I just found a piece of porkbelly in my freezer and since i've never made porkbelly burntends i was wondering if someone on this forum have a failproof recipie for this..
Either for the gasgrill or the kettle or even the wsm..
Thanks in advance!
oh.. the slab of porkbelly is just about a kilo/2lbs 'ish
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Last edited by Elton's BBQ; August 2, 2020, 08:40 AM.
Reason: Autocorrect fubar
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
I went last week with this method - cubed up into bite size pieces (probably 1-2 bites, more or less). Put in a bowl and tossed with the rub of choice. Got temp to 240* or so, average on the kettle, for three hours spread across the grill, then got a half sheet aluminum pan and added sauce of choice and tossed and covered. Let this go at same temp for about 90 minutes. Then uncovered, tossed around and let go uncovered for about 60 minutes.
This is what is listed for the pork belly bahn mi sandwich’s on the site, the process at least (accept that only calls for 2 hours on the grill with the individual chunks).
This is how I’ve gone about it the 3-4 times I’ve made belly burnt ends and they come out great.
I used Malcom Reed's recipe off his You Tube channel the one time I made burnt ends.
Sorry me and links don't work out but use Google
They turned out fantastic and were relatively easy to do
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
I love pork belly, Malcolm has an excellent recipe for burnt ends but last few times I’ve cooked the belly whole to an IT of 175. Then cool it in the fridge so it will slice easy. I’ll make 1/2â€-3/4†thick slices and grill it over direct heat and use a pepper jelly as a nice glaze.
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