Had a pork belly left in my freezer from February. Took it out a few days ago and decided to make pork belly burnt ends for work tomorrow.
Cubed up the belly and tossed it in honey mustard and my sweet heat rub.
Placed the cubes onto my Weber Kettle grate and then onto the Grilla OG they went.
After 2.5 hours they had a nice bark on them.
I love using my Weber kettle grate to put things onto my Grilla OG. It makes it so easy to take everything off.
Got all the ingredients for the BBQ jacuzzi and then everyone went into the pool.
I then moved the burnt ends into the kitchen oven and set it at 300° to reduce down for about an hour……..but 4 hours later after working in my shop, getting dinner ready outside and eating dinner outside I finally came in and discovered this:
OH MY! The pork is hard as a rock and the sauce tastes like burnt caramel. I guess no burnt ends for my co-workers tomorrow.
😢
Cubed up the belly and tossed it in honey mustard and my sweet heat rub.
Placed the cubes onto my Weber Kettle grate and then onto the Grilla OG they went.
After 2.5 hours they had a nice bark on them.
I love using my Weber kettle grate to put things onto my Grilla OG. It makes it so easy to take everything off.
Got all the ingredients for the BBQ jacuzzi and then everyone went into the pool.
I then moved the burnt ends into the kitchen oven and set it at 300° to reduce down for about an hour……..but 4 hours later after working in my shop, getting dinner ready outside and eating dinner outside I finally came in and discovered this:
OH MY! The pork is hard as a rock and the sauce tastes like burnt caramel. I guess no burnt ends for my co-workers tomorrow.
😢
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