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Pork Belly Burnt Ends-Malcom Reed with @Sea2Ski's adaptation

lousubcaplousubcap Posts: 17,982
Don't post many stand-alone food threads but today I finally got around to another batch of pork belly burnt ends modified by a recommendation from @Sea2Ski.  Definitely an upgrade.  Here is the link to the foundation:
http://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/  and the modification:
"Shortened the smoking step a bit, braised them a hair longer (I think this was the key) then took them out of the braise and placed back on the grill indirect for about 15 mins to firm up the “bark”, Then I tossed them in the glaze in the pan as normal.  Doing it as Malcom did it, I had about 60-70% done perfectly. My modified method took success to 98%."
Here's a typical low quality pic of the outcome:
   
A definite keeper.  I am about to enter LEO on a pork belly high!  You really need to give this cook a go.
Thanks for lookin'.
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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Comments

  • Great looking cook. Nice upgrade.  Malcom Reed is my hero.  I've tried several of his recipes and they've all been great.  His Smoked Baked Beans consistently get high marks at my get togethers.  He seems like a genuinely good guy, too.
    "Get in my belly!" - Fat Bastard

    LBGE - Kick Ash Basket, SS Smokeware Cap, CGS PSWoo-CI, Spider, Wok, Broil King Gasser
    Noblesville, IN
  • bgebrentbgebrent Posts: 17,481
    Delicious Frank,
    Sandy Springs & Dawsonville Ga
  • Sea2SkiSea2Ski Posts: 2,920
    This is a keeper cook in my book!
    Glad the modification in the timing of the steps helped you out and I hope it helped significantly.

    I believe the key is to lengthen the braise and make sure there is only one layer in the pan during that step. Last time I made them, I did not flip mid way through. Next time I will take 10 min to do that to see if we can perfect this cook.
    Lots of variables with this one though: size of the cubes, temperature/duration of the smoking phase, fat/meat ratio in each cube....  I have no doubt that it is going to be nearly impossible to have every piece perfect, but if we can make some small adjustments, we can get really close!
    Guess we will just have to practice some more, huh? Bummer...
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • Mattman3969Mattman3969 Posts: 8,351
    Nice cook Cap!

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • mEGG_My_DaymEGG_My_Day Posts: 794
    Looking good @lousubcap!!
    Thanks for the tips @Sea2Ski
    Memphis, TN 
    LBGE, SBGE, Hasty-Bake Gourmet, Akorn (still in the box)
  • lousubcaplousubcap Posts: 17,982
    @Sea2Ski - You have nailed it- "Lots of variables with this one though: size of the cubes, temperature/duration of the smoking phase, fat/meat ratio in each cube.... "  Fortunately the good 'ol belly is a bit more forgiving than the friggin cow.  I actually think the step where you take them out of the braise and hit 'em with heat is key to tightening them up and then nailing the finish.   That's my story tonight and I will run with it on the next go 'round. Q cook experimenting is fun!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • YukonRonYukonRon Posts: 13,210
    That had to be awesome. Loved the cook. I keep learning from the real pros in this forum.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • JohnnyTarheelJohnnyTarheel Posts: 5,355
    Very nice Frank!!  Got to try them
    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"
  • lousubcaplousubcap Posts: 17,982
    Get to Costco-most likely the meat case will have sliced bellies.  Just ask one of the him/her in the back for an uncut belly.  You will then be rewarded.  I find a 4-5 lb belly is a great size but Reed's recipe is based on an 8 lb 'er.  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.  
  • thetrimthetrim Posts: 6,804
    Dude!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • jdkeithbgejdkeithbge Posts: 302
    Everytime I see this I say I’m going to try it. Next trip to Costco I’m coming home with a pork belly. Thanks @lousubcap and @Sea2Ski for the pro tips!
    XL BGE, CGS AR & spider, 36" SS Blackstone, SMOBOT - Flower Mound, TX
  • SciAggieSciAggie Posts: 3,726
     Beautiful cook. I will be trying these soon thanks to you. You are more of an inspiration than I think you know. 
    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?"
                                                                                                                          YukonRon
  • R2Egg2QR2Egg2Q Posts: 2,122
    I have a 9 lb belly (from Business Costco) in the fridge that I was planning on cooking following Malcom’s recipe but I’m thinking I should try these adjustments as well.  Thx to @lousubcap and @Sea2Ski for sharing your cooks.
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • PezHead65PezHead65 Posts: 1
    Can you define "a bit" when talking about the shortened smoke and lengthened braise times?  Are you talking 15 minutes less smoke and 15 minutes more braise?
  • lousubcaplousubcap Posts: 17,982
    Here's the time-line I used on the above cook:
    Around 2.5 hours initial cook, then braise for 1.75 hrs.  1/4 hr on the grate (I think this is a key step) and then 5 minutes with the glaze.  Hope this helps.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • SimcanSimcan Posts: 262
    I made these this weekend (no pics!) but the last few times I have made them have been perfect and quite a bit simpler. 

    I cube and rub (and I always look for a nice even-thickness lean (for pork belly, meaning a high meat ratio) piece, dry brine in the fridge (at least a few hours but I like about 8 to 10), and then smoke at 250 for a couple of hours.  Then into an aluminum pan (no butter no sugar no sauce no liquid), tightly wrapped, and back in for a couple of hours.  Then take off the foil cover, toss with sauce, and back in (still in the pan) for about 15 minutes at around 350.  

    That's how I do it and having done it both ways I actually prefer it but the difference is negligible.
    Toronto ON
  • lousubcap said:
    Get to Costco-most likely the meat case will have sliced bellies.  Just ask one of the him/her in the back for an uncut belly.  You will then be rewarded.  I find a 4-5 lb belly is a great size but Reed's recipe is based on an 8 lb 'er.  FWIW-
    Does your Costco’s sell the belly skin on, or skin off?
    Southwestern CT
  • lousubcaplousubcap Posts: 17,982
    Always find them skin off-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • SSQUAL612SSQUAL612 Posts: 1,047
    Looking Good Captain!  Gonna have to try these again...my first attempt was just okay.  
    Temple, TX   XL BGE 2016, MES, 18.5 WSM,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
  • Hmm.  Bookmarked thread? Check..  A trip to Costco scheduled for next week?  Check..  Know what I’ll be cookin next weekend?  Oh yeah, baby!  

    Thanks for sharing and thanks for doing the legwork @lousubcap and @Sea2Ski !
    Southwestern CT
  • TeefusTeefus Posts: 712
    I've been going to do this again, but haven't found the bellies at Costco as appealing lately. The first one I did was very lean and that made a big difference.




    The cubes were like hunks of melt in your mouth rib meat. The latest bellies have been mostly fat.
    Michiana, South of the border.
  • gonepostalgonepostal Posts: 351
    Putting this on the to do list. Hopefully soon...
    Wetumpka, Alabama
    LBGE and MM
  • blind99blind99 Posts: 4,346
    Nice cook!  It's a great recipe.  It helps to think of the recipe in 3 steps: smoking, tenderizing, then caramelizing and building the flavor/sauce. I did 20# of them a few weeks ago for a party...  Maybe I'll get off my butt and post the pix of it...
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • 1voyager1voyager Posts: 451
    I tried your recipe today.

    Thank-you! Thank-you! Thank you!

    This was one of those "I can't believe I made this" moments.

    Sorry, no pictures...I'm too busy gorging on pork candy. 
    Somewhere in Colorado
    LBGE, PGS A40 Gasser and too much Griswold cast iron cookware.
  • lkapigianlkapigian Posts: 4,064
    gratuitous bump @lousubcap , do you think one could Sous Vide ahead of time to cut time down on the smoker?
    Visalia, Ca
  • lousubcaplousubcap Posts: 17,982
    I don't SV so I'm no help that way.  I would think you would end with a whole different flavor profile but that's just a guess.  Hopefully others will be along.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • lkapigianlkapigian Posts: 4,064
    lousubcap said:
    I don't SV so I'm no help that way.  I would think you would end with a whole different flavor profile but that's just a guess.  Hopefully others will be along.  
    thanks @lousubcap , trying to prep a bunch of stuff a few days ahead, may smoke the belly for afew hours them SV and quench it...practice run in order
    Visalia, Ca
  • EggMcMicEggMcMic Posts: 327
    @lkapigian I made this recipe over the weekend. because of the size of the party and the food I  was cooking I did the first step, smoking the cubes, the day before. I put them into the pan with the butter and other ingredients and put it in the fridge overnight. I then brought it out an hour or so before I wanted to put it back on the grill to warm to room temperature and then finished them in the pan on the grill. Not sure this helps or not, it isn't SV, but it made my party day a little less hectic.
    EggMcMcc
    Central Illinois
    First L BGE July 2016, RecTec, Traeger, Weber, Campchef
    Second BGE, a MMX, February 2017
    Third BGE, another large, May, 2017
    Added another griddle (BassPro) December 2017
  • lkapigianlkapigian Posts: 4,064
    EggMcMic said:
    @lkapigian I made this recipe over the weekend. because of the size of the party and the food I  was cooking I did the first step, smoking the cubes, the day before. I put them into the pan with the butter and other ingredients and put it in the fridge overnight. I then brought it out an hour or so before I wanted to put it back on the grill to warm to room temperature and then finished them in the pan on the grill. Not sure this helps or not, it isn't SV, but it made my party day a little less hectic.
    Thanks @EggMcMic , so you did the full cook except the final glazing day before, that's doable as well, Thank You!
    Visalia, Ca
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