Pork Belly Burnt Ends

[Cheef]

I know-I know if there are no pictures it didn't happen.
BUT!
I suck at taking pictures and it DID happen.
Followed Malcom Reeds youtube video to a Tee and these things are DELICIOUS!!!
My family voted to cut down on the ribs and start doing the pork belly burnt ends.
I am in full agreement.

[JGo37]

So send out samples!

[Fire Art]

I like the way you think 🤔

[Jerod Broussard]

I plan to use the off-cuts from bacon trimming for PBBE's.

[Cheef]

I wondered about that. Slab bacon would be expensive but the cut offs would be awesome I am thinking.
When I was a kid a LONG time ago the only bacon we ever ate was Sunday breakfast and cut offs were the order of the day.
IGA sold them in a 5 pound box. Best bacon I've ever eaten.

[Cheef]

WHY wouldn't Maalcom's method work for chuck roast burnt ends?
Maybe change up the cooking and glazing sauce to compliment beef a little better.

[Jerod Broussard]

If plenty fatty.

[Cheef]

Would it work to shorten smoke time and add on to the time in the pan with honey butter and brown sugar?

[Ahumadora]

Yep make burnt ends out of bacon. Dial it up a bit by blending a few jalapeños with a big can of peaches,honey,brown sugar and fruit juice and let em stew in that until soft n tender. Separate the juice after you are finished, add to a pot and make a thick reduction. Put the burnt end on the parrilla (grill) to give it a bit of sear/crispy burnt end look, plate and top with the reduction.