Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Classifieds
Media
New media
New comments
Search media
Log in
Register
What's New?
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More Options
Advertise with us
Contact Us
Close Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Forums
The Water Cooler
General Discussion
Cooking/Food thread
Search titles only
By:
Reply to Thread
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="BuckFuller" data-source="post: 2979519" data-attributes="member: 29436"><p>This is not my recipe (found it on the net) but one that I am going to try real soon...</p><p></p><p>PORK BELLY BURNT ENDS RECIPE</p><p></p><p>Ingredients</p><p></p><ul> <li data-xf-list-type="ul">8lb Pork Belly skin removed</li> <li data-xf-list-type="ul">½ cup <a href="https://h2qshop.com/collections/killer-hogs-products/products/killer-hogs-the-bbq-rub" target="_blank">Killer Hogs The BBQ Rub</a></li> <li data-xf-list-type="ul">1 ½ sticks Butter sliced</li> <li data-xf-list-type="ul">½ cup Brown Sugar</li> <li data-xf-list-type="ul">¼ cup Honey</li> </ul> <ul> <li data-xf-list-type="ul"><br /> Pork Belly Burnt End Glaze</li> <li data-xf-list-type="ul">1 cup <a href="https://h2qshop.com/collections/barbecue-sauces/products/killer-hogs-the-bbq-sauce" target="_blank">Killer Hogs The BBQ Sauce</a></li> <li data-xf-list-type="ul">¼ cup Apple Juice</li> <li data-xf-list-type="ul">¼ cup Apple Jelly</li> <li data-xf-list-type="ul">1 Tablespoon Frank’s Hot Sauce</li> </ul><p>Instructions</p><p></p><ol> <li data-xf-list-type="ol">Prepare charcoal smoker for indirect cooking at 250-275⁰. Add 2 chunks of Cherry Wood for smoke.</li> <li data-xf-list-type="ol">Remove pork belly from packaging and cube into 1 ½” x 1 ½” pieces.</li> <li data-xf-list-type="ol">Season all sides of the pork belly cubes with The BBQ Rub.</li> <li data-xf-list-type="ol">Arrange cubes onto a full size cooling rack and place on smoking grate.</li> <li data-xf-list-type="ol">Smoke pork belly for 2 – 2 ½ hours.</li> <li data-xf-list-type="ol">Place each Pork Belly Burnt End into an aluminum pan and cover with brown sugar and honey. Arrange butter in between the pork belly pieces.</li> <li data-xf-list-type="ol">Cover pan with aluminum foil and return to smoker for 1 ½ hours or until the pieces are tender.</li> <li data-xf-list-type="ol">Drain the liquid from the pan and add the Pork Belly Glaze to the burnt ends. Toss gently to coat each piece and return to the smoker to set the glaze for 5-10 minutes and serve.</li> </ol></blockquote><p></p>
[QUOTE="BuckFuller, post: 2979519, member: 29436"] This is not my recipe (found it on the net) but one that I am going to try real soon... PORK BELLY BURNT ENDS RECIPE Ingredients [LIST] [*]8lb Pork Belly skin removed [*]½ cup [URL='https://h2qshop.com/collections/killer-hogs-products/products/killer-hogs-the-bbq-rub']Killer Hogs The BBQ Rub[/URL] [*]1 ½ sticks Butter sliced [*]½ cup Brown Sugar [*]¼ cup Honey [/LIST] [LIST] Pork Belly Burnt End Glaze [*]1 cup [URL='https://h2qshop.com/collections/barbecue-sauces/products/killer-hogs-the-bbq-sauce']Killer Hogs The BBQ Sauce[/URL] [*]¼ cup Apple Juice [*]¼ cup Apple Jelly [*]1 Tablespoon Frank’s Hot Sauce [/LIST] Instructions [LIST=1] [*]Prepare charcoal smoker for indirect cooking at 250-275⁰. Add 2 chunks of Cherry Wood for smoke. [*]Remove pork belly from packaging and cube into 1 ½” x 1 ½” pieces. [*]Season all sides of the pork belly cubes with The BBQ Rub. [*]Arrange cubes onto a full size cooling rack and place on smoking grate. [*]Smoke pork belly for 2 – 2 ½ hours. [*]Place each Pork Belly Burnt End into an aluminum pan and cover with brown sugar and honey. Arrange butter in between the pork belly pieces. [*]Cover pan with aluminum foil and return to smoker for 1 ½ hours or until the pieces are tender. [*]Drain the liquid from the pan and add the Pork Belly Glaze to the burnt ends. Toss gently to coat each piece and return to the smoker to set the glaze for 5-10 minutes and serve. [/LIST] [/QUOTE]
Insert Quotes…
Verification
Post Reply
Forums
The Water Cooler
General Discussion
Cooking/Food thread
Search titles only
By:
Top
Bottom