After seeing many of you fellow brethren raving about pork belly burnt ends over the years, I decided to give them a go yesterday. I used this link as my basic roadmap:
https://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/
Started with belly a little over 7 lbs.
Cubed into 1-1/2"ish chunks.
Seasoned with Sir Porkalot's Rib Rub.
Not quite enough room on one rack.
The oval ready for duty cruising at 275.
And on they go.
Getting some good color and bark.
After about 2.5 hours of smoke time and off they come.
Panned with brown sugar, a good drizzle of maple syrup and lots of butter pats.
After about a 90 minute bath in the "healthy" braising hot tub, they were pulled, drained and glazed with a honey chipotle sauce. Back into the oval for twenty minutes to set the glaze and viola!
I polished off the sample plate and saved the rest to serve as a side to go with dinner. They did not suck!
To make a long story short, I can definitely see what all the fuss is about and will be adding them to the BBQ rotation on a regular basis!
Thanks for looking. :biggrin1:
https://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/
Started with belly a little over 7 lbs.
Cubed into 1-1/2"ish chunks.
Seasoned with Sir Porkalot's Rib Rub.
Not quite enough room on one rack.
The oval ready for duty cruising at 275.
And on they go.
Getting some good color and bark.
After about 2.5 hours of smoke time and off they come.
Panned with brown sugar, a good drizzle of maple syrup and lots of butter pats.
After about a 90 minute bath in the "healthy" braising hot tub, they were pulled, drained and glazed with a honey chipotle sauce. Back into the oval for twenty minutes to set the glaze and viola!
I polished off the sample plate and saved the rest to serve as a side to go with dinner. They did not suck!
To make a long story short, I can definitely see what all the fuss is about and will be adding them to the BBQ rotation on a regular basis!
Thanks for looking. :biggrin1:
