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First timer on pork belly burnt ends - winner!

Cookbook_ChipCookbook_Chip Posts: 1,265
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!
Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes

Comments

  • lkapigianlkapigian Posts: 4,433
    Nice, Picked up an 11 pound belly friday to give this a try, thanks for sharing!
    Visalia, Ca
  • lousubcaplousubcap Posts: 18,600
    Now that is great work right there.  Way to nail the cook.  Most eggcellent.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • blind99blind99 Posts: 4,361
    Such a great recipe.  Nice work!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • UNCHeels08UNCHeels08 Posts: 107
    Wow at those pictures. Great write up too.
    Raleigh, NC

    LBGE
  • StillH2OEggerStillH2OEgger Posts: 2,128
    Wow, does that look great. I need to try these.
    Stillwater, MN
  • mEGG_My_DaymEGG_My_Day Posts: 965
    Dang—those look awesome  :bow: :bow:
    Memphis, TN 

    LBGE, SBGE, Hasty-Bake Gourmet, (Akron was gifted to a friend)
  • Ok I need to get off my but and do this 
    Large BGE 2013, Minimax 2018 
    Cedar table
    Burlington, Ontario 
  • johnmitchelljohnmitchell Posts: 4,724
    Very nice..Great pics and post..
    Greensboro North Carolina
    When in doubt Accelerate....
  • WoodersonWooderson Posts: 96
    Money baby, money.
  • bgebrentbgebrent Posts: 17,905
    Nice man.
    Sandy Springs & Dawsonville Ga
  • ThatgrimguyThatgrimguy Posts: 3,940
    Nailed it!!!
    Biloxi, MS
    Guild's Grocery BBQ Team
    The Grocery Cart
    XL & Small Green Egg, Shirley Trailer, Pitmaker Vault, 2 UDS, Blackstone Griddle, Blackstone Pizza Oven, BlueStar 60" Range, Bluestar Salamander
  • billt01billt01 Posts: 832
    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..


     "Don't listen to her, Bob.Remember: those who can, do; those who can't, teach."
                                                                                                     -Jane
                                                                                                     "Man and Superman"
    Have:
    LBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3), Blackstone 36

    Had:
    Lang 60D, Cookshack SM150, Stumps Stretch, Stumps Baby

    Fat Willies BBQ
    Ola, Ga

  • mseymour22mseymour22 Posts: 10
    These look amazing.  I made a whole pork belly once and it was amazing.  I need to try these though.
    Large BGE
    Ellicott City, MD
  • YukonRonYukonRon Posts: 13,484
    Fabulous presentation, beautiful cook. Thank you for sharing. I used SBRs mixed 3-1 with peach preserves. Incredible.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • Cookbook_ChipCookbook_Chip Posts: 1,265
    Thanks, @mseymour22@YukonRon Peach preserves sounds incredible.
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • YukonRonYukonRon Posts: 13,484
    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.

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • njlnjl Posts: 982
    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?
  • ToxarchToxarch Posts: 1,769
    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. 
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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