Search results for query: pork belly burnt ends

I am anxious to see answers too. I geta whole belly every 2-3 months, just for bacon. before slicing on LEM slicer we cube a hunk just to make pork belly tacos.

I think I'll be doing my first pork belly burnt ends this weekend as well. There's just the two of us, and flip a coin whether she'll eat any, so I might just 1/2 and cure the rest for bacon. Still looking around the recipes to see what looks good.

Looks good. Kinda like pork belly burnt ends! Jim

This is more about the wood I used for some pork belly burnt ends than the actual burnt ends themselves. This wont be a long post and will only have one pict, but the results, i think, came out pretty good. As posted in another thread, I bought some coffee wood chips and Ive had a hankering...

BEHOLD THE MIGHTY PORKY! The pork shoulder is in the Req Teq with some burnt ends (aka, belly candy).

...of peanut butter when probed. It should be between 195-203 degrees internal temperature when done. Make the glaze. While the pork belly burnt ends smoke, make the glaze. Pour the reserved marinade into a saucepan and bring it to a boil. Reduce the heat to a simmer and cook until the marinade...

I’m doing this soon. Lol I would this weekend for the football games but I’m already making pork belly burnt ends. This might have to wait a week.

I haven't posted a cook for awhile. Nothing epic about this one but figured I'd post it anyhow.

That’s exactly what it tasted like only way way cheaper.

PBBE with it will be awesome! Man that's a bummer on the taste changes for sure. It is interesting on the nuances of the burn timing and even location between some of the varieties. I cut up the dehydrated peppers. The hot water batch is just a controlled way to "cook" it 🚄 ng up infusing the...

Finally back in house after a long hiatus, had a BBQ with friends. 4 racks of compart duroc BB and beef belly burnt ends. Pork rubbed with MC honey hog and BE with Hardcore Carnivore. All smoked on LSG cabinet with hickory. Didn’t get as many pics as intended but got busy entertaining...

Was gonna do some pork belly burnt ends Friday. Cant find pork belly anywhere close. So got a couple of chuck roasts to do poor man burnt ends. My questions begin here.... 1. Smoke roast whole or cut into chunks prior? 2. Use the Propane smoker or kettle? Gonna be single digits here Friday...

...for the question. Planning on a get together for Memorial Day and we wanna eat around 2. There was a request for pulled pork, pork belly burnt ends and we are having a rib cook off. Think I can do the ribs and burnt ends day of. But was thinking of doing the pulled pork on Sunday. Just don't...

...on it every weekend since I've got it. Knocked out some killer pork butts, chicken breast, turkey breast even some decent pork belly burnt ends but think I've figured out why I'm not happy with them have cooked too long in the sauce. So going to cook some pork belly burnt ends this weekend...

Hey all I'm doing another big cook this weekend and I figured I'd try some pork belly burnt ends as a side treat. Does anyone have any advice on times and temps or general instructions on these? As always, any help is greatly appreciated.

That is an amazing cook! Jason

Dang that looks good.

The pork bites is what got me started. Was struggling to find belly around here and just joined KCBS. To get access to the restaurant depot here. Happened to be near a Whole Foods yesterday and thought I'd check. Nothing out on display so I asked. First guy had no idea so went to go ask. Next...

Well done! There are a lot of folks on here that love those burnt ends. I tried once (from Costco as well) and really didn't like them. I wonder if the cut I bought was just to fatty....but its pork belly right? Its mostly fat...right? Anyway haven't tried them since.

Duroc Pork Belly Burnt Ends Original Post here