I have a lot of demand for my PB Burnt Ends and I tend to shy away from making them often enough for my ever growing flock of followers. The main reason is balancing quality with quantity.
The minute I advertise them I sell out in no time and end up turning people away.
I have posted previously of a different approach I tried by slicing the belly into strips smoking them and then cubing the strips before the bbq bath. It works ok, better than dealing with cubing everything at the outset. The hiccup comes with the serving. The portion and the ease of doing it when dishing.
Smash burgers are my go to and I work alone so managing things gets a little hectic at times. Without going into details on how my little operation runs, I am always looking for ways to make things more productive and efficient without compromising on the service and quality my peeps have come to expect (I pride myself in this)
I hope you get the gist. So I came up with another possible way of how to streamline things for myself for the PBBE
Simply put I cubed the bellies then skewered them by weight and added my rub. Smoked then bathed in BBQ sauce and finished untented in smoke and served.
It was much easier to manage but there were drawbacks. Not enough rub and sauce all round the burnt ends. The meat didn't render the same as it does with individual cubes.
Hindsight tells me to try again this time leaving gaps between the pieces of meat.
Pics without the finished product just didn't manage that (see a trend of not being able to manage things?)
Before tenting.
FWIW I still recieved accolades 😊
The minute I advertise them I sell out in no time and end up turning people away.
I have posted previously of a different approach I tried by slicing the belly into strips smoking them and then cubing the strips before the bbq bath. It works ok, better than dealing with cubing everything at the outset. The hiccup comes with the serving. The portion and the ease of doing it when dishing.
Smash burgers are my go to and I work alone so managing things gets a little hectic at times. Without going into details on how my little operation runs, I am always looking for ways to make things more productive and efficient without compromising on the service and quality my peeps have come to expect (I pride myself in this)
I hope you get the gist. So I came up with another possible way of how to streamline things for myself for the PBBE
Simply put I cubed the bellies then skewered them by weight and added my rub. Smoked then bathed in BBQ sauce and finished untented in smoke and served.
It was much easier to manage but there were drawbacks. Not enough rub and sauce all round the burnt ends. The meat didn't render the same as it does with individual cubes.
Hindsight tells me to try again this time leaving gaps between the pieces of meat.
Pics without the finished product just didn't manage that (see a trend of not being able to manage things?)
Before tenting.
FWIW I still recieved accolades 😊
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