Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pork Belly Burnt Ends

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.


Somewhere in Colorado
LBGE, PGS A40 Gasser

Comments

  • pgprescottpgprescott Posts: 10,526
    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!! 
  • Thanks. This is a modified version of Malcom Reed's recipe.
    Somewhere in Colorado
    LBGE, PGS A40 Gasser
  • shtgunal3shtgunal3 Posts: 4,005
    Looks good bro. Let us know how they turn out. I've been wanting to try this cook.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • 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"
  • 1voyager1voyager Posts: 303
    edited September 2017
    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.  :)
    Somewhere in Colorado
    LBGE, PGS A40 Gasser
  • lkapigianlkapigian Posts: 2,972
    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!! 
    Yes Sir!! One day I'm going to cube an entire packer and give it a go
    Visalia, Ca
  • lkapigian 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!! 
    Yes Sir!! One day I'm going to cube an entire packer and give it a go
    There is an APL recipe for Brisket burnt ends with melted garlic that is incredible if you want to give it a go.
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • johnnypjohnnyp Posts: 2,904
    Awesome. Standing by 
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • 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.


    Somewhere in Colorado
    LBGE, PGS A40 Gasser
  • pgprescottpgprescott Posts: 10,526
    Very nice! I predict meat coma!
  • 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.
  • lousubcaplousubcap Posts: 16,771
    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;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • 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. 
    Somewhere in Colorado
    LBGE, PGS A40 Gasser
  • lousubcaplousubcap Posts: 16,771
    @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;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • LegumeLegume Posts: 8,207
    edited September 2017
    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.
    Austin, TX
  • 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.
    I agree on the taco idea.

    They would also would be great as croutons on a salad!
    Memphis, TN 
  • 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.  
    How have I missed that recipe?  Holy cannoli that's a must do!
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • lousubcaplousubcap Posts: 16,771
    @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;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • 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'll disagree with you on the latter, as I've only done them once, but I used APL's recipe for them with melted garlic.  That one is flavor overload man - worth trying.
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • Made some as well last weekend using Malcolm's recipe. Definitely meat coma material. @1voyager, nice job!
    SE PA
    XL, Mini max
  • TeefusTeefus Posts: 603
    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 helps  ;)
    Michiana, South of the border.
Sign In or Register to comment.
Click here for Forum Use Guidelines.