MGoBBQ: Pork Belly Burnt Ends Comment Count

Seth

[Sponsor Note: This is from reader LSA91 after the last podcast:

Lantana Hummus Reads

I love you, Brian, and I know, it's a very professional podcast, but I think the kittens joke undersells Lantana hummus and is played out.

Lantana hummus is (a) delicious and (b) available a bunch of funky and unusual variieties, in addition to the expected, Just say that, and highlight one specific wacky-but-delicious hummus and talk about how good that one is.

I'm not going to say the reads don't work - I actually was listening to "Down with IPAs" this weekend at Kroger and turned around to buy sriacha carrot hummus specifically because you guys reminded me how good it was, but cumong man.

download

It’s so good we’re getting unsolicited reader endorsements…for hummus! That’s not made of cats!

---------------------------------

IMG_5371

Trust me when I tell you how easy this one is. The hardest part of this one will be lying to your cardiologist on how often you eat it. Pork belly is my new obsession and I am well aware on how that is not a good thing. But I don’t care. As long as we cut back on the barley pops by 1, I think it makes up for it, right?

Ingredients:

  • Skinless Pork Belly (Costco or Asian Market)
  • Sweet Rub (We used Three Little Pigs Cherry)
  • Sweet BBQ Sauce (Three Little Pigs Kansas City Sweet)

[Hit THE JUMP for a very high delicious-to-I can do that ratio. Perfect for Rosh Hashanah!]

Directions:

Set your grill or smoker up for indirect heat and shoot for 250 to 275 degrees. As usual, I like to go with Fogo Lump charcoal because it burns hot and clean and they are Michigan Alums. Toss on a few chunks or fruit wood as it pairs well with pork. If you can find pecan, roll with that.

IMG_5355

As the smoker heats up, cube your pork belly into 1 inch pieces. Once you have them cubed, dust them with your favorite sweet rub. I love sweet flavors on my pork as well as my chicken. If you like a little heat, go with a spicier rub.

IMG_5366

I went with Three Little Pigs Touch of Cherry rub and Kansas City Sweet sauce as we just got done teaching a class with Chris Marks, the owner of Three Little Pigs. He is 9 time World Champion and makes a living traveling around the US and teaching great BBQ. Look him up and check out his classes here. http://three-little-pigs-bbq.com Once the belly is cubed and dusted, place on the pit and let go for at least 3 hours.

IMG_5367

After about 2 hours, these will start to darken and the fat will start to render. The smell on these was insane. I like to spread them out a bit so they get smoke in every nook and cranny. I like a nice bark on every inch of my pork belly.

IMG_5371

If you are using your trusty instant read thermometer, we are looking for an internal temp of about 190 degrees. They typically take about 4 - 5 hours to reach this stage. Sometimes, its less, sometimes it’s more. BBQ is done when it’s done. As you’re waiting, you know what to do to help curb your hunger. Grab a cold one and your favorite flavor of Lantana Hummus. I went with Black Bean as it has a nice kick. I like spicy along with my sweet from the pork belly.

IMG_0447

Once we reach 190, remove from the heat and dust with more rub. I like using a foil pan for this.

IMG_5384

Look at that sprinkle motion. That’s is years and years of practice in the making. ;) My new pit, AKA Brian Greasy was out back, so I used my buddies pit he calls Wendle. Not sure why he calls it Wendle, but it worked great.

IMG_5394

Add some sauce after your sprinkling is done. Add just enough to coat the pork. We don’t want it swimming in the sauce.

IMG_5399

You can never have too many Food Porn pics, so here is another saucing pic. So tasty!!!!

IMG_5412

Give them a good mix and put the pan back on the smoker. Let it go for another hour. The sauce will thicken and start to caramelize a bit.

IMG_0019

At this point, you can grab a toothpick and go to town. You can grab a tortilla, a Hawaiian roll, a huge hamburger bun or some Texas Toast white bread. Whatever you grab, load it up. You can also shred it with a fork at this point. This is also good over rice. All I can tell you is that it’s near perfection. So tender and tasty that you will feel a little dirty after enjoying this one.

IMG_5420

Let me know what you think of this one. If your cardiologist asked, you didn’t get it from me. Have a great weekend everyone. Go Blue!!!!

Comments

ESNY

September 15th, 2017 at 10:21 AM ^

Looks so damn good.  Been looking to do this for a while but haven't found the time.  Online write-ups are all over the place too on timing and method.  Some smoke the belly whole and then cube it up, others cover after putting it in a foil pan for 2-3 hours to braise it.  Your approach is along the lines of what I was thinking in my head.  Now I just need to find the time

JClay

September 15th, 2017 at 10:23 AM ^

I will say I had never heard of this product before they started sponsoring and I have been loyally buying it ever since because its absolutely amazing. Every time I find a rare variety at a mom and pop shop that I haven't had before, I squeal openly.

uofmdds96

September 15th, 2017 at 10:46 AM ^

my subtle differences include but are not limited to the following:

2" cubes olive oil, brown sugar, Stubbs BBQ rub.  225 degrees for 2 1/2 hours, place in foil pan with Savage BBQ sauce (Lambertville, MI product) 2 T honey 1/2 stick butter cover with foil, 1 hour.  Remove foil and reduce the sauce 15-30 min.

 

These went sooo fast.  There was a taco bar set up and people were taking the chunks and putting them in a tortilla and going to town!

 

ENJOY THE SHIT OUT OF THESE FOLKS!!

goblueva

September 15th, 2017 at 11:16 AM ^

I have done this twice this summer for cookouts with friends. Similar recipe but using pork shoulder that I cubed. It was a huge hit! Now it's everyone's request. I love these recipes! Great addition to the blog

lawlright

September 15th, 2017 at 11:48 AM ^

The MGoBBQ is quickly becoming one of my favorite topics on the blog.

Making the Smoked Fatties tomorrow, and actually been sitting on a big ole pork belly for too long I have been thinking about turning to bacon but haven't due to not having a slicer. But this recipe may fix that problem. Maybe half Bacon and half Pork Belly Burnt Ends. Can't wait for tomorrow! Go Blue!

mastodon

September 15th, 2017 at 11:55 AM ^

No need to feel guilty about the pork belly!

Big pharma persists the cholesterol myth and almost all doctors buy in. Statins are the most prescribed/profitable drug in the land - big pharma's bread an butter. But it's not a high blood level of cholesterol that hardens your arteries, it's inflammation. No inflammation, no plaque accumulation. That's why omega-3s are good - they lower inflammation. In fact, "healthy" vegetable oils that are high in omega-6 (not olive oil) actually cause inflammation...

Sorry, passionate topic for me...so yeah, pork fat not necessarily a health food, neither is it a villain.

AFWolverine

September 15th, 2017 at 3:12 PM ^

Yes, ESPECIALLY sugars. The biggest downfall is when you combine fats and carbs. Unfortunately most of the BBQ sauces used on these recipes has a fair amount of sugars. Try and find a sauce that's low or no sugar. We make our own sauce now and I've found it to be better than just about any store brand.

AFWolverine

September 15th, 2017 at 6:33 PM ^

www.briana-thomas.com/perfect-barbecue-sauce-and-pulled-pork/

Our whole family loves this with pulled pork, but we use the sauce for lots of things. The THM Super Sweet Blend is a proprietary sweetener made from stevia, so you can sub stevia without any problems, and the molasses should be black strap. If you omit the molasses it is geniunely sugar-free and it's amazing.

Thread Jack

September 16th, 2017 at 10:48 AM ^

Getting my motivation in shape.  Another question:  is honey as bad as sugar?  

As you know, the internet has any opinion one wants to find.  Suggestions on good sites for facts, research, inspiration?

Thanks again! 

AFWolverine

September 15th, 2017 at 3:10 PM ^

THANK YOU FOR SAYING THIS!! I have been pounding the "it's not fat, it's refined carbs" drum for some time now. As the commenter below stated, cardio science is also finally reaching the same conclusion. If only the gov't would stoping taking money from the sugar industry. Our family has been following a good carb/low-to-zero sugar/good fats lifestyle for some time now and I've never felt better in my life! The biggest difference I've noticed is my workout recovery. I'm rarely sore to the point of discomfort, and I have much more stamina when I'm eating correctly.

legalblue

September 15th, 2017 at 12:13 PM ^

I love these posts.  I look forward to the MGoBBQ posts.  BBQ in all it's many forms is a passion of mine.  HOWEVA, Could we please post these damn things closer to the end of the day.  I'm on Mountain time and haven't had lunch yet.  I am dying over here.  Help me out just a little bit!

Mjoeblue86

September 15th, 2017 at 12:35 PM ^

That is the most jacked up slab of pork belly I've ever seen. For the love of God, don't buy your meat at Costco. If you're going to take the time to do this, do it right. Support a local butcher shop (they still exist), or buy some uncut bacon at a specialty store (hooray, this recipe only takes five minutes now). 

Also, WTF skinless? Remove the skin yourself, cut it into strips, and fry it. There is nothing like freshly fried chicharrones. Or leave the skin on, and have some crackle to contrast the unctuous pork belly. 

No offense meant to Joe Pichey, but if you're going be featured on a scholarly, analytical football blog, your section should expand on that theme. More Food Lab, less 30-Minute Meals. 

Mjoeblue86

September 18th, 2017 at 12:05 AM ^

The majority of readers here aren't football experts either, myself included, but I still appreciate and indulge in the content. I'm advocating for recipes that help people become better cooks, not necessarily more complex ones. If I screw something up, it's nice to be able to consult a technical recipe and pinpoint what might have gone wrong so I'm not left in the dark to wonder.  "Give a man a fish" and whatnot.

Mjoeblue86

September 17th, 2017 at 11:44 PM ^

I have also tried to deskin pork belly with a dull knife, and I agree that it is an infuriating pain in the ass.  Having a good butcher knife obviously makes the process easier, but a sharp enough chef's knife should handle the job. Also, if you weigh the belly down in your fridge overnight it will flatten out and make the job much easier. Cutting the nipples off first helps, too, which is good advice, but a really weird thing to tell someone.

If you find yourself wanting to have another go, though, this recipe for porchetta leaves the skin on through the whole roasting process and I can attest to how flipping incredible it turns out: http://www.seriouseats.com/2011/12/the-food-lab-how-to-make-all-belly-porchetta-the-ultimate-holiday-roast-italian-roast-pork.html

Best of luck. A la cuisine, and go blue!

MGoSteven

September 15th, 2017 at 12:40 PM ^

Speaking of hummus, my wife loves making homemade hummus. So, the last few times we broke out the smoker we tossed a can of chickpeas in a foil packet with holes and smoked them for about 40min. It gives the hummus a slight, not overpowering, smoky flavor. It makes a really good mid-afternoon snack while you're waiting for the meat to finish.

rockydude

September 15th, 2017 at 12:47 PM ^

Wow - in these posts, the food always looks good, but this one looks positively epic. Keep em coming Joe! I'm a member of that big, silent groups that loves to read your recipes . . .




Sent from MGoBlog HD for iPhone & iPad

LSA91

September 15th, 2017 at 2:32 PM ^

I wondered if anyone had read that post. :)

I promise, I don't have any connection except as a fan. If you haven't tried them, you're leaving dip flavor on the table. Even if you don't like every single flavor, there will be a couple you absolutely love.  (There are a bunch of great greek yogurt dips out now too by other companies - we really live in a brave new world of dip technology.)

Do they advertise on a bunch of sports podcasts? I never hear them on Hardcore History or anything, and their website says they're based in Austin.

goingblueforever

September 15th, 2017 at 2:50 PM ^

What are folk serving as side dishes? 

Also, serving suggestions? On a bun with favorite toppings of what? On a Tortilla with what kind fo stuff on top? 

Looking ot make it more of the centerpriece of a tailgate than a appetizer. 

BigHouseGoBlue

September 15th, 2017 at 9:48 PM ^

I make a smokey garlic mac n cheese when the smoker is rolling. I take some velvetta and cream cheese cubed, garlic n butter melted, whole milk. Boil noodles to al dente consistency. mix all together. sprinkle sharp cheddar on top, one half cover with italian bread crumbs. Smoke for 1-1.5 hrs. AMAZING!