BHasselback
TVWBB Member
Had about 3lbs of pork belly left after prepping 20lbs for bacon (hopefully will show those results in a week or so). Made some belly burnt ends...used Malcolm's method from YouTube. Came out really nice...almost like eating a toasted marshmallow. Little texture on the edges with super soft inside. Finished it off with a vinegar sauce glaze cut with a touch more of brown sugar. Went about 2.5 hours at 275, then 45 min in the covered stage, then 20 min or so after glazing. Good stuff...haven't had any bad outcome with Malcom's stuff.
