Author Topic: Pork Belly Burnt Ends  (Read 253 times)

Libohunden

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Pork Belly Burnt Ends
« on: September 02, 2017, 12:37:24 PM »
Okay, I've seen the recipe for pork belly burnt ends (last sent by thermoworks yesterday) one too many times! 

http://www.savoryreviews.com/2017/06/21/pork-belly-burnt-ends-aka-miym-bacon-cubes/

I'm intrigued. Has anyone ever tried them?  I think I may give them a try this weekend in celebration of Labor Day!

If you have tried them before, let us know your thoughts.  Were they good?  Worth the effort?  Any deviation from the above recipe?
Smokin-it #3, Napolean Prestige Pro 500 Grill, Anova WiFi Precision Cooker (Sous Vide)
The Woodlands, Texas

SconnieQ

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Re: Pork Belly Burnt Ends
« Reply #1 on: September 02, 2017, 12:45:23 PM »
How can those not be awesome! :)
Kari from Madison WI "77 Square Miles Surrounded by Reality"
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Libohunden

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gregbooras

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Re: Pork Belly Burnt Ends
« Reply #3 on: September 03, 2017, 01:09:47 PM »
These look great, I will look for the pork belly next time I am as Costco!
Best Greg

JustChillin

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Re: Pork Belly Burnt Ends
« Reply #4 on: September 04, 2017, 07:26:42 AM »
I will be making these for my next tailgate. They look awesome!
My tools currently include the SI #2 with an Auber, Grill Dome, Solaire 27", Holland Grill (Companion) & Weber (Smokey Joe). The Companion & SJ are primarily used for tailgating. David from Roswell,GA -Happy smoking!

Libohunden

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Re: Pork Belly Burnt Ends
« Reply #5 on: September 04, 2017, 08:50:20 AM »
I'm about 3 hours from smoking these bad puppies. After dreaming about them last night, I started wondering if I should put a water pan in my smoker as I usually do for pork/beef?  When I'm making bacon, I don't use a water pan.  Any opinions out there?
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The Woodlands, Texas

gregbooras

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Re: Pork Belly Burnt Ends
« Reply #6 on: September 04, 2017, 08:37:15 PM »
Just my 2 cents, but I always use a water pan.
Best Greg

Libohunden

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Re: Pork Belly Burnt Ends
« Reply #7 on: September 04, 2017, 09:26:38 PM »
I didn't use the water pan.  However, these turned out great. I will keep tweaking to make them even better. Next time, I'll try a water pan. I did use the oven to finish them off, which I've never done before. Highly recommend you try these. Wasn't sure if I'd like them or not. Will be doing these again!!!
« Last Edit: September 04, 2017, 09:29:57 PM by Libohunden »
Smokin-it #3, Napolean Prestige Pro 500 Grill, Anova WiFi Precision Cooker (Sous Vide)
The Woodlands, Texas

Libohunden

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Re: Pork Belly Burnt Ends
« Reply #8 on: September 04, 2017, 09:27:48 PM »
And the finished product!!!
Smokin-it #3, Napolean Prestige Pro 500 Grill, Anova WiFi Precision Cooker (Sous Vide)
The Woodlands, Texas

gregbooras

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Re: Pork Belly Burnt Ends
« Reply #9 on: September 05, 2017, 02:31:19 PM »
Well done, these look excellent. I am traveling next week, but the week after, I plan to go looking for a belly!
Best Greg

BedouinBob

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Re: Pork Belly Burnt Ends
« Reply #10 on: September 13, 2017, 05:38:07 PM »
Nicely done Libo! Which recipe did you decide to use?
Bob - Colorado Springs
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SuperDave

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Re: Pork Belly Burnt Ends
« Reply #11 on: September 13, 2017, 08:21:30 PM »
Bet those would be great dipped in the deep fryer to finish too.  Looks like you added butter?

Model 4, Harrisville, Utah

Libohunden

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Re: Pork Belly Burnt Ends
« Reply #12 on: September 14, 2017, 10:43:32 AM »
Bob,

I used this one.  However, they are all fairly similar.

http://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/

Next time, I may smoke at 225 instead of 250.  But, that may be the only thing I do different.
Smokin-it #3, Napolean Prestige Pro 500 Grill, Anova WiFi Precision Cooker (Sous Vide)
The Woodlands, Texas