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  • lkapigian
    lkapigian Posts: 11,549
    FWIW, give Bacon Pork Belly Burnt Ends a whirl ( Cured Bacon )..Not a pork belly burnt end fan, but this was a notch above ...Sous Vide for 10 Hours at 160, chilled and pressed with bricks overnight cubed glazed with a sweet Hawaiian Glaze ....Bacon Candy 



    Visalia, Ca @lkapigian
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  • Legume
    Legume Posts: 15,936
    You don’t have to use a sweet sauce and a lb of brown sugar.  I’ve done belly burnt ends with a not very sweet tangy mustard sauce and I’ve done a less sweet, more hot and savory bbq sauce.  I think a coffee sauce or rub or both would be good too.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Well...may have found the secret sauce if you will. Just got back from little 36 hour road trip and snuck a bite. They are way better after a little time in the fridge. I’ll warm one up tomorrow but they are really good after a little time to chill out. 
    Keepin' It Weird in The ATX FBTX
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  • Foghorn
    Foghorn Posts: 10,226
    Along a similar line - every time I have "pork belly" (uncured) anything I always end up thinking "What a shame.  This could have been bacon if someone had taken the time to cure it."

    Am I the only person who thinks this?

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Foghorn said:
    Along a similar line - every time I have "pork belly" (uncured) anything I always end up thinking "What a shame.  This could have been bacon if someone had taken the time to cure it."

    Am I the only person who thinks this?
    So true. 100% of the time. 
    Keepin' It Weird in The ATX FBTX
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  • lkapigian
    lkapigian Posts: 11,549
    Foghorn said:
    Along a similar line - every time I have "pork belly" (uncured) anything I always end up thinking "What a shame.  This could have been bacon if someone had taken the time to cure it."

    Am I the only person who thinks this?
    That's what makes bacon burnt ends so good, best of both
    Visalia, Ca @lkapigian
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  • caliking
    caliking Posts: 19,780
    The Cen-Tex Smoker said:
    Foghorn said:
    Along a similar line - every time I have "pork belly" (uncured) anything I always end up thinking "What a shame.  This could have been bacon if someone had taken the time to cure it."

    Am I the only person who thinks this?
    So true. 100% of the time. 
    I somewhat disagree.

    Chinese crispy pork belly (siew yoke) is pretty frikkin' awesome when done right. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Foghorn
    Foghorn Posts: 10,226
    caliking said:
    The Cen-Tex Smoker said:
    Foghorn said:
    Along a similar line - every time I have "pork belly" (uncured) anything I always end up thinking "What a shame.  This could have been bacon if someone had taken the time to cure it."

    Am I the only person who thinks this?
    So true. 100% of the time. 
    I somewhat disagree.

    Chinese crispy pork belly (siew yoke) is pretty frikkin' awesome when done right. 
    Better than Chinese crispy BACON?

    I'd be surprised.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • bgebrent
    bgebrent Posts: 19,636
    Quitter.  Good call.
    Sandy Springs & Dawsonville Ga
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  • mrw123
    mrw123 Posts: 202
    The Cen-Tex Smoker said:
    onedbguru said:
    I find that burnt ends are an acquired taste for some.  Personally, I love burnt ends.  Also, there are some that make it better than others.  
    I get that. Im really just poking a little fun but I do feel like it’s a waste of the best part of brisket. I can see doing it with pork belly or shoulder but I can’t imagine working so hard to make a perfect brisket then taking the best part of it and dumping sweet sauce all
    over it. 
    If you were going to cook just the point, what would you do? I love Apl's burnt end recipe, but I'm open to ideas. 
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  • Legume
    Legume Posts: 15,936
    https://heygrillhey.com/hot-dog-burnt-ends/
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Legume said:
    https://heygrillhey.com/hot-dog-burnt-ends/
    Good lord. Slow day in the blogosphere. 
    Keepin' It Weird in The ATX FBTX
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  • Scantron
    Scantron Posts: 93
    We've been to a couple white trash bash theme parties and those hot dog burnt ends would have been a perfect dish...haha!
    Cooking on a Large Big Green Egg in North Chicagoland.
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