Go!

I know some of you have posted recipes before but I couldn't find them. Any of you want to share?

Thanks.

My go to:

Jess Pryles

I didn't really follow a recipe, or if I did I can't remember where it came from. I only made them once and it went something like this:

Cut into 3/4" cubes
Season with whatever rub you like
Place into a big foil pan, smoke for 4-6 hours
Liberally apply a mixture of honey/syrup/sugar based BBQ sauce
Back in smoker until a sticky, messy goo
Enjoy!

Mine turned out delicious, I ate way too many of those things while they lasted.

What I've done:

Cut into 1" cubes
Apply whichever rub I'm feeling at the time
Smoke at 225-30 over apple or cherry wood (with some pecan as well) for about 2 hours (start eyeballing around 1:45 to ensure it's not getting too dry)
Remove from smoker and place in a foil pan
Cover with honey, 1 cup brown sugar, and some HEB Carolina BBQ sauce
Cover with foil
Place back on smoker for about an hour
Remove from smoker
Enjoy meat candy

Here is my recipe:

By pork belly from Costco. Cut pork belly in half and use one half for Burnt Ends, and the other half for bacon. These are about 10# to start, so I am using about 5# of belly for the recipe below

For Belly Burnt ends:

Cut belly in 1" cubes
Season heavily with your choice of seasongs
Spread out on smoker and smoke at 250 for 4 hours or until tender, but not falling apart
Add enough BBQ sauce of your choice to cover the pieces and pool about 1" in the bottom of the pan.
Add half a cube of butter
Add a few tablespoons of honey
Mix well to coat all the pieces
Place back on the smoker and increase temp to 300-350 uncovered
Let sauce condense and get really sticky and gooey.
Serve with toothpicks

CalAG said:

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Here is my recipe:

By pork belly from Costco. Cut pork belly in half and use one half for Burnt Ends, and the other half for bacon. These are about 10# to start, so I am using about 5# of belly for the recipe below

For Belly Burnt ends:

Cut belly in 1" cubes
Season heavily with your choice of seasongs
Spread out on smoker and smoke at 250 for 4 hours or until tender, but not falling apart
Add enough BBQ sauce of your choice to cover the pieces and pool about 1" in the bottom of the pan.
Add half a cube of butter
Add a few tablespoons of honey
Mix well to coat all the pieces
Place back on the smoker and increase temp to 300-350 uncovered
Let sauce condense and get really sticky and gooey.
Serve with toothpicks

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This is pretty close to what I do also, but I add a smidge of brown sugar at the same time as the honey and the butter. Heavy on the butter. The butter makes all the difference IMO.

Also, don't overdo the sugar or the honey - as it cools, too much will turn into a really gummy or even hard coating that takes away from the enjoyment.

3-4 lb belly cut into 1" cubes, covered in rub of choice, on the BGE/smoker/pit for 2 hours for smoke at anywhere between 225 and 250.

Into a foil pan with a half stick of butter, a good handful of light brown sugar, a good drizzle of honey all over and a 1/4 cup of apple juice. That gets foiled and returned to the pit for at least 2 if not 2.5 hours. This is a braise and IMHO is key.

Remove from pan and glaze with mix of apple jelly, BBQ sauce, S&P. The jelly is neutral and sets the glaze. Back on the pit in a clean pan or rack for 20 minutes of so.

Eat until your belly is full. Do not share them. No one else in the house deserves a morsel of this gift from the BBQ gods.

Seriously, eat while hot. If they get cold they can get tough and chewy.

https://texags.com/forums/34/topics/3065141

https://texags.com/forums/34/topics/3044070

https://texags.com/forums/34/topics/3027503

Some recent threads on them. They're easy to do.

Meat candy! Love em!

PM.

Doubtful he has access to a Costco over in Africa!

wadd96 said:

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Doubtful he has access to a Costco over in Africa!

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Nahh, he gets the bellies much fresher!