Pork belly burnt ends question

onpoint456

I want to make pork burnt ends to take over to make parents house this weekend and I'm trying figure out the best cooking and traveling method.

Travel time isn't long, about 20 minutes. So I'm thinking of doing the main smoke (~3hrs) then dumping to aluminum foil pan and heading out. Then at my destination, sauce and in the oven for an hour.

Thoughts?

loco_engr

Interesting Q . . . my newly found meat locker sells skinned uncured bellies and I'm waiting for the Hi Mountain curing kit.
I'm curious as the ideal IT should the burnt ends should be consider done?
WAG . . . I wouldn't think the oven temp shouldn't be too high 250 maybe

lousubcap

Just cook 'em up as suggested below and they will hold for the transport time and beyond.  FWIW-
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.  

onpoint456

Thanks for the suggestions. I've done then a few times before and they are a treat.

Sea2Ski

Ahh. Then you know they travel well.   I would get them all the way done, transport and heat up only when/if necessary.  If you do a full batch, I would be surprised if you needed to. 

Langner91

I have had a Duroc pork belly sitting in the freezer for several weeks.  I decided it was to be my Sunday meal.  

I followed Malcolm Reed's recipe, with the following changes.

• I used Dizzy Dust and John Henry's Pecan rub
• I used Apple wood for smoke.
• I used Tabasco jelly instead of apple jelly.

OMG, HOME RUN!




They were sticky, sweet, spicy, and just melted in my mouth.



I fried a few potatoes in bacon grease to go along with the pork candy. I have been dieting for several months, so this was my cheat day.

Powak

Just did those tonight and finally made the sauce this time too.

lousubcap

@Langner91 - great cook and audible with the Tabasco.  
Curious as to the spirit in the glass?

Langner91

lousubcap said:

@Langner91 - great cook and audible with the Tabasco.  
Curious as to the spirit in the glass?

Just my normal, go to.  Crown Royal.  It went down too easy last night.

Mark_B_Good

Powak said:

Just did those tonight and finally made the sauce this time too.

How did you get the pan to stick to the lid like that? It's ingenious, indirect smoke collector ...

Mark_B_Good

Joking aside, I have to do burnt ends as a cook for the first time in my life. Is this difficult?

Do you cut up the pieces before the smoke, or smoke a bigger piece of meat, then cut them up for the final stage when you sauce them up?

Also, when you guys say brining them before the cook, are you talking about dry brining (seasoning with salt) to dry up the skin to get it more crisp, or a wet brine?

onpoint456

Mark_B_Good said:

Joking aside, I have to do burnt ends as a cook for the first time in my life. Is this difficult?

Do you cut up the pieces before the smoke, or smoke a bigger piece of meat, then cut them up for the final stage when you sauce them up?

Also, when you guys say brining them before the cook, are you talking about dry brining (seasoning with salt) to dry up the skin to get it more crisp, or a wet brine?

I have never wet brined mine, only dry. I usually buy pre sliced pork belly from Costco and cube it raw, then smoke.

Langner91

I have done it twice. The first time, I rubbed it (not really dry brined) and put it on the grill.  I smoked it and let it render to about 200°F IT.  Then, I cubed it up and sauced smaller servings.  It was good that way. I think it held on to more of the fat.  

This time, I cubed it raw, tossed it in rub, and followed Malcolm's method.  These were far more sticky and a lot more fat came out of them. 

Honestly, give his video a watch.  It is well-done and surprising simple.  I am not sure you could screw this up, unless you fell asleep or your egg completely ran away on temp.  I was completely roasted on Sunday when I did mine, and even through the fog, they were delicious and had the neighbors asking what was for supper.

BTW, I can't find Apple Jelly to save my life.  Anything to make that sticky glaze will work.  Hell, Grape Smuckers would work.  You can't screw it up.