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Pork belly BURNT ENDS?!?

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

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

    • Meathead
      Meathead commented
      Editing a comment
      I can taste em!

    #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.

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    • Spinaker
      Spinaker commented
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      Great stuff!

    • Frozen Smoke
      Frozen Smoke commented
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      It is the best I've found. Love their Tennessee Red Sauce too!

    #18
    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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    • 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.

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

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    • DWCowles
      DWCowles commented
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      Malcom Reed is my hero 😊

    #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...

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    • 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!

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

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

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      • Spinaker
        Spinaker commented
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        What did you pick up?

      • Siouxfan
        Siouxfan commented
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        Havent got it yet, but going for a Grilla.

      #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
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        #24
        Looks great! Nuke em

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          #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?

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          • 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.

          #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

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

          • CandySueQ
            CandySueQ commented
            Editing a comment
            Beautiful!

          #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 !!



          4.0 from 3 reviews Pork Belly Pig Candy   Print Prep time 10 mins Cook time 60 mins Total time 1 hour 10 mins   In my Sat

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            #28
            We are making these on Friday.

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

            • JeffJ
              JeffJ commented
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              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
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              Sounds like a great time! JeffJ

            #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!?

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

            #30
            Any hints on reheating this meat candy? Right off the grill they are amazing! Next day they are a ok but lost some of that magic. I have tired low in the microwave for short burst but couldnt get there.

            I mostly followed Malcom Reed's recipe, and they turned out great.
            Attached Files

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            • lemayp
              lemayp commented
              Editing a comment
              I'm stuck on the two pieces of broccoli to turn that plate healthy...

            • bbqLuv
              bbqLuv commented
              Editing a comment
              lemayp two pieces of broccoli are for looks.

              I reheat to warm in the microwave on power level 4. Works for me.

            • Potkettleblack
              Potkettleblack commented
              Editing a comment
              Oven bake low. Maybe with a steam tray below.

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