First timer on pork belly burnt ends - winner!

Cookbook_Chip

Oh, man, everyone's' posts on pork belly burnt ends has had me drooling for months.  SWMBO is on a Thelma and Louise road trip with her friend, so let's rock!  I followed Malcolm Reed's recipe and matched it with others here.

Rubbed with some Dizzy Pig Tsunami Spin and a bit of Meat Church Honey Hog Hot.  Ran the egg at 260F all day with some cherry wood added.



after 2 1/2 hours, now ready to put in the covered pan...



And into the honey, brown sugar and butter bath...



another 1 1/2 hours and glaze 'em for 10 minutes with SBR on most, and some Maurice's mustard sauce on a few (go 'Cocks!).



Plated shot - holy mamma were these tender, succulent and every bit as good as they look.  Thanks to all for the inspiration!



Thanks for looking!

lkapigian

Nice, Picked up an 11 pound belly friday to give this a try, thanks for sharing!

lousubcap

Now that is great work right there.  Way to nail the cook.  Most eggcellent.  

blind99

Such a great recipe.  Nice work!

UNCHeels08

Wow at those pictures. Great write up too.

StillH2OEgger

Wow, does that look great. I need to try these.

mEGG_My_Day

Dang—those look awesome 

unoriginalusername

Ok I need to get off my but and do this 

johnmitchell

Very nice..Great pics and post..

Wooderson

Money baby, money.

bgebrent

Nice man.

Thatgrimguy

Nailed it!!!

billt01

lkapigian said:

Nice, Picked up an 11 pound belly friday to give this a try, thanks for sharing!

if you have the opportunity to glaze with Myron Mixon's Blackberry BBQ sauce..

it will make you punch your great sweet aunt Suzie in the mouth..

mseymour22

These look amazing.  I made a whole pork belly once and it was amazing.  I need to try these though.

YukonRon

Fabulous presentation, beautiful cook. Thank you for sharing. I used SBRs mixed 3-1 with peach preserves. Incredible.

Cookbook_Chip

Thanks, @mseymour22 !  @YukonRon Peach preserves sounds incredible.

YukonRon

Cookbook_Chip said:

Thanks, @mseymour22 !  @YukonRon Peach preserves sounds incredible.

I have been using it on most pork cooks as of late. I have been using peach on most low and slow cooks with pork.
Put your rub on the way you normally do, then glaze with peach preserves, cook as you typically do.
Then, add 3:1 with sauce, served on the side.
Makes pulled pork sammies over the top delicious.

njl

I've seen a few of these threads and decided I have to try this next.  I am curious though...some use store bought BBQ sauce for the second part of the cook.  Some basically create their own sauce using brown sugar, honey, and butter.

I can't use butter (dairy issues).  My typical replacements for butter are rendered bacon fat and/or oil/dairy-free margarine.  What's the purpose of the butter here?

Toxarch

The butter is just for flavor. You don't have to add anything. It's just a sweet bbq glaze to finish it off. Skip the butter and it will still be good.