Pork Belly Burnt Ends - Smoked Pork Belly Recipe on the BBQ
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- čas přidán 5. 07. 2018
- Pork Belly Burnt Ends - Smoked Pork Belly Recipe on the BBQ with the Slow 'N Sear 2.0 and Weber Kettle **PURCHASE THE SLOW 'N SEAR HERE: abcbarbecue.com/products
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Slow 'N Sear: abcbarbecue.com/product/slow-...
Drip 'N Griddle Pan: abcbarbecue.com/product/drip-...
22" Two Zone Cooking Grate with EasySpin: abcbarbecue.com/product/22-co...
For our professional recommendations on digital thermometers check out the following link:
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WHAT YOU WILL NEED:
4lbs of Pork Belly Uncut with skin removed
Kosher salt
BBQ RUB (salt free if salting separately)
1 cup BBQ Sauce
3-4 tbs Butter
2 tbs Honey Drizzle
To make pork belly burnt ends start with a large slab of uncut pork belly with the skin removed. Pork belly is usually mostly fat, but some sections are meatier. For this recipe, the more meat the better. Once your pork belly is ready slice it into 1 ½ to 2 inch cubes. These may look a little bit big to start off with but they will shrink during cooking into perfect sized burnt ends. With the cubes cut now apply salt and seasonings. Normally we recommend a dry brine the night before but with pork belly there is so much fat in it, and it’s a sweet and salty crust that folks die for, so brining isn’t needed. Keep the salt at the surface. With that out of the way, time to coat the cubes in oil, then generously apply salt and BBQ rub until the cubes are fully coated.
With the pork belly cubes all ready for the grill, it’s time to get the Slow 'N Sear set up for cooking at 225F-250F. Start by lighting about a dozen briquettes with a starter cube in the corner of the Slow 'N Sear. Once the coals are fully lit, fill the remainder of the Slow 'N Sear with unlit briquettes. Next, sprinkle a little bit of cherry and apple woodchips, or whatever wood you prefer, over the hot coals. Lastly, add 1 quart of hot water to the water reservoir for the generation of steam during the cook. Once the grill is up to temperature with clean smoke it’s time to get the pork belly cubes on the grill opposite the slow ‘n sear. We are going to be smoking these burnt ends for about 2 ½ - 3 hours to give them great smoky flavor and help form the bark.
After around 2.5 - 3 hours of smoking it’s now time to pull them off the grill in preparation for our braise. You can see that the bark we were looking for has formed well. It’s key to get the bark you want NOW because bark won’t form during the next steps.
With the pork belly cubes off the grill place the cubes into a cooking pan and pour over about 1 cup of warmed BBQ sauce to the pan along with 3-4 tbs of butter and top that off with 2 tbs of honey drizzle . We use the sauce for flavor, the butter as a fatty binding agent, and the honey to add a bit sweetness to the end result. Gently toss and role the burnt ends around in the braising liquid until fully coated. When that’s all done cover in foil and place back onto the indirect side of the grill. Continue cooking for another 60-90 minutes until they become really tender. If you are using a digital thermometer you are looking for around 200-205F at this point.
With the burnt ends braised finish them off by removing the foil and giving them a quick toss in the braising sauce. Continue to cook for another 10-15 minutes to allow the sauce to set up. After about 4.5 hours the pork belly burnt ends should be done and ready to enjoy.
For the original recipe used can be found at Vindulge.com and has a great wine pairing choice. www.vindulge.com/smoked-pork-... - Jak na to + styl
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Wednesday I used my brand new slow n sear and made a Boston Butt, chicken thighs, and hamburgers, ALL using your ingredients. The family had nominated me for grilling from now on. Everyone loved it. THIS IS NEXT! God bless you and thank you.
Justin! Jabin! Guga! Make it happen! Three unique styles and all amazing
Michael Shanks that would be a lot of fun! I'm in. Haha.
Made these using a similar recipe on my slow n sear last weekend for a Canada Day BBQ. Turned out excellent. Will be doing them again soon for sure.
Speechless!! I can't believe how good these pork belly burnt ends tasted! They were a hit with everyone!
Have mine cooking now- excited !
Hope you liked it!
My mouth was watering the whole time, man did those look amazing. Great job guys.
Crazy good video and those burnt ends look amazing. Thanks for all your hard work!
It's amazing, flat out amazing. I am 60 and only heard of these a few days ago. I am looking forward to making these. SOON!
These just made my bucket list! Great video.
Man Jabin those look no joke!!! Excellent!! Pork belly burnt ends are amazing.
Wow!! Thanks for taking me to school on this amazing cook. I’m for sure attempting this one.
Nice. Looks simple. Can’t wait to give these a try. Slow N Sear rules.
Nicely done as always! Love the content
Ohhhh, btw, that ginger in your rub four the Boston Butt!!! Never would've thought of that AMD it was my 1st Boston Butt ever smoked. I love to cook but mostly in the kitchen. Now they can't keep me from being on the grill. I'm so excited. Thank you and God bless.
Fantastic looking cool guys, in my mind it doesn’t get much better than pork belly burnt ends and yours looked absolutely amazing 👍
Those look amazing. Gonna try that this weekend. Keep up the great videos. Aloha from Hawai'i...🤙🤙🤙
Wow Jabin those looked absolutely fantastic. I have got to do this. Keep up the great work brother.
Wow, I love your recipes, I have subscribed and notifications are on. Your tips and explanation are perfect, thanks so much, keep the videos coming.
Another killer video, Jabin! I cannot wait to try this recipe!
Glad you enjoyed the video Scott. Try not to put this recipe off for long, it's really amazing!
Thanks man. You're going to love it.
Just finished eating and I want to go to the store for pork belly. First time watching, subbed and clicked the bell. Thanks for sharing.
Looks amazing!
Awesome video man! Those looked great!!!
Thanks man, Glad you enjoyed it.
Looks just perfect.
Hard to find brisket here. But porkbelly we have so its what i used when making them. Very nice recipe too :)
Will make it first time this weekend!
Great video. I need to make these asap!
I do mine the same way but I add some sort of jelly to bbq honey butter step for a different flare, like blueberry jelly....awesome
Perfect timing for this video, I will be attempting my first go with these tomorrow!
Glad we could help, you're in for a treat.
Adrenaline Barbecue Company I'm looking forward to them! Thanks for the great videos!
dang made my mouth water.........nicely done sir
I have to do this REAL SOON!!!! -Bruce
Great content and to the point.
Looks delicious
Yeah, those burnt ends look awesome
Great work Jabin. I noted you mentioned remove the skin. I love the crackling of the skin when cooked. Any hints or recipe for getting that crackling skin on pork belly? Thanks
Holy smokes I'm so jealous they looked so good I need to try this asap. Great video
They were so good! You need to try them ASAP! Like this weekend ;)
Adrenaline Barbecue Company I'm on my way to the store right now
Wow those looked awesome!
Thanks a lot, Glad you enjoyed it.
Dayum! Might have to try those!
D.C. Pitboys out of Az.
Looks great, making them this weekend.
Subscribed...
Wow Jabin bro those burnt ends look great. I believe I will run to the butcher right now. Lol!
Now that's what we like to hear.. You are going to really enjoy these. Cheers.
Dude glad you liked it! Your in for a feast.
Hi can I ask, I’ve got large bbq party coming up and a lot of food to cook. So am I able to cook these in advance and reheat on the day?
Awesome video and instructions! Meat candy perfection! 😘
Thanks Adrenaline BBQ, i made these in my electric smoker for a party, whole tray way gone in 10 minutes.
I need to make these the night before a party, any recommendations for reheating?
Why do you put the Drip'n Griddle pan opposite the slow and sear?
Aaaa-MAZING! Seriously these magical little pork bell burnt ends are so Addicting! Have you tried them yet?
Adrenaline Barbecue Company i am thinking of doing For father's Day in my country. Nice video...
You are going to love it.
Have never cooked these babies yet... but you make it look easy and delicious!
Adrenaline Barbecue Company keep up the good work.
I’ve smoked pork belly several times but never made burnt ends with it. This recipe looks delicious and I may have to cheat on my diet now. Thanks a lot guys. Smdh
I'd like to know where you obtained the charcoal box insert you have in the grill? Thanks.
The link is under video.
Hi Jabin. Is there a recipe for those burnt pork ends? Or is it a trial and error process? What kind of salt? What kind of oil? What type of BBQ rub do you recommend? Thx for any help
There is a recipe in the description box below. Olive oil is fine. We sell 2 excellent salt free rubs (which is what you want if you dry brine) or you can make this one...
Homemade BBQ Rub (if desired)
3/4 cup packed dark brown sugar
1/4 cup paprika
1/4 cup chili powder
1/4 cup garlic powder
2 tbsp black pepper
2 tbsp ginger powder
2 tbsp onion powder
2 tsp rosemary powder
Thanks for watching.
NOM NOM NOM NOM NOM. When do we get taste-o-vision?
Can Molasses be substituted for honey?
Having never tried making or eating pork belly burnt ends, do I ask my butcher for the pork belly with the skin removed, or is removing the skin part of my process, for preparing?
Hi SNS, Hoping to get a little help.
I followed the recipe, using my SNS Kettle with Slow n Sear, as close as I could on 2 different occasions, but both times the pork meat was tough.
The first cook, I used precut pork belly, which was around 1" x 1" x 2", and the second cook I used 2" cubes that I cut. Both times I smoked around 2.5 hours at 225-250 (sometimes it would peak to 275 but i would lower it back to 250) , then foil container for 60-90 minutes, then set time of 15 minutes. Final temp of pork was around 203 on both cooks. Taste was amazing, but texture was off due to pork being tough. I figured i overcooked the first time, since the meat was smaller cuts, but when it happened again with the bigger cuts, i am now confused.
With the texture being so tough (and a little dry), did I over cook the meat, or did I need to cook it in the foil container longer? While in the foil container there was juices from the fat, butter, honey, BBQ Sauce etc that covered at least half of the Pork. Is it possible that it got tough due to temps getting to 275 for too long?
I thought it was a little tough while eating, but the other day a friend made pork belly, where he just grilled it for 20 minutes or so, and the texture was amazing, soft and juicy.... so that made me realize mine was definitely tough.
Thanks for the help!
It's very hard to say without being there but my first suggestion would be to cook it in the foil longer. Ordinarily bbq meats are tougher when undercooked and then fall apart like pot roast when over cooked (opposite of what you'd think.) This is true of brisket, pulled pork and ribs. However, I personally (social media guy) have never cooked pork belly so I can't speak to that specifically. With that said, my instincts say to try the foil longer first and go back to smaller cuts. Please let me know if you figure out the problem. I'm very curious.
Shame you can't get the low profile SnS for the Weber Summit Charcoal Grill anymore.
I'm sad I can only hit the like button once...
What did you have vents at please
Ann Collins I think it depends on your smoker. I use a green egg so my bottom smoke vent is between 1-2 and so is the top exhaust vent. Monitor the temp and adjust accordingly. Of course this is once I have Up to the temp I want. Hope this helps. Ps instructions for temp should be with the operator manual of your smoker.
@@toxicheroband1718 thank you
Don’t have to said anything when tasting those pork belly bites your face said everything 👍😎
Marpafi haha. Yeah. You can see it all over my face how good it is.
i was worried that you were going to fall down...looks like your knees got weak!
Excellent video (an excellent product--the SNS XL almost never leaves my 26).....I recently did my first batch following Malcolm Reed's video/recipe/technique (czcams.com/video/nL82hlORY-k/video.html) and it's virtually the same as your's. I implore ANYONE who has not made these to do it at the earliest opportunity because they are amazing, best thing I've ever served (yet). I also recommend that you buy, if you can, a quality heritage pork belly, especially from the Tamworth breed as their "bellies" are absolutely the best for bacon or anything else you can do with a pork belly. Again, great video, well done.
Great!! And they are delicious. But credit should go to the original recipe at vindulge.com
i believe they are awesome but your reaction is fake AF.... just post unedited mate.....bullied by sponsor pressure... le sigh