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oh boy, oh boy

RRP
RRP Posts: 26,458
in EggHead Forum
Been a couple years now since my last "burnt ends" and I can NOT believe I have waited this long!


Re-gasketing the USA one yard at a time 
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  • pgprescott
    pgprescott Posts: 14,544
     Are those pork or beef Ron? Mmmmmm good either way. Enjoy! 
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  • RRP
    RRP Posts: 26,458
    edited October 2020
    pgprescott said:
     Are those pork or beef Ron? Mmmmmm good either way. Enjoy! 
    3# pork belly. 

    BTW after I had sliced the raw belly then one 1.5"x 7" end clearly was mostly fat. So rather than pitch it I diced it up real small and then rendered it in to nearly a cup of bacon grease which I love to use for sautéing onions in for my chili. (Only 1/4 cup bacon grease per 1 cup of diced onions). After all I'm NOT that greasy! LOL
    Re-gasketing the USA one yard at a time 
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  • SGH
    SGH Posts: 28,989
    Looks like money 💵 No pun intended  ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • JohnInCarolina
    JohnInCarolina Posts: 34,750
    Those look great Ron.  Where did you get the pork belly from?
    "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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  • RajunCajun
    RajunCajun Posts: 1,049
    Nicely done.  I can smell them from here.
    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Nice!!!!!!!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • lkapigian
    lkapigian Posts: 11,549
    Bombdiggity Ron !
    Visalia, Ca @lkapigian
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  • RRP
    RRP Posts: 26,458
    JohnInCarolina said:
    Those look great Ron.  Where did you get the pork belly from?
    Costco - and I still have another 4# slab in the freezer!
    Re-gasketing the USA one yard at a time 
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  • lousubcap
    lousubcap Posts: 36,814
    That is the way to get it done and with the correct protein.  Great results right there.  Congrats.  
    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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  • Photo Egg
    Photo Egg Posts: 12,137
    Beautiful Ron!
    Thank you,
    Darian

    Galveston Texas
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  • rekameohs
    rekameohs Posts: 264
    RRP said:
    3# pork belly. 

    BTW after I had sliced the raw belly then one 1.5"x 7" end clearly was mostly fat. So rather than pitch it I diced it up real small and then rendered it in to nearly a cup of bacon grease which I love to use for sautéing onions in for my chili. (Only 1/4 cup bacon grease per 1 cup of diced onions). After all I'm NOT that greasy! LOL

    Looks great.  Is it just the port belly, cut into cubes and cooked in the pan? How long at what temp?  Any spices?

    Raleigh, NC
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  • TN_Egger
    TN_Egger Posts: 1,120

    Signal Mountain, TN
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  • RRP
    RRP Posts: 26,458
    edited October 2020
    rekameohs said:
    RRP said:
    3# pork belly. 

    BTW after I had sliced the raw belly then one 1.5"x 7" end clearly was mostly fat. So rather than pitch it I diced it up real small and then rendered it in to nearly a cup of bacon grease which I love to use for sautéing onions in for my chili. (Only 1/4 cup bacon grease per 1 cup of diced onions). After all I'm NOT that greasy! LOL

    Looks great.  Is it just the port belly, cut into cubes and cooked in the pan? How long at what temp?  Any spices?

    Oh no, a lot more to it than that! Give me a few minutes to find the link to the recipe I used. 
    Re-gasketing the USA one yard at a time 
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  • Mickey
    Mickey Posts: 19,768
    Man you can still cook!
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • RRP
    RRP Posts: 26,458
    RRP said:
    rekameohs said:

    Oh no, a lot more to it than that! Give me a few minutes to find the link to the recipe I used. 
    Here's the one I used. BTW it prep takes more time than what you might think.

    https://jesspryles.com/recipe/bbq-pork-belly-burnt-ends/
    Re-gasketing the USA one yard at a time 
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  • RRP
    RRP Posts: 26,458
    Mickey said:
    Man you can still cook!
     and scratch myself with my other hand...sometimes anyway... =)
    Re-gasketing the USA one yard at a time 
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  • CPARKTX2
    CPARKTX2 Posts: 222
    That looks great 
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  • NotEnoughSmoke
    NotEnoughSmoke Posts: 107
    Those look great
    XL BGE
    WSM 18.5
    Currently live in Southern Oklahoma/ North Texas region
    Born and raised in Chicago! Da BEARS
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  • lousubcap
    lousubcap Posts: 36,814
    I have not followed the Jess Pryles recipe but here is a thread with another approach:
    Pork Belly Burnt Ends-Malcom Reed with @Sea2Ski's adaptation
    However you get there, belly burnt ends are great.  

    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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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
    I'd never thought to "just" cook burnt ends on their own . . . it's always been a byproduct of brisket for me.  I was in a huge asian market over the weekend and was eyeing up some very favorably priced pork belly in a refrigerator case.  After seeing your cook, I'm inspired.  
    It's a 302 thing . . .
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  • JRWhitee
    JRWhitee Posts: 5,678
    Nice job Ron those look great
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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