It's been a while since my last post, I've been away for the last three months for apprenticeship training, away from home, my wife, and my BBQ. For the last two weeks I've been on stop on the kettle, and decided to show what I've been up to today.
I thought I would try the pork belly burnt ends that Malcom Reed did recently on his YouTube channel. Followed his exact steps and I was not disappointed.
Had a bit of fluctuating temperatures today, but the slow n sear always comes through. It's still cold here, still a lot of snow on the ground, and was windy.
Used Jeffs original rub, about three hours until 200 internal temp, then in a pan with brown sugar, honey and butter, covered for 1.5 hours, then to another pan with sauce for a glaze.
The verdict: this pork belly was a little on the lean side, the parts with a thick fat cap were like butter, the other parts on the dry side, but still delicious.
On a side note, for being away from home for 3 months and passing my block training, I decided to reward myself with a WSM, should be here next week. Cheers everyone!
Used Jeffs original rub, about three hours until 200 internal temp, then in a pan with brown sugar, honey and butter, covered for 1.5 hours, then to another pan with sauce for a glaze.
The verdict: this pork belly was a little on the lean side, the parts with a thick fat cap were like butter, the other parts on the dry side, but still delicious.
On a side note, for being away from home for 3 months and passing my block training, I decided to reward myself with a WSM, should be here next week. Cheers everyone!
