Pork Belly Candy Bites
Posted: Mon Apr 30, 2018 12:31 am
We'll, it's been a while since I've seen any type of smoke rolling off of the deck, so today/tonight ( actually early morning as well ) I decided to do some Pork Belly Burnt Ends.
It's a first for me, but no way it's the last time. Grabbed a 6 lb Pork Belly from my butcher, trimmed a tiny bit of fat off but not too much.
Cubed it up, hit it with Sucklebusters Brisket Rub and then on the Akorn with Lump and a few chunks of Pecan & Apple.
Ran some tiny water pans under it with some Apple Juice and Water.
Let it go for 2 hrs at 220-230 then sprinkled Brown Sugar on top, drizzled some Natural Local Blueberry Honey across them and then some Butter Chunks.
Foiled them up and back on the Lump for another 2 hrs.
Made some finishing sauce with Guy Fieri Brown Sugar Sauce,Apple Juice, Frank's Red Hot and some pretty intense Apple Cider Cinnamon Jelly.
Simmered it for a few minutes, then tossed the PB chunks in it and back on the Akorn for another 20 minutes uncovered to set the sauce.
Everything caramelized like I was hoping.
These are now part of our monthly cook, that's for sure.
Thx for taking the time to look and read all my blah blah blah :):):)
It's a first for me, but no way it's the last time. Grabbed a 6 lb Pork Belly from my butcher, trimmed a tiny bit of fat off but not too much.
Cubed it up, hit it with Sucklebusters Brisket Rub and then on the Akorn with Lump and a few chunks of Pecan & Apple.
Ran some tiny water pans under it with some Apple Juice and Water.
Let it go for 2 hrs at 220-230 then sprinkled Brown Sugar on top, drizzled some Natural Local Blueberry Honey across them and then some Butter Chunks.
Foiled them up and back on the Lump for another 2 hrs.
Made some finishing sauce with Guy Fieri Brown Sugar Sauce,Apple Juice, Frank's Red Hot and some pretty intense Apple Cider Cinnamon Jelly.
Simmered it for a few minutes, then tossed the PB chunks in it and back on the Akorn for another 20 minutes uncovered to set the sauce.
Everything caramelized like I was hoping.
These are now part of our monthly cook, that's for sure.
Thx for taking the time to look and read all my blah blah blah :):):)