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Started By
Message
How I did Bacon Burnt ends...
Posted on 8/1/21 at 5:28 pm
Posted on 8/1/21 at 5:28 pm
Got a little 5lb pork belly at the grocery store.
Rubbed with salt, pepper and AndyRoos (made in Walker, La) BBQ Blend.
Got my wood chunks and charcoal lump coal rollin'
Fat cap up and put on once I reached 250 degrees
One hour then rotated around for another hour.
Pulled and sliced into chunks.
And coated with 2 cups of light brown sugar and another cup of AndyRoos spice, in a big mixing bowl.
Put back on the grill ...
Continue to smoke and move around and flip, until desired results.
Rubbed with salt, pepper and AndyRoos (made in Walker, La) BBQ Blend.
Got my wood chunks and charcoal lump coal rollin'
Fat cap up and put on once I reached 250 degrees
One hour then rotated around for another hour.
Pulled and sliced into chunks.
And coated with 2 cups of light brown sugar and another cup of AndyRoos spice, in a big mixing bowl.
Put back on the grill ...
Continue to smoke and move around and flip, until desired results.
This post was edited on 8/1/21 at 5:48 pm
10
Posted on 8/1/21 at 5:29 pm to heypaul
I guess this is what they mean when they say "Bacon is meat candy"
But yes sweet, spiced & smokey!!
But yes sweet, spiced & smokey!!
This post was edited on 8/1/21 at 5:30 pm
Posted on 8/1/21 at 6:34 pm to heypaul
That looks awesome.
How long did it take from start to finish once you put it on the smoker?
How long did it take from start to finish once you put it on the smoker?
Posted on 8/1/21 at 6:38 pm to heypaul
You did pork belly burnt ends.
Bacon is made from pork belly.
Pork belly is not bacon.
Bacon is made from pork belly.
Pork belly is not bacon.
This post was edited on 8/1/21 at 6:57 pm
Posted on 8/1/21 at 6:55 pm to heypaul
There is a bacon challenge coming up, ya know. 
Posted on 8/1/21 at 6:59 pm to SixthAndBarone
One time I went to Taco Bell and I ordered 3 tacos meat and cheese only. They put lettuce on each of them and I sat I picked out each piece of lettuce until there was none. At that point I didn't want the tacos anymore and went to bed.
Posted on 8/1/21 at 7:17 pm to Righteous Dude
Just over 4 hours, I backed it down to 220-225 for the last hour and the smoke was really rolling.
Posted on 8/1/21 at 7:19 pm to SixthAndBarone
quote:
You did pork belly burnt ends.
I know, that's why I said I did bacon burnt ends
Posted on 8/1/21 at 7:22 pm to heypaul
Looks great! I always cube mine up prior to smoking so that I get even coverage of the rub all the way around and more surface area for smoke penetration. Can finish it in about 2 hours and a lot easier to cube up cold instead of hot right off the smoker.
This post was edited on 8/1/21 at 7:24 pm
Posted on 8/1/21 at 7:45 pm to heypaul
quote:
You did pork belly burnt ends.
I know, that's why I said I did bacon burnt ends
I think what he’s trying to say is you did do pork belly burnt ends. Bacon burnt ends are usually made using actual slab bacon, already cured and turned into bacon. Guess it’s like the all squares are rectangles but not all rectangles are squares lol. Anyway, look great. Burnt ends are always a great bite.
Posted on 8/1/21 at 8:11 pm to heypaul
You bastard….those look beautiful
Posted on 8/1/21 at 8:15 pm to SixthAndBarone
quote:
Bacon is made from pork belly.
Pork belly is not bacon.
And yet salting and smoking pork belly cures it.
And then cubing the newfound bacon and making burnt ends means beacon burnt ends.
Two can whine about semantics.
Posted on 8/1/21 at 8:15 pm to heypaul
quote:
I know, that's why I said I did bacon burnt ends
Pork belly isn’t bacon. Bacon is cured.
Posted on 8/1/21 at 8:27 pm to tigercross
That's just what they're called.
Inspired by the meal we had at Heim's in Ft. Worth
Heim Barbecue
LINK
Inspired by the meal we had at Heim's in Ft. Worth
Heim Barbecue
LINK
Posted on 8/1/21 at 8:40 pm to heypaul
Looks tasty!
Posted on 8/1/21 at 8:46 pm to heypaul
How were they at Heim? I’ve heard that’s really the only thing worth getting there but they have fallen off some even so.
Posted on 8/1/21 at 8:47 pm to heypaul
quote:
That's just what they're called.
You could call it foie gras but that wouldn’t make it so. You made pork belly burnt ends.
Posted on 8/1/21 at 8:51 pm to tigercross
Why can’t people on this board understand that you make bacon from pork bellies? You can make ground hamburgers from a chuck roast but if you cook the chuck roast whole, you made roast, not hamburgers.
Pork belly is not bacon, it’s a pork belly.
Bacon is made from pork belly.
Pork belly is not bacon, it’s a pork belly.
Bacon is made from pork belly.
Posted on 8/1/21 at 8:53 pm to SixthAndBarone
Who fricking cares?
Posted on 8/1/21 at 8:55 pm to USEyourCURDS
People who don’t want to sound like an idiot because they call a chuck roast a hamburger.
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