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Pork belly question
Wanasmoke
Posts: 388
Hosting a party tomorrow and making some belly burnt ends among other items. I’ve made these before but wondering if it would be better to split up the cook or do it all tomorrow? 1) Smoke tonight to cook through - then fire up the egg tomorrow before the party and finish off with the sauce to serve immediately. Or 2) Do everything tomorrow. Or I guess 3) would be to do everything tonight then just simply reheat tomorrow.... Just looking for expert advice here...thanks!
LBGE in Elm Grove, WI
Comments
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Or 3 I guess would be to do everything tonight then just simply reheat tomorrow....LBGE in Elm Grove, WI
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Sorry I've never done these, but I'll be watching this thread as I'd like to know as well
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IMO you do either way but I would opt to do it tomorrowVisalia, Ca @lkapigian
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No eggspert here and I have no idea of the time/cook requirements as to your options. From the one shot view with the pork belly burnt ends; you know how you cooked, delivered and they were received in the past. Just factor that into the overall game plan and go from there.
The belly burnt ends will be great regardless of when cooked relative to when served. 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. -
I did mine all in one shot. The night before I cut up and seasoned.
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Thanks....at this point it’s dark andlkapigian said:IMO you do either way but I would opt to do it tomorrowLBGE in Elm Grove, WI -
I guess now that it’s tomorrow and I haven’t done anything ... it has been decided
I was just wondering for prep reasons if it was possible to break it up and stop the process half way. May have to try another day. LBGE in Elm Grove, WI -
Update: ready to pull off the egg and sauce. First time I cut the pieces before smoking. Nice way to get smoke and bark on more surface area.
LBGE in Elm Grove, WI -
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holy crap those look awesome!!!
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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You are on a roll- meat candy at its best awaits. Nailed the cook.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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Last step.... added the following and foiled. Final result awaits
LBGE in Elm Grove, WI -
Chick's love Pork Belly Burnt Ends!I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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Dang brother...l want some of those now...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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Here it is....party about to start. Could’ve tightened up a bit but super tender. Hopefully success!
LBGE in Elm Grove, WI -
Next photo: empty aluminum pan, with tongue tracks.
"Dumplings are just noodles that have already eaten" - Jon Kung
Ogden, UT, USA
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