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    Rainy Day Pork Burnt Ends

    Posts: 3,564
    in EggHead Forum
    Raining this morning so figured it was a good day to try some @SGH Pork Burnt Ends. Local store had County Style Ribs for $1.39 lb. Did a bit of trimming, cube'd them and bagged them overnight in the fridge with a little v oil and a lot of "It's My Rub Smooth Blend" for the sweetness. Will let them roll @ 250, on the LBGE, till I get an IT of around 170. Then pull them to cool a bit. Load them in a pan loaded up with a nice sweet Bourbon and Citrus BBQ sauce till they are tender!
    Will post the finish later this afternoon!!






    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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    • Posts: 786
      YUMMMMM!!  We will be following closely because I want to try these, too. Have a fun weekend, and we'll hopefully see y'all soon!
      Kelley 
      Egging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream.  BGEs: XL, Medium,  1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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    • Posts: 2,319
      The @SGH burnt ends recipe is a winner. I need to do this cook again and soon. Looking forward to seeing the end result, Hotch. 
      Living the good life smoking and joking
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    • Posts: 503
      A glimpse of the chiminea! Everytime i see your grate i get so jealous!
      Austin, Tx
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    • Posts: 201
      Dope backyard!!
      What I do when I'm black out drunk is none of my business...

      John Central CT
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    • Posts: 10,490
      Looking good!  I was wondering if it would work just as well to cube them up from the start instead of after they have smoked for a while.  

      Are you planning on injecting them with butter at any point?  

      Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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    • Posts: 3,564
      SmokeyPitt said:
      Looking good!  I was wondering if it would work just as well to cube them up from the start instead of after they have smoked for a while.  

      Are you planning on injecting them with butter at any point?  
      @SmokeyPitt I thought about it. Butt to damn lazy!
      I have the Smooth Blend Rub and also the Bourbon Citrus BBQ sauce going on later. This should provide for a multitude of flavors in the profile.
      Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
      BGE Chiminea
      Prosper, TX
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    • Posts: 10,490
      Hotch said:
      show previous quotes
      @SmokeyPitt I thought about it. Butt to damn lazy!
      I have the Smooth Blend Rub and also the Bourbon Citrus BBQ sauce going on later. This should provide for a multitude of flavors in the profile.
      They sound great.  I was also too lazy for the butter injection when I made them. I glazed them with a combination of BBQ sauce and peach preserves. My only complaint is I didn't make enough. 


      Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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    • Posts: 3,564
      Quick Update 1.5 hours in at 290-300 (Opps!)
      Looking great. IT is high at 198-200, still a bit tight.
      Will let it roll for another 30 min then into the sauce for a bit.



      Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
      BGE Chiminea
      Prosper, TX
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    • Posts: 3,564
      This may turn out to be lunch! These little piggie bites are all in the BBQ sauce pool now. I figure lunch in about 45 minutes.



      Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
      BGE Chiminea
      Prosper, TX
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    • Posts: 786
      Looking great, Hotch!  
      Kelley 
      Egging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream.  BGEs: XL, Medium,  1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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    • Posts: 364
      sweet jesus I need to try these
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    • Posts: 4,483
      I have only done pork burnt ends with a pork butt.  Interesting to see how they come out, this would be a little less in time.  Looks good so far.
      XL, WSM, Coleman Road Trip Gas Grill

      Kansas City, Mo.
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    • Posts: 3,564
      OK these are killer!! On at 9:30 am and eating at 12:30!! 3 Hours, incredible!!
      I will do these from now on. Just a bit overdone due to the temp going to 300 but all in all a good cook.
      Enjoy and thanks for looking...

      Off the Egg and cooling a bit



      Frigging outstanding!!!





      Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
      BGE Chiminea
      Prosper, TX
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    • Posts: 1,179
      Looks fantastic...I thought I smelled something good when I was driving to work this morning...  =)
      DFW - 1 LGBE & Happy to Adopt More...
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    • Posts: 3,564
      A little PSA:
      Temp Gauges
      Since my temp looked like it went high on this cook, I thought I should check the calibration. On all my Eggs.
      First I pulled the gauge on my large with the Pork Burnt Ends and popped in my thermopen. 
      Failed 60 degrees off!
      Next my MiniMax
      Failed 45 degrees off!
      Next my trusty 7 year old Mini
      Better 15 degrees off. 
      And yes I did all calibrations on the stove top with a rolling boil.
      All are set to 212, same as thermopen.

      Just do it !
      Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
      BGE Chiminea
      Prosper, TX
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    • Posts: 786
      Since the burnt ends didn't take too terribly long, do you think you'll do some at an Eggfest?  I can't wait to try them!  That's crazy about all the temp gauges being off so much.  We'll check ours this weekend.

      Kelley 
      Egging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream.  BGEs: XL, Medium,  1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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    • Posts: 3,564
      EggObsessed said:
      Since the burnt ends didn't take too terribly long, do you think you'll do some at an Eggfest?  I can't wait to try them!  That's crazy about all the temp gauges being off so much.  We'll check ours this weekend.

      @EggObsessed Possibly if I have 2 Eggs to use.
      Also the custom MiniMax Grids I ordered may be here on Monday, fingers crossed!!
      Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
      BGE Chiminea
      Prosper, TX
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    • Posts: 503
      Hotch said:
      show previous quotes
      @EggObsessed Possibly if I have 2 Eggs to use.
      Also the custom MiniMax Grids I ordered may be here on Monday, fingers crossed!!
      What kind of grids did you order? I'm in the market for a grid for mine.
      Austin, Tx
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    • Posts: 3,564
      I will post once I get it.
      Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
      BGE Chiminea
      Prosper, TX
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    • Posts: 241
      I did these for the first time on July 4th for a neighbors party and they were awesome! Not a piece left! I may never make pulled pork again. These things are just way too good.
      Bloomfield, NJ
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    • Posts: 5,961
      Your back yard is bad ass! The burnt ends don't look to shabby either.

      ___________________________________

       

       LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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    • Posts: 2,319
      Burnt ends look outstanding, @Hotch. 
      Living the good life smoking and joking
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    • Posts: 28,919
      @Hotch
      Looks like a winner to me ole buddy. And I certainly appreciate the shout out from you and @SmokingPiney. 

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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