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Pork Belly Burnt Ends with Dr Pepper Huckleberry Glaze

Discussion in 'Pork' started by Preacher Man, Dec 17, 2018.

  1. Been seeing PBBE's on here and decided to make some for a men's Christmas party.

    Started with a 5 lbs Pork Belly (skin off) that I found for $1.88/lb. I cubed them a little smaller than most I've seen because I wanted them to go farther at the party. About 1"x1".
    20181214 (1).jpg

    Seasoned with a little BBQ rub and tossed em up to coat every side. Arranged the little nuggets on the MES30 and lit my AMZNPTS with Applewood pellets.
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    Smoked 'em at 250°-275° for 3 hours, until the color was where I wanted them.
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    Removed them and arranged them in an aluminum pan. I then covered them with a stick of butter, a couple of handfuls of brown sugar, and a good squirt of honey. Wrap 'em tight with foil and back in the heat.
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    After 1 hour and 15 minutes in the braising liquid, I removed them from the liquid and put them in another aluminum pan. I then drizzled them with a Dr Pepper Huckleberry glaze. The glaze consisted of my 10-2-4 BBQ Sauce, more Dr Pepper, and Huckleberry Jam. (I canned the jam this summer after a great huckleberry harvest).
    20181214 (3).jpg
    I didn't really measure anything out for the glaze, but this will get you a nice glaze if you're making your own:
    1 c. BBQ sauce
    1/4 c. Dr. Pepper
    1/4 c. Huckleberry Jam
    Combine everything in a pan and heat on medium to med-low until everything is blended and smooth. Pour over your burnt ends and give 'em a toss to coat everything.

    15 minutes back in the heat uncovered and they glazed up really well.
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    I think this is how you know you nailed it.
    20181214 (8).jpg
     
    Last edited: Jan 30, 2019
    disco, Derek717, tallbm and 13 others like this.
  2. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Mmmmmm, just ate a late lunch and am salivating looking at these.
    Nice cook.
    Like!
     
    burgerbob likes this.
  3. jaxgatorz

    jaxgatorz Master of the Pit OTBS Member SMF Premier Member

    They look awesome and that glaze sounds great !!
     
  4. SonnyE

    SonnyE Master of the Pit OTBS Member SMF Premier Member

    I like how you cook Preacher Man!
    "until the color was where I wanted them"
    "I then covered them with a stick of butter, a couple of handfuls of brown sugar, and a good squirt of honey."
    "The glaze consisted of my 10-2-4 BBQ Sauce, more Dr Pepper, and Huckleberry Jam."

    Excellent! Big Like on this!

    When I went shopping for Pork Bellies the first time, somebody had sliced all the bellies into strips, and packaged them. No good for bacon.
    The Real butcher was appologetic about the pork bellies being butchered that way.
    He got me some bellies for maken bacon in a couple of days.
    But now I can see how those hack bellies can be used.
    Do they need cured? Or just go for them?
     
    Last edited: Dec 17, 2018
    Preacher Man likes this.
  5. ab canuck

    ab canuck Master of the Pit OTBS Member ★ Lifetime Premier ★

    Those are / were some very appetizing morsels of goodness!!! I like the glaze as well. Nice job. LIKE...
     
  6. yankee2bbq

    yankee2bbq Master of the Pit

    Great job!
    Like!
     
  7. @SonnyE Nope, no cure needed.
     
    SonnyE likes this.
  8. SonnyE

    SonnyE Master of the Pit OTBS Member SMF Premier Member

    Thanks, Preacher Man! That is what I was hoping you'd say.
     
  9. AP514

    AP514 Fire Starter

    Is this a mix of your own and if so what is it ?
     
  10. SonnyE

    SonnyE Master of the Pit OTBS Member SMF Premier Member

    Dr. Pepper years and years ago use to have 10-2-4 as times to drink Dr, Pepper "The friendly Picker Upper."
    It sticks today with many of us.
     
  11. I stole the old slogan from Dr Pepper and used it to name my sauce. It's a pretty basic BBQ sauce recipe that I make with a reduction from the Dr Pepper.

    I toyed with either naming it "10-2-4" or "23 Flavors".
     
    SonnyE likes this.
  12. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Those BEs look mighty tasty. I can see why they disappeared. Nice Job.

    Point for sure.
    Chris
     
  13. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Looks Mighty Tasty, Preacher Man!!
    Nice Job.
    Like.

    Bear
     
  14. BKING!

    BKING! Smoking Fanatic

    I’m a firm believer that pork belly if given plenty of tlc during cooking can be a delicacy. Good work!
     
  15. ksblazer

    ksblazer Smoking Fanatic

    Good looking pork belly burnt ends

    Always like seeing burnt end pictures on this forum. They make me want to smoke up a batch every time.
     
  16. BKING!

    BKING! Smoking Fanatic

    Same
     
  17. SonnyE

    SonnyE Master of the Pit OTBS Member SMF Premier Member

    Alright Preacher Man!
    In the smoker is my "Burnt Ends".
    After butchering, I combined them with some Chef Merito Chicken seasoning, some SPOG shook from my SPOG shaker, and a good sprinkling of my Sonny's Secret Seasoning. (My infamous BBQ rub mix)
    4.26 Pound slab of Pork Belly sliced down, and cut up. Maybe 3-4 ounces of trim. Not much, just the ugliest stringy stuff.
    Filled 3 matted racks of my MES 30. Apple Dust in the Mailbox send out the flavor.
    I couldn't tell you how much of anything, and don't care. It was eye and nose. If it looked good, if it smelled good, it hasta be good.
    No Dr. Pepper here. And no wild Huckleberry Jam. So I'm going to wing that.
    Got some home canned Blackberry Jam, and Blackberry syrup. Might cut that a smidgen with some wild cherry Pepsi.
    And I always keep stocked up on my Clover Honey.

    The hearth is glowin, the Smokers Smoke is lazily rollin, And I'll be goin, now.
    Got beans to do, and Jerky ready to pack, Christmas is comin, I ain't got time to slack.
    But I stopped for a Breather, and for a Brew, and thought I'd drop you a line, or two.
    Thanks for the inspiration, Merry Christmas, and a very Happy New Year!

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    Last edited: Dec 24, 2018
    Preacher Man and ksblazer like this.
  18. SonnyE

    SonnyE Master of the Pit OTBS Member SMF Premier Member

    And POOF! The Burnt ends vanished at the Christmas Eve Family and Friends Party.
    No Dr. Pepper or Hucklebery jam. Just some Sweet Baby Ray's and a generous squeeze of Clover Honey.
    I'm gaining taste buds of smoked delights around here.
    Thanks to All I'm learning from SMF.com!

    I'm turning into a regular Suzy Homemaker... :confused::eek:

    Thanks for the help and inspirations Preacher Man!
     
    Preacher Man likes this.
  19. I have no doubt that they did! And just like that you showed everyone what a little time, patience, smoke, and inspiration can do for a party.

    Too bad you didn't save me at least one. I'll guess I'll have to make more myself...
     
  20. SonnyE

    SonnyE Master of the Pit OTBS Member SMF Premier Member

    Going in for the Glazing run...
    BBQ sauced, Brown Sugared, and Honey'd. Tossed to coat.
    Didn't use the Black Berry stuff this time.
    I warmed and served in a smaller crock pot. The DIL had 3 servings! She has never done that before!

    You are welcome to print this picture and taste it. But when I've tried that I think it changes the flavor.....


    Burbt Endz.jpg

    I never take enough pictures....
     
    gmc2003 likes this.