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Been kind of slow here, summer is coming, time to start revving things up! So I've been seeing a lot of posts recently on the Book of Face about pork belly "burnt ends". I remember having them at Heim's BBQ in Ft. Worth a few years ago so I decided to give them a go. Was somewhat skeptical at first because of all the fat on the pork belly... But DAMN! These are GOOD! Not a main, but definitely an awesome appetizer. Took about 6 hours start to finish.

5lb. pork belly from Sam's.

Slice into about 1 - 1 1/2 inch strips.

Then cube it up. Gives more surface area to get more bark.

Add a good amount of rub. I used some Butcher BBQ rub. Remember, trust your Butcher!

Into the FEC at 250 for 4 hours.

Once most of the fat is rendered, into a pan it goes for part two of the cook.

I have a feeling this is going to be good.

Add some brown sugar, honey & butter.

Then cover the pan with foil and another 1 1/2 hours. Drain and add some bbq sauce and back in uncovered for about 10 - 15 minutes to set the sauce.

Ridiculously good!

Thanks for looking.
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Andy, On first stage of cook, wondering about 4-hrs at 250* - were you looking for a certain temperature for those chunks, or tenderness/skewer test, or how to decide when it was time to go to next stage?? Since pork bellies can vary in thickness, that can have an some effect on chunk size and on cook time.

Must say that looks delicious - will have to try soon. Thanks for sharing!!

P.S. is Roger Blankenheim selling honey or windshield repair?? LOL..!!

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