Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: KJRsmoker on June 12, 2018, 01:57:42 PM
-
So I used akjeff's method for making pork belly burnt ends with just a slight modification. I bought a 5+ lb pork belly from Costco and brined it for 24 hours in a mixture of 1 cup salt, 1 cup sugar, 1 TBS black peppercorns, and 2 bay leaves in 1 gallon of water. Brought to boil then simmered for 5 minutes. Cooled a little then added some ice. Put in pork belly then into fridge.
(https://storage04.dropshots.com/photos8000/photos/1402747/20180602/152819.jpg)
Next day, I rinsed and dried the pork belly. Cut into roughly 1 inch cubes. Coated in a mixture of a homemade rub, BPS Sweet Money, and Killer Hogs The BBQ Rub. Put on a mat on the top shelf of my MAK and smoked them for 2 hours.
(https://storage04.dropshots.com/photos8000/photos/1402747/20180603/124536.jpg)
(https://storage04.dropshots.com/photos8000/photos/1402747/20180603/144141.jpg)
After 2 hours, raised temp to 275F. Put cubes in an aluminum pan with butter, brown sugar, and honey. Covered. Back on the top shelf for another 2 hours.
(https://storage04.dropshots.com/photos8000/photos/1402747/20180603/144533.jpg)
(https://storage04.dropshots.com/photos8000/photos/1402747/20180603/144949.jpg)
After another 2 hours, lowered temp to 225F. Brought in aluminum pan and drained liquid. Coated cubes in BBQ sauce and put back on the mat on the top shelf for 1 hour. (I would have done 2 hours but it was getting late and I had some other stuff to do.)
(https://storage04.dropshots.com/photos8000/photos/1402747/20180603/164355.jpg)
(https://storage04.dropshots.com/photos8000/photos/1402747/20180603/182022.jpg)
The burnt ends turned out amazing. Very flavorful and melt in your mouth tender. I gave a sample of them to a coworker who said they were awesome. He offered to pay me for more of them (I gave him more free of charge. The complement was payment enough). I will definitely be making these again.
-
Those look outstanding :thumbup:
-
Those look outstanding :thumbup:
TMB - thank you.
-
Those look outstanding :thumbup:
I"ll second that. Great cook.
I got a whole belly (cut in half) yesterday, but not ready to use it, so I had to freeze both halves. :(
-
I need to try these over the pork buttt I did
-
I need to try these over the pork buttt I did
The hardest part about making them was the waiting. Otherwise, it was suprisingly easy.
-
I need to try these over the pork buttt I did
The hardest part about making them was the waiting. Otherwise, it was suprisingly easy.
Was the belly pre-skined or did you have to cut the rind off? I never worked with a belly before
-
Great looking burnt ends!
-
I need to try these over the pork buttt I did
The hardest part about making them was the waiting. Otherwise, it was suprisingly easy.
Was the belly pre-skined or did you have to cut the rind off? I never worked with a belly before
Bought it at Costco. The pork bellies they sell are all ready to go - pre-skinned.
Here's a picture of a 10 lb one I bought last year when making bacon.
(https://storage04.dropshots.com/photos7000/photos/1402747/20170812/145630.jpg)
-
I need to try these over the pork buttt I did
The hardest part about making them was the waiting. Otherwise, it was suprisingly easy.
Was the belly pre-skined or did you have to cut the rind off? I never worked with a belly before
Bought it at Costco. The pork bellies they sell are all ready to go - pre-skinned.
Here's a picture of a 10 lb one I bought last year when making bacon.
(https://storage04.dropshots.com/photos7000/photos/1402747/20170812/145630.jpg)
Those look awesome!!
Saw a video by Malcom Reed for them (very similar cook) and have wanted to make them.
My Costco rarely has pork belly, and the few times I have seen it they always have it cut in 1" wide strips, not sure why
-
My Costco rarely has pork belly, and the few times I have seen it they always have it cut in 1" wide strips, not sure why
The Costco I shop at has the full pork belly in +/-10 lb packages, 5 lb packages (which are more per lb than the 10 lb one and is what I bought for the burnt ends), and the 1" wide strips you mention. The 1" wide strips would probably be ideal for making the burnt ends.
-
Bought it at Costco. The pork bellies they sell are all ready to go - pre-skinned.
Lucky you. About 6 months or so ago our Costco stopped carrying skinned pork bellies and now only sells them with skin on. PITA to prep but I guess I can make lots of cracklins with the trim.
-
Nicely done! They look delicious! :thumbup:
Jeff
-
I want some! :thumbup:
-
KJR Smoker----WOW! Just WOW! Your pork burnt ends look fabulous! Thanks for the photos, recipe and technique. I think you've got a lot of MAK owners planning on doing some. Thanks for sharing!
-
Our Sam's club quit selling bellies, skin or no skin. (We don't have a Costco :()
They won't even let them order them. >:(
Fortunately My butcher sells them at a decent price. ;D
-
Looks amazing
-
I just bought another 10 pound belly at Costco today. 5 pounds of it is in the brine to make more burnt ends for the family at our Father's Day meal, and the other 5 pounds is sitting in a delicious bath of salt, brown sugar, maple syrup, and curing salt to make some bacon.
-
8) WOW! Those look great. I am going to have to go see if my Costco has pork belly!