Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: HighOnSmoke on July 10, 2018, 06:14:26 PM

Title: Pork Belly Burnt Ends
Post by: HighOnSmoke on July 10, 2018, 06:14:26 PM

Today I am cooking some pork belly burnt ends on the Davy Crockett pellet grill. This is half of a 3-pound slab that I picked up
from Porter Road butcher shop a week ago. I cut up the belly yesterday and ended up with 36 chunks. I knew this was way too
many for my wife and I so I am doing half today. I froze the other chunks for a later date. 

I coated them with the jalapeno honey mustard and seasoned them with the Killer Hogs rub and let them ride over night in the
fridge.

(https://photos.smugmug.com/BBQ-Cooks/Pork-Belly-Burnt-Ends-07-10-18/i-2xtNtCZ/0/bdd32e28/L/PB%20Ends-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Pork-Belly-Burnt-Ends-07-10-18/i-2xtNtCZ/A)

I am running the Davy Crockett at 225 today. I am burning Texas Blend pellets from Green Mountain. I just recently picked up
the 1-piece grease tray for my Davy Crockett and have been testing temperature control with the new tray in place. So far, I
am right on the money in the middle and far right and a little less on the left. This is definitely a great improvement over the
2 piece with the holes. I was testing it with my Smoke thermometer prior to putting the belly on. I haven’t really bothered to
monitor temps in my pellet grill but was curious on what the difference the one piece would make. I actually zeroed out the
adjustments in the Green Mountain app and am running with no adjustments to the temp settings. So far, so good.

(https://photos.smugmug.com/BBQ-Cooks/Pork-Belly-Burnt-Ends-07-10-18/i-9VWpmqw/0/d87e5990/L/PB%20Ends-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Pork-Belly-Burnt-Ends-07-10-18/i-9VWpmqw/A)

2.5 hours into the cook and they are getting some good color and the bark is setting up well.

(https://photos.smugmug.com/BBQ-Cooks/Pork-Belly-Burnt-Ends-07-10-18/i-4dVQ6GG/0/d856c50d/L/PB%20Ends-3-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Pork-Belly-Burnt-Ends-07-10-18/i-4dVQ6GG/A)

After 4 hours in the smoker the belly is the color I was looking for and the bark has set up nicely.  Time to put them into the
braise. I am using 1 cup of Killer Hog BBQ sauce, some honey and Kerry Gold butter.  I gave them a light coating of the
Killer Hog rub before mixing it all together.

(https://photos.smugmug.com/BBQ-Cooks/Pork-Belly-Burnt-Ends-07-10-18/i-75KzWMW/0/0b3b7868/L/PB%20Ends-4-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Pork-Belly-Burnt-Ends-07-10-18/i-75KzWMW/A)

All mixed together and time to get them back onto the smoker.

(https://photos.smugmug.com/BBQ-Cooks/Pork-Belly-Burnt-Ends-07-10-18/i-FBFrHpk/0/d7d267f4/L/PB%20Ends-5-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Pork-Belly-Burnt-Ends-07-10-18/i-FBFrHpk/A)

1.5 hours covered and they are super tender. I am going to put them back in the smoker, uncovered, for about 20 minutes to
let the sauce caramelize some.

(https://photos.smugmug.com/BBQ-Cooks/Pork-Belly-Burnt-Ends-07-10-18/i-wT6FNb8/0/ec6a2184/L/PB%20Ends-6-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Pork-Belly-Burnt-Ends-07-10-18/i-wT6FNb8/A)

All done and ready to snack on!

(https://photos.smugmug.com/BBQ-Cooks/Pork-Belly-Burnt-Ends-07-10-18/i-4smrXZv/0/595ba868/L/PB%20Ends-7-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Pork-Belly-Burnt-Ends-07-10-18/i-4smrXZv/A)

These are deliciously melt in your mouth good! The flavors, along with the smoke, just blended
together perfectly!

Title: Re: Pork Belly Burnt Ends
Post by: Bayoucajun on July 10, 2018, 06:57:50 PM

Mike you should definitely give lessons.

Title: Re: Pork Belly Burnt Ends
Post by: KJRsmoker on July 10, 2018, 08:54:20 PM

Those look awesome.

I've been wanting to try the Killer Hog BBQ Sauce.  How do you like it?

Title: Re: Pork Belly Burnt Ends
Post by: HighOnSmoke on July 10, 2018, 09:10:54 PM

Quote from: KJRsmoker on July 10, 2018, 08:54:20 PM

Those look awesome.

I've been wanting to try the Killer Hog BBQ Sauce.  How do you like it?

Love it! My wife won't use anything else! I buy it from their website 6 bottles at a time.

Title: Re: Pork Belly Burnt Ends
Post by: Jaxon on July 10, 2018, 09:14:18 PM

Good grief, man, I'm slobberin' all over my keyboard.

I'm thinking of a weekend in October....

Title: Re: Pork Belly Burnt Ends
Post by: Roget on July 10, 2018, 09:15:53 PM

Those look perfect Mike.
The last time I did them I cooked them at 275° & I think they got just a little dried out.
I'll try your way. :)

Title: Re: Pork Belly Burnt Ends
Post by: UWFSAE on July 10, 2018, 11:02:36 PM

I really need to find someone who carries decent belly in my area ... nice work!

Title: Re: Pork Belly Burnt Ends
Post by: IR2dum on July 11, 2018, 02:45:05 AM

Mike, nice job and beautiful burnt ends. That weekend in October can't come soon enough.

Title: Re: Pork Belly Burnt Ends
Post by: Big Dawg on July 11, 2018, 02:15:04 PM

Quote from: Bayoucajun on July 10, 2018, 06:57:50 PM

Mike you should definitely give lessons.

And give out samples, as well ! ! !





BD

Title: Re: Pork Belly Burnt Ends
Post by: TMB on July 11, 2018, 02:54:29 PM

Those look perfect Mike :thumbup:

Title: Pork Belly Burnt Ends
Post by: Pappymn on July 11, 2018, 02:58:42 PM

Man I would kill Tee for a bite. I have been wanting to try Killer Hogs products. I really like Malcolm


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