Pork Belly Burnt Ends (PBBE) on the Kamado Joe
Whilst at a local farm shop, I noticed these chunky pork belly strips on the butcher's counter & had to have them to have a go at PBBEs. Coated with Angus & Oinks Moo Mami & then a couple with Inkies Devils Hot these were smoked for 4-5 hours over BIG K BCH15 & some oak chunks until their internal temperature came up to around 200F. At this point they were cubed, placed in a foil tray with some Angus & Oink BBQ sauce (Dirty Barbie) & left for another couple of hours. Man they were soooo good. Smokey, unctious, sweet & with a nice hit of heat to round it off from Devils Hot.
