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No one to blame, but myself

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    No one to blame, but myself

    Pork Belly Burnt Ends got away from me, overcook,
    Followed time, and wifi, went for a walk with SWMBO, got home, oops.
    Burnt ends were OK, but did not turn out the way I wanted.
    On my Traeger, I supper smoked for 1 hour at 225*F, then went to 275*F for 2+ hours. They got to 214*F internal and too crispy a bark/crust.

    At least they look pretty, LOL. A friend asked me to show him how to make them. I smiled.


    Click image for larger version  Name:	IMG_20211002_122627291.jpg Views:	0 Size:	5.27 MB ID:	1104300 Click image for larger version  Name:	IMG_20211002_164624360.jpg Views:	0 Size:	6.00 MB ID:	1104301
    Last edited by bbqLuv; October 3, 2021, 05:49 AM.

    #2
    Hmm.....pork hard candy?

    Comment


    • RonB
      RonB commented
      Editing a comment
      Yes - just put 'em on sticks and call 'em porky pops.

    • bbqLuv
      bbqLuv commented
      Editing a comment
      I wish I thought of that.

    #3
    That's why we were given teeth!

    Comment


      #4
      That’s what makes PBR’s so special !!!!
      They make everything taste good !!!

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