gasser.
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Looks good bro. Let us know how they turn out. I've been wanting to try this cook.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Yum... waiting not so patiently....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"
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I have to delay updates until tomorrow. Boss Lady cut her hand instead of an avocado. Lots of blood but she will be okay. She married former a Boy Scout.Large Egg, PGS A40 gasser.
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pgprescott said:I'm a firm believer in cubing it up prior to cooking. You appear to be off to a great start. Enjoy the tasty morsels!!Visalia, Ca @lkapigian
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lkapigian said:pgprescott said:I'm a firm believer in cubing it up prior to cooking. You appear to be off to a great start. Enjoy the tasty morsels!!"I've made a note never to piss you two off." - Stike
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Awesome. Standing byXL & MM BGE, 36" Blackstone - Newport News, VA
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Here's the finished product. It turned out great. Next time I'll cut the beast into thirds rather than half. Half a pork belly (4 pounds) is a lot for two people but it won't go to waste.
Time to dig in.
Plenty of leftovers for football today.
Large Egg, PGS A40 gasser. -
Very nice! I predict meat coma!
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That stuff is like eating the finest candy money can buy. I made it once and will again but not to often as it is fat. God was that stuff good though.
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Nailed that cook. Love pork belly burnt ends. Looks like somewhat close to Malcom Reed's great recipe, linked here:
http://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/
Congrats on the cook and follow-on eats.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Yep. It's similar to Malcom Reed's recipe except I use my super secret BBQ sauce recipe.
Leftovers were awesome. Warmed @ 250 degrees for one hour.
@GaryLange I agree. I'll only make this one or two times per year. OK...maybe three times per year.Large Egg, PGS A40 gasser. -
@1voyager - you are right about a meat coma after inhaling those groceries. I make around 8 times/year but mainly as an appeitizer for a home or some invited function. (Perhaps the reason for the invite?? ). Regardless, you can seriously overload in short order.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Those look amazing. I have only ever made bacon with pork belly because I know I'll like something like this a little too much. I bet a few of those leftovers would make a killer taco.Love you bro!
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Legume said:Those look amazing. I have only ever made bacon with pork belly because I know I'll like something like this a little too much. I bet a few of those leftovers would make a killer taco.
They would also would be great as croutons on a salad!Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
lousubcap said:Nailed that cook. Love pork belly burnt ends. Looks like somewhat close to Malcom Reed's great recipe, linked here:
http://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/
Congrats on the cook and follow-on eats."I've made a note never to piss you two off." - Stike -
@JohnInCarolina - You can run with the recipe cube size for a base-line but I have found that going around a 1/4" smaller on the size gives me a better rendering. But I'm no Malcom Reed Regardless, the recipe deals serious meat candy and early inhalation overload. More than worth it.
BTW- gives me a great counter to the brisket burnt ends crowd. I will never figure out that attraction. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
lousubcap said:@JohnInCarolina - You can run with the recipe cube size for a base-line but I have found that going around a 1/4" smaller on the size gives me a better rendering. But I'm no Malcom Reed Regardless, the recipe deals serious meat candy and early inhalation overload. More than worth it.
BTW- gives me a great counter to the brisket burnt ends crowd. I will never figure out that attraction. FWIW-"I've made a note never to piss you two off." - Stike -
Made some as well last weekend using Malcolm's recipe. Definitely meat coma material. @1voyager, nice job!SE PA
XL, Lg, Mini max and OKJ offset -
I've done Malcom Reed style meat candy a couple times. It's almost too tasty. You have to use restraint or you can hurt yourself. A long nap after the meal helpsMichiana, South of the border.
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