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Recipes => Pork => Topic started by: pargolfr2003 on May 13, 2018, 06:31:15 PM

Title: Pork Belly Burnt Ends
Post by: pargolfr2003 on May 13, 2018, 06:31:15 PM

This is becoming one of my new favorites.

Title: Re: Pork Belly Burnt Ends
Post by: DivotMaker on May 13, 2018, 08:26:55 PM

Whoa!  Never thought of that one!! :o

Title: Re: Pork Belly Burnt Ends
Post by: SconnieQ on May 15, 2018, 12:13:20 AM

Yum :P

Title: Re: Pork Belly Burnt Ends
Post by: DivotMaker on May 15, 2018, 08:21:54 PM

How about some details, Tim?

Title: Re: Pork Belly Burnt Ends
Post by: pargolfr2003 on May 16, 2018, 05:46:02 AM

Sure Tony...Cut into cubes and seasoned with Killer Hogs rub and arranged on a cooling rack. Smoked at 250 with cherry wood for 2.5 hours. Pthrow them in an alunimum pan, speinkle brown sugar, drizzle with honey and 1 stick of butter cut into small pieces, cover pan with foil then back in for 2 hours. Drain juice. Make a glaze with 1 cup of bbq sauce, 1/4 cup apple juice, 1/4 cup apple jelly and 2 Tbsp hot sauce and hear through to blend everything. Toss with pork belly then back in the SI2 for 10 minutes. I think this is probably supposed to be an appetizer but it was dinner at my house. 

Title: Re: Pork Belly Burnt Ends
Post by: sweetride95 on May 19, 2018, 06:54:35 AM

Holy-moleeeee.... That looks spectacular!
Note taken, definitely on my to try list this summer.

Title: Re: Pork Belly Burnt Ends
Post by: DivotMaker on May 19, 2018, 07:34:34 AM

Thanks Tim! 

Title: Re: Pork Belly Burnt Ends
Post by: sweetride95 on May 20, 2018, 11:26:17 AM

I got a 12lb belly yesterday for my first bacon. I cut about 2lbs off to try these burnt ends today.
2 birds with one 12lb stone.

Title: Re: Pork Belly Burnt Ends
Post by: pargolfr2003 on May 20, 2018, 06:26:43 PM

Good plan! I usually get a 12-14 lb. Pork belly and cut it into thirds. Let us know how yours turns out.

Title: Re: Pork Belly Burnt Ends
Post by: sweetride95 on May 21, 2018, 05:35:50 AM

I wasn't prepared to go quite as complex on the glaze and such, but the concept is sound and I will definitely be exploring this a little more. I totally missed the seasoning, way too low on the salt. Even with that, totally delicious and a great inspiration. Thank you!
Details....
Simple house rub. This is where I screwed up, I think I put in half the kosher salt I usually do.
2.5 hrs @ 250F with about 2oz of cherry.
Removed, and wrapped with  butter, a splash of Stubs bbq sauce, and a few glugs of a nice brown ale home brew I had needing drank up.
250F for about 2 more hours.
I did not do a finishing glaze. Wife is super strict on her carbs, it wasn't a cheat day for her, so I left it out. I had some bbq for dipping when we ate.
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi1146.photobucket.com%2Falbums%2Fo533%2Fsportpak%2FMobile%2520Uploads%2FIMG_20180520_180246_zpsolmidl9w.jpg&hash=b24dfa6a76a57a2a7cdd3f1ee2e247c87f5b20d1)

Title: Re: Pork Belly Burnt Ends
Post by: pargolfr2003 on May 21, 2018, 05:39:58 AM

Great first run Ben! Looks fantastic!