Epic food porn
- Thread starter frieed
- Start date
The_Lobbster
Well-Known Member
Did you make bacon with it? The only pork belly I've done so far has been turned into burnt ends, but I've been wanting to try a dry brine, and making my own bacon.
- Location
- Bountiful, land of rocks
The_Lobbster
Well-Known Member
Oh dang, now that's a whole new level. I've been watching videos of that, I will definitely need to cook one now!
- Location
- Grantsville, Utah
How did you season the burnt ends? We've tried pork belly once, but didn't know what the heck we were doing, and it was pretty lame.
- Location
- Grantsville, Utah
Nevermind, I think I found a recipe I can use.
Smoked BBQ Pork Belly Burnt Ends Recipe - Jess Pryles
Made from the same cut as bacon, these piggy cubes are smoked low'n'slow until they turn into BBQ Pork Belly Burnt Ends. Just follow this recipe.
jesspryles.com
That’s the recipe I started with more or less. I didn’t use chicken broth for the braise just a little butter, brown sugar, and more rub. I didn’t want them too sweet. I also would braise a little longer. For the rub I’ve used a few off the shelf ones. The last batch was butt rub. Taste was fantastic
The_Lobbster
Well-Known Member
PIcked up some marinated short ribs from Rancho market Saturday. Did about five pounds, but forgot to take a picture til they were almost all gone. I just set the traeger on high, and did about 5 minutes, flipped, 5-7 more minutes. Came out pretty decent.
I’ve been practicing on some tri-tip.
I have fallen in love with using red robin seasoning for all our meats. It has a great flavor, and works on all meats and other foods as well.
I charcoaled this one more than I wanted, but it was still very delicious.
I have fallen in love with using red robin seasoning for all our meats. It has a great flavor, and works on all meats and other foods as well.
I charcoaled this one more than I wanted, but it was still very delicious.
Hey smoker guys just a reminder to clean and vacuum your ashes. I have been a little negligent and wow did I have a lot In there. A friend of mine had a pretty significant flame up/explosion on his. We are thinking it was due to ash building up.
The_Lobbster
Well-Known Member
My traeger is doing good to have the grease tray scraped off, or the firepot vacuumed out every 6 months. I've heard some people have problems, but it's never been an issue for me! Definitely a good idea though.
To be fair my friend isn’t great with maintenance so it could have been a while since the last vacuum.
I try to clean after about a bag of pellets but got too busy cooking and neglected the cleaning. Fortunately it didn’t impact the performance at all.
I try to clean after about a bag of pellets but got too busy cooking and neglected the cleaning. Fortunately it didn’t impact the performance at all.
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The_Lobbster
Well-Known Member
I know a lot of people like low n slow ribs, but sometimes you need to cook them fast. I like this way a lot.
Cook ribs at 275° for 45 minutes, wrap in foil, crank heat up to 350°, and cook for 45 more minutes. Remove from foil, and return to grate at 350° for 20-30 minutes, baste with sauce if desired. They’re still really smokey and delicious, and only take about 2 hours.
Cook ribs at 275° for 45 minutes, wrap in foil, crank heat up to 350°, and cook for 45 more minutes. Remove from foil, and return to grate at 350° for 20-30 minutes, baste with sauce if desired. They’re still really smokey and delicious, and only take about 2 hours.
