Pork Belly Burnt Ends on a WSM - Weber Smokey Mountain
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- čas přidán 1. 06. 2024
- These things might be the tastiest creation known to man. They are soft, yet firm, sweet and salty, just so damn good. they might be the perfect appetizer. The recipe for the rub I used is below:
1/2 Cup Brown Sugar
1/2 Cup Maple Sugar (Use Brown or White Sugar if Maple is not available)
3 Tbsp. Paprika
1 Tbsp. Dried Mustard
1 Tbsp. Chili Powder
1 Tbsp. Celery Salt
1 Tbsp. Onion Powder
1 Tbsp. Garlic Powder
1 Tbsp. Black Pepper
1 tsp Cayenne Pepper
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These look fantastic.
will try this weekend for sure...thanx!
Well done, Dave! Sooner or later I hope to be trying this out.
Great video, I’m a big fan of pork belly in general...but pork belly burnt ends are just next level stuff.
Wow, these burnt ends looks sooo good, nice job and nice recipe. Thanks for sharing. New sub here.
The Smokey Patio thanks for the view and the sub. I got subbed you back. If you haven’t tried the pork belly burnt ends, I suggest you do. Their awesome.
I'll be making these today, thanks for the video! We're camping and I have a 12 lb. belly to work with, looks great!
Awesome. Let me know how they turn out.
The pork belly burnt ends look great!
Aim'em and Claim'em Smokers thanks. They are addictive.
Hey Dave! Your pork belly burnt ends looks really good.
Amy Lynn Whitaker thanks. They are probably the food I make most on my WSM
These are soooooooo good!!
Yes they are. They might be my new favorite appetizer
Made these a couple of weeks ago. They were so good I made them again the following week. Got so many compliments from everyone who tried them.
Great Vid - something I will be trying in Australia!
Peloton HQ thanks. They are so good. Perfect if your having a group of people over.
I must try this
Southern Smoke Boss YES! You must.
They are so good Dave. All kinds of burnt ends are 😋 and i agree - some videos can be made as many times as we are creators lol
Agreed!
lol. Great video. I'm so late on the pork belly burnt ends, I'm hoping to catch on the next time around...kinda fashion trends.
Baby Back Maniac you need to try them. I was on the fence at first, but now I want to make them every weekend.
That's a good sign.
Pork candy is sooooooo awesome! Hey Dave how's comes you don't taste test? Great video !
Rich's River Smokers West Virginia personal preference I guess. I don’t like watching people eat on screen, so I don’t film myself eating, and wife doesn’t want to be in videos, so no taste testing for her either. . Good question.
HAHA LMBEO! (laugh my burnt ends off) @0:13 !!!
What can I say. I’m not very original
@@daveshouseofbbq great videos! I watched maybe a dozen this evening! Thanks!
1. what did you do with the pork belly you didnt cook? (freezer or fridge)
2. What size drip pans are those and where did you get them (I am looking on amazon and it is tough to tell what to get ;p )
If I’m only using half the pork belly, I wrap it in plastic wrap and foil and freeze it. If it just small pieces I just fry them up for lunch 😂 the pan are 1/4 disposable foil buffet pans. I get them from Costco. Thanks for watching.
Question: can the first 2 hours of this process be done on a Thursday, refrigerated, then the last process finish up on Saturday?
Anne Nightlinger I honestly have no idea. I guess it would work, but I’m not 100% sure what effect the cooling down and reheating of the cubes would have. Let me know if you try it.
OK, will do! We are making a large amount for an event and just wondering if we can get a head start... Thanks for the reply!
Candy!!!! Pork Candy!!!!!!
You are soooo right about that.
Just made a batch off these, OMG!!! Instant hit with the family, except the wife, she's a veggie....more for me!!
Johnny J wish my wife was a vegetarian. She eats too many on MY burnt ends. Glad you liked them.
I use maple syrup instead of honey as well.
I’ve tried it with honey, but I keep coming back to maple.
Dave's Ohio BBQ & More me too. Something about maple syrup and brown sugar . Thanks for the video. Those burnt ends look delicious
❤️👍👍👍
Meat candy! 😃
Thank you for the video. Btw, you're either 9' tall or your ceiling is really low.
joneskimracing thats funny. I rewatched the video to see what you were talking about. I think it was the angle of the camera and how close I was standing to it. I’m 6’3” and my ceilings are 8’. Thanks for watching.
You want to use granulated onion and granulated garlic in your rub, not onion powder, and not garlic powder.
I’ve used both. As long as the powder isn’t too fine, it works great.
Never trust a skinny chef
Monster Youngii Amen!
No such thing as pork burnt ends... Burnt ends come from a beef brisket point muscle. Pigs have no brisket...! Therefore, no pork brisket point burnt ends...!
Yup and buffalos don’t have wings.