Twisted Piggy Burnt Ends

Last week I was talking with Jim Olson, one of my Facebook friends, about our “Poor Man’s Burnt Ends”. He said that he has used pork strips as another cheap alternative to brisket. Well, that got me to thinking and we all know that is a painful process to say the least.

So, thinking on it for a few days I came up with “Twisted Piggy Burnt Ends”. We had 7 pounds of pork strips in the freezer and Smoke Daddy had sent us their sauce mix and rub to try. That sounds like a delicious plan: Meat Candy, sweet, smoky and tender… Oh Yea!

Twisted Piggy Burnt Ends
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 10 minute hot sear & 7 hours @350 degrees (177c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Pacific Pellet Gourmet BBQ Pellet Mountain Maple

Ingredients: Twisted Piggy Burnt Ends

• 7lbs. pork country strips
• Smoke Daddy Original BBQ Rib Rub
• Smoke Daddy BBQ Sauce Mix
• Ketchup
• Apple juice
• Minced garlic, to taste
• 2 large sweet onions, quartered

Twisted Piggy Burnt Ends
A Wood Pellet Grill Recipe

Do a Generous Rub

Directions: Twisted Piggy Burnt Ends

Lay your pork strips out and do a heavy coat of your seasoning. Preheat the Grill Grates to 400 degrees (205c) and when they are screaming hot do a quick sear on the pork strips. Keep in mind you’re not cooking the pork but just adding what I call “Flavor Bars” (You can skip this part if you want).

After the sear cut the pork strips into large chunks. Don’t worry about any bones just toss those into your baking dish; the meat will just flake off when it’s done. Put it all into an oven safe pan with the onions, add sauce and season with a little more rub. Then back onto the grill. I did 2 hours uncovered @ 350 degrees (177c), then I covered it and did another 5 hours stirring every hour or so. The last hour I uncovered it so the sauce could thicken more. It’s done when it is fork tender and the meat just flakes apart.

Tip: For easy clean up line pan with foil.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Twisted Piggy Burnt Ends
A Wood Pellet Grill Recipe

Do a Hot Sear on the Grill Grates

Cut the Pork into Chunks

Mix Your Sauce

Twisted Piggy Burnt Ends
A Wood Pellet Grill Recipe

 Everything into an Oven Safe Pan

Two Hours on the Grill then Cover

Cook for another 4 Hours

Twisted Piggy Burnt Ends
A Wood Pellet Grill Recipe

Cooking In the Oven:

We have been getting requests for recipe conversions for the Pacific Living Outdoor Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.

It is the same thing, time and temperature is what it is all about. The Green Mountain grill is just like your oven except it uses wood pellets and has wheels.

Do 7 hours here at 350 (177c).

Note: The Pacific Living Outdoor Oven also has a smoke box.

Let’s Eat!!!

Twisted Piggy Burnt Ends
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love
Ken & Patti

http://datenightdoins.com
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Our Thanks To:

Country Bob’s All Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/ 

PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com

Grill Grates
http://www.grillgrate.com/

Pacific Living Outdoor Oven
Pacific Living Inc.
Rick Jones
949-481-9213
rick@pacificlivinginc.com
http://pacificlivinginc.com/

Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/

Pacific Pellet Gourmet BBQ
http://www.pacificpelletbbq.com/

Our Cutlery Provided By
Bunzl Koch Supplies Tools, Toys and Seasoning
http://www.kochsupplies.com/