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Bacon burnt ends... opened pandoras box and can't go back

unoriginalusernameunoriginalusername Posts: 950
edited January 2020 in Pork
Taking a page from Malcolm Reed I wanted to give bacon burnt ends a try, but in that video they started with cured pork belly and went straight to making burnt ends.  I didn't find that so I decided to cure my own pork belly into bacon and then go ahead and make these.  If you're interested in the video, click here 

If you've never tried them I think they are absolutely worth the extra step, and they dare I say might be the families favourite burnt end now.  I can't surrender the lead to a good brisket point burnt end, but do agree for the time, money and effort these are hugely appealing.

I used a nitrate free salt cure from small foot print family below, seasoned with a rub and glazed them to finish for a party with friends and they were by far the most popular appetizer at the table.  If you haven't done them, I highly suggest giving this cook a try




How I made them video 
https://www.youtube.com/watch?v=ZnEoWPbt3uk 

Home cure recipe i adapted the following article for this cook - <a rel="nofollow" href="https://www.smallfootprintfamily.com/">https://www.smallfootprintfamily.com/</a>... check out Small footprint family for this and other good recipes)
 • 5 pounds pasture-raised pork belly skin/rind removed
 • 1/4 cup sea salt NOT refined table salt (I used diamond kosher crystal salt)
 • 1/2 cup raw cane sugar coconut sugar, honey, or pure Grade B maple syrup. I used maple syrup
 • 1 Tbsp ground black pepper freshly ground. For a sweet cure, consider adding one or more of the following:
 • 1 tsp nutmeg
 • 4 Tbsp coffee
 • 1-2 Tbsp raw apple cider vinegar (I added just the ACV from this list)
 • bourbon to taste For a savory cure, consider adding one or more of the following: • 3-4 bay leaves crushed • 4-5 cloves garlic crushed (I added some garlic)
 • 1-2 Tbsp fresh thyme
 • 1 Tbsp fennel seeds toasted
 • 1 Tbsp whole coriander seed
 • 1 Tbsp juniper berries
 • 2 Tbsp smoked paprika (I added some paprika)
 • 2 Tbsp red pepper flakes (I added some pepper flakes)

 Recipe for the pork belly seasoning once cured (stir until mixed well, then coat burnt ends)
 • 1/2 cup brown sugar
 • 2 Tbsp of your favourite sweet & spicy rub Recipe for the glaze sauce (reduce until it passes the spoon test)
 • 1/2 cup brown sugar
 • 1/2 cup bbq sauce
 • 1/3 cup balsamic vinegar
 • 1 can of coke
Two Kamado Joe Classic III & a Kamado Joe Jr.  Large BGE, Mini BGE 
YouTube: @smokingdadbbq 
Instagram: @smokingdadbbq  

Comments

  • lkapigianlkapigian Posts: 7,798
    It's the only burnt ends I do...killer, I sous vide the bacon first before doing the burnt ends 
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker coming soon- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • lkapigian said:
    It's the only burnt ends I do...killer, I sous vide the bacon first before doing the burnt ends 
    Just got an SV, interested.  Why SV vs. smoke from raw/cured bacon?
    Two Kamado Joe Classic III & a Kamado Joe Jr.  Large BGE, Mini BGE 
    YouTube: @smokingdadbbq 
    Instagram: @smokingdadbbq  

  • lkapigianlkapigian Posts: 7,798
    lkapigian said:
    It's the only burnt ends I do...killer, I sous vide the bacon first before doing the burnt ends 
    Just got an SV, interested.  Why SV vs. smoke from raw/cured bacon?
    mainly to save time at an event, and it does yield more "meatier" pieces ( IMO ) 
    by SV First .....but it is mainly a time saver the day of an event anything I can precook 
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker coming soon- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • Those look incredible.  Nicely done!
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    The most arrogant man on the internet.  

    Living large in the 919
  • billt01billt01 Posts: 1,220
    I make mine with Myron Mixon's blackberry BBQ sauce..

    Stupid_crazy_good
    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

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