This is a combination of Harry Soo's Pig Candy and Malcom Reed's Bacon Burnt Ends. Bacon is Meathead's Maple Cured pork belly recipe cubed into bite sized chunks. Put them on a rack, there's going to be a lot of dripage....
Next put together a mixture for a sweet and savory coating...
In a large bowl add;
1/3 cup of turbinado sugar
1/3 cup of light brown sugar
2/3 cup of pork rub (Killer Hogs in honor of Malcom)
I used some worcestershire sauce as a binder and dredged each piece in the sugar/spice rub....
Back onto the rack and smoked them with a little cherry wood at 225* for 1 hour until they got rendered and all sticky....
Took some of Malcom's bbq sauce and coated each piece returning them to the pan. Back onto the smoker to set the sauce for about another 45 minutes....
The result was these gorgeous little burnt end pork candied gems. I won't even begin to describe the flavor, there are no words in the English language.....
Troutman and family devoured this in less than 15 minutes, you gotta make a batch of these !!!
Next put together a mixture for a sweet and savory coating...
In a large bowl add;
1/3 cup of turbinado sugar
1/3 cup of light brown sugar
2/3 cup of pork rub (Killer Hogs in honor of Malcom)
I used some worcestershire sauce as a binder and dredged each piece in the sugar/spice rub....
Back onto the rack and smoked them with a little cherry wood at 225* for 1 hour until they got rendered and all sticky....
Took some of Malcom's bbq sauce and coated each piece returning them to the pan. Back onto the smoker to set the sauce for about another 45 minutes....
The result was these gorgeous little burnt end pork candied gems. I won't even begin to describe the flavor, there are no words in the English language.....
Troutman and family devoured this in less than 15 minutes, you gotta make a batch of these !!!
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