Hello all,
Having some friends in for the weekend and I would like to make some pork belly burnt ends on the primo. I have never done these before so looking for a good recipe. I did some searches and came up dry, but that could just be my searching technique.
Any recipe/help/advice would be greatly appreciated.
Unfortunately my lovely wife see all my BBQ masters and freaks out about...….well...…….their size. Makes it had to bring something new, pork belly burnt ends, to the table. I'm going to try it this weekend. Back to school cul-de-sac party!
You're gonna love 'em HawkerXP! They're really rich so pick a good side to go with them. I did sweet corn and coleslaw and they seemed to balance out the PBBE's pretty well. I like to cook them real slow. 225 all the way to get 'em like butter.
John "JR"
Minnesota/ United States of America
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For the braising sauce I use his basic recipe but here are my tweeks: Stubbs BBQ sauce, 3 sliced jalapenos, butter, honey (more than in the recipe), and water because it can thicken and carmelize too much during the braise.
Once I added some chopped shallots and a couple of chopped Arbol peppers to the braise along with the ingredients listed above and it was one of my best batches.
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