Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: HighOnSmoke on April 14, 2015, 08:58:07 PM
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After seeing Old Dave’s recipe (http://www.letstalkbbq.com/index.php?topic=13414.0) and cook, along with the one that ACW3 (http://www.letstalkbbq.com/index.php?topic=13504.0)did, I decided to try my hand at pork
burnt ends. I had a nearly 9 pound boneless pork butt in the freezer.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Pork%20Burnt%20Ends/MLC_9200_zpsnifk1jww.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Pork%20Burnt%20Ends/MLC_9200_zpsnifk1jww.jpg.html)
I removed the fat cap and then cut it into manageable pieces. Most were 1 ¼ inch to 1 ½ inch, but there
were some smaller and larger.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Pork%20Burnt%20Ends/MLC_9203_zpskakqjnm6.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Pork%20Burnt%20Ends/MLC_9203_zpskakqjnm6.jpg.html)
The pork was seasoned with Smokin Guns Hot and Simply Marvelous Sweet Seduction. Bagged and put into
the refrigerator until today.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Pork%20Burnt%20Ends/MLC_9205_zpscvznnonu.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Pork%20Burnt%20Ends/MLC_9205_zpscvznnonu.jpg.html)
Put into a preheated 175 degree cooker, using pecan pellets in the hopper and hickory pellets in the 12 inch
Amazen tube smoker. I will let them go at 175 for the next hour or so then kick it up to 230 as per Old Dave’s
recipe. NOTE: My Grid Iron will not go as low as the Davy Crockett that Old Dave used.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Pork%20Burnt%20Ends/MLC_9209_zpsaxg7parr.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Pork%20Burnt%20Ends/MLC_9209_zpsaxg7parr.jpg.html)
The pan on the left is a 50/50 mixture of Blues Hog and Tennessee Red and honey. The pan on the right is a
mixture of Stubbs BBQ sauce thinned with a little apple juice and some added honey. Both had brown sugar
poured over the top.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Pork%20Burnt%20Ends/MLC_9215_zpsd3hsbadw.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Pork%20Burnt%20Ends/MLC_9215_zpsd3hsbadw.jpg.html)
Side for tonight is homemade Macaroni and cheese. This is based on a recipe (http://thepioneerwoman.com/cooking/2009/04/macaroni-cheese/) from the Pioneer Woman.
Ingredients:
4 cups macaroni (I used 2 cups elbow macaroni and 2 cups Campanelle noodles)
1 whole egg, beaten
¼ cups butter
¼ cups all-purpose flour
2 ½ cups whole milk
2 heaping teaspoons dry mustard
1 pound cheese shredded (I used ½ pound smoked extra sharp cheddar and ½ pound smoked Gouda)
½ tsp salt
½ tsp seasoning salt
½ tsp ground black pepper
Preparation:
Cook macaroni until very firm (al dente)
Beat egg in small bowl
In large pot, melt butter and sprinkle in flour. Whisk together over med low heat. Cook for 5 minutes constantly stirring.
Pour in milk, add mustard and whisk until smooth. Cook for 5 minutes until very thick. Reduce heat to low.
Take ¼ cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking the egg. Whisk until smooth.
Pour egg mixture into sauce, whisk constantly, until smooth.
Add cheese and stir to melt.
Add salt and pepper.
Pour in drained macaroni and stir to combine.
Put in oven safe pan and add additional cheese to the top.
Cook for 20 to 25 minutes in 350 oven, until cheese on top is browned.
Burnt ends are done and resting. Mac N Cheese is done and out of the oven. Nice cheesy crust!
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Pork%20Burnt%20Ends/MLC_9216_zpsjotmaeku.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Pork%20Burnt%20Ends/MLC_9216_zpsjotmaeku.jpg.html)
Here’s your plate!
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Pork%20Burnt%20Ends/MLC_9220_zpsu9wgmer0.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Pork%20Burnt%20Ends/MLC_9220_zpsu9wgmer0.jpg.html)
I can only echo what Art said about the burnt ends. If you haven’t tried them you really need to. Absolutely
flavorful, crunchy and delicious!
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Looks so good. Was thinking of pork burnt ends myself. Matter of fact was telling Cliff the other day about doing tbem
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Another killer dinner Mike! Outstanding.....
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I don't know which looks better; the pork burnt ends or the mac & cheese.
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They both look awesome!
Thanks for my plate HOS!
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Mike,
The pork burnt ends look fantastic! I told my wife I was going to "amp them up" the next time I make them. I still have some chocolate in a double boiler that could add a new dimension to pork burnt ends. If I do this, I'll take a few pictures and report back.
Art
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WOW HOS, you knocked this one out of the park ;D
One Bookmark and I received 3 great posts.
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A great cook HOS!!!, I need to try the burnt ends. Your mac n cheese is just right for me!!! Don
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Nice work Mike.
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WOW!! They both look great! I will have to try the Mac recipe.
Dave
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Very nice cook!
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Great job, Mike!
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That looks fantastic. I did the chuck version, now I need to do the pork
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Beautiful cook! Bookmarked.
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I've gotten to where Mac n Cheese is my favorite BBQ side!
Pork burnt ends would be great for hunting/fishing camp unfortunately with Jazz Fest coming up it'll be a few weeks before I get to try :-[
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That is one good looking meal right there HOS :P