Jeremy Calow
TVWBB Super Fan
So here's some pictures of the bacon burnt ends that I have been working on. Kinda using Daniel Vaughn's write up of Heim BBQ's recipe guidelines as the basis.
Started with a 3 lbs slab of pork belly that I quick cured with brown sugar, salt and maple syrup for 5 days turning each day. Tossed it on Suzie with some apple and oak chunks at 275 for 3.5 hrs when it became probe tender. Now the pictures kick in.
Here's the cut slab before cubing. Not much of a noticeable smoke ring on the fat side but a decent ring on the bottom which is meat side.
Cubed and tossed in a bowl, added more of the base seasoning which was a rub with black pepper, cayenne, chilli powder, mustard powder, salt, onion, garlic and cumin.
Sauced with my version of No. 5 (look on pg 26 of the recipe I think
)
Separated them into two dishes with some additional brown shugga, cause you would right?
Back out on the smoker for another 1.5 hrs letting the fat render further and the sauce caramelize. Nice and tender to the pinch, super freaking tasty. And they look good to boot!
So I am doing this recipe again in a few weeks so to make some changes I want a bit more flavour in the original cure, you really couldn't pickup much of any of it. So might up the seasoning within the cure by adding some pepper, cumin, maybe something else to add a bit more depth to the cure. Smoke and saucing worked, might trim more of the fat cap off just so I dont need as much time rendering the fat as it was quite juicy. Other than that things were spot on and this will be a staple to the menu here at the Calow household (affectionately known as Wildman BBQ and Juke Joint!)
Started with a 3 lbs slab of pork belly that I quick cured with brown sugar, salt and maple syrup for 5 days turning each day. Tossed it on Suzie with some apple and oak chunks at 275 for 3.5 hrs when it became probe tender. Now the pictures kick in.
Here's the cut slab before cubing. Not much of a noticeable smoke ring on the fat side but a decent ring on the bottom which is meat side.
Cubed and tossed in a bowl, added more of the base seasoning which was a rub with black pepper, cayenne, chilli powder, mustard powder, salt, onion, garlic and cumin.
Sauced with my version of No. 5 (look on pg 26 of the recipe I think
)
Separated them into two dishes with some additional brown shugga, cause you would right?
Back out on the smoker for another 1.5 hrs letting the fat render further and the sauce caramelize. Nice and tender to the pinch, super freaking tasty. And they look good to boot!
So I am doing this recipe again in a few weeks so to make some changes I want a bit more flavour in the original cure, you really couldn't pickup much of any of it. So might up the seasoning within the cure by adding some pepper, cumin, maybe something else to add a bit more depth to the cure. Smoke and saucing worked, might trim more of the fat cap off just so I dont need as much time rendering the fat as it was quite juicy. Other than that things were spot on and this will be a staple to the menu here at the Calow household (affectionately known as Wildman BBQ and Juke Joint!)
