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Pork Belly Burnt Ends

1voyager
1voyager Posts: 1,161
in EggHead Forum
My first try at pork belly burnt ends.  Here goes!



Caked with Savory Spices Platte River Rib Rub



I added a couple of large cherry chunks. Will run at 250 - 275 degrees for 2 1/2 hours then add the sauce and cover.


Large Egg, PGS A40 gasser.
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Comments

  • pgprescott
    pgprescott Posts: 14,544
    I'm a firm believer in cubing it up prior to cooking. You appear to be off to a great start. Enjoy the tasty morsels!! 
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  • 1voyager
    1voyager Posts: 1,161
    Thanks. This is a modified version of Malcom Reed's recipe.
    Large Egg, PGS A40 gasser.
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  • shtgunal3
    shtgunal3 Posts: 6,134
    Looks good bro. Let us know how they turn out. I've been wanting to try this cook.

    ___________________________________

     

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

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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Yum... waiting not so patiently....
    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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  • 1voyager
    1voyager Posts: 1,161
    edited September 2017
    I have to delay updates until tomorrow. Boss Lady cut her hand instead of an avocado. Lots of blood but she will be okay. She married former a Boy Scout.  :)
    Large Egg, PGS A40 gasser.
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  • lkapigian
    lkapigian Posts: 11,549
    pgprescott said:
    I'm a firm believer in cubing it up prior to cooking. You appear to be off to a great start. Enjoy the tasty morsels!! 
    Yes Sir!! One day I'm going to cube an entire packer and give it a go
    Visalia, Ca @lkapigian
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  • JohnInCarolina
    JohnInCarolina Posts: 34,739
    lkapigian said:
    pgprescott said:
    I'm a firm believer in cubing it up prior to cooking. You appear to be off to a great start. Enjoy the tasty morsels!! 
    Yes Sir!! One day I'm going to cube an entire packer and give it a go
    There is an APL recipe for Brisket burnt ends with melted garlic that is incredible if you want to give it a go.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • johnnyp
    johnnyp Posts: 3,932
    Awesome. Standing by 
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • 1voyager
    1voyager Posts: 1,161
    Here's the finished product. It turned out great. Next time I'll cut the beast into thirds rather than half. Half a pork belly (4 pounds) is a lot for two people but it won't go to waste.



    Time to dig in.



    Plenty of leftovers for football today.


    Large Egg, PGS A40 gasser.
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  • pgprescott
    pgprescott Posts: 14,544
    Very nice! I predict meat coma!
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  • GaryLange
    GaryLange Posts: 418
    That stuff is like eating the finest candy money can buy. I made it once and will again but not to often as it is fat. God was that stuff good though.
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  • lousubcap
    lousubcap Posts: 36,800
    Nailed that cook.  Love pork belly burnt ends.  Looks like somewhat close to Malcom Reed's great recipe, linked here:
    http://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/  
    Congrats on the cook and follow-on eats.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • 1voyager
    1voyager Posts: 1,161
    Yep. It's similar to Malcom Reed's recipe except I use my super secret BBQ sauce recipe.

    Leftovers were awesome. Warmed @ 250 degrees for one hour. 

    @GaryLange I agree. I'll only make this one or two times per year. OK...maybe three times per year. 
    Large Egg, PGS A40 gasser.
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  • lousubcap
    lousubcap Posts: 36,800
    @1voyager - you are right about a meat coma after inhaling those groceries.  I make around 8 times/year but mainly as an appeitizer for a home or some invited function.  (Perhaps the reason for the invite?? ;) ).  Regardless, you can seriously overload in short order.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Legume
    Legume Posts: 15,936
    edited September 2017
    Those look amazing.  I have only ever made bacon with pork belly because I know I'll like something like this a little too much.  I bet a few of those leftovers would make a killer taco.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    Legume said:
    Those look amazing.  I have only ever made bacon with pork belly because I know I'll like something like this a little too much.  I bet a few of those leftovers would make a killer taco.
    I agree on the taco idea.

    They would also would be great as croutons on a salad!
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • JohnInCarolina
    JohnInCarolina Posts: 34,739
    lousubcap said:
    Nailed that cook.  Love pork belly burnt ends.  Looks like somewhat close to Malcom Reed's great recipe, linked here:
    http://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/  
    Congrats on the cook and follow-on eats.  
    How have I missed that recipe?  Holy cannoli that's a must do!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • lousubcap
    lousubcap Posts: 36,800
    @JohnInCarolina - You can run with the recipe cube size for a base-line but I have found that going around a 1/4" smaller on the size gives me a better rendering.  But I'm no Malcom Reed  ;)  Regardless, the recipe deals serious meat candy and early inhalation overload.  More than worth it.
    BTW- gives me a great counter to the brisket burnt ends crowd.  I will never figure out that attraction.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • JohnInCarolina
    JohnInCarolina Posts: 34,739
    lousubcap said:
    @JohnInCarolina - You can run with the recipe cube size for a base-line but I have found that going around a 1/4" smaller on the size gives me a better rendering.  But I'm no Malcom Reed  ;)  Regardless, the recipe deals serious meat candy and early inhalation overload.  More than worth it.
    BTW- gives me a great counter to the brisket burnt ends crowd.  I will never figure out that attraction.  FWIW-
    I'll disagree with you on the latter, as I've only done them once, but I used APL's recipe for them with melted garlic.  That one is flavor overload man - worth trying.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • pescadorzih
    pescadorzih Posts: 926
    Made some as well last weekend using Malcolm's recipe. Definitely meat coma material. @1voyager, nice job!
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • Teefus
    Teefus Posts: 1,259
    I've done Malcom Reed style meat candy a couple times. It's almost too tasty. You have to use restraint or you can hurt yourself. A long nap after the meal helps  ;)
    Michiana, South of the border.
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