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

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Comments

  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Delicious!!!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • JMJ
    JMJ Posts: 52
    Drool. Doubledrool. Gorgeous!
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  • CheeseheadinAZ
    CheeseheadinAZ Posts: 315
    I’m just made some myself. I used Malcolms method the 1st time I did them.  And have used variations of the same ever since. 

    1. Basically smoke for a couple hours until cubes get to around 190. 

    2. Then in pan for an hour or so with brown sugar honey and butter. 

    3. Then drain and drizzle with thick BBQ sauce. I like Blues Hog. I like to place them back it the egg until then BBQ sauce and the pork have become “one”. 

    Just keep it simple. A lot of room for variations.


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  • pgprescott
    pgprescott Posts: 14,544
    CheeseheadinAZ said:
    I’m just made some myself. I used Malcolms method the 1st time I did them.  And have used variations of the same ever since. 

    1. Basically smoke for a couple hours until cubes get to around 190. 

    2. Then in pan for an hour or so with brown sugar honey and butter. 

    3. Then drain and drizzle with thick BBQ sauce. I like Blues Hog. I like to place them back it the egg until then BBQ sauce and the pork have become “one”. 

    Just keep it simple. A lot of room for variations.


    Well done. BRAVO!
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  • loco_engr
    loco_engr Posts: 5,794
    very fine looking eats!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • Jcl5150
    Jcl5150 Posts: 284
    Coated in Dizzy Dust, then Egged for about 1:45 at 250.  Then I put them in the butter, brown sugar, and honey bath.  At 5 this evening I’ll pull them and glaze with the bbq sauce/ apple juice mix ( I don’t have any apple jelly, sadly).  I can’t wait to try these bad boys out!
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  • Jcl5150
    Jcl5150 Posts: 284
    Gettin’ sticky!  For the glaze, I used a bourbon flavored bbq sauce, apple juice, bourbon-barrel aged maple syrup, and a dash of Red Hot.  Simmered on the stovetop for a bit, then poured over the pork belly.  Mmm, meat candy!!!
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  • Sea2Ski
    Sea2Ski Posts: 4,088
    They look fantastic @Jcl5150. I bet you have a full belly right now. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Jcl5150
    Jcl5150 Posts: 284
    Sea2Ski said:
    They look fantastic @Jcl5150. I bet you have a full belly right now. 
    I took them to a get together and they were a hit!  Compliments all around.  Thanks for the recipe advice!
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  • northGAcock
    northGAcock Posts: 15,171
    That is some great pictures of great eats right there.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • slb78
    slb78 Posts: 15
    these all look great!!  thinking of trying for a get together tomorrow.  if i finish them at home and then its an hour before serving them, how do they stand up to a quick reheat?  assume they will still be ok cooling off a bit and then reheating?  thx v much!
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  • lousubcap
    lousubcap Posts: 34,080
    No problem with a reheat but they may be good to go right out of container if you give them a good wrap.  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.
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  • slb78
    slb78 Posts: 15
    sounds good, thx v much
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