Pork belly burnt ends

[Saunders]

Forgot to post my pics.

 

[RedDenver]

Dammit! It's only 8:45 am and now I want BBQ.

[Saunders]

I'm planning my big BBQ extravaganza I always do for Labor Day Saturday. Gonna do Ribs, pulled pork, pork belly burnt ends, whole chicken, brisket, and homemade beans and coleslaw. I also make my own BBQ sauces and rubs. It's probably my favorite day of the year.

[ColoradoHusk]

I am thinking about making a big batch of this over Labor Day weekend.  It would be great to have around all weekend for college football, and to share with friends/neighbors.

[Saunders]

5 minutes ago, ColoradoHusk said:

I am thinking about making a big batch of this over Labor Day weekend.  It would be great to have around all weekend for college football, and to share with friends/neighbors.

They're good. My recommendation is to cut it when it's still partially frozen (much easier this way), and to go no larger than 1" cubes. Plan on a minimum of 4 hours smoking, and you can definitely reheat them in the oven or grill.

[ColoradoHusk]

29 minutes ago, saunders45 said:

They're good. My recommendation is to cut it when it's still partially frozen (much easier this way), and to go no larger than 1" cubes. Plan on a minimum of 4 hours smoking, and you can definitely reheat them in the oven or grill.

Thanks for the tips!!!

[RedDenver]

I got a sous vide circulator last Christmas and am going to give it a go with a brisket for Labor Day. I plan to smoke the brisket for 3 hours at lowest temp I can manage and then sous vide for 48+ hours at 140 F.

 

[JJ Husker]

10 hours ago, ColoradoHusk said:

I am thinking about making a big batch of this over Labor Day weekend.  It would be great to have around all weekend for college football, and to share with friends/neighbors.

 

I would plan on eating the belly burnt ends immediately, or at least same day. I cannot recommend cooling them off and reheating.

Theyre still edible but after a day they are more like a day old country style rib. They are magic right off the fire tho.

[JJ Husker]

4 hours ago, RedDenver said:

I got a sous vide circulator last Christmas and am going to give it a go with a brisket for Labor Day. I plan to smoke the brisket for 3 hours at lowest temp I can manage and then sous vide for 48+ hours at 140 F.

 

 

Let us know how that works out. Seems like a good plan 

[JJ Husker]

Had to post a pic and bump this.

 

Think I’ll do another batch of these tomorrow morning.  Gonna try try ‘em on the GMG pellet grill this time.

[JJ Husker]

Bump

[JJ Husker]

Bump

[RedDenver]

On 8/24/2017 at 2:47 PM, RedDenver said:

I got a sous vide circulator last Christmas and am going to give it a go with a brisket for Labor Day. I plan to smoke the brisket for 3 hours at lowest temp I can manage and then sous vide for 48+ hours at 140 F.

On 8/24/2017 at 7:23 PM, JJ Husker said:

Let us know how that works out. Seems like a good plan 

Tried that a few years ago. Turned out good but not great. I think the sous vide temp needs to be higher, so I'm planning to try same plan but 160-180 for the sous vide. Might also reduce the time from 48 hours to 24-36. Brisket prices have been super high, so waiting for prices to come back down first.

[JJ Husker]

Doing these again tomorrow for the Wiscy game.  Here’s that link again https://www.vindulge.com/smoked-pork-belly-burnt-ends-recipe-and-video/

[teachercd]

46 minutes ago, JJ Husker said:

Doing these again tomorrow for the Wiscy game.  Here’s that link again https://www.vindulge.com/smoked-pork-belly-burnt-ends-recipe-and-video/

Meat candy!