- Nov 7, 2018
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- 2,642
This is more about the wood I used for some pork belly burnt ends than the actual burnt ends themselves. This wont be a long post and will only have one pict, but the results, i think, came out pretty good.
As posted in another thread, I bought some coffee wood chips and Ive had a hankering for some pork belly burnt ends, luckily I found some pork belly this morn at the store.
Cubed and seasoned the pb with some Meat Church Texas Sweet and tossed the pb into the MES40 with the coffee wood at 225, typical cook, 2.5 hrs smoking, another 2 hrs covered with foil and tossed with butter, brown sugar and some homemade sauce. Finally a .5 hrs foil off and lil more coffee wood.
PB came out great, now the coffee wood is what Im here really to talk about. It has an nutty, almost earthy scent producing a nice tbs with a hint of brown to it. Those same scents are there, fairly light with some light roast coffee flavor mixed in for good measure.
Those flavors played quite well with the sweet/spicy zing of the rub and tang of the sauce.
As posted in another thread, I bought some coffee wood chips and Ive had a hankering for some pork belly burnt ends, luckily I found some pork belly this morn at the store.
Cubed and seasoned the pb with some Meat Church Texas Sweet and tossed the pb into the MES40 with the coffee wood at 225, typical cook, 2.5 hrs smoking, another 2 hrs covered with foil and tossed with butter, brown sugar and some homemade sauce. Finally a .5 hrs foil off and lil more coffee wood.
PB came out great, now the coffee wood is what Im here really to talk about. It has an nutty, almost earthy scent producing a nice tbs with a hint of brown to it. Those same scents are there, fairly light with some light roast coffee flavor mixed in for good measure.
Those flavors played quite well with the sweet/spicy zing of the rub and tang of the sauce.