rayb
Posted by jazzy on June 04, 2017 at 07:20:10:

So I've been hearing a lot about these lately. I guess that means I've got to flavor print a couple/few recipes up and go get some pork belly and give it a whirl.
I've still got a couple gallons of real maple syrup left. I think I can come up with something from that. I've also got a pretty good savory cherry rub recipe that might work too.

Has anybody else out there tried making these? Thoughts? Techniques? Results?
Beuller...Beuller? )

jazzy

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rayb
Posted by QSis on June 04, 2017 at 20:03:43:

In Reply to: pork belly burnt ends posted by jazzy on June 04, 2017 at 07:20:10:

I will link you to the recipe I used.

I only did the foiled pan thing for an hour, and the meaty part of the belly cubes was overdone, way too chewy. The fatty part was great.

Mine came out a lot darker than the ones in the link.

I would do it again, with less time in both steps.

Lee

https://www.vindulge.com/smoked-pork-belly-burnt-ends-recipe-and-video/

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rayb
Posted by jazzy on June 11, 2017 at 06:48:49:

In Reply to: I made some this past weekend posted by QSis on June 04, 2017 at 20:03:43:

Hi Lee, yes this is one of the first recipes I found when researching. I picked up a 12+ pound belly yesterday and will be smoking them up on Wed. It did seem to me that doing it the way they tell you to that they would turn out a bit darker than their pics show. I think I will do it with a combo of what they say and what I think. I'll be "Playing it by eye" if you will.
I've got a cherry rub paired with a savory cherry sauce for one pan and a jazzed up maple peppercorn for the other. I enjoy playing mad scientist on the smoker. )

jazzy

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rayb
Posted by Tom R on June 05, 2017 at 12:56:57:

In Reply to: pork belly burnt ends posted by jazzy on June 04, 2017 at 07:20:10:

Try Malcolm Reeds how to bbq right!

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