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Pork belly BURNT ENDS?!?

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  • 6th Borough BBQ
    Former Member
    • Feb 2017
    • 424
    • Jersey City, NJ

    #16
    They are fantastic! I use Malcolm Reed's recipe!

    Click image for larger version

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    Comment


    • Mudkat
      Mudkat commented
      Editing a comment
      Gooolly! Just beautiful!

    • Meathead
      Meathead commented
      Editing a comment
      I can taste em!
  • Frozen Smoke
    Club Member
    • Nov 2017
    • 1530
    • Northern Mn

    #17
    Those look fantastic! I made these awhile back for appetizers. Every one raved. I used Blue Hogs Championship sauce on mine like Spinaker used on his. I still have half a pork belly in the freezer which will be made into burnt ends. Think I will try a chuckie for beef burnt ends too.

    Comment


    • Spinaker
      Spinaker commented
      Editing a comment
      Great stuff!

    • Frozen Smoke
      Frozen Smoke commented
      Editing a comment
      It is the best I've found. Love their Tennessee Red Sauce too!
  • Meathead
    BBQ Whisperer, Mythbuster
    • May 2014
    • 1133
    • Chicago area
    • Remember, no rules in the bedroom or kitchen
      Meathead

    #18
    You MUST try my Succulent Smoked Pork Belly Burnt Ends Bánh Mì Sandwiches

    https://amazingribs.com/tested-recip...rk-belly-burnt

    Comment


    • EdF
      EdF commented
      Editing a comment
      Yes, I must!

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      Don't even have to make the banh mi. Can just do the PBBEs and use however you like. Winner recipe.

    • treesmacker
      treesmacker commented
      Editing a comment
      Yep... Meathead recipe for Banh Mi with Pork Belly Burnt ends is great - I tried it last weekend, my first first time doing pork belly. You can see my cook here... https://pitmaster.amazingribs.com/fo...18-2019/page44
      at March 10th date.
  • texastweeter
    Club Member
    • Jul 2017
    • 2018
    • Republic of Texas

    #19
    malcom reed has a fantastic recipe on youtube for these, try them out.

    Comment


    • DWCowles
      DWCowles commented
      Editing a comment
      Malcom Reed is my hero 😊
  • BourBonQ
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    #20
    Anybody else do this?...
    When I'm doing a lot of St. Louis ribs I always heavily trim the flap and other loose bits for a nice pile of "burnt ends"... good stuff. OK, so it's not pork belly, and it's not exactly burnt ends... but man, are they tasty...

    Comment


    • EdF
      EdF commented
      Editing a comment
      I've always considered them "chef's perks"!

    • Mudkat
      Mudkat commented
      Editing a comment
      I'll bet they are. I usually put 'em in my beans along with the bacon.

    • Spinaker
      Spinaker commented
      Editing a comment
      You are making REAL burnt ends!
  • DWCowles
    Founding Member
    • Jul 2014
    • 9746
    • Smiths Grove, Ky
    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

    #21
    I must do some PBBEs the tradition way. Live fire.😊
    Last edited by DWCowles; January 30th, 2018, 07:51 PM.

    Comment

    • Siouxfan
      Club Member
      • Sep 2015
      • 54
      • La Vista, NE
      • Weber Performer Deluxe 22"
        Slow N Sear
        Maverick ET-732
        ThermoWorks RT600C

      #22
      All looks soo good! Taking notes for when I have my new smoker.

      Comment


      • Spinaker
        Spinaker commented
        Editing a comment
        What did you pick up?

      • Siouxfan
        Siouxfan commented
        Editing a comment
        Havent got it yet, but going for a Grilla.
    • Nuke em
      Club Member
      • Jun 2016
      • 735
      • Nj

      #23
      Here is a pic awhile back when Meathead first put out his recipe for his sandwich. Will be making it again along with his Baltimore pit beef sandwich for a super bowl party at the neighbors
      Click image for larger version

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      Comment

      • DWCowles
        Founding Member
        • Jul 2014
        • 9746
        • Smiths Grove, Ky
        • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

        #24
        Looks great! Nuke em

        Comment

        • goosebr160
          Club Member
          • Mar 2017
          • 190
          • Massachusetts

          #25
          Spinaker , I'm thinking of making these this weekend. I'll probably smoke them tomorrow and braise/glaze on Sunday. I'm going to use MHMD for the rub and brown sugar, honey and butter for the braise. Any suggestions for what I can use for the glaze using ingredients I can easily get at the grocery store?

          Comment


          • goosebr160
            goosebr160 commented
            Editing a comment
            Haha Spinaker, I noticed. I wasn't sure about the flavor profile of the Killer Hogs BBQ sauce so I didn't want to substitute just any sauce.

            Any suggestions on the best process for smoking the day before? Should I just put them in an ice bath out of the smoker, then braise them in the oven the next day at 250? About how long will they take to braise?

          • Spinaker
            Spinaker commented
            Editing a comment
            Yeah, you can do it that way. When I am preparing for the next day, I like to go all the way, then vac seal and shock them in an ice bath. Then reheat them on a cookie sheet with a wire rack, in the oven, at about 300 F. All you need to do then is firm them back up. FYI, I like Blues Hog and Daddy Sam's better than Killer Hogs but they all work well! Let me know if you have any other questions while cooking.

          • CandySueQ
            CandySueQ commented
            Editing a comment
            I think Sweet Baby Ray's original sauce with a shot of rice vinegar is a close match to Killer Hogs sauce.
        • goosebr160
          Club Member
          • Mar 2017
          • 190
          • Massachusetts

          #26
          Thanks again Spinaker! I ended up doing it all today since I ended up having to take my dog to the vet yesterday right after my bacon smoke. Everyone raved about them!
          Attached Files

          Comment


          • Spinaker
            Spinaker commented
            Editing a comment
            Yes!!!!!

          • CandySueQ
            CandySueQ commented
            Editing a comment
            Beautiful!
        • Troutman
          Club Member
          • Aug 2017
          • 6272
          • Republic of Texallence

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          #27
          I love this post everytime it comes around. But I'm still partial to Harry Soo's Pork Belly Pig Candy !! My family goes ape everytime I make it !!



          https://www.slapyodaddybbq.com/2017/...lly-pig-candy/

          Comment

          • JeffJ
            Charter Member
            • Feb 2015
            • 2305
            • Michigan
            • Jeff

            #28
            We are making these on Friday.

            Comment


            • Spinaker
              Spinaker commented
              Editing a comment
              Make sure to post your results!

            • JeffJ
              JeffJ commented
              Editing a comment
              I'm planning on it, Spinaker. I'm having an open house for March Madness. I'll be cooking more than just pork belly burnt ends.

            • Spinaker
              Spinaker commented
              Editing a comment
              Sounds like a great time! JeffJ
          • Spinaker
            Moderator
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            #29
            Originally posted by Troutman View Post
            I love this post everytime it comes around. But I'm still partial to Harry Soo's Pork Belly Pig Candy !! My family goes ape everytime I make it !!

            https://www.slapyodaddybbq.com/2017/...lly-pig-candy/
            I will have to try his version. I am making a batch for our 1-year anniversary at our gym! What can be better than offering up some fatty-sugary pork fat to a bunch of gym rats!?

            Comment


            • Troutman
              Troutman commented
              Editing a comment
              Oh man it's stupid good !!!

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