Author Topic: Pork Belly Burnt Ends  (Read 184 times)

pargolfr2003

  • Sr. Member
  • ****
  • Posts: 213
    • View Profile
Pork Belly Burnt Ends
« on: May 13, 2018, 06:31:15 PM »
This is becoming one of my new favorites.
Tim D
Fayetteville, NC
My Tool Kit:
Smokin It #2
Weber Kettle
LOTS of cold beer and/or wine

DivotMaker

  • Administrator
  • Hero Member
  • *****
  • Posts: 10984
  • Model 1, 2D conversion, and 3D!
    • View Profile
Re: Pork Belly Burnt Ends
« Reply #1 on: May 13, 2018, 08:26:55 PM »
Whoa!  Never thought of that one!! :o
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

SconnieQ

  • Hero Member
  • *****
  • Posts: 1872
  • Model #1 since Jan 2015
    • View Profile
Re: Pork Belly Burnt Ends
« Reply #2 on: May 15, 2018, 12:13:20 AM »
Yum :P
Singing the praises of small and simple.
Kari from Madison WI "77 Square Miles Surrounded by Reality"
SI Model #1 with "Libby the dog" poultry skin eating accessory
Weber Smokey Mountain (are we still friends?), Weber Kettle Grill (stop complaining WSM, I still have a chance)
Anova WiFi Sous Vide

DivotMaker

  • Administrator
  • Hero Member
  • *****
  • Posts: 10984
  • Model 1, 2D conversion, and 3D!
    • View Profile
Re: Pork Belly Burnt Ends
« Reply #3 on: May 15, 2018, 08:21:54 PM »
How about some details, Tim?
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

pargolfr2003

  • Sr. Member
  • ****
  • Posts: 213
    • View Profile
Re: Pork Belly Burnt Ends
« Reply #4 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. 
Tim D
Fayetteville, NC
My Tool Kit:
Smokin It #2
Weber Kettle
LOTS of cold beer and/or wine

sweetride95

  • Newbie
  • *
  • Posts: 12
    • View Profile
Re: Pork Belly Burnt Ends
« Reply #5 on: May 19, 2018, 06:54:35 AM »
Holy-moleeeee.... That looks spectacular!
Note taken, definitely on my to try list this summer.
« Last Edit: May 19, 2018, 07:11:49 AM by sweetride95 »
Ben from IN
SI#2
Webber LP
Charcoal UDS
Machinist/EDM Rm Supervisor

DivotMaker

  • Administrator
  • Hero Member
  • *****
  • Posts: 10984
  • Model 1, 2D conversion, and 3D!
    • View Profile
Re: Pork Belly Burnt Ends
« Reply #6 on: May 19, 2018, 07:34:34 AM »
Thanks Tim! 
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

sweetride95

  • Newbie
  • *
  • Posts: 12
    • View Profile
Re: Pork Belly Burnt Ends
« Reply #7 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.
Ben from IN
SI#2
Webber LP
Charcoal UDS
Machinist/EDM Rm Supervisor

pargolfr2003

  • Sr. Member
  • ****
  • Posts: 213
    • View Profile
Re: Pork Belly Burnt Ends
« Reply #8 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.
Tim D
Fayetteville, NC
My Tool Kit:
Smokin It #2
Weber Kettle
LOTS of cold beer and/or wine

sweetride95

  • Newbie
  • *
  • Posts: 12
    • View Profile
Re: Pork Belly Burnt Ends
« Reply #9 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.
Ben from IN
SI#2
Webber LP
Charcoal UDS
Machinist/EDM Rm Supervisor

pargolfr2003

  • Sr. Member
  • ****
  • Posts: 213
    • View Profile
Re: Pork Belly Burnt Ends
« Reply #10 on: May 21, 2018, 05:39:58 AM »
Great first run Ben! Looks fantastic!
Tim D
Fayetteville, NC
My Tool Kit:
Smokin It #2
Weber Kettle
LOTS of cold beer and/or wine