Instagram AmazingRibs Facebook AmazingRibs X - Meathead Pinterest AmazingRibs Youtube AmazingRibs

Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | 30 Day Trial | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

another-"first"-accomplished-pork-belly-burnt-ends

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Another "first" accomplished - Pork Belly Burnt Ends

    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!
    Attached Files
    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.

    #2
    They look mighty tasty.

    Comment


      #3
      Looks good! I felt that the recipe has too much liquid, so I have dialed it back a bit.

      Comment


      • FishTalesNC
        FishTalesNC commented
        Editing a comment
        Thanks! Yep, I would agree with that. Was looking for a bit more sticky caramelization. Good idea on the dialing back.

      #4
      Nice work!!

      Comment


        #5
        They look great. I had the same thought about cutting smaller cubes last batch I did. Perhaps I'll have cook up another batch.

        Comment


          #6
          Bet those tasted awesome!!! Lots of busy work but well worth the effort I’m sure !!

          Comment


            #7
            That looks so good. I just got hungry again.

            Comment


              #8
              Oh yeah! I love this recipe. Great job.

              Comment


                #9
                Great Job, those look right tasty, brother!

                Comment


                  #10
                  Mind. Blown. Wow! I never knew such a thing existed! Will definitely check out the tutorial on line!

                  Comment


                  • Spinaker
                    Spinaker commented
                    Editing a comment
                    Oh duuuude. You have been missing out. Get yourself a Pork Belly and get too it, brother!

                  #11
                  Yep. On it!

                  Comment


                    #12
                    meant to do my my first attempt today, but forgot to thaw my pork belly. Pushed back to the weekend.

                    Comment


                    • FishTalesNC
                      FishTalesNC commented
                      Editing a comment
                      Good luck, I’m sure you’re gonna nail it, enjoy!! 👍🏻

                    #13
                    Bought that same belly from Costco and gonna give these a shot tomorrow. Did the belly have the skin on or not?

                    Comment


                    • FishTalesNC
                      FishTalesNC commented
                      Editing a comment
                      Nope, the ones from Costco do not gabulldog !

                    • EdF
                      EdF commented
                      Editing a comment
                      Boo!

                    • gabulldog
                      gabulldog commented
                      Editing a comment
                      Well that's good for burnt ends! Will have to find another with skin if I want to try that porchetta!

                  Announcement

                  Collapse
                  No announcement yet.
                  Working...
                  X
                  false
                  0
                  Guest
                  Guest
                  500
                  ["membership","help","nojs","maintenance","shop","reset-password","authaau-alpha","ebooklogin-start","alpha","start"]
                  false
                  false
                  Yes
                  ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2025-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2026-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads"]
                  /forum/free-deep-dive-guide-ebook-downloads