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Pork Belly Burnt Ends continue the upward trend- Give 'em a go!

lousubcaplousubcap Posts: 16,770
edited February 10 in EggHead Forum
I subscribe to a few Q email threads and this rolled in today:  
Reads quite close to the Malcom Reed recipe linked here;  

Regardless of "Who's on First"- you need to give the recipe a go.  You will not be disappointed.  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.  


  • bgebrentbgebrent Posts: 16,468
    edited February 10
    Cap, believe it or not I've yet to do this.  I've always made bacon.  Next time we have a bunch of youngsters here it will happen.  And Go Cats, please.
    Sandy Springs & Dawsonville Ga
  • I have also yet to do this. Thanks for sharing. 

    If if you give it a go, pls post pics!
  • SkrullbSkrullb Posts: 362
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
  • SkrullbSkrullb Posts: 362
    They’re fantastic!
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
  • SmokeyPittSmokeyPitt Posts: 9,860
    I really like Malcom, but given the opportunity I think I would rather watch Jess cook. That being said,  the evidence suggests that Malcom is more of an expert in the subject matter. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • SciAggieSciAggie Posts: 3,564
    I want to make this at some point. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
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