ChuckO
TVWBB 1-Star Olympian
I cut the two ends off, about 5" in on both sides. The center section is curing for home made bacon, one end became this post, the other end got ground up with a Tri-Tip for home made burgers tomorrow night
Used my home made butt rub
On the mini around 7PM
About 3 hours into the cook, I pulled one off, it was fantastic, but figured the bigger ones could still go awhile
This is the one that was pulled off around 3 hours into the cook
This one was pulled off around the 4 hour mark, very tasty
That last one was so good, I decided to only cook 3 in the whiskey sauce
The 3 after an hour or two in that had been in the whiskey sauce
Having ate 3, I was too full to eat one of the whiskey sauced ones, but others did and said they great too
Not as good as Steve's in the link below, but worthy of a post
https://tvwbb.com/showthread.php?71937-Pork-Belly-Burnt-Ends
Used my home made butt rub
On the mini around 7PM
About 3 hours into the cook, I pulled one off, it was fantastic, but figured the bigger ones could still go awhile
This is the one that was pulled off around 3 hours into the cook
This one was pulled off around the 4 hour mark, very tasty
That last one was so good, I decided to only cook 3 in the whiskey sauce
The 3 after an hour or two in that had been in the whiskey sauce
Having ate 3, I was too full to eat one of the whiskey sauced ones, but others did and said they great too
Not as good as Steve's in the link below, but worthy of a post
https://tvwbb.com/showthread.php?71937-Pork-Belly-Burnt-Ends
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