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View Full Version : New Vertical Hanging Skewers and Reheating Pork Belly Burnt Ends Worked Out Great


thirdeye
12-04-2017, 01:14 PM
A few days ago I asked about reheating belly burnt ends as I was trying out my new hanging skewers for my BDS and needed to cook them the day before going to a football party. On Saturday I went about 3 hours in the pit, then wrapped in white grape/apple juice for about 1.5 hours... vented for 20 minutes then quick chilled in the open pouches. I re-sealed them after they were cold. Sunday, I reheated with a little more juice and a few pats of butter, then sauced during the last 10 minutes. I couldn't tell them from the ones I sampled the day before. I boxed them into clamshell containers, and they were a big hit. I was way pleased with my new skewers too, they are 21" long and made from stainless steel rod. Can't wait to do more skewered food. Here are some before and after photos, a reheated shot and a boxed shot.

https://i.imgur.com/ONFLMWg.jpg

https://i.imgur.com/x4p4m4J.jpg

https://i.imgur.com/oZ7mBWJ.jpg

https://i.imgur.com/xgkqFBR.jpg

HumboldtSmokeBBQ
12-04-2017, 01:17 PM
Looking really nice there!

ssv3
12-04-2017, 01:31 PM
Awesome!

Happy Hapgood
12-04-2017, 03:25 PM
Bam!

Thingfish
12-04-2017, 03:32 PM
You win the tailgate! That's a fine re-heat strategy too!

Bubblehead
12-04-2017, 04:21 PM
Looks great! Where did you find the skewers with keepers on them?

BillN
12-04-2017, 07:13 PM
Nice work!

thirdeye
12-04-2017, 07:17 PM
Looks great! Where did you find the skewers with keepers on them?

Home made from scrap banding material from work;

Westx
12-04-2017, 07:22 PM
Looks great.