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Went to visit the kids and grandkids for a long weekend. SIL let me play with his pellet grill and do some ribs. He wanted to try some Pork belly burnt ends. Pork loin ribs were okay but not great. Need to work on them, but burnt ends were good.

The hiccup was I offered to get all the meat for the weekend. Might as well offer as we somehow always end up buying it anyway. Anyway, I could only find pork belly at US Chef. Smallest was 13 pounds. We quartered it and vacuum sealed the uncooked three pieces. So, looking for ideas as to what to try with the other pieces. Starting to look at curing a slab for bacon, but open to ideas.

Shocked by his daughter’s expressed love of pork belly prior to the cook. Apparently she experienced it on a salad and loved it. Who’d a thunk it.
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