Pork Belly Burnt Ends recipe questions

hvhunter

For those of you that have mastered Pork Belly Burnt Ends, do you do the initial cook direct or indirect? I will assume the grill will be raised?  Thanks in advance for the replies.

The family wants pizza on July 4th, but I don't know if I have the motivation to hoover over a 600-700 degree bge with these hot temps we're having in the northeast this week. 

JohnInCarolina

Indirect.  Otherwise I think you'd run the risk of burning a lot of the fat, not to mention the issue of flare-ups. 

lousubcap

Here's the base-line recipe many of us sue:
http://howtobbqright.com/?s=pork+belly+burnt+ends 
And here's a link to a thread with a slight modification:
Pork Belly Burnt Ends-Malcom Reed with @Sea2Ski's adaptation  
You are in for a real treat.  

Cookbook_Chip

Just did these a couple weeks ago for a trial run.  Oh my gosh!  Doing them again for the 4th for a large group.  Oh, indirect, yes, indirect.  Have fun!

hvhunter

Thanks for the input.  With a L BGE, approx how many lb belly do I want to buy?

bikesAndBBQ

If you are just doing burnt ends, you could probably get as big as you want. You cube it up so you could fit a lot of burnt ends in there. 

Spence2swim

I've got 7lbs to cook up but have a day in-between being able to serve them (travesty...I know.)  Is it better to finish the cook completely and just reheat later?  I'm thinking I pull them and wait to do the sauce/butter/brown sugar/pan for the 1.5-2 hour finish as re-heat later.    Thoughts/Experience appreciated

lkapigian

Spence2swim said:

I've got 7lbs to cook up but have a day in-between being able to serve them (travesty...I know.)  Is it better to finish the cook completely and just reheat later?  I'm thinking I pull them and wait to do the sauce/butter/brown sugar/pan for the 1.5-2 hour finish as re-heat later.    Thoughts/Experience appreciated

I've had great results using Sous Vide ahead of time, the cube and smoke for the finish the day of with butter brown sugar and glaze 

Spence2swim

lkapigian said:

I've had great results using Sous Vide ahead of time, the cube and smoke for the finish the day of with butter brown sugar and glaze 

thanks, should have thought of that but didn't.  To be specific,  I already cubed and am cooking with Tsnami rub.  Wondering best way to proceed from here

JRWhitee

Doing these tomorrow.

HoustonEgger

I've done both - fully cooked and reheated and also partial cooked and then cooked all the way through to finish. Either works because pork belly is very very forgiving. If you are crunched for time, go all the way and just reheat. If you have a bit more flex, hold to finish with the sauce/glaze until the day of - just to ensure that the sauce is nice and fresh.