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Pork belly

Started by Ken Mc, July 03, 2017, 03:37:54 PM

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Ken Mc

First attempt at pork belly burnt ends.
Used applewood rub and applewood wood, then a home made peach/bourbon sauce.


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Lookin' for a flat top 26"( not black)

kettlebb

Looks like sticky goodness right there.


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Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.

mhiszem

That looks amazing! I need to try these.


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WGA, Uline Green SJ, '95 Red M/T, '88 Red 18", '01 Plum SSP, Patent Pending Yellow

Al b que

My first attempt at pork belly burnt ends.

Sent from my VS986 using Weber Kettle Club mobile app


bbquy

It all looks delicious!

Ken Mc

How was that rub? I have it , but haven't used yet.


Sent from my iPhone using Weber Kettle Club mobile app
Lookin' for a flat top 26"( not black)

Al b que

It was absolutely delicious

Sent from my VS986 using Weber Kettle Club mobile app


Big Dawg

Dayum, those look tasty ! ! !





BD
The Sultans of Swine
22.5 WSM - Fat Boy
22.5 OTG - Little Man/26.75 - Big Kahuna

Troy

love pork belly burnt ends! I've also made them with cubed pork butt (less fatty result, but still damn good)

I'd love to hear more about this peach bourbon sauce

Ken Mc

a guy at work made some and gave it to me...he's on vacation now, but i need to get the recipe from him. I will pas it along when I do.
Lookin' for a flat top 26"( not black)