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Meat Candy - Round two

Teefus
Teefus Posts: 1,259
in EggHead Forum
I whipped up a test batch of Pork Belly Burnt Ends last weekend following the Malcolm Reed process (see below). They didn't last long enough for photos. These are definitely on the menu next time I have a cookout. Just be careful, they are so good you can overdo it =)  

https://www.youtube.com/watch?v=nL82hlORY-k
Michiana, South of the border.
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  • billt01
    billt01 Posts: 1,889
    Something  I do..

    Set the cooker up for indirect heat at 350

    Cook a couple pounds of bacon using wood of choice

    While the bacon is cooking, set up a double boiler with 1/2 bag of milk chocolate morsels and 1/2 bag of peanut butter morsels, and 1/2 cup heavy cream.

    Whisk the above until creamy.

    When bacon is crispy pull off and blot off grease, then let cool for a few.

    When cooled, submerge bacon strips into the chocolate slurry and place on wax paper.

    Place the wax paper in the freezer for a few hours. 

    When bacon is frozen, grab a half gallon of vanilla bean ice bream and crumble bacon pieces over the top.

    This recipe will make you throw a hay-maker and knock out Great Aunt Suzie.
    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    @Teefus I'm gonna add that to the menu for the guys next week.

    @billt01that sounds amazing.  But what if you dipped the burnt ends in that slurry? (like chocolate covered cherries, but with bacon hunks on the inside. Oh yeah...)

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • crudad
    crudad Posts: 7
    Teefus said:
    I whipped up a test batch of Pork Belly Burnt Ends last weekend following the Malcolm Reed process (see below). They didn't last long enough for photos. These are definitely on the menu next time I have a cookout. Just be careful, they are so good you can overdo it =)  

    https://www.youtube.com/watch?v=nL82hlORY-k

    Did you grill direct or indirect?
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  • byrne092
    byrne092 Posts: 746
    Nice, Malcolm Reed has some good recipes on his youtube channel. Probably shouldnt eat most on a regular basis, but they always look killer.
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500

    St. Louis, MO
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    billt01 said:
    Something  I do..

    Set the cooker up for indirect heat at 350

    Cook a couple pounds of bacon using wood of choice

    While the bacon is cooking, set up a double boiler with 1/2 bag of milk chocolate morsels and 1/2 bag of peanut butter morsels, and 1/2 cup heavy cream.

    Whisk the above until creamy.

    When bacon is crispy pull off and blot off grease, then let cool for a few.

    When cooled, submerge bacon strips into the chocolate slurry and place on wax paper.

    Place the wax paper in the freezer for a few hours. 

    When bacon is frozen, grab a half gallon of vanilla bean ice bream and crumble bacon pieces over the top.

    This recipe will make you throw a hay-maker and knock out Great Aunt Suzie.
    my teeth starting hurting just reading that. 

    Little Rock, AR

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  • Teefus
    Teefus Posts: 1,259
    crudad said:
    Teefus said:
    I whipped up a test batch of Pork Belly Burnt Ends last weekend following the Malcolm Reed process (see below). They didn't last long enough for photos. These are definitely on the menu next time I have a cookout. Just be careful, they are so good you can overdo it =)  

    https://www.youtube.com/watch?v=nL82hlORY-k

    Did you grill direct or indirect?
    Indirect. Low and slow (275) with lots of smoke, pecan in my case. 
    Michiana, South of the border.
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  • billt01
    billt01 Posts: 1,889
    Biggreenpharmacist said:
    billt01 said:
    Something  I do..

    Set the cooker up for indirect heat at 350

    Cook a couple pounds of bacon using wood of choice

    While the bacon is cooking, set up a double boiler with 1/2 bag of milk chocolate morsels and 1/2 bag of peanut butter morsels, and 1/2 cup heavy cream.

    Whisk the above until creamy.

    When bacon is crispy pull off and blot off grease, then let cool for a few.

    When cooled, submerge bacon strips into the chocolate slurry and place on wax paper.

    Place the wax paper in the freezer for a few hours. 

    When bacon is frozen, grab a half gallon of vanilla bean ice bream and crumble bacon pieces over the top.

    This recipe will make you throw a hay-maker and knock out Great Aunt Suzie.
    my teeth starting hurting just reading that. 
    hurts soooo good!
    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

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