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Pork Belly Burnt Ends

Gravytrain84
Gravytrain84 Posts: 322
edited August 2018 in EggHead Forum
This was my first attempt at PBBE but they came out great and I’ll definitely be cooking them again. Especially with college football rolling around the corner. I followed Jess Pryles recipe FYI

https://jesspryles.com/recipe/bbq-pork-belly-burnt-ends/





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Comments

  • bgebrent
    bgebrent Posts: 19,636
    Nailed it.  They are a treat.
    Sandy Springs & Dawsonville Ga
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  • JohnInCarolina
    JohnInCarolina Posts: 34,739
    Yessir!!  Those will 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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  • pgprescott
    pgprescott Posts: 14,544
    Good gravy @Gravytrain84 !
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  • lousubcap
    lousubcap Posts: 36,800
    Great result right there.
    Gotta admit, the more recipes I see regarding pork belly burnt ends, I really wonder who was "on first".  Doesn't matter to the consumer but were I to have a vote I would go with the following:
    Regardless of how you get there a true meat candy experience.  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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  • 510BG
    510BG Posts: 189
    Looks great much better then my first attempt. I'm starting to think I didn't trim off enough fat.  
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  • CornfedMA
    CornfedMA Posts: 491
    510BG said:
    Looks great much better then my first attempt. I'm starting to think I didn't trim off enough fat.  
    What didn’t you like about yours? I don’t trim any fat off when I make them. It never crossed my mind.

    The recipe above from @lousubcap is legit, it creates a super rich burnt end. Absolute meat candy, but I couldn’t eat more than 3-4 in a day. 
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  • pgprescott
    pgprescott Posts: 14,544
    510BG said:
    Looks great much better then my first attempt. I'm starting to think I didn't trim off enough fat.  
    If you are opposed to the fat content, try doing them with country ribs or a small butt and cube them up in lieu of the belly. They won’t be quite as tender due to the leaner cut , but that’s the trade off. They will still be good. 
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  • 510BG
    510BG Posts: 189
    edited August 2018
    Here are some pictures. The fat didn't render enough and I think I should have cooked the pork longer before transferring to a pan. 

    I wonder how the burnt ends would have turned out of I trimmed off the top layer of fat. 





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  • 510BG
    510BG Posts: 189
    pgprescott said:
    510BG said:
    Looks great much better then my first attempt. I'm starting to think I didn't trim off enough fat.  
    If you are opposed to the fat content, try doing them with country ribs or a small butt and cube them up in lieu of the belly. They won’t be quite as tender due to the leaner cut , but that’s the trade off. They will still be good. 

    I personally don't mind the fat content but some family members don't fat content as much. I also had high expectations from watching the BBQ done right video and seeing all these post online. 
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  • Gravytrain84
    Gravytrain84 Posts: 322
    Looks like they couldve used at least another hour of smoking to render some of that fat. 
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  • 510BG
    510BG Posts: 189
    Gravytrain84 said:
    Looks like they couldve used at least another hour of smoking to render some of that fat. 
    Agreed. Followed the recipe the first time. Next time I'll go with my gut feeling. 
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  • CtTOPGUN
    CtTOPGUN Posts: 612
     I made these following the Malcolm Reed recipe mostly. I did not use his final glaze. I had added a bit of BBQ sauce and apple juice to the braise part of the cook. I just ran all the cubes thru that mixture before tightening up on the rack in the smoke at the end. Then I turned these lovely morsels into street tacos with all the fixin's. It will be in the steady rotation from now on!


       
    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot

     BBQ from the State of Connecticut!

       Jim
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  • RRP
    RRP Posts: 26,455
    edited August 2018
    CtTOPGUN said:
     I made these following the Malcolm Reed recipe mostly. I did not use his final glaze. I had added a bit of BBQ sauce and apple juice to the braise part of the cook. I just ran all the cubes thru that mixture before tightening up on the rack in the smoke at the end. Then I turned these lovely morsels into street tacos with all the fixin's. It will be in the steady rotation from now on!


       
    "Then I turned these lovely morsels into street tacos with all the fixin's."

    Care to elaborate? 
    Re-gasketing the USA one yard at a time 
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  • RRP
    RRP Posts: 26,455
    RRP said:

    "Then I turned these lovely morsels into street tacos with all the fixin's."

    Care to elaborate? 
    I'm just not familiar with the term "street tacos". OTOH anybody else use these for anything other than snacking on?
    Re-gasketing the USA one yard at a time 
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  • CtTOPGUN
    CtTOPGUN Posts: 612
    RRP said:
    RRP said:

    "Then I turned these lovely morsels into street tacos with all the fixin's."

    Care to elaborate? 
    I'm just not familiar with the term "street tacos". OTOH anybody else use these for anything other than snacking on?
     Street tacos like off a food truck. Supposed to be like real Mexican street food. Anyway, warmed flour(or corn) tortillas. Traditionally two small ones. Load about 4 pieces of belly cubes across the center. Smash with fork if desired. Top with Cotija cheese, crema, pickled red onions. Cilantro/lime slaw, diced jalopena cilantro and a squeaze of lime. Radishes and cucumber slices beside the tacos on the plate, also with a bit of lime juice.
    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot

     BBQ from the State of Connecticut!

       Jim
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  • RRP
    RRP Posts: 26,455
    CtTOPGUN said:
    RRP said:
    RRP said:

    "Then I turned these lovely morsels into street tacos with all the fixin's."

    Care to elaborate? 
    I'm just not familiar with the term "street tacos". OTOH anybody else use these for anything other than snacking on?
     Street tacos like off a food truck. Supposed to be like real Mexican street food. Anyway, warmed flour(or corn) tortillas. Traditionally two small ones. Load about 4 pieces of belly cubes across the center. Smash with fork if desired. Top with Cotija cheese, crema, pickled red onions. Cilantro/lime slaw, diced jalopena cilantro and a squeaze of lime. Radishes and cucumber slices beside the tacos on the plate, also with a bit of lime juice.
    Thanks - guess I live in the boonies! We have no food trucks, but cart vendors.

     OTOH if any of our vendors took the time to add all the ingredients you listed they would have gone out of business in less than a day as the hour long lunch period for down town workers would have been over.
    Re-gasketing the USA one yard at a time 
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