Search results for query: pork belly burnt ends

First attempt at pork belly burnt ends this past weekend. One traditional, the other Chinese influenced. The Chinese style (Char Sui) was the favorite. The traditional was really good as well. Smoked with apple and cherry @ 250degrees for 3 hours. Sauced and covered for additional 90 minutes...

...it's hard to find pork belly. Local store sells the Hormel kind and they are like you described. I do get them sometimes for pork belly burnt ends but they wouldn't make good bacon imo. May be worth digging through them and looking for a nicer one if you just want to get your feet wet in...

...to try to outdo myself. I wanted to try and prepare several different options. I am thinking beef ribs, poor man’s burnt ends, pork belly burnt ends, maybe some pulled chicken, and/or country style ribs on a stick. Not committed to all or any of those…just thinking out loud. Well…not really...

I just use disposable foil pans. Smoke and creosote can be a chore to clean off pans and the dishwasher may not be able to get it all... and it can stain up your dishwasher and dishes in side as well. So throw away foil pans work best for me! Now I have bought and use "baskets" that were wire...

Not a fan of burnt ends, but I like to watch. I have friends that do it both ways. Most go ahead and chunk (especially pork belly) so the whole batch is more a hors d'oevres style nibbles. Propane will flow but it needs a little help. Bring the tank inside overnight so it starts warm. If it...

Thank you for all the work involved in putting this on. It is both encouraging and discouraging. Encouraging because I always want to jump in on one of these, and see not all of the entrants had a full buffet on there. I cook a lot of meat, and my photo skills suck, but share as much as I can.

Somehow #16) did not get posted in the voting section of the poll. This poll has caused numerous issues that I've tried to work through but the system will not allow me to change the order of the entries as they are listed for voting so #16) can be put in sequential order. Therefore it is at the...

Cooking for the family today. 10 lb pork butt to be pulled, and a 6 lb pork belly cubed to go on later. Dry brined the butt with kosher salt, injected with apple juice, rubbed with Killer Hogs The BBQ RUB. Using Q pellets 100% Hickory on the Traeger. Got the Butt on a little over an hour ago...

This is how I do them as well. I pan sear method on the stove more than back in the smoker though …. High heat in a non/stick sear the chunks a bit then add & caramelize the sauce while tossing. I do pork belly ends this way!

Fit the Pork Belly burnt ends on. Marinated in salt, apple juice, apple cider vinegar, and water. Rubbed with honey and Killer Hogs The BBQ RUB.

Hi there As the title suggests, I'm feeding 6 people at 3pm on Sunday; have a 8.5lb pork shoulder on order at the butcher. A mid-afternoon serve time is awkward for me. I'm considering overnight L&S or early morning H&F; I have a leaning one way but would love to hear your guys' thoughts...

Looks awesome! We love pork belly burnt ends, but man I have to temper my consumption. Great work!

I had to do the same. They are shockingly delicious.

I tried this once before with not very good results….no sauce and not long enough. Today I watched Matt Pittman do these….so did my best to follow the steps correctly. I used Hot Honey Hog to season. On a metal sheet for 3 hours at 250. Then into foil pans, one with SBR spicy sauce, one with...

Gave this a go for the first time. Used cherry wood and glazed with bbq sauce and apple jelly & juice. Came out pretty scrumptious. Everyone has liked them so far.

Haha! It’s all good! I had to finish some pork belly burnt ends in the oven yesterday too! Those look incredible though! Nice!

Well I feel foolish now. I just got a couple From FL two weeks ago for $4.99 / lb and made good bacon with them. https://www.smokingmeatforums.com/threads/justice-is-coming.317290/#post-2362962 I have two more halves to slice up still. They aren't terribly thick but sliced thick and laid out...

PBBE= pork belly burnt ends PP= pulled pork

I've never cured and made bacon yet. Something on my To-do list. But this was fantastic and pork belly will always be on my rotation of things to smoke. Cheers jcam