Pork Belly Burnt Ends!

[bbqking01]

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 Kraft brown sugar. Back on the SmokeFire for another 35-40mi utes at 250. All I have to say is wow. They are good, really good. Only thing I didn’t have was the pepper jelly….

 

[Sven Svensson]

Those are always a huge hit and often the first thing that disappears. Those look great. Nice work.

 

[bauchjw]

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

 

[Nodak21]

Yuuummmmm

 

[bbqking01]

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.

 

[one eyed jack]

Looking very good King. I've only made them once.

Too rich for my system, but tasty.

Point.

 

[SmokinAl]

WOW!!
They look absolutely delicious!!
Al

 

[JLeonard]

Looks darn good. I think I could take out a tray of them by myself.
Jim

 

[Buzzbromp]

Looks delicious!

I'm trying this today. It is my first time dealing with pork belly. Did you remove pieces that were mostly fat? I was surprised at how fatty some of the pieces were after cutting them up. This piece appears to be 90% fat. Maybe it just melts away during the cook. I'll find out in a few hours.

 

[bbqking01]

Looks delicious!

I'm trying this today. It is my first time dealing with pork belly. Did you remove pieces that were mostly fat? I was surprised at how fatty some of the pieces were after cutting them up. This piece appears to be 90% fat. Maybe it just melts away during the cook. I'll find out in a few hours.

Do t remove that fat….that will melt down into juicy goodness. After a couple hours or so.. and then when you add the sauces and cook it farther even more melted goodness. I thought the same…ALOT of fat. That being said I did throw some out, not much, that was just all fat and no discernible meat. I also think cooking them on a sheet is a key, as they baste in their own juices.

 

[tbern]

Look fabulous, will have to get them on the to-do list again!

 

[CoolbreezeBBQ]

Great cook, I’ve done them a time or two, and they’re always a big hit

 

[normanaj]

Awesome!

 

[shuck68]

I need to do these and try them out! Yours look Great!!

 

[boxkiller]

Looks great!