I followed Malcomb Reed’s recipe on YouTube, only difference was I used Blues Hog rub and Blues Hog Tennessee Red sauce. Setup the 26†& SNS with some Weber briquettes and cherry wood, and it was smooth sailing. Family loved it. Very rich, definitely will be more of a Super Bowl party item. Next time I might take more care to cut slightly smaller cubes, and possibly smoke & caramelize a little more than what he calls for. But man... what amazing little morsels of goodness!
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Another "first" accomplished - Pork Belly Burnt Ends
Last edited by FishTalesNC; June 30, 2018, 04:56 PM. Reason: Because selecting the thumbs up icon actually displays a thumbs down icon, and this was unequivocallly not thumbs down.Tags: None
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Club Member
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- At a river near me, MD
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They look great. I had the same thought about cutting smaller cubes last batch I did. Perhaps I'll have cook up another batch.
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Cookers:
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John "JR"
Minnesota/ United States of America
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Bought that same belly from Costco and gonna give these a shot tomorrow. Did the belly have the skin on or not?
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