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Pork Belly Burnt Ends

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dbCooper
dbCooper Posts: 2,154
One of our favs and been getting nudges that it's past time to make them.  About a 5 lb. slab cut into approx. 1½" squares, dusted with Spicy Dizzy Pig.  On the Egg at 250 with apple wood chunks...


Smoked for 2½ hours then into the sauna for about 2 hours with brown sugar, butter and blue agave (out of honey somehow)...
Drained the liquid decided to save for an unknown future use.  Glaze applied then back on at 300 to firm it up.  By choice I omitted apple jelly and used a strawberry serrano jam in the glaze, also omitted the hot sauce because of the serrano's...
Ready to eat after about 30 min...
Plated up with yucky peas and dinner salad not shown...
It was a fine meal!
LBGE, LBGE-PTR, 22" Weber, Coleman 413G
Great Plains, USA

Comments

  • Skims_Smokehouse
    Skims_Smokehouse Posts: 60
    edited May 2022
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    Strawberry Serrano sounds nuts!  I have to find some.
  • jdMyers
    jdMyers Posts: 1,336
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    Wow.  Thanks for the lessons. This is one of my must trys.  
    Columbus, Ohio
  • RyanStl
    RyanStl Posts: 1,050
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    That looks so good  Next time we get invited to a get together this will be something I'll try. I've never made burnt ends and never cooked with pork belly. This will be fun.
  • WeberWho
    WeberWho Posts: 11,083
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    I think I'm in love!

    That sounds so dang good!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
  • Botch
    Botch Posts: 15,618
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    Excellent cook!  
    _____________

    We'll go dancing in the dark,

    Walking thru the park, 

    And reminiscing....      - LRB

     



  • Canugghead
    Canugghead Posts: 11,688
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    Beautiful, pictures in proper sequence and not sideways to boot.
    canuckland
  • Mark_B_Good
    Mark_B_Good Posts: 1,536
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    Looks amazing! Time to grease your veins!
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • 4TheGrillOfIt
    4TheGrillOfIt Posts: 741
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    Nice!  I don’t make them often, but they are so good.
    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
    Memphis  
  • lousubcap
    lousubcap Posts: 32,754
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    Way to bring it home-great cook.  
    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.
  • loco_engr
    loco_engr Posts: 5,769
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    nailed it!
    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
  • Teefus
    Teefus Posts: 1,211
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    I've made these a couple times. Never not yummy. Use discipline though as you can hurt yourself if you overdo it.  :)
    Michiana, South of the border.
  • CtTOPGUN
    CtTOPGUN Posts: 612
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    I love to turn these into street tacos! Time to do it again. Nice cook.


       
    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot

     BBQ from the State of Connecticut!

       Jim
  • YukonRon
    YukonRon Posts: 17,028
    edited June 2022
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     I would totally humiliate myself with those. Beautiful cook, thank you for sharing.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • johnmitchell
    johnmitchell Posts: 6,641
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    Great cook and post.
    Greensboro North Carolina
    When in doubt Accelerate....
  • buzd504
    buzd504 Posts: 3,827
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    dbCooper said:
    One of our favs and been getting nudges that it's past time to make them.  About a 5 lb. slab cut into approx. 1½" squares, dusted with Spicy Dizzy Pig.  On the Egg at 250 with apple wood chunks...





    Smoked for 2½ hours then into the sauna for about 2 hours with brown sugar, butter and blue agave (out of honey somehow)...

    Drained the liquid decided to save for an unknown future use.  Glaze applied then back on at 300 to firm it up.  By choice I omitted apple jelly and used a strawberry serrano jam in the glaze, also omitted the hot sauce because of the serrano's...

    Ready to eat after about 30 min...

    Plated up with yucky peas and dinner salad not shown...
    It was a fine meal!

    Your garnish looks gross and unnecessary.  Otherwise, perfect.
    NOLA
  • Meet
    Meet Posts: 8
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    Probably my favorite BBQ item. Nice work 
  • dbCooper
    dbCooper Posts: 2,154
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    buzd504 said:


    Plated up with yucky peas and dinner salad not shown...
    It was a fine meal!

    Your garnish looks gross and unnecessary.  Otherwise, perfect.
    It would have been worse if I hadn't omitted the salad!

    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA