Trying something new today for me. Pork belly burnt ends. Trying to do while on call so my sous chef (my lovely bride) is managing the smoking duties at this time. Got them on the YS-640 and got called in. Step one was cubing and rub application. More to follow.
These are to be the appetizers before supper tonight which will be filet mignon reverse seared.
When you are doing a bunch I find it's a pain in the ass to turn each one. Either cube them 90% of the way through the belly to keep intact and turn all at the same time or poke em with kebab skewers.
They turned out awesome. Will definitely do again. Would add a bit more honey for the glaze and perhaps a little less rub (or a slightly less salty rub) on the front side. They were tender and rich. Too bad Offspring wasn't here to help ingest some. Will be taking to the office tomorrow as snacks for all.
Rubbed each piece, three hours in the smoke at 250, wrapped in foil with apple juice and honey and braised for 50 minutes at 300, then sauced and allowed that to tack up for 20 more minutes.
Attached Files
Last edited by Sweaty Paul; May 27, 2019, 05:22 PM.
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