Are Bacon Burnt Ends Really Better than Pork Belly?
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- čas přidán 15. 02. 2024
- Pork Belly makes amazing burnt ends - but have you ever tried making them with a slab of cured bacon pork belly? Here’s my side by side comparison - and the results might surprise you!
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i wont buy off the shelf honey. no way. they say its loaded with chinese rice sugar that gets snuck into it. buy the locally made stuff from your area. its costs more but its better for you. actually helps with hay fever too.
That looked amazing! I am going to have to give the bacon burnt ends a try. Great video, Al.
Thanks William - do it!
Team bacon
Good stuff. I’m thinking finishing with Big Wicks Jalapeño Glaze would be AMAZING!
Oooooh now you’re talking!
Have YOU tried this with bacon yet? What do YOU think?
My cousin owns his own sugar bush and makes his own maple sugar from maple syrup. This summer I want to try a comparison between brown sugar and maple sugar in the rub for the pork belly burnt ends. Could you try it and tell us what you think?
Looks awesome
Thanks James!
When I came across that giant pork belly slab at Costco, I had to find a recipe for it. Pork belly burnt ends are the best! BTW, if you can find a habanero pepper jelly to mix with the sauce and honey, it gives the best sweet heat. Cheers🎉
Oooooh habanero pepper jelly…….
People have really lost sight as to what burnt ends are. These look like really good "meat candy", but its not burnt ends.
1000%
Let me try and roll my eyes harder. Nope. Can’t.
@@BrisketMedic Well you might as well roll them all the way to the back of your head ... because you apparently don't know what you're looking at anyway.
@@jaylancaster5419who cares
@@javierchavez4749 Apparently not the people who don't care about our barbecue history.
Looking good. I had and Idea for you. How about a video on capacity? I recently did a cook on my horizon, 20" HD Marshal. Smaller than your Yoder and no vertical. I do have a cooker made like that, but it's only a 20". I was able to fit 12 racks of ribs on the Horizon, and that's with using my top pull out grate. I would love to see a comparison (and I'll do one myself) or let's say 6 ribs, 2 laying flat and two on a rib rack standing on the side and two hanging. Time, temp variations, color, and texture. With mine, I cooked unwrapped and added to foil with a layer of sauce down to rest in my warmer for 2 hours. Haven't seen a rib video in a while, and this would be a good experiment to see what limits the Yoder could be pushed to.
Cool idea!
either way I'm sure - yumm
Love your videos, you are a great host. Who doesn't love a flame thrower.
Lol thanks!
Seems like a matter of personal preference of cured verses non-cured. Both look delicious👍😋
Neither of us was turning either option away that’s for sure Bobbi!
Looks so rich. I'll take two of each!
Hey Al, still watching and still loving your videos, but i dont know about the red hair anymore :)
What color do you think I should change it to?
You had me at flamethrower
😂
Very interesting. I figured the best would be uncured. You have a tie on your hands.
Is bacon come from pork belly?
Yes
Duh
Bacon is my way to go
So pork belly over bacon! I thought the bacon would have won!
Nick did like the bacon better. But I liked the pork belly. Go figure!
Are you related to Sam the Cooking Guy? You sound alike.
I'm not, but if he wants to adopt me..........
Are you keto?
I’ve been on and off for a few years. This month I’m on lol
😂😂😂😂😂😂😂😂😂 They r the same. One is cured. One is not. That's the only difference.
One is bacon (cured & smoked) other is raw pork belly.
Why do you have to touch the meat so much 😅