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Pork Belly Burnt Ends
With all of the TALK (note: no recipes...hint, hint) about pork bellies, I thought I'd share this:
A friend of mine (and a non-active site member) brought these into work just over a year ago and they were amazing!
Pork Belly Burnt Ends
Ingredients
- 8lb Pork Belly skin removed
- 1/2 cup Killer Hogs The BBQ Rub
- 1 1/2 sticks Butter sliced
- 1/2 cup Brown Sugar
- 1/4 cup Honey
.......Pork Belly Burnt End Glaze
- 1 cup Killer Hogs The BBQ Sauce
- 1/4 cup Apple Juice
- 1/4 cup Apple Jelly
- 1 Tablespoon Frank?s Hot Sauce
Instructions
1. Prepare charcoal smoker for indirect cooking at 250-275⁰. Add 2 chunks of Cherry Wood for smoke.
2. Remove pork belly from packaging and cube into 1 1/2" x 1 1/2" pieces.
3. Season all sides of the pork belly cubes with The BBQ Rub.
4. Arrange cubes onto a full size cooling rack and place on smoking grate.
5. Smoke pork belly for 2 - 2 1/2 hours.
6. 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.
7. Cover pan with aluminum foil and return to smoker for 1 1/2 hours or until the pieces are tender.
8. 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.
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I've never had pork belly but I was intrigued by Grey's recipe so I picked one up at Sam's a couple weeks ago. It's a single slab, not sliced, 3.6 lbs. It's thawing and we're going to fix it for New Years as part of a buffet for friends and family. Ginsue's recipe looks good too so we might try two or three recipes. I'm sure it's not very good for you but that's true of most anything that's fun.
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Eating black-eyed peas, on New Years day, has long been a Southern tradition for luck and prosperity. Here is a way to spice them up a bit.
Hoppin? John
- 1/2lb ham, chopped
- 16oz frozen black-eyed peas
- 3 cups uncooked long grain rice
- 8oz frozen okra, chopped (Sprouts has fresh okra)
- 4 cups chicken broth
- 2 cups water
- 1 jalapeno, chopped
- 1 white onion, chopped
- 1/2 green bell pepper, chopped
- 2 stalks celery
- 3 garlic cloves, chopped
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon sea salt
1. Lightly saute onions, celery, bell pepper and garlic with oil and salt.
2. Add all the fixin's to a pan (I use a 10x15 Pyrex or a large cast iron skillet). Once everything is added it should be about 2"-2 1/2" deep.
3. Stir well to mix everything together and season to taste.
4. Cover with foil and bake in the oven, at 350˚, til the rice is done (about an hour). I like the top to be crunchy/chewy, so I finish baking uncovered.
5. Serve in a bowl with cornbread or tortillas.
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Edited 1/1/19
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2 of the 4 lbs of elk
http://i65.tinypic.com/6duayp.jpg
Brown in a wee bot o bacon fat
http://i65.tinypic.com/2ppfv2s.jpg
Fresh rosemary from the yard
http://i66.tinypic.com/21np02f.jpg
Garlic & shallots
http://i68.tinypic.com/s6okrb.jpg
4 -5 tablespoons Chili powder, 3 tbsp Cumin, garlic powder, salt, smoked paprika, salt, bit o sugar (Always Suggest seasoning to your taste buds) some red & yellow bell peppers. Home made garlic sticks
Chow time.
http://i63.tinypic.com/mj21pv.jpg
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Quote:
Originally Posted by
Great-Kazoo
Elk Chili
That looks incredible! Where is smellovision?
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I thought this was a recipe thread.
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https://i.imgur.com/Q2j0hIW.jpg
Bacon Grits
Simmer 2 cups each milk and water with 1 teaspoon salt in a saucepan.
Stir in 1 cup grits; simmer until tender, about 35 minutes.
Stir in 2 tablespoons butter and 1 cup each grated cheddar and crumbled cooked bacon.
Top with chopped chives.
MOD: You had me at bacon and lost me at grits. :)
That's a first for me, a modification of a post.
In my defense, I learned to like grits when stationed on a Destroyer in the Navy - that, and toast, was the best food for breakfast.
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Awesome scrambled egg recipe at the end.
https://youtu.be/U9DyHthJ6LA
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Easy cheese dip for Super Bowl Sunday
1 block velveeta cheese
1 can Rotel
1 package of ground beef
caynne pepper or other herb to your taste.
Instructions:
Brown the beef. Throw everything into a crock pot and let cheese melt. Stir. Serve. Goes great with taquitos, chips, on burgers, etc.
