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Pork belly BURNT ENDS?!?
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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.
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You MUST try my Succulent Smoked Pork Belly Burnt Ends Bánh Mì Sandwiches
https://amazingribs.com/tested-recip...rk-belly-burnt
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Don't even have to make the banh mi. Can just do the PBBEs and use however you like. Winner recipe.
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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.
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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...
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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.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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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.
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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?
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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?
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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.
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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!
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Originally posted by Troutman View PostI 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/
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