Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Pork belly burnt ends tactics

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Pork belly burnt ends tactics

    Howdy y’all, getting ready to make pork belly burnt ends and have been checking out many recipes and techniques. Most use an aluminum pan with foil for the braising phase, but one I found makes tight fitting foil packets with a little juice and honey. He claims pan with foil creates steam which washes off the bark, but the packets don’t.

    Have any of y’all heard of this or tried it, or does it really have an affect on the finished product?

    Thank y’all.



    #2
    I follow Malcom Reeds recipe as written and they turn out great…..usually it’s what everyone remembers!

    Comment


    • HawkerXP
      HawkerXP commented
      Editing a comment
      +1

      I do use less butter. But THIS the best guide to PBBEs.

    • smokin fool
      smokin fool commented
      Editing a comment
      +2 on Malcom Reed recipe....its the bomb

    • leol2
      leol2 commented
      Editing a comment
      +3 on Malcolmm

    #3
    +1 on the Malcom Reed method. Fool proof. Do that Don’t over think it.

    Comment


    • bbqLuv
      bbqLuv commented
      Editing a comment
      The main issue I have with PBBE; I can not control myself.
      They pair well with any and all beverages.
      I can eat them for breakfast, lunch, dinner, and snacks.
      In my belly is where they belong.

    #4
    I haven't had any issues with the bark washing off in a pan with foil. Like others mentioned I somewhat follow the Malcom Reed method and they have always turned out excellent.

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Based upon how I do mine, if'n yer bark washes off, ya didn't have any bark, to start with...

      Yalls mileage may vary...

    #5

    (1) Pork Belly Burnt Ends Video - Bing video

    This short video says it all. Your question is answered, or not. Don't matter. Pork Belly Burnt Ends are great, "finger-licking good".
    I suggest try it both ways. Then the one you like best make it your own.

    Comment


      #6
      I'm planning to smoke some PBBE this afternoon using the Meat Church recipe/technique. I noticed the Snake River Farms video suggests a smoke temp of 250F for 3 hours but the Meat Church recipe recommends 275F for 3 hours. Any consensus on which temp/time combo is better? Any other pearls of wisdom from you PBBE vets are welcome and encouraged.

      Thanks!

      Comment


      • Oak Smoke
        Oak Smoke commented
        Editing a comment
        When doing pork I’ve never been able to distinguish between things cooked at 250 and things cooked at 275. In most pits you can get a swing in between the two with no problems caused. Go with whichever one is easier to get your cooker to hold.

      • Troutman
        Troutman commented
        Editing a comment
        +1. You'll find little or no difference. Of course that's also dependent on the type of cooker, but I don't see any real change. The hotter temp may actually get them done faster.

    Announcement

    Collapse
    No announcement yet.
    Working...
    X
    false
    0
    Guest
    500
    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
    false
    false
    {"count":0,"link":"/forum/announcements/","debug":""}
    Yes
    Rubs Promo

    Spotlight

    These are not paid placements, they are a curated selection of reviewed products.

    All of the products below have been tested and are highly recommended. Click here to read more about our review process.

    Use Our Links To Help Keep Us Alive

    Many merchants pay us a small referral fee when you click our links and purchase from them. This has zero impact on the price you pay, but has a major impact on our ability to maintain and improve this site so please click our “buy now” buttons on product reviews!


    The Pit Barrel Cooker May Be Too Easy


    The PBC has a rabid cult following for good reason. It’s among the best bargains for a smoker in the world. This baby cooks circles around cheap offset smokers because temperature control is so much easier. Click here to read our detailed review and the raves from people who own them.


    Amp Up Your Outdoor Cooking Game By Joining The Pitmaster Club

    AmazingRibs.com Pitmaster Club
    Now the largest membership-based BBQ and grilling community in the world, the Pitmaster Club is sure to step up your outdoor cooking game. Experience the countless benefits — from monthly giveaways, to free products, to exclusive content, and more– by signing up for a 30-day free trial below! Get a free 30-day trial here.


    BBQ And Grilling Gifts For Every Occasion


    Looking for the perfect gift for the BBQ and grilling enthusiasts in your life? Here’s our suggestion for platinum and gold medal-winning products at a variety of price points. Click here to see our list of Gold Medal Gifts.


    The Good-One Is A Superb Grill And A Superb Smoker All In One


    The Good-One Open Range is dramatically different from a traditional offset smoker, placing the heat source behind and under the smokebox instead of off to the side. Click here to read ourcomplete review.