Shuley Posted June 5, 2017 Report Share Posted June 5, 2017 Thursday was my last day of students so we celebrated this weekend with a little BBQ. I tried out pork belly burnt ends (super fabulous). I pretty much followed John Setzler's timing, just made me own rub was the only difference, a 12 lb brisket, used my new homemade coleslaw dressing, funeral potatoes, Aaron Franklin's "regular sauce" - my older some helped me with this, and cheesecake from the cake bible- my younger son helped me with that. Lots of fun and we had hardly any left overs! I was shocked. Apparently I took no pictures of sides or the finished brisket. Dang it. Trust me it was moist. I mostly wanted to document the pork belly as that was new to me. 10 Quote Link to comment Share on other sites More sharing options...
Paul Posted June 5, 2017 Report Share Posted June 5, 2017 Very nice! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 5, 2017 Report Share Posted June 5, 2017 Shuley, it sure does look like and extra tasty cook. Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 6, 2017 Report Share Posted June 6, 2017 Looks good and everything sounds good. I have to ask - What is funeral potatoes? Quote Link to comment Share on other sites More sharing options...
Shuley Posted June 6, 2017 Author Report Share Posted June 6, 2017 2 hours ago, ckreef said: Looks good and everything sounds good. I have to ask - What is funeral potatoes? Funeral potatoes are potatoes with sour cream, bacon, cheddar cheese, cream of chicken soup, green onions, garlic powder and a little salt and pepper. They probably have a different name, but that's what everyone I know calls them 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 6, 2017 Report Share Posted June 6, 2017 Yum looks delicious! Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 6, 2017 Report Share Posted June 6, 2017 Yum I need to try some belly endsOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 6, 2017 Report Share Posted June 6, 2017 @Shuley - that's one very tasty looking cook. Kudos to ya! Quote Link to comment Share on other sites More sharing options...
tony b Posted June 6, 2017 Report Share Posted June 6, 2017 Nice job, Shuley! I'd seriously think about leaving that drip pan off and letting all that pork belly goodness drip onto the brisket!!! Quote Link to comment Share on other sites More sharing options...
Shuley Posted June 6, 2017 Author Report Share Posted June 6, 2017 2 hours ago, tony b said: Nice job, Shuley! I'd seriously think about leaving that drip pan off and letting all that pork belly goodness drip onto the brisket!!! I thought about that too- but thought I'd see how much it rendered before trying without. There was so much fat. The entire drip pan was probably over two inches deep. Seems like that would significantly increase my odds of a grease fire Quote Link to comment Share on other sites More sharing options...
Pauli Girl Posted June 7, 2017 Report Share Posted June 7, 2017 Looks fabulous! Quote Link to comment Share on other sites More sharing options...
tony b Posted June 8, 2017 Report Share Posted June 8, 2017 Yeah, that's a fair amount of fat drippings. Maybe an aluminum pan on top of the charcoal basket handles to catch the excess. That way you can still "baste" the brisket, without the risk of flare ups! Quote Link to comment Share on other sites More sharing options...
Steve M Posted June 8, 2017 Report Share Posted June 8, 2017 That's a fine way to kick off the summer Quote Link to comment Share on other sites More sharing options...
