Belly burnt ends.

[GaryP]

Have been feeling very bad for my 18.5. Don't think I have used it in over a year. So I decided to try the latest craze from 2015. I've never tried them before, so see Chris, you weren't the last. I've been reluctant to cook them as wife is not a huge belly fan and I know I'll maybe eat a couple. But I want to give them a try as a possible chefs choice at cookoffs. So the leftovers will go to the "seagulls" aka my coworkers tomorrow at lunch.

So cubed up half a belly, killer hogs and meat church honey hog. We haven't had a drop of rain this year so far. So of course, we probably have an inch and a half so far. B&B hickory lump and some cherry chunks. WSM is under the eves so let it rain, we need it.

 

[Bruno]

that’s going to be GREAT!!

 

[Darryl - swazies]

Looking good man.
I mildly used malcom’s General ideas when I made mine, it included a glaze and a second cook in the glaze.
The come out way more tender and tasty than you have thought, of course if you haven’t had them before.

 

[Tony-Chicago]

Funny how coworkers can be counted on to eat anything. True.

 

[Darryl - swazies]

I call them vultures, try bringing in smoked jerky or something like that.

 

[GaryP]

Well Darryl you are exactly correct. I like them a lot more than I expected.

The weather messed with me a bit but was able to manage. Didn't have any brown sugar so I used honey and some butter in the pan to get them tender. Then finished with killer hogs sauce cut with some apple juice and a little more honey. And a little sprinkle of dirty bird hot just for a little pop.

They really rendered out well. Pretty darn tender, but I would pull them off the smoke a little sooner next time. I think my biggest issue was that I use a firedial. At first I thought I was tasting dirty smoke but I believe it's all that fat that dripped onto the dial and smoked up. I enjoy it on pork ribs but this has so much more fat that I can really taste it. Maybe next time I'll do foil over the water pan.

Hope you all had a great weekend. Thanks for looking.

 

[Darryl - swazies]

Looks great...candy.
A bit done but I bet they were so tender.
I used a lot a bottled sauce for the final glaze, like the foil pan was covering half up on the pieces with sauce.
I then took them out and went bare on the grill for maybe 20 minutes.
I’m sure they were very similar. It’s been a while I am moderately jealous.

 

[AndyK]

Those look great.how are you going to serve them up?
There is really no wrong way.
We’ve done sliders, taco/burritos, mashed potatoes and finger food always works .

 

[GaryP]

Yes they got a little too much color so next time I will back it down a bit. As far as serving, going to take them to work so I'll heat them up, toss out some toothpicks and get the hell out of the way before I get trampled!

 

[Rick P]

Well Darryl you are exactly correct. I like them a lot more than I expected.

The weather messed with me a bit but was able to manage. Didn't have any brown sugar so I used honey and some butter in the pan to get them tender. Then finished with killer hogs sauce cut with some apple juice and a little more honey. And a little sprinkle of dirty bird hot just for a little pop.

They really rendered out well. Pretty darn tender, but I would pull them off the smoke a little sooner next time. I think my biggest issue was that I use a firedial. At first I thought I was tasting dirty smoke but I believe it's all that fat that dripped onto the dial and smoked up. I enjoy it on pork ribs but this has so much more fat that I can really taste it. Maybe next time I'll do foil over the water pan.

Hope you all had a great weekend. Thanks for looking.

They look great!
How long, (or to what temp), did you take them before sticking them in the pan?

I'm guessing the grill temp was somewhere between 225-275?

Thanks!

 

[GaryP]

I had it running at about 275. I didn't really check temp before I put them in the pan, just looked at the color which was actually darker than I would have liked. It was about 2.5 hours I believe. Maybe 3. Next time I will start checking at the 2hr mark.