sarth67
Full Fledged Farker
My attempts at pork belly burnt ends have left me underwhelmed. I am not a huge fan of sweet.
I am pondering a more savory version of the pork burnt ends. Standard dry rub for the first portion of the cook works fine.
Last phase is getting me. A sherry or wine or even apple cider vinegar would be OK but I am still missing something.
Low carb would be even better if I could figure out what is missing.
Looking for ideas for the glazing portion.
If I could carry it over to beef burnt ends even better.
Any ideas?
I am pondering a more savory version of the pork burnt ends. Standard dry rub for the first portion of the cook works fine.
Last phase is getting me. A sherry or wine or even apple cider vinegar would be OK but I am still missing something.
Low carb would be even better if I could figure out what is missing.
Looking for ideas for the glazing portion.
If I could carry it over to beef burnt ends even better.
Any ideas?