you all prolly dont care but does anybody know of a trick to log back into an instagram account? I stupidly forgot the password. I appreciate any help you can offer me!
@Reece Darwin i really appreciate your reply. I found the site on google and Im in the hacking process atm. I see it takes a while so I will reply here later when my account password hopefully is recovered.
the few times I've tried pork belly burnt ends the fat has an unpleasant feel. Am I not cooking it long enough to render it? Do you have a recommendation for internal temperature or do you just go be feel for done-ness ?
Sounds like the fat hasn't rendered down completely to become melt in your mouth. I would try cooking longer, and check if it is done by probing. When it slides in like warm butter it is done. Thanks for stopping by!
Some pieces are chewy and some just melt in your mouth. Depends on how much fat and meat is in each piece. The taste and texture is awesome! Thanks for stopping by!
Smoke at 250-275 degrees for 2-3 hours, or until they have a nice dark smoked color. Apply heated glaze to top of pieces, and cook for an additional 10-15 minutes, uncovered to caramelize. Enjoy!
I initially thought the same thing, as I am not a huge fan of super sweet stuff. But after watching a few other BBQ guys here on UA-cam making their own version of this, I thought I would give it a try. It wasn't overly sweet, and maybe that is because you have the smoke flavor mixed with the salty flavor and then the sweet, so it kinda balances itself out. Thanks for the comment and thanks for watching!
loved the father son tasting segment
Smo'King BBQ Tips & Recipes
I enjoy your videos - Keep it up!
Great looking pork candy! I used Malcom's recipe for my pork belly too, and it turned out fantastic!
He certainly does make great stuff. Thanks for stopping by.
Fun to see how much the kids have grown.
I'm going to make that on my Traeger, that would work. I have to make this!
Looks great. Was it hot from the smoker or from the hot sauce? Thanks for the video's.
A little bit of both! More hot from the smoker, but the hot sauce did give it a bit of heat. Thanks for watching!
Nice pork belly burnt ends. So good
Hey Phil, glad you stopped by. I watched a few of your videos and have enjoyed them. Thanks for watching!
Nice
Thanks for stopping by!
looks great! looks as sweet as the ribs that I made two weeks ago
you all prolly dont care but does anybody know of a trick to log back into an instagram account?
I stupidly forgot the password. I appreciate any help you can offer me!
@Danny Rafael Instablaster ;)
@Reece Darwin i really appreciate your reply. I found the site on google and Im in the hacking process atm.
I see it takes a while so I will reply here later when my account password hopefully is recovered.
@Reece Darwin It worked and I now got access to my account again. I'm so happy!
Thanks so much you really help me out !
@Danny Rafael happy to help =)
Why is your rub coming out in clumps instead of sprinkling? Humid there?
HELLO - they're called BURNT ends for a reason! Looks delish, great job!
Thanks L J!
the few times I've tried pork belly burnt ends the fat has an unpleasant feel. Am I not cooking it long enough to render it? Do you have a recommendation for internal temperature or do you just go be feel for done-ness ?
Sounds like the fat hasn't rendered down completely to become melt in your mouth. I would try cooking longer, and check if it is done by probing. When it slides in like warm butter it is done. Thanks for stopping by!
Good video but can you get closer shots of the finished product next time?
Thank you!!
Is the skin off and just fat on the belly?
It is pork belly with the skin removed.
Is it chewy?
Some pieces are chewy and some just melt in your mouth. Depends on how much fat and meat is in each piece. The taste and texture is awesome! Thanks for stopping by!
8:34...😂😂😂
You never said at what temp
Smoke at 250-275 degrees for 2-3 hours, or until they have a nice dark smoked color. Apply heated glaze to top of pieces, and cook for an additional 10-15 minutes, uncovered to caramelize. Enjoy!
Roll tide!
i dont eat pork but that looks too sweet
I initially thought the same thing, as I am not a huge fan of super sweet stuff. But after watching a few other BBQ guys here on UA-cam making their own version of this, I thought I would give it a try. It wasn't overly sweet, and maybe that is because you have the smoke flavor mixed with the salty flavor and then the sweet, so it kinda balances itself out. Thanks for the comment and thanks for watching!
@
Smokey Ray's BBQ: You don't eat pork but you have the word BBQ in your title.. Your a wanna be.. SMH
ROLL TIDE!!!!
ROLL TIDE