Looking for guidance on a chili flavored pork belly burnt ends

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Looking for guidance on a chili flavored pork belly burnt ends

Postby Copasspupil » Mon Feb 04, 2019 9:35 am

Entering another chili cook off and want to use a pork belly and make burnt ends. I’m thinking a sweet but full of heat chili. Any thoughts??

I’m thinking the sauce will take over the flavor of the pork so a molasses based sauce with chipotle peppers and chili powders. Taker some of the flavor to help cure the belly.
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
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Re: Looking for guidance on a chili flavored pork belly burnt ends

Postby Boots » Mon Feb 04, 2019 11:19 am

Brine I just used on mine, turned out great multiple times now, see below. Fork the bellies overall, then brine for as long as you can to also start and meet your cook times. I seared the bellies over the grill (watch those fat backs for flare ups, they produce juice and can flare big) until I start getting a little char and that pretty mahogany color, and then smoked them for 6-7 hours until I got a good render and a deep mahogany color. I do mine over 100% hickory all the way. Your time will depend on the heat and how much you want to render them. The only sweet I put in is the existing molasses or corn syrup in the barbecue sauce already; I have never had any good luck in getting a decent belly working it hard from the sweet side, mine always turn out better working it hard from the spicy side.

Good Hunting!

12 oz favorite non-spicy barbecue sauce
8 oz pilsner or lager beer
3 tspns apple cider vinegar
2 teaspoons fresh red chile powder
1 teaspoon tabasco
1 teaspoon coarse black pepper
BE WELL, BUT NOT DONE
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Bobby: "No."
Hank: "Well, there's really no wrong way to do it."
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Re: Looking for guidance on a chili flavored pork belly burnt ends

Postby Copasspupil » Mon Feb 04, 2019 11:34 am

I was thinking of doing a molasses based moist cure. I say moist since the molasses makes it more like a cookie dough and vacuum seal it until the 13th. Rinse off and get the pellicle ready along with adding a dry rub with the added chili’s to it, smoke it up after. Thought about cutting them up into bite size pieces before the curing.
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
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Re: Looking for guidance on a chili flavored pork belly burnt ends

Postby Copasspupil » Thu Feb 14, 2019 9:51 am

Throwing them back into the refrigerator to get the pellicle. I think I have enough for this one.
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Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
copasspupil USER_AVATAR
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Re: Looking for guidance on a chili flavored pork belly burnt ends

Postby Copasspupil » Fri Feb 15, 2019 4:01 pm

Ready to pop in the slow cooker since I am teaching before this chili contest. Hope it looks good enough for this crowd. They have the profile I was looking for.
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Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
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Re: Looking for guidance on a chili flavored pork belly burnt ends

Postby OldUsedParts » Fri Feb 15, 2019 5:13 pm

Just sliiiide that bowl over'cheer and I'll get back to you later :tup: :salut: :cheers: :chef:
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Re: Looking for guidance on a chili flavored pork belly burnt ends

Postby Copasspupil » Fri Feb 15, 2019 5:24 pm

You bet.
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog

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