Pork Belly Burnt Ends

[Darren Wright]

An old classmate was cooking some yesterday and posted them up on FB, had to look up a recipe. I may be trying this out this weekend...

https://www.meatchurch.com/blogs/recipes/pork-belly-burnt-ends

 

[Ted Calver]

That's got me drooling. The Sous Vide Dummies group on Facebook has some great threads on various ways to do pork belly and Costco has some nice ones. Your buddy has the best looking way to prepare it that I've seen so far. I'm thinking a combination of techniques might be in our future.

 

[Brent Dowell]

ahh, Another FB group I need to join.

I've been having some fun with pork bellies this year, making bacon and some seared pork belly.

I've got a full sized one in the freezer right now I need to pull out and make bacon from.

Tomorrow though, I'll be smoking a corned beef brisket...

 

[Vaughn McMillan]

Ooh! Gonna have to find be some pork belly and try these.

...Tomorrow though, I'll be smoking a corned beef brisket...

Pastrami style, or something else?

I picked up a couple of corned beef brisket flats earlier this week (while they're on sale) and have them waiting in the freezer for future pastrami projects.

 

[Bill Arnold]

Arrrrgghhhh!!! Yet another excuse to blow my diet!!!!!

 

[Brent Dowell]

Ooh! Gonna have to find be some pork belly and try these.



Pastrami style, or something else?

I picked up a couple of corned beef brisket flats earlier this week (while they're on sale) and have them waiting in the freezer for future pastrami projects.

I'm thinking this time of just grinding up some standard 'corned beef' spices like you would typcially boil it with and using that as a rub. So, the something else category I think.

 

[Vaughn McMillan]

I'm thinking this time of just grinding up some standard 'corned beef' spices like you would typcially boil it with and using that as a rub. So, the something else category I think.

Sort of an "Irish Pastrami", I guess. I like that idea.

 

[Brent Dowell]

I settled on a mix of Allspice, Coriander, Black Pepper, Mustard and Red Pepper flakes.

No salt, because it's probably salty enough. I'm actually soaking the corned beef to hopefully reduce the saltiness a bit.

 

[Brent Dowell]

My apologies for thread jacking. But here's the smoked corned beef with roasted yukon gold taters and cabbage, and some sauteed carrots.

 

[Sharon Korn]

This was my best St. Patty's feast ever. Sure beats the boiled stuff

 

[Darren Wright]

I picked up a couple of extras yesterday to try smoking it. I got a late call from my daughter asking if we were making corned beef, so I scrambled and got one going on high in the slow cooker, turned out good, but probably needed another hour, was totally worth it though...