Smoked Pork Belly Burnt Ends Recipe | Pellet Grill Burnt Ends
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- Welcome back to Andersons Smoke Show today we are going to be smoking some pork belly burnt ends or Meat Candy as some like to call it. I will be going step-by-step how to make these burnt ends on a pellet grill! Come Check it out!
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This smoked burnt ends recipe is super simple! I start out with a slab of pork belly and cut it into about 1.5in cubes. I season all side with my favorite BBQ rub in this case it was The Gospel by Meat Church ( amzn.to/3tlRVcg ). I always like to put them on a wire rack so that they are easiest to move ( amzn.to/3l6ir5T ) I place them into my Camp Chef SmokePro SG30 Wifi at 275F and smoke them for about 2 hours until I see the nice rich color that I am looking for.
Now remove the burnt ends from the pellet smoker and place them into an aluminum pan. Its time to tenderize them! I use 1.5 sticks of unsalted butter, 1/2 cup of brown sugar, and some honey to drizzle in there. I add all of this into the pan, mix it up, and cover it tightly with foil. Return to the smoker still at 275F for the next 1.5-2 hours or until desired tenderness.
Once the desired tenderness is accomplished (for me it was 1 hour 50min), remove from smoker, remove foil, and get out your favorite bbq sauce. For me that the Sticky Fingers Carolina Sweet BBQ Sauce ( amzn.to/3jRHl9P ). I mix in about 10oz of sauce and drizzle a little more honey on top. Return to the smoker for 10min uncovered.
It doesn't matter what type of smoker you have... this recipe can be done on any of them. Offset smoker, pellet grill, pellet smoker, gravity smoker, weber kettle...etc.
Same goes with the brands too. You can use Camp Chef, Pit Boss, Lone Star Grillz, Char Griller Gravity 980, Traeger, Yoder Smokers, etc!
Now these pork belly burnt ends are not only incredibly tender... they are ABSOLUTELY DELICIOUS! Make these as an appetizer for your next bbq or family get together and I guarantee everyone will be talking about them!
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#BurntEnds #CampChef #PelletGrill
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I made this yesterday and when I drained the liquid(butter, brown sugar, honey) I couldn't bring myself to toss that sweet smokey goodness. I added more brown sugar, ketchup, mustard, onion powder and garlic powder. I simmered that for a bit and had a homemade BBQ sauce that was kick ass!
Looks awesome, gotta try!!!!!
Thanks for watching!
Looks awesome. I bet they were delicious. I shake 10 cubes at a time with rub in a Ziplock bag then place on my wire rack. Faster and more coverage. 🍖😁
Looks great how long normally does it take the Masretbuilt 40 inch to get up to temp its the digital one
After watching you pour the butter and honey mixture into the smaller pan the thought occurred to me as to how this would taste brushed over cornbread. I've done honey and butter I wonder how it would be with the addition of pork fat, rub and brown sugar.
I’m sure it would probably be delicious lol
For some reason its difficult to cut the strips but easy to cut into cubes after the strips.
Nice one man, they looked so delicious i gotta do this one day.
They are literally meat candy!
What could we do with the drained byproduct/sauce?
Did you put them fat down in the pan to tenderize ?
plum and almond pellets? :) going to do another smoke using them? where you might taste the smoke? looked on the web site for knotty wood. great prices!
Absolutely will try them again. These burnt ends were very rich and complex flavors, so I’d like to try them with something where the smoke would be more prominent.
So I made this for Super Bowl Sunday. One thing I want to point out that is not mentioned in the description - Once the meat has tenderized as much as you like, drain off some of the liquid before adding in your BBQ sauce of choice and adding back to the smoker. While it is mentioned in the video it is not on the directions in the description and sometime I just read the directions and not watch the whole video. It's not a big deal, just drain it then put them back on. Great recipe and the recommended sauce is awesome too. Keep up the great work Anderson Smoke Show!!
Good point! I always try to provide everything in the description but I missed that on this one.
Oh you bastige! My local meat market has duroc pork belles on sale. Now I'm gonna have to buy one or two. ETA: make that three bellys. Any 'Q worth doing is worth overdoing.
Sorry 🤣🤣
Fucking love making (and eating) pork belly burnt ends. One of these days I’d like to cure a slab and make bacon burnt ends!
Trying to keep low carb, I’ll use golden monk fruit in place of brown sugar. Its just as sweet and caramelizes like sugar but without the guilt.
Nice!!! I’ll have to try that! These are not for the faint of heart! Hahaha
That looked killer! Awesome color! 👍🏼👍🏼
Yo Ric! Thanks man!
What internal temperature should they finish at
Looks good from here brother, I been in ELK Camp or I would’ve replied sooner. Keep up the good work 👍👍
Awesome! My buddies head out to Idaho Sunday
What cut of meat is that????????
Awesome video! Thank you! Going to try it tonight. The largest pork belly I was able to get was under three pounds. Does that effect the cooking time / temp?
You just had to ruin it by mentioning calories and fat didn’t you?
🤣🤣🤣🤦🏼♂️
I'm going to try this. Looks awesome!
Thanks Derek!
Looks great,I love your videos,keep up the good work 🐷🐷
You may have stated it and I missed it...what smoke level did you use?
I almost always use smoke level 10 for everything
If you have a real smoker like a RecTec it would be 250 degrees.
I’m following your recipe today!!
Is this on your SG 30 or 24?
This is the SG30
@@AndersonsSmokeShow thanks, was gauging how many I could fit on my 24. Been binging your content since my 24 arrived! Fantastic smoking show. Hope you keep at it frequently :)
Thanks for the support!
Do you use the wood smoke the entire cook?
I’ve got a 10 lb. belly just waiting to be made into meat candy. Good job.
You can do it!
Where did you get the table you used? is ok to leave it outside 24/7?
The table is a kitchen cart from Bed Bath and Beyond. I don’t know the exact model as I bought it used off a friend. With it being a butcher block top I wouldn’t suggest leaving it outside. I would suggest a table with a stainless top if you are concerned about the elements
When u cookin on the new offset
I plan on filming on it this weekend
@@AndersonsSmokeShow nice cant wait 👌🏼
So why use the pellet smoker over the chargriller 980? Just because of the plum pellets?
I like both grills to be honest with you plus for the purpose of my channel I like to rotate through different smokers
@@AndersonsSmokeShow gotcha. I've been looking hard at a set it and forget it style smoker since I don't have time for my stick burner and I was trying to figure out if I should get the chargriller route or a pellet smoker. Didn't know if you were leaning one way or another if you could only fly with one.
Pellet takes the cake on ease of use and efficiency, but that chargriller offers more smoke that pellets. The new Royal Oak 100% charcoal pellets do help to bridge the gap between the two types of smokers
Just finished these and they are heavenly!
💪🏻💪🏻
🇮🇶🇮🇶🇮🇶🇮🇶
Did you keep the pork belly skin on?
The stuff that I had didn’t have skin
reading the reviews on these pellets lot of good and bad, how did they work for u?
I thought they did well, and were a slightly different fruity pellet than what I’ve had before. I could smell plum for sure. I haven’t tried the almond yet, but plan on using them soon.
@@AndersonsSmokeShow checked out a few reviews on here. only a few to watch. all except for one didnt like it. one guy had a burn pot with a huge chunk of something in it. called it a clinker?? dunno why or what caused it and of course that ruined it for him. others ive seen all had good reviews. and ive been watching you for awhile, ur revies and stuff are always honest. so iom gonna get me a bag od each flavor. :)
thank you
@@MainahTony I appreciate the support Tony!
@@AndersonsSmokeShow i appreciate what you do!!
Do you still have the skin on that thing?
Nope, no skin on that slab.
Sure seems like there should be a use for that juice that was drained