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Pork Belly Burnt Ends
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steelcity314
Posts: 91
I've been inspired to try pork belly burnt ends with all of the recent posts. This is my first try and I will keep you posted with the end result.
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Looks like a fantastic start!“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
You will wonder why it took so long for you make the discovery. Enjoy the cook and follow-on eats.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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Man I made those a couple weeks ago and they were awesome good. Will do them again for sure.
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Very interested in how this turns out for you...Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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@JohnnyTarheel - here's the link to one of the most popular recipes: (Go forth and enjoy).
http://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/
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. -
@lousubcap thanks brother ... I will be trying this..Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Home-run for sure. Congrats on a true meat-candy experience. Most eggcellent.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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Home run my arse, GRAND SLAM HOME RUN!!!! Lol
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Knocked it outta the park... HooWeeCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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You are absolutely correct. This will be a staple from here on out.lousubcap said:You will wonder why it took so long for you make the discovery. Enjoy the cook and follow-on eats. -
when you toss them back on the egg to set the glaze do you put them on a grate or back the aluminum pan?
GO BLUE!
Fairfax, Va
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I kept them in the aluminum pan, easier to sauce and transport.mgoblue0484 said:when you toss them back on the egg to set the glaze do you put them on a grate or back the aluminum pan? -
I've done two batches of those so far, using the Malcom Reed process. They turned out great both times. The only downside is that they'e so rich you can't eat too many at a sitting. The good news is that means more for later.Michiana, South of the border.
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