Search results for query: pork belly burnt ends

I've been busy learning the ins and outs of running my Bell Fab, spending as many free weekend days and weekday nights as I can building fires and testing methods. The hardest part for me so far has been finding the right size split and technique to maintain a good sized coal bed and the temps I...

...posted. I prefer belly (side pork) sliced and braised to add to a meal. Another favorite is to sear it down in a skillet. Take the grease and make white gravy to cover fresh boiled potatoes. A popular option is pork belly burnt ends. Not my favorite due to the amount of processed sugars.

I'm planning for 4th of july on doing my first pork belly burnt ends n I'd like some advice! I'm using a webbee rocky mountain smoker. Still trying to figure out bout how many pounds to do and all n how to do it. So I figured I'd ask all the experts on here for some great advice. :-) Anything...

Did two types of burnt ends and queso for the fourth! Never tried ends from boneless short ribs but stole the idea from here. Did the whole smoke at 250 on my Char-Griller gravity. I still prefer the stick burner or my UDS but this thing does good work. Happy 4th all!!

I've got good at pork these days thanks to the help from the forum members. Done another 5kg over the last week. If I am doing cured pork belly bacon, I pull at 150f. Sliced or cubed belly at 185 - 190f. Pulled/Shredded Belly 205f Porn Belly Burnt ends 210f Crackle skin - Eyeball These...

Pork belly burnt ends with a couple of jalapeno poppers for the cook!

For years I've been making bacon and pork belly burnt ends and bring them to parties thinking it was a pretty original idea. Then, a ham I cured got away from me temp wise so I decided to let it ride and turned it into pulled ham which is freaking amazing. I thought that was rather original...

They look fantastic! I haven't tried pork belly burnt ends yet, but after looking at those, they just made my list. Great pics. Like.

Anyone have any tips regarding hot holding of pork belly burnt ends for service. Is it better to heat up portions to order or how do I ensure the same tenderness throughout the day in an alto sham Thanks

I've done these before and they were a hit so here's a do-over. I've taken a couple of liberties with Malcolm Reed's pork belly burnt ends recipe. Sliced pork steaks seasoned with an all purpose rub on both sides. On one of my Webers with indirect heat/smoke kindly provided by white oak and...

Hi Chris. They'll arrive today so will share the size. They look sizable! As for the bbq, probably best if I don't share the picture. I might get booted for the way I left it outside in the UK rain for half the year. Honestly, I think it was some basic unbranded thing. But it does have a cover...

Picked this up today and don't know how to handle the "pre" sliced goodness. I have never done pork belly but have been so wanting to. Belly burnt ends are on my mind but will it work with slices? Any and all suggestions would be greatly appreciated.

Not really, you need chunks for burnt ends at least 1 1/4' x 1 1/4'' But 1 1/2x 1 1/2'' is better.

You could adapt a pork belly burnt end recipe to meet your needs. There are many on this site. Just do a quick search. Here's my first attempt - they tasted great: https://www.smokingmeatforums.com/threads/pork-belly-burnt-ends-1st-try.288869/

The last time i did bellies and pulled them at 165, they immediately went back on the smoker for more time. In my opinion, you won’t render enough fat for them to be good.

Hi Guys, I have 2 small pieces of Pork Belly to cook up tomorrow. I will do it 2 ways. The fattier piece i will use for burnt ends. Burnt ends are always suggested on the web to be cooked to 200-205c. So that what ill do. But for the sliced pork belly (I will smoke for as a 1KG slab) - i am...

This was my first attempt. They came out pretty good. https://www.smokingmeatforums.com/threads/pork-belly-burnt-ends-1st-try.288869/ Chris

Those look great what did you use for the glaze?

Hooked these up today, had a slab in my freezer for awhile so put it to good use. Wood: Red Oak Time: 3hrs 30min Temp: 275 Rub: Meat church Honey Hog 1:1 with Meat church Voodoo 1 1/2” cubes Glaze: Sweet Baby Rays, Raw wild flower honey from a friend out of GA and a splash of Whistle Pig. These...

Thanks all. I've done brisket burnt ends several time but this was a first for the pork belly. I didn't do all of the brown sugar/honey adds that I read. Simple Chipotle Honey sauce was all that it needed. The fat rendered so well that it was like eating dessert.