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Pork Belly Burnt Ends Last Night

dbCooperdbCooper Posts: 1,103
Fareway had Duroc on sale at $3.99 a pound, picked up two for the freezer and one to cook.  Cubed, seasoned with Spicy Dizzy Pig (sat in fridge for four hours after seasoning), then on the Egg indirect at 260 for about two hours.  Wicked Good charcoal and hickory chunks...
Rotated the basket 180' halfway thru the smoking phase...

Ready for the braising phase, brown sugar, honey and butter into the pan then sealed up with foil...
After braising for a couple hours...
Coated with the glaze, then back on the Egg for about 25 min.  We had no apple jelly or Franks Hot Sauce in the house, used a peach habanero jelly and habanero hot sauce...
Phase 3 done...
Served up with steamed asparagus coated with oyster sauce...
It all came out very tasty.  The neighbors on either side of us each got about a pounds worth, the remainder will be eaten up today.
Recipe here, thanks @lousubcap and @Sea2Ski

LBGE, LBGE-PTR, 22" Weber, Coleman 413G
Great Plains, USA

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