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Author Topic: Pork Belly Burnt Ends  (Read 1246 times)

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Offline akjeff

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Pork Belly Burnt Ends
« Reply #-1 on: May 28, 2018, 12:30:36 PM »
Had a party to go to on Saturday, and made something different. Brined a pork belly for 24 hours, then rinsed and cubed into 1" or so. Dusted all over with rub. Didn't feel like making a batch of rub, so I went through the pantry and had 4 different partial shakers of various commercial pork/chicken rubs. Dumped them all in the food processor, mixed them together, and that was that! Not very scientific.  :-[

Put them on a wire mesh tray, and in to the 2 Star on SMOKE for two hours. Dumped them in an aluminum foil pan, sprinkled on brown sugar, drizzled with honey, and then a couple sticks of butter chunked up and scattered on top. Covered with foil, and into the oven at 275 for two hours. Once tender, out of the foil pan and drained. Tossed in some BBQ sauce, and then back on the wire rack. With the 2 Star set to 225, put them back in for another two hours. That's it.

They lasted about five minutes!  :) :thumbup:

Jeff
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Offline HighOnSmoke

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Re: Pork Belly Burnt Ends
« on: May 28, 2018, 12:48:05 PM »
Great looking burnt ends!
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Offline TMB

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Re: Pork Belly Burnt Ends
« Reply #1 on: May 28, 2018, 12:49:56 PM »
OH yes make these a lot there are wonderful and a great fill in for parties
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Offline Roget

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Re: Pork Belly Burnt Ends
« Reply #2 on: May 28, 2018, 01:48:21 PM »
Yup. Just as good as brisket burnt ends & a whole lot cheaper.
Good cook.
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Offline the wookiee...

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Re: Pork Belly Burnt Ends
« Reply #3 on: May 28, 2018, 03:28:14 PM »
Nice!!! Love pork belly burnt ends... always a hit, easy to do bulk, and cheap!

 I like to use smoke roasted pulverized hatch peppers mixed with vinegar and Worcestershire as the sauce... slow complex heat to follow porky fatty goodness...

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Offline Ka Honu

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Re: Pork Belly Burnt Ends
« Reply #4 on: May 28, 2018, 04:01:05 PM »
Quote from: the wookiee... on May 28, 2018, 03:28:14 PM
Nice!!! Love pork belly burnt ends... always a hit, easy to do bulk, and cheap!

What he said...
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Offline Pappymn

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Pork Belly Burnt Ends
« Reply #5 on: May 28, 2018, 04:56:43 PM »
Awesome
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Offline UWFSAE

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Re: Pork Belly Burnt Ends
« Reply #6 on: May 28, 2018, 05:03:10 PM »
Oddly, I can easily find separated brisket points for turning into burnt ends at my local Kroger but have to drive a bit to find decent pork belly.  Nice cook!
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Offline Ka Honu

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Re: Pork Belly Burnt Ends
« Reply #7 on: May 28, 2018, 07:25:36 PM »
Funny, it's exactly opposite here. I can buy pork belly easily but can only get brisket packers or flats. Don't know what they do with the points but they do it somewhere besides Hawaii.
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Offline akjeff

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Re: Pork Belly Burnt Ends
« Reply #8 on: May 28, 2018, 10:02:51 PM »
Thanks folks. It may have been my first batch, but definitely won't be the last.....really tasty! Hope everyone had a fine weekend.

Jeff
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Offline MadFoodScientist

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Re: Pork Belly Burnt Ends
« Reply #9 on: May 29, 2018, 09:22:55 AM »
Those look excellent!  What did you use for the brine?
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Offline rwalters

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Pork Belly Burnt Ends
« Reply #10 on: May 29, 2018, 09:55:12 AM »
Those look fantastic!  I’m surprised they lasted even 5 minutes... ;)
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Offline FinsnFeathers

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Re: Pork Belly Burnt Ends
« Reply #11 on: May 29, 2018, 01:35:29 PM »
yummy! :thumbup:
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Offline akjeff

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Re: Pork Belly Burnt Ends
« Reply #12 on: May 30, 2018, 01:31:12 AM »
Quote from: MadFoodScientist on May 29, 2018, 09:22:55 AM
Those look excellent!  What did you use for the brine?

Thanks! Just a basic 1 cup salt/ 1 cup sugar per gallon of water, along with a few bay leaves, and a TBSP black peppercorns per gallon. Brought it to a boil, simmered for 5 min, and then chilled.

Jeff
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Offline mrbbq

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Re: Pork Belly Burnt Ends
« Reply #13 on: May 30, 2018, 05:49:57 PM »
AKJEFF---way to go! Those candied belly ends look supremely delicious!
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