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1st Time: Pork Belly Burnt Ends
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HurricaneEddie1
Posts: 92
tried Malcolm Reed's recipe using Meat Church Honey Hog and Honey Hog Hot and smoked with cherry.
Cooking on a LBGE and MM down in Miami, FL.
Comments
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Great recipe. I'm sure those were inhaled. Outstanding result. Congrats.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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I am going to have to make these again. Wife and I loved them the last time and now I see this post and get to urge to make some. These look awesome good for sure!
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Man those look fantastic, gotta try them
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You did them Justice! Nice work!!!=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Always a winner!
I'm in Fredericksburg, VA, and I have an XL and a medium. -
Great looking. Will have to try to find some pork belly around Alvin to try them.I XL and 1 Weber Kettle And 1 Weber Q220 Outside Alvin, TX-- South of Houston
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I tried a recipe a while back. I loved it.Near San Francisco in California
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Yes sir!!!!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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Perfectly done.Bucks County, PA
Minimax, XL, Flameboss 200, Roccbox -
has anyone done this without the butter and brown sugar? I am not a huge sweet fan.
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@Miked125 - I wouldn't let that stop you. Just leave those out and use a sauce you like. You will be justly rewarded.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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I made some over the weekend for the first time. Wan't exactly what I was expecting. I was expecting something along the lines of melt in your mouth tender. Instead I got something closer to, well, bacon. I cooked them closer to 300 trying to hurry them up as I didn't get them on when I wanted. Wonder if this contributed to it.Large and Small BGECentral, IL
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I used what must've been piglet belly where the top and bottom thirds were like bacon but the middle 1/3 was melt in your mouth tender. It was an interesting texture contrast but I'll probably cut the times down on future cooks.Near San Francisco in California
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