- Location
- West Bountiful, UT
Might have to take a pork belly out of the freezer.
- DAA
- DAA
Epic food porn
- Thread starter frieed
- Start date
The_Lobbster
Well-Known Member
My wife has been asking me to make pork belly burnt ends for the last 6 months, this is kinda making me want them now too. Perhaps this weekend...
Jinx
when in doubt, upgrade!
- Location
- So Jordan, Utah
Burnt Ends Nachos are a favorite! Makes me think of Winter 4x4 Jamboree and that BBQ place in Hurricane!
Looks awesome Greg!
Looks awesome Greg!
Tonkaman
Well-Known Member
- Location
- West Jordan
Oh yes you do!
- Location
- Grand Junction, CO
It's an experience, if you don't like the chunky, thick layers of fat that pork belly offers, you may not be a fan. The first time I had pork belly, I was a bit put off. It has a mix of chewy bits with soft, buttery fat layered in. If you can get over that, well made pork belly burnt ends will make you smile with every bite.
- Location
- Bountiful, land of rocks
- Location
- Bountiful, land of rocks
Not much more "American" than that?
I'm not saying that bacon isn't good. I'll eat it occasionally but its not something I go out of my way for. Like at the jailhouse cafe in moab. I know they have killer bacon so I'll order some but otherwise I just don't eat it a ton. I won't get a bacon cheeseburger at the drive through because their "bacon" is like eating bacon flavored chips. My wife won't eat it and my kid is picky so he hasn't been willing yet either. So, thats what it mean to be "not really a bacon family."
I like the thick stuff when its a little chewy.
I like the thick stuff when its a little chewy.
- Location
- Bountiful, land of rocks
Bacon cheeseburger from where? We supply to quite a few fast food places. They spec their bacon as they want it done. Spices, smoke time, cut thickness, "cook" level (if precooked), etc. Astro, Crown, Atlantis and Apollo burger have "good" bacon my mind. Sometimes it's cooked how I like it, other times it's a little chewy for my taste. Everyone likes their bacon a little differently cooked.
Traditional "fast food" places, Wendy's, McDonald's (I don't buy there...not sure what they're bacon is like), etc, I've not had "good" bacon from. It's tolerable but not fantastic at all.
- Location
- The Village of Kay
I started with this
And this
With pork loin like this
And put it in here overnight
This morning I started this
It'll smoke all day and ill let you know how it turns out. Trying something new. Straight Apple Juice marinade with the seasoning on the meat. I'm hoping it helps these lean loins stay moist.
And this
With pork loin like this
And put it in here overnight
This morning I started this
It'll smoke all day and ill let you know how it turns out. Trying something new. Straight Apple Juice marinade with the seasoning on the meat. I'm hoping it helps these lean loins stay moist.
- Location
- The Village of Kay
Update. It didn't turn out as good as I'd hoped. Loin is too lean and always turns out dry for me. I'll have to keep experimenting.
Great smoke ring and flavor though.
Great smoke ring and flavor though.
- Location
- Draper, UT
What temp? pork loin/tenderloin is really easy to dry out. I smoke tenderloin at about 220 until it hits about 145* then wrap with foil and insulate and rest for 20 min.
This ends up very pink and very moist (insert comment here). USDA says any meat at 145 for 15 min is safe. This is the best way I've found to cook pork loin. It is amazing. That said, so many people have been told all their lives that pink pork is bad. Not so.
I tried this with chicken, 145* for 30 min. Awful, maybe safe, but just tasted raw.....
This ends up very pink and very moist (insert comment here). USDA says any meat at 145 for 15 min is safe. This is the best way I've found to cook pork loin. It is amazing. That said, so many people have been told all their lives that pink pork is bad. Not so.
I tried this with chicken, 145* for 30 min. Awful, maybe safe, but just tasted raw.....
Tonkaman
Well-Known Member
- Location
- West Jordan
This is exactly what I was going to say. I like to pull the meat out 5° below the temperature your looking to achieve, because it will continue to rise after you take it off the smoker. I like to let my meat rest a long time. I’ll wrap it in foil, wrap that in towels, and stick it in a cooler. It will stay hot for hours that way.
- Location
- The Village of Kay
I took it to 165 per the recipe book and thermometer recommendation. I will try 145 and rest it longer next time.
- Location
- The Village of Kay
I have done that before too. It may have helped a little, but not what I was hoping for. May try again.
- Location
- Draper, UT
They're a little pricey, but the ThermaPen thermometers are really nice
Thermapen® ONE
Specializing in cool, unique and professional temperature tools. Super-Fast thermocouples, thermistors, infrared thermometers, data logging and more.
www.thermoworks.com
- Location
- West Bountiful, UT
WiFi is the only way to go for a temp probe.
- DAA
- DAA