Bourbon Pork Belly Burnt Ends

[Bob Correll]

I'm thinking about making these for Christmas appetizers.
Since I've only made brisket burnt ends I thought I'd better do a little trial run.
After looking around the web at different recipes, I just went with my gut feelings.

SYD original rub from Harry's recipe, pecan wood on a 2 row snake fuse on the Performer.

When the heat wasn't getting above 200F after a couple of hours I rearranged the coals to bring it up to 245F.
About done after nearly 5 hours.

I warmed some Heinz Texas Style Bold & Spicy bbq sauce after adding in honey, brown sugar, and a big splash of bourbon.
Poured it on and cooked another hour or so uncovered.
(pre-tossing of the chunks in these pics)

It's show time!

I was very pleased with the results, the only downside is they're terribly addictive!
The bourbon taste, to me, didn't come through, but that's probably a good thing when being served to a mixed group, and I'll omit it for the next batch.
As always, thanks for viewing!

 

[Rich G]

I'll bet those were addictive, Bob!! I'm thinking of something similar for an upcoming party, but I was going to go for more of a Chinese-style flavoring. I'll post back if I get that going.....

In the meantime, you should probably double your planned quantity for your holiday party!

R

 

[Pat G]

Those look great Bob, I'm going to have to make some soon. Thanks for sharing.

 

[Rich Dahl]

Wow those look great and had to be really good.

 

[Bob Whitney]

I'm thinking about making these for Christmas appetizers.
Since I've only made brisket burnt ends I thought I'd better do a little trial run.
After looking around the web at different recipes, I just went with my gut feelings.

I was very pleased with the results, the only downside is they're terribly addictive!
The bourbon taste, to me, didn't come through, but that's probably a good thing when being served to a mixed group, and I'll omit it for the next batch.
As always, thanks for viewing!

You're right about the addicting part. One of my favorite things to cook.

 

[Cliff Bartlett]

Should be a Christmas hit for sure Bob. I'd double the bourbon and if some didn't like it, it'd just be more for me. Hehe.

 

[Barb D]

Bob, those are fantastic and I would double or triple the recipe. They won't last long at a holiday party. I like Cliff's idea double the bourbon and if they don't like it that's more for those who do.

 

[Michael C.]

Burnt ends looks very tasty!!!! Nice job!!!!

 

[Dustin Dorsey]

Those Look like quite the treat. I may need to try that!

 

[Len Dennis]

Good Christmas appetizer Bob. I'd add some sliced green onions for a bit of "Christmassy" colour

 

[JimK]

I'm in love!!