Pork Burnt End Pizza to Die For

tortaboy · 10-10-2012, 08:53 PM

Made pork burnt ends out of a couple of boneless butts this weekend. I like them a lot, but my wife LOVES them.

With the leftover burnt ends I made a couple of pizzas. The pizza's were outstanding!

For a special treat, I took my normal thin crust dough and before adding sauce, I brushed on a layer of olive oil/garlic.

That small addition made for the best ever pizza crust!

Enjoy!

Bludawg · 10-10-2012, 10:48 PM

Tasty looking Za.

Bonewagon · 10-11-2012, 09:24 AM

Great looking pizza!

Berock · 10-11-2012, 10:25 AM

Can you give your process for the pork burnt ends? Cook to 160, cube and dry rub, finish when tender (around 200)? Then sauce the puppies up?

cowgirl · 10-11-2012, 11:36 AM

Looks fantastic!!

landarc · 10-11-2012, 11:59 AM

Nice pizza sir

rob_stang2000 · 10-11-2012, 12:06 PM

That looks dam good!

SuperQue · 10-11-2012, 12:41 PM

Why do you have leftover burnt ends?

fingerlickin' · 10-11-2012, 01:50 PM

Nice Pi man, looks awesome.

tortaboy · 10-11-2012, 05:27 PM

Ha ha.cause I cooked 2 big butts SOLELY to make burnt ends.

Sent from my MOTWX435KT using Tapatalk 2

tortaboy · 10-11-2012, 10:14 PM

Quote:

Originally Posted by Berock

Can you give your process for the pork burnt ends? Cook to 160, cube and dry rub, finish when tender (around 200)? Then sauce the puppies up?

Happy to oblige.....
http://www.bbq-brethren.com/forum/sh...d.php?t=143654

Last time I used pork cushion meat. This time I used boneless butts. After smoking, getting coated with extra rub and bbq sauce and then smoked again, I couldn't tell the difference if there is any.

It's all good!

R2Egg2Q · 10-12-2012, 12:24 AM

Looks good!! I'd like a slice!

10-10-2012, 08:53 PM	#1
tortaboy is One Chatty Farker Join Date: 06-04-11 Location: San Jose, Ca.	Pork Burnt End Pizza to Die For Made pork burnt ends out of a couple of boneless butts this weekend. I like them a lot, but my wife LOVES them. With the leftover burnt ends I made a couple of pizzas. The pizza's were outstanding! For a special treat, I took my normal thin crust dough and before adding sauce, I brushed on a layer of olive oil/garlic. That small addition made for the best ever pizza crust! Enjoy! Last edited by tortaboy; 09-24-2014 at 01:47 AM..

10-10-2012, 10:48 PM	#2
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Tasty looking Za. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

10-11-2012, 09:24 AM	#3
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	Great looking pizza! __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

10-11-2012, 11:36 AM	#5
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Looks fantastic!! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

10-11-2012, 11:59 AM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Nice pizza sir __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

10-11-2012, 10:25 AM	#4
Berock Got Wood. Join Date: 06-21-12 Location: Wichita	Can you give your process for the pork burnt ends? Cook to 160, cube and dry rub, finish when tender (around 200)? Then sauce the puppies up?

10-11-2012, 12:06 PM	#7
rob_stang2000 Got Wood. Join Date: 06-29-10 Location: Marine Il.	That looks dam good!

10-11-2012, 12:41 PM	#8
SuperQue Full Fledged Farker Join Date: 02-14-10 Location: Brookfield Name/Nickname : Stone Cold Grillers	Why do you have leftover burnt ends? __________________ aka 312BBQ

10-11-2012, 01:50 PM	#9
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	Nice Pi man, looks awesome. __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

10-11-2012, 05:27 PM	#10
tortaboy is One Chatty Farker Join Date: 06-04-11 Location: San Jose, Ca.	Ha ha.cause I cooked 2 big butts SOLELY to make burnt ends. Sent from my MOTWX435KT using Tapatalk 2 Last edited by tortaboy; 10-11-2012 at 10:10 PM..

10-12-2012, 12:24 AM	#12
R2Egg2Q is Blowin Smoke! Join Date: 08-15-10 Location: Pleasanton, CA	Looks good!! I'd like a slice! __________________ -John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U]