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Pork Belly Burnt Ends

dbCooperdbCooper Posts: 1,387
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_SmokehouseSkims_Smokehouse Posts: 35
    edited May 17
    Strawberry Serrano sounds nuts!  I have to find some.
  • jdMyersjdMyers Posts: 1,040
    Wow.  Thanks for the lessons. This is one of my must trys.  
    Columbus, Ohio
  • RyanStlRyanStl Posts: 933
    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.
  • WeberWhoWeberWho Posts: 9,991
    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
  • BotchBotch Posts: 12,965
    Excellent cook!  
    ____________________________________________

    Don't be afraid; the clown is afraid too.  

    Ogden, Utard.  
  • CanuggheadCanugghead Posts: 9,205
    Beautiful, pictures in proper sequence and not sideways to boot.
    canuckland
  • Mark_B_GoodMark_B_Good Posts: 1,127
    Looks amazing! Time to grease your veins!
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • 4TheGrillOfIt4TheGrillOfIt Posts: 577
    Nice!  I don’t make them often, but they are so good.
    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
    Memphis  
  • lousubcaplousubcap Posts: 26,321
    Way to bring it home-great cook.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • loco_engrloco_engr Posts: 5,331
    nailed it!
    aka marysvilleksegghead, moved to Basehor,KS 2/26/2021
    moved to Lansing, KS 1/19/2022
    Lrg 2008
    mini 2009
    XL 2021
    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
  • TeefusTeefus Posts: 1,091
    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.
  • CtTOPGUNCtTOPGUN Posts: 601
    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/28" Blackstone Griddle/Cuisinart Twin Oaks

     BBQ from the State of Connecticut!

       Jim
  • YukonRonYukonRon Posts: 16,742
    edited June 5
     I would totally humiliate myself with those. Beautiful cook, thank you for sharing.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • johnmitchelljohnmitchell Posts: 6,006
    Great cook and post.
    Greensboro North Carolina
    When in doubt Accelerate....
  • buzd504buzd504 Posts: 3,644
    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
  • MeetMeet Posts: 8
    Probably my favorite BBQ item. Nice work 
  • dbCooperdbCooper Posts: 1,387
    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
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