Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: HighOnSmoke on May 07, 2017, 03:59:20 PM

Title: Pork Belly Burnt Ends
Post by: HighOnSmoke on May 07, 2017, 03:59:20 PM

Yesterday I picked up a 5 pound package of thick sliced uncured pork belly from Sam’s Club.  I was trying to decide what to do
with it and I remembered watching a video from Malcolm Reed the other day on pork belly burnt ends. My slices were not as
thick as his but I basically followed a lot of his methods in this cook.

After 1.5 hours in the Grid Iron burning cherry pellets at 250 degrees.  I seasoned the pork belly with Caribeque Honey Heat.

(https://photos.smugmug.com/BBQ-Cooks/Pork-Belly-Burnt-Ends-05-07-17/i-RgTc7Tw/0/9778f06c/L/PB%20BE%205717-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Pork-Belly-Burnt-Ends-05-07-17/i-RgTc7Tw/A)

After 3 hours.

(https://photos.smugmug.com/BBQ-Cooks/Pork-Belly-Burnt-Ends-05-07-17/i-2fBD8rG/0/2ae2990f/L/PB%20BE%205717-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Pork-Belly-Burnt-Ends-05-07-17/i-2fBD8rG/A)

I coated them with light brown sugar, honey and some cut up butter and put back onto the Grid Iron.

(https://photos.smugmug.com/BBQ-Cooks/Pork-Belly-Burnt-Ends-05-07-17/i-cm6jWFt/0/2476601b/L/PB%20BE%205717-3-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Pork-Belly-Burnt-Ends-05-07-17/i-cm6jWFt/A)

Another 1.5 hours and they are ready for a glaze.

(https://photos.smugmug.com/BBQ-Cooks/Pork-Belly-Burnt-Ends-05-07-17/i-cQ9TKR6/0/95be6fb1/L/PB%20BE%205717-4-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Pork-Belly-Burnt-Ends-05-07-17/i-cQ9TKR6/A)

I glazed them with a mixture of Daigle’s Pecan Garlic, apple juice, apple jelly and Cholula hot sauce. I simmered the mixture on
the stove until it was well blended and then poured it over the pork chunks.

(https://photos.smugmug.com/BBQ-Cooks/Pork-Belly-Burnt-Ends-05-07-17/i-8w4pJpF/0/f96a2675/L/PB%20BE%205717-5-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Pork-Belly-Burnt-Ends-05-07-17/i-8w4pJpF/A)

I let them go in the cooker for another 45 minutes for the glaze to cook down. Here is the finished product.

(https://photos.smugmug.com/BBQ-Cooks/Pork-Belly-Burnt-Ends-05-07-17/i-hz9Zmw8/0/e50f696e/L/PB%20BE%205717-6-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Pork-Belly-Burnt-Ends-05-07-17/i-hz9Zmw8/A)

These were very good. I think they would have been better if the slices were thicker.  I will do these again but I will buy a whole
belly and cut the slices as thick as I want.  Overall we were both pleased with them.

Title: Re: Pork Belly Burnt Ends
Post by: ACW3 on May 07, 2017, 04:18:26 PM

Looking' good, Mike.  Love those pork burnt ends.

Art

Title: Re: Pork Belly Burnt Ends
Post by: sparky on May 07, 2017, 09:17:15 PM

give me a toothpick and step back plz.

Title: Pork Belly Burnt Ends
Post by: Pappymn on May 07, 2017, 10:13:25 PM

That looks killer. I love Malcolm Reed videos

Title: Re: Pork Belly Burnt Ends
Post by: TMB on May 07, 2017, 10:24:51 PM

Oh man those look so good Mike

Title: Re: Pork Belly Burnt Ends
Post by: Wade313 on May 07, 2017, 11:48:13 PM

Wow - Those burnt ends look great.  Saw your from Hinesville, Ga.  I was stationed at Fort Stewart in 1974.  Haven't thought about my time there in years. Thanks for posting it brought back memories.

Title: Re: Pork Belly Burnt Ends
Post by: skidog on May 07, 2017, 11:48:56 PM

Those look excellent!  :thumbup:

Title: Re: Pork Belly Burnt Ends
Post by: Roget on May 08, 2017, 08:40:05 AM

I've been meaning to try doing a pork belly forever.

After seeing this, I gotta do it.

Title: Re: Pork Belly Burnt Ends
Post by: Big Dawg on May 08, 2017, 11:23:55 AM

HOT D@MN ! ! ! !





BD

Title: Re: Pork Belly Burnt Ends
Post by: Mikeybrew on May 08, 2017, 03:03:04 PM

Wow they look good!  Another item on the to cook list.