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Started By
Message
Pork belly burnt ends — starting the weekend!
Posted on 7/27/18 at 1:55 pm
Posted on 7/27/18 at 1:55 pm
First time to see try these. I’ll post a picture when finished.
This post was edited on 7/27/18 at 5:36 pm
6
Posted on 7/27/18 at 1:56 pm to JoseVargasTX
quote:
Rockwall, tx
On my way
Posted on 7/27/18 at 2:07 pm to TH03
You in Rockwall?
Posted on 7/27/18 at 2:42 pm to JoseVargasTX
Made some a few months ago. If I had to do it again I think I go really low, say 215/225 at a longer run. Then remove and crank up the heat to around 350 and finish and crisp up.
Posted on 7/27/18 at 2:46 pm to fightin tigers
Ive found best results by starting them on the smoker then finishing them on a higher heat in the over w/ the sauce
Posted on 7/27/18 at 2:55 pm to GynoSandberg
Im assuming you finished in a pan then. I was concerned about not getting an all over 'crust' using a pan to finish.
Posted on 7/27/18 at 2:56 pm to JoseVargasTX
30 minutes west.
Posted on 7/27/18 at 3:01 pm to fightin tigers
Yep, finish in a pan
Posted on 7/27/18 at 3:02 pm to fightin tigers
damn that looks good though
Posted on 7/27/18 at 3:03 pm to fightin tigers
Posted on 7/27/18 at 4:52 pm to JoseVargasTX
Must be a pork weekend. I just pulled a 10 lb. pork butt off my smoker and have some sweet potatoes in the oven to go with it later tonight when the wife gets home.
I'll wait until she gets home to pull the shoulder bone and start pulling the meat. I saved the juice out of the drip pan and have already skimmed off the grease and strained it to use to really moisten the pork once it's pulled apart.
That shite is to die for and I can't wait.
I'll wait until she gets home to pull the shoulder bone and start pulling the meat. I saved the juice out of the drip pan and have already skimmed off the grease and strained it to use to really moisten the pork once it's pulled apart.
That shite is to die for and I can't wait.
Posted on 7/27/18 at 5:18 pm to gumbo2176
Booking a flight down there as I type.
Posted on 7/27/18 at 5:41 pm to gumbo2176
quote:
I saved the juice out of the drip pan and have already skimmed off the grease and strained it to use to really moisten the pork once it's pulled apart.
I do this also. Sometimes I leave a little fat in and mix it with favorite BBQ sauce....good stuff
Posted on 7/27/18 at 5:47 pm to JoseVargasTX
Man, you did a hell of a job on those burnt ends. They look like something I'd like to try 2,3 or 10 of...….
Posted on 7/27/18 at 5:50 pm to JoseVargasTX
Welp, looks like you've solved my "what am I going to smoke this weekend" issue.
Costco tomorrow it is.
Costco tomorrow it is.
Posted on 7/27/18 at 5:52 pm to JoseVargasTX
Damn Elizabeth....
Posted on 7/27/18 at 9:16 pm to GynoSandberg
quote:
Ive found best results by starting them on the smoker then finishing them on a higher heat in the over w/ the sauce
What sauce do you make?
Posted on 7/27/18 at 9:20 pm to GynoSandberg
May be a burnt penis in the middle, don’t eat that one.
Posted on 7/27/18 at 9:48 pm to tilco
I’ve tried a few recipe variations.. butter, brown sugar, honey, apricot jellyblah blah blah. I was walking through Costco and they were sampling this sauce and I thought it would work well. It does
I season and smoke til I get the color I want. They’re about 90% done here. Then throw them into a foil pan, lightly coat with sauce, cover and shake. Into the oven until the sauce carmelizes and that’s it
I season and smoke til I get the color I want. They’re about 90% done here. Then throw them into a foil pan, lightly coat with sauce, cover and shake. Into the oven until the sauce carmelizes and that’s it
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