Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Burnt Ends Meat?

ChrisSonn23
ChrisSonn23 Posts: 280
in EggHead Forum
Recently went to my local meat shop and asked for a pork belly, which I heard are good for burnt ends. So they went to the back, cut what I want and what I got was labeled "Uncured Bacon". Not sure if that is the same thing as pork belly or not. Well I made them and they looked delicious, but 85% of each cube was nothing but fat. Is this a regular occurance? Did I get the right meat? Was looking forward to these and I was disappointed
BGE Dealer and EggHead since 2013. Find our company on Facebook
Large BGE
Waterloo, IL
· Share on FacebookShare on Twitter

Comments

  • Photo Egg
    Photo Egg Posts: 12,137
    Traditional burnt ends are made from the point of a packer brisket.
    Thank you,
    Darian

    Galveston Texas
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,748
    You likely got the right hunk of protein for your request-
    Here's a recent thread about pork belly (AKA uncured bacon) burnt ends:
    Pork Belly Burnt Ends-Malcom Reed with @Sea2Ski's adaptation 
    BTW- good call with belly burnt ends.  Best to enjoy the point end of a packer brisket as a true stand-alone banquet.  
    BTW- the recipe you followed??
    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.  
    · Share on FacebookShare on Twitter
  • Simcan
    Simcan Posts: 287
    edited March 2018
    Photo Egg is of course correct. But a lot of folks, including me,  make (non-traditional) burnt ends from pork butt or belly.  With belly and yes, uncured bacon is a weird way to describe it but bacon is cured belly, I always pick a piece with a high meat to fat ratio and as even (not tapered) as possible.  Don't be discouraged but it sounds like you just got a really fatty piece.
    Toronto ON
    · Share on FacebookShare on Twitter
  • ChrisSonn23
    ChrisSonn23 Posts: 280
    lousubcap said:
    You likely got the right hunk of protein for your request-
    Here's a recent thread about pork belly (AKA uncured bacon) burnt ends:
    Pork Belly Burnt Ends-Malcom Reed with @Sea2Ski's adaptation 
    BTW- good call with belly burnt ends.  Best to enjoy the point end of a packer brisket as a true stand-alone banquet.  
    BTW- the recipe you followed??
    I followed Malcom’s recipe. The meat and bark was tasty but the overall cut of meat was fatty and disappointing 
    BGE Dealer and EggHead since 2013. Find our company on Facebook
    Large BGE
    Waterloo, IL
    · Share on FacebookShare on Twitter
  • bgebrent
    bgebrent Posts: 19,636
    You just got a fatty belly.  See if you can inspect the belly before purchase.  There’s a lot of variability.
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter
  • ChrisSonn23
    ChrisSonn23 Posts: 280
    bgebrent said:
    You just got a fatty belly.  See if you can inspect the belly before purchase.  There’s a lot of variability.
    Kinda what I am thinking on the fatty belly. I think I’d get a funny look when asking to inspect the belly lol. 
    BGE Dealer and EggHead since 2013. Find our company on Facebook
    Large BGE
    Waterloo, IL
    · Share on FacebookShare on Twitter
  • bgebrent
    bgebrent Posts: 19,636
    ChrisSonn23 said:
    bgebrent said:
    You just got a fatty belly.  See if you can inspect the belly before purchase.  There’s a lot of variability.
    Kinda what I am thinking on the fatty belly. I think I’d get a funny look when asking to inspect the belly lol. 
    See the cross section before buying.  My butcher has 4# slabs in the freezer so it’s easy ti pick a good one.  Tell them you got junk last time so...
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter

Categories