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Pork Belly Burnt Ends Last Night

dbCooper

dbCooper Posts: 998

February 28 in Pork

Fareway had Duroc on sale at $3.99 a pound, picked up two for the freezer and one to cook. Cubed, seasoned with Spicy Dizzy Pig (sat in fridge for four hours after seasoning), then on the Egg indirect at 260 for about two hours. Wicked Good charcoal and hickory chunks...

Rotated the basket 180' halfway thru the smoking phase...

Ready for the braising phase, brown sugar, honey and butter into the pan then sealed up with foil...

After braising for a couple hours...

Coated with the glaze, then back on the Egg for about 25 min. We had no apple jelly or Franks Hot Sauce in the house, used a peach habanero jelly and habanero hot sauce...

Phase 3 done...

Served up with steamed asparagus coated with oyster sauce...

Image: https://us.v-cdn.net/5017260/uploads/editor/bf/sun5nclhudrd.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/j7/4bey9cgb1d4j.jpg

It all came out very tasty. The neighbors on either side of us each got about a pounds worth, the remainder will be eaten up today.

Recipe here, thanks @lousubcap and @Sea2Ski

https://eggheadforum.com/discussion/1212345/pork-belly-burnt-ends-malcom-reed-with-sea2skis-adaptation/p1

LBGE, LBGE-PTR, 22" Weber, Coleman 413G

Great Plains, USA

9 ·

Comments

JohnInCarolina Posts: 20,784

February 28

Those look perfect. Well 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

Ruining the forum, one post at a time.

Living large in the 919
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1voyager Posts: 1,037

February 28

Incredible. Malcom Reed would be proud!

Large Egg, PGS A40 gasser and way too much Griswold cast iron cookware.

Somewhere in Colorado.
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dmchicago Posts: 3,094

February 28

That looks amazing. Bet it tasted great!

Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

Large BGE.

"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX
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lousubcap Posts: 24,214

February 28

That is a great cook right there. Congrats. Nailed 'em!

Louisville; "indeterminate Jim" here. Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer!
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gonepostal Posts: 652

March 1

We have been pleased with all of the Duroc from that company. Nice looking cook!

Wetumpka, Alabama
LBGE and MM
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JohnnyTarheel Posts: 6,395

March 1

Very nice!

Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Conman64 Posts: 15

March 1

You almost lost me at not having Frank's in the house, but those look great!

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Sea2Ski Posts: 4,082

March 2

Well done! Looks and sounds great! I will be doing a batch this week.

--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------

Caliking said: Meat in bung is my favorite.
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Mark_B_Good Posts: 811

March 2

Looks amazing!

Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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Brisket_Fanatic Posts: 2,880

March 2

These look amazing, I have not seen Duroc in our Fareway but I will be talking the manager today about getting some in. Thanks for posting!

NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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DainW Posts: 159

March 2

Those look tasty man well done

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