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Malcolm Reed’s Pork Belly Burnt Ends

loco_engr
loco_engr Posts: 5,794
in EggHead Forum

https://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/

1st time I did this.

I glad my new location has a well supplied meat locker 9 miles away that had 1/2 a pork belly.

This is only 1/2 of the half, the other section is going through the curing process for bacon.


I didn't do his glaze

aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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Comments

  • JohnInCarolina
    JohnInCarolina Posts: 32,941
    How'd they turn out?

    I love this recipe, as on occasion the results for me have been mind-boggling good. When it all works they're amazing, super tender and the flavor is off the charts. But I've had a few that were just a little bit tougher than what I had come to expect.  Still crowd pleasers, but not quite where I wanted them to be.
    "I've made a note never to piss you two off." - Stike
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  • dbCooper
    dbCooper Posts: 2,481
    They look just great.  Were you happy with them?
    My first time doing them 10 or so were held back from the glaze.  Verdict of the tasters was glazed were better.  Since then they all get the glaze.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • lousubcap
    lousubcap Posts: 34,241
    Look great.  Way to give them a go. 
    Here's the base-line recipe many of us use as it is likely the same:
    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  
    The change up is worth exploring.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • loco_engr
    loco_engr Posts: 5,794
    @dbCooper . . . I tried 1 and was very pleased.
    I'll have to do the glaze next time
    Thank You for your input
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • Teefus
    Teefus Posts: 1,238
    I've done these a few times. It's a solid recipe. They are awfully rich though. If you eat to many you can hurt yourself.
    Michiana, South of the border.
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  • Powak
    Powak Posts: 1,412
    I’ve done these at least 4 times. Last time they came out a little hard. When Malcom talks about rendering the fat what does that mean? Does that mean cooking them until they’re still soft or so fat has melted off?
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  • loco_engr
    loco_engr Posts: 5,794
    Teefus said:
    I've done these a few times. It's a solid recipe. They are awfully rich though. If you eat to many you can hurt yourself.
     =)  =)=)
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
    · Share on FacebookShare on Twitter
  • SSQUAL612
    SSQUAL612 Posts: 1,186
    JohnInCarolina said:
    How'd they turn out?

    I love this recipe, as on occasion the results for me have been mind-boggling good. When it all works they're amazing, super tender and the flavor is off the charts. But I've had a few that were just a little bit tougher than what I had come to expect.  Still crowd pleasers, but not quite where I wanted them to be.
    My experience has been similar to yours.  I’ve started cubing a pork butt vs the belly and IMO it’s more consistent.  
    Tyler, TX   XL BGE 2016, KJ Classic 2019,  MES, 18.5 WSM,  Akorn Jr,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
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