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Another cook of pork belly burnt ends

blind99blind99 Posts: 4,207
Malcom Reeds recipe is money.  I modify a couple of things.  Also, I think of the cook in 3 parts: smoking, tenderizing/rendering, and caramelizing.  Each step takes about two hours.

Cube the pieces a bit bigger than you want it to finish.  They’ll lose some fat and moisture. Add rub.  Smoke for about two hours.  The pieces will start to turn a little brown. I use dizzy pig IPA for this. 



Then put the pieces in a tightly foiled aluminum pan.  Raise the temp of the cooker to 300 or so.  This step will steam them, cooking them through to tenderize, and render the fat.  After about two hours, remove the foil and drain off all the liquid.



Finally, cover liberally with brown sugar, drizzle with honey, and add worcestershire and some tabasco.  Do not let the temp run away here or you'll scorch it all.  Keep an eye on it and stir every 20 minutes or so.  Add more sugar liberally.  Add salt and or rub to taste.

I don't add MR's glaze at the end because I build the flavor as I go with the worcestershire and tabasco and whatever else it needs.  Cook and caramelize to whatever done-ness you like, but be careful not to scorch all that sugar.  




Cheers!

Chicago, IL - Large and Small BGE - Weber Gasser and Kettle

Comments

  • JohnInCarolinaJohnInCarolina Posts: 11,562
    They’re a winner for sure.  Not sure why it took me so long to try them, but I’m glad that I did.  
    "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: 16,768
    Now that is the way to bring it home.  Most eggcellent-congrats on the cook and results.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • SkrullbSkrullb Posts: 362
    Great looking cook. I’ve done MR’s recipe a few times, and the last round didn’t come out great. I’ve been reading about these modifications and will be trying some of them the next time I make them. The recipe is so good when you nail it. My last batch wasn’t very tender, I couldn’t figure out if they were over cooked or under cooked. 
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
  • blind99blind99 Posts: 4,207
    lousubcap said:
    Now that is the way to bring it home.  Most eggcellent-congrats on the cook and results.  
    Man I’ve tried cooking pork belly bites a LOT of different ways over the past few years. I haven’t achieved my holy grail yet but this recipe is by far the best I’ve made. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • YukonRonYukonRon Posts: 12,238
    I want to try that. Thank you for posting.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • bgebrentbgebrent Posts: 16,465
    Great cook and presentation.  Bravo.
    Sandy Springs & Dawsonville Ga
  • johnnypjohnnyp Posts: 2,902
    well done.  I'd crush a helping or two
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • SciAggieSciAggie Posts: 3,564
    Those look delicious.
    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
  • calikingcaliking Posts: 11,111
    edited May 14
    Goddaaamn!! 

    I keep jearing about Malcolm Reed’s recipe and have been meaning to try it. Sounds much simpler when you break it down like that. Thanks!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • saluki2007saluki2007 Posts: 3,785
    Bravo sir!  Like the modifications.  Will have to give this route a try next time I do them.
    Large and Small BGE
    Morton, IL

  • bluebird66bluebird66 Posts: 2,031
    I need to try this!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • SSQUAL612SSQUAL612 Posts: 895
    Quick question on the mods...you mentioned you skipped the glaze in MR's recipe so when you added the sugar and honey did you omit the butter as well?
    SoCal  XL BGE 2016, MES, 18.5 WSM,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
  • blind99blind99 Posts: 4,207
    SSQUAL612 said:
    Quick question on the mods...you mentioned you skipped the glaze in MR's recipe so when you added the sugar and honey did you omit the butter as well?
    I’ve done with and without. Honestly I’m not sure it needs it because there’s so much fat in the belly. But I figure it can’t hurt to add some butter! The biggest thing I found was that if you don’t put enough rub on at the beginning you’ll need to add salt. 

    Skrullb said:
    Great looking cook. I’ve done MR’s recipe a few times, and the last round didn’t come out great. I’ve been reading about these modifications and will be trying some of them the next time I make them. The recipe is so good when you nail it. My last batch wasn’t very tender, I couldn’t figure out if they were over cooked or under cooked. 
    My guess would be undercooked, unless you went realllllly long at a high temp. 

    @caliking yeah, with all the steps it is kind of a PITA. If you can simplify it I’d be very appreciative!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • thetrimthetrim Posts: 5,651
    Great recap and awesome instructions.  
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
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