How many of you watching watched it at least a dozen times over the past 5 years? I’ve watched at least 3 times each year before I make them. Love this video. Nice job Malcom!
This is my 2nd time making them and i rewatched even though I have the directions in my “smoking diary”. I think just listening to Malcolm explain them gets me excited.
My friend and I made these with a cherry Pepsi and pomegranate syrup glaze. The second the pork entered our mouths, our lives were changed forever in a instant., in the best way possible. I fully understand the need for a time out and a camera cut after he tasted one of these glorious morsels, he probably had to go and lie down for a while and take stock of what just happened in his mouth to fully comprehend the situation. I know we did. Seriously, these are probably in the top 3 things I've ever eaten, and I've had some pretty epic adventures on the grill. The fat cap on just one of these bad boys had more flavour than my last 20 meals combined. Honest to God...do NOT die before having tried these.
@Eric Fuhrer I can attest: Reduce Pepsi Max Cherry cola. Get the sugar free stuff - it reduces much better, a 330ml bottle doesn't thicken until it gets to a few table spoons. Start by adding about 1/4 part pomegranate molasses to 1 part reduction. Tweak according to the balance of the molasses you have - some is sweetened and some not. Keep heating and stirring for a minute or until you get the thickness you want. You need very little of this stuff to get big flavour and it doesn't need to be too thick, I shoot for something about 1/2 the viscosity of a runny honey. This recipe has so much richness and sweetness you can't supress it, the pomegranate just makes it pop even more by adding a bit of tartness.
Making these for the fifth time for a party this evening. I always double check back to make sure I've got the recipe down. These are ALWAYS a hit and my FAVORITE thing to take to a gathering. Thank you very much for the tutorial! If anyone is thinking about doing this..... DO IT
When you make these for a party, do you make them as the video says then warm them up at the party or do you do some of the final steps at the party? Just curious because I'm making this beforehand for an upcoming party. Thanks!
This is at least my fifth time making these and I do also check back everytime to make sure im doing it right. I make my own seasoning which gives me the spice i need so i skip the franks red hot in the glaze. I have shared this video with everyone i know that throws down on the grill. Definitely my favorite special occasion thing to smoke.
Made these for a neighborhood get-together. Nothing but rave reviews from fellow smoking enthusiasts. They were a HUGE hit. These will be a staple in my smoker collection. You did all the brain work, and I took all the praise. Yay me! 😊 Seriously, thank you so much. I'm the chick in the hood, and you just helped me gain some serious respect from the good ol' boys!
Stop taking naps and go outside and play until its night, which will not only be fun but drastically make you fast/athletic and even give you muscles and abs.
I finally pulled trigger on a smoker after watching these videos for months. Pork belly burnt ends was the first thing I made and I can say without a doubt it was the best tasting thing I've ever put in my mouth
@@mia1shooter bro i am a meat eater and i gotta say, that's suicide for lunch. Jesus, the amount of fat and sugar, it blows my mind. brown sugar and honey in industrial quantities... MORE BUTTER ON PORK FAT... You only see stuff like that in america, not trying to bash, just being real.
@@mia1shooter Haha, did he hit a soft spot? Yes, it is true that anything can kill you. That doesn't mean you shouldn't think about what you are eating. To be as fat as Malcolm in this video is is just not healthy. He will die way early if he continues like this. That is just a fact. And the same goes for you if you are as fat as him. I'm sure what he is making is super tasty and I would love to try it out once. But it is no coincidence why americans are so fat and ugly overall compared to here in Europe. We eat healthier.
He's a pit master, not a chef. Some of the greatest chefs that are height/weight proportionate. Also some of the greatest chefs that are rather rotund. Moral of the comment: only trust non skinny pit masters, only trust good chefs. Or trust NO ONE. Or be an optimist and trust anyone. Or be anyone with trust. Or trust anyone. Just be someone. Or don't.
I made these yesterday. I started them at 2:00 in the afternoon and they didn't finish cooking till 7:00 at night? Dont know why they took so long? Maybe my Bull Bison charcoal grill didn't keep the heat like a smoker does. The temp was at 250 every time I checked it. Once they finished they were great!!
Everything I smoke takes way shorter times than most recipes and I have several thermometers to make sure my smoker is at temp. Like my spare ribs are 190 and fall off the bone after 4.5-5 hours, no stall period no need for foil. Maybe altitude differences or humidity? I'm in MN and man of these guys are down south.
Malcom.. you're the man. I don't know what I'd do if you stopped making videos. Seriously, your videos got me into BBQ and now it's a way of life. My family and friends owe you! Lol
Been watching this video for 6 months and thinking “I should make those sometime.” Well I made them this evening and the best way to describe this is “pork candy!” FREAKING AMAZING! Thank you very much Malcolm.
7 years later, came back to check out this recipe to make it for Father’s Day. It’s my first Father’s Day as a dad and I just got a pork belly. It’s always funny to see old comments! I still want to drink beer and make food with Malcom.
I love all of your recipes! My son and I cook together, I am more like the helper Lol.... What he did was use his own seasoning mix, but he did one side of the "whole" pork belly. He then turned it over, and did the other side. He cut it into slices, turned on their sides, seasoned, turned them over, seasoned them. He then cut them into cubes, this sure did make it SO much easier to get it all seasoned! I hope this helps some people to get them ready easier, and faster in order to get them smoking!
Malcolm, I ended up with a great combination of two of your dishes tonight! I made the pork belly burnt ends for tacos, but when I got to the glaze for the burnt ends, I realized I still have a cup left of the glaze that I had used for your Jack and Coke chicken. The pineapple, Jack Daniels, garlic, and teriyaki went perfect with a little extra bbq sauce for the final step!
Malcom you are a champ. I had people over for easter Sunday I had 4kg of pork belly and was cursed at when they saw what I was doing with it. When it was time to eat no one said a word. Great timing with the uplaod of this Video. By the way people are putting in orders for it. They loved it.
Between you and Heath Riles, my life of smoking has forever changed. thanks for all the awesome instruction! Everything has been incredible. Wings, ribs to burnt ends, you guys are the masters!!
Got them cubed and sitting over night !will get back to you .I'm making them sor my birthday weekend .id.m going to add some to my pork and beans also should be good .I'd like to see how you would make meaty pork and beans
Finally got around to making this for a holiday party. I've made a lot of good bbq on my smoker but this takes the prize. These things are amazing - scheduling my heart scan tomorrow
I made these for Thanksgiving in 2023. Now my family says that I’m only allowed over to holiday parties if I make this! Thank you! Also, I used a Traeger and I set the temp to 250°.
Let me start with I’ve been watching your videos for several years ( since I got my Kamodo smoker) and you have never disappointed. I made these last year at our 4th of July cookout and they were such a hit. When we started planning and inviting people for this year’s gathering, multiple people asked are you doing the pork belly burnt ends? Lol, I guess we are are now. Thanks Malcolm all your smoker recipes that I’ve tried have been a big hit over the past several years. Keep doing what you do.
My god! I’m watching this at 9:30am in lockdown land UK, should be working😬. I am drooling, my ProQ smoker is getting fired up today and I’m doing this badboy. YUM.😋
Made this today. Phenomenal recipe! Pay attention to "honey for the money" makes all the difference in the world! Thanks for posting this - great cook. Used my Masterbuilt Electric smoker.
This was AMAZING .... nearly had a stroke last night with the amazing taste ... i made my own bbq sauce,then i used strawberry jelly as that's what i had .. the fat is gelatinous .. im gonna use that glaze on ribs as well !! The jelly is an amazing addition , makes them really sticky
I would have trimmed some of the fat off. Don't get me wrong they look great but they look pretty close to the same size you cut them. (they did not shrink up much at all) meaning that they are about 50% fat and 50% meat. I would have trimmed about half of the fat away. I would think that they would taste just as good but be a little healthier. (not healthy but healthier with half of the fat cut away)
John Krett: I just got back from Whole Foods and I did get a beautiful slab of pork belly, along with grass-fed ribeyes, and a rack of beef back ribs. They have a great "meat" counter.
I keep coming back to this one to make these even after checking out others. Every single person that has tried them has said it is one of the best things they've had off the grill!
After you buy the pork belly portion it out (I cut it in 3 pieces) then freeze the portions you're not smoking that day. That way you have manageable portions on hand. I'd do that before I'd cook it all and freeze.
I made them last night - absolutely frickin awesome! Thanks for yet another delicious recipe Malcom. I wish I could attach pics because they came out looking almost as perfect as your video 😋
I can't argue with your love of your craft. I know I love my way as well. I think there may be just too much sticky "sauce" for my liking. The sugar is the issue. There is no way any good BBQ needs that many different types of sugar. I worrie that its an addiction to the sugar and not to the BBQ. I'll bet you dollars to donuts that if you lost the honey and you entire last "sauce" and ate them that way a few times you would find you do not need that extra steps (sugar). Just my personal opinion, obviously you are BBQing at a very high level, but you are contributing unnecessarily to Americans being fat and diabetic. That is just science. Guess its time for the internet "experts" to flame me for trying to make a suggested adjustment to the obesity epidemic. Ready? GO!
I made these this last weekend for a party. They were a hit. Everyone talked about how good they are. That bbq sauce glaze (I used stubbs sweet heat, but followed the recipe otherwise) was one of the best I've ever had. Thank you
Oh boy that looks yum 🤤 … Am I the only one who watch these BBQ videos all day knowing all well that you will never make them ever but still watch it closely as if you are going to …😂😂😂😂😂😂😂
Made these tonight. I don’t have a smoker (yet), so I made them in the oven. They turned out amazing! One of the best things I have ever ate! The only issue is my batch was a little overdone. They were still delicious though. This was a small batch, but the next batch I do will probably be at 250 instead of 275.
Just made this today. All I can say is that this hands down the best tasting burnt ended I have ever had!!!!!! I am on the Keto Diet so I left out the last step and modified the brown sugar and left out honey. It is STILL the bomb! This guy is amazing. To anyone that wants to grill, this channel is where it's at. Have subscribed.
I don't understand how people put thumbs down on this lol bless their hearts, awsome vid trying out my first pork belly burnt ends tomorrow, little different cook method but aiming for same results! Thanks 😁
So, I watched this video a few months ago and was impressed. It looked really good. Turns out, I had no idea how good it really is. My Father and I made these burnt ends a few days after we watched the video and wow what a surprise. We followed Malcom's recipe to the letter, and got everything exact. The flavor was outstanding. I'm no slouch when it comes to cooking over fire and smoking meats, but this is SO far and away better than ANY BBQ I've ever tasted. Everyone we make it for now at his house or mine just goes crazy for it. As a few of you have said below, words really can't express how awesome this is if you like BBQ. @DevastatingDave said it best, "do NOT die before having tasted these". My sentiments exactly. If you are a fan of BBQ, you owe it to yourself and your family to get a smoker and give this recipe a try. More of the family is coming in this weekend over at Dad's, and we're making these again. Can't wait.
I've followed this recipe 4 time, got the 5th on the smoker right now. These are amazing. My in laws can't get enough. I don't follow exactly to what Malcolm does, but hey that's bbq, make it your own. I use pecan wood and a texas pecan rub that has a great sweetness to it. 1 million thanks to Malcolm for uploading this.
@@RossTrittipo total time is as follows: 3 hours on the grates (baking racks), 2 hours in foil pan covered with honey/brown sugar/butter, 15 to 30 minutes in foil pan uncovered with bbq glaze. Plan for this to take 5.5 hours.
I watched this video a few years ago and I really wanted to make these because they look So delicious. Well, today was that day and 🤯. They were F'n AWESOME!!! Chunks of sweet, smokey, salty 🥓 is what I ended up with. But, I won't see them again until next year. So rich and decadent it almost feels wrong LOL! If it is wrong, I don't want to be right. Thanks for sharing 👍🏾👍🏾
Worth dying young for. I'm not even joking. Absolute masterpiece, Magnum Opus, Unbeatable. It should be next to the definition of awesome in Webster's Dictionary. Period.
HowToBBQRight Malcom Reed I have sliced fresh pork side that I am not sure what to do with,could I use that for this?could I cure it to make bacon?please help I don't want it to goto waste.thank you.
I've made these almost a dozen times now ... never found apple jelly or the bbq sauce so I impressed... how ever I swear my wife's 90 percent vegan .. and she eats them like crazy ...
![[Live] ศึกมหึมันส์มวยไทยสังเวียนเดือด เวทีมวยชั่วคราวสวนสยาม | จันทร์ 30 กันยายน 2567](http://i.ytimg.com/vi/pM1k6f7JXUc/mqdefault.jpg)
Did two things half way through this video. 1. Subscribed 2. Ordered a smoker.
How rich are you lol
@@elialeiba1344 Found a nice smoker on amazon just like this one for around 230 bucks, they're not complex.
Feels bad when you live in an apartment you can't grill you can't smoke you can't bbq
I lived in a apartment. Smoked meat in the garage, neighbors smoked devil's lettuce inside their apartment! 😁
darrell werning I don't have a garage
How many of you watching watched it at least a dozen times over the past 5 years? I’ve watched at least 3 times each year before I make them. Love this video. Nice job Malcom!
This is my 2nd time making them and i rewatched even though I have the directions in my “smoking diary”. I think just listening to Malcolm explain them gets me excited.
I have my pork belly thawing on the counter now. Almost to the point I can start cubing it up so I had to pull up the video again
Most definitely
This my friend is what TH-cam is made for!
Been sitting on this for a while. Getting my first pork belly today!
Ive already seen this episode. Yet im here again.
Same
Same
Same
Same
My favourite episode
“Lil bit of butter” stick and a half later
My friend and I made these with a cherry Pepsi and pomegranate syrup glaze. The second the pork entered our mouths, our lives were changed forever in a instant., in the best way possible. I fully understand the need for a time out and a camera cut after he tasted one of these glorious morsels, he probably had to go and lie down for a while and take stock of what just happened in his mouth to fully comprehend the situation. I know we did. Seriously, these are probably in the top 3 things I've ever eaten, and I've had some pretty epic adventures on the grill. The fat cap on just one of these bad boys had more flavour than my last 20 meals combined. Honest to God...do NOT die before having tried these.
Any chance of getting that pepsi and pom syrup recipe?
Devastating Dave, that was a devastating review 🙋
I would probably use honey and coconut oil instead
Bravo
@Eric Fuhrer I can attest: Reduce Pepsi Max Cherry cola. Get the sugar free stuff - it reduces much better, a 330ml bottle doesn't thicken until it gets to a few table spoons. Start by adding about 1/4 part pomegranate molasses to 1 part reduction. Tweak according to the balance of the molasses you have - some is sweetened and some not. Keep heating and stirring for a minute or until you get the thickness you want. You need very little of this stuff to get big flavour and it doesn't need to be too thick, I shoot for something about 1/2 the viscosity of a runny honey. This recipe has so much richness and sweetness you can't supress it, the pomegranate just makes it pop even more by adding a bit of tartness.
My man said, “Time out!”
😂 I saw this comment before I heard it lol - got my pork belly in the smoker right now! 😆
Julian Reyes sooo good 😂
Love this man's enthusiasm!
@@chrishutchinson5752 he definitely sells it. Got me good!
Gottem on the smoker now! Cant wait to dig in!
Idk why food network hasn't given you a show yet, you're better/more relatable than a lot of their personalities.
Making these for the fifth time for a party this evening. I always double check back to make sure I've got the recipe down. These are ALWAYS a hit and my FAVORITE thing to take to a gathering. Thank you very much for the tutorial!
If anyone is thinking about doing this..... DO IT
When you make these for a party, do you make them as the video says then warm them up at the party or do you do some of the final steps at the party? Just curious because I'm making this beforehand for an upcoming party. Thanks!
This is at least my fifth time making these and I do also check back everytime to make sure im doing it right. I make my own seasoning which gives me the spice i need so i skip the franks red hot in the glaze. I have shared this video with everyone i know that throws down on the grill. Definitely my favorite special occasion thing to smoke.
Made these for a neighborhood get-together. Nothing but rave reviews from fellow smoking enthusiasts. They were a HUGE hit. These will be a staple in my smoker collection. You did all the brain work, and I took all the praise. Yay me! 😊 Seriously, thank you so much. I'm the chick in the hood, and you just helped me gain some serious respect from the good ol' boys!
I'm going to run a practice batch this weekend, then a bunch for the Super Bowl.
I've never seen something so gruesomely unhealthy.
i want it so bad
Dude, I made this today. I've already taken 3 naps! So freaaaakin bomb!!
God bless America
no one asked how much times u napped😂
@@swerks197 no one wanted that mediocre insult😂
@@Matthew-cd8iv - some can lift themselves up only by putting others down.
Stop taking naps and go outside and play until its night, which will not only be fun but drastically make you fast/athletic and even give you muscles and abs.
@@swerks197 shut the fuck up
I finally pulled trigger on a smoker after watching these videos for months. Pork belly burnt ends was the first thing I made and I can say without a doubt it was the best tasting thing I've ever put in my mouth
Mother of God.
RIP arteries.
Well you wont eat this every day😒😒😒
@@mia1shooter You won't have an every day if you do.
Gotta love Americans, eradicating themselves one artery clogging food at a time
@@visiblur oh shut the fuck up and get off your pedestal, nobody cares. Anything can kill you. Why do you stupid vegans feel the need to preach.
@@mia1shooter bro i am a meat eater and i gotta say, that's suicide for lunch. Jesus, the amount of fat and sugar, it blows my mind. brown sugar and honey in industrial quantities... MORE BUTTER ON PORK FAT... You only see stuff like that in america, not trying to bash, just being real.
@@mia1shooter Haha, did he hit a soft spot?
Yes, it is true that anything can kill you. That doesn't mean you shouldn't think about what you are eating. To be as fat as Malcolm in this video is is just not healthy. He will die way early if he continues like this. That is just a fact. And the same goes for you if you are as fat as him.
I'm sure what he is making is super tasty and I would love to try it out once. But it is no coincidence why americans are so fat and ugly overall compared to here in Europe.
We eat healthier.
I gained 150 lbs watching this, thank you.
Never trust a skinny chef
Could you not argue that a skinny Chef is more efficient?
Never trust someone who can't take care of themselves physically.
He's a pit master, not a chef. Some of the greatest chefs that are height/weight proportionate. Also some of the greatest chefs that are rather rotund. Moral of the comment: only trust non skinny pit masters, only trust good chefs. Or trust NO ONE. Or be an optimist and trust anyone. Or be anyone with trust. Or trust anyone. Just be someone. Or don't.
@@kennethmorrison4543 that advice is too real.
If fat is flavor ur very flavorful Malcom
I tried these for the first time yesterday and they were better than the best pork I’ve ever had 😎
Love your new house. You should do a tour of all your grills and smokers. 👍🏾👍🏾
otis ellis not a new house. It's a different angle.
Theorcman2008 think it's a new house. I don't remember the backyard having a pool.
Its def a new house. His backyard looked nothing like that nor did his neighbors houses look that big.
Man o man did this look good. I would love to come over and chow down
I love some burnt ends.
just started watching this guy. taking tips like crazy. love it!
I made these yesterday.
I started them at 2:00 in the afternoon and they didn't finish cooking till 7:00 at night?
Dont know why they took so long? Maybe my Bull Bison charcoal grill didn't keep the heat like a smoker does.
The temp was at 250 every time I checked it.
Once they finished they were great!!
Everything I smoke takes way shorter times than most recipes and I have several thermometers to make sure my smoker is at temp. Like my spare ribs are 190 and fall off the bone after 4.5-5 hours, no stall period no need for foil. Maybe altitude differences or humidity? I'm in MN and man of these guys are down south.
Fantastic cook Malcom! Pork candy right there. WOW!
You guys should do a collaboration video.
As a fan of bout channel i'll love to see a collaboration video too
I'm down!
I SECOND THAT!
Made these today. Fantastic recipe. I got all my money for the honey on this smoke. Phenomenal instructions on how to make them
I made these for Easter today. OMG, home run! Thank you Malcom!
Malcom, this is the most emotion I've seen out of you after taste test. must've been that good!
Robert Terry smoke
Making this tomorrow, Good Friday 2019! Thanks for the recipe/video!
Did you like it?😭
Jordan Costa one of the best bites of BBQ I’ve ever had! Needless to say, nothing was left!
Malcom.. you're the man. I don't know what I'd do if you stopped making videos. Seriously, your videos got me into BBQ and now it's a way of life. My family and friends owe you! Lol
Jon Asleson hell yeah buddy
Been watching this video for 6 months and thinking “I should make those sometime.” Well I made them this evening and the best way to describe this is “pork candy!” FREAKING AMAZING! Thank you very much Malcolm.
Ive watched dozens of Malcom's videos and never have I ever seen him call a "time-out" that's how you know it's good.
Opens foil revealing burnt ends swimming in sugary goodness and says, "Now it's time to glaze them!" Haha! Only Malcom!
Malcom I want to drink beer and make food with you.
sounds like a bromance
This guy is my idol
7 years later, came back to check out this recipe to make it for Father’s Day. It’s my first Father’s Day as a dad and I just got a pork belly. It’s always funny to see old comments! I still want to drink beer and make food with Malcom.
I love all of your recipes! My son and I cook together, I am more like the helper Lol.... What he did was use his own seasoning mix, but he did one side of the "whole" pork belly. He then turned it over, and did the other side. He cut it into slices, turned on their sides, seasoned, turned them over, seasoned them. He then cut them into cubes, this sure did make it SO much easier to get it all seasoned! I hope this helps some people to get them ready easier, and faster in order to get them smoking!
Dude, I've really enjoyed seeing you build your channel and how much it's grown/evolved. Keep up the great work.
This dude kind of sounds like Stone Cold Steve Austin.
Fucking hell, I'm almost passing out here. Delicious!
Malcolm, I ended up with a great combination of two of your dishes tonight! I made the pork belly burnt ends for tacos, but when I got to the glaze for the burnt ends, I realized I still have a cup left of the glaze that I had used for your Jack and Coke chicken. The pineapple, Jack Daniels, garlic, and teriyaki went perfect with a little extra bbq sauce for the final step!
Malcom you are a champ. I had people over for easter Sunday I had 4kg of pork belly and was cursed at when they saw what I was doing with it. When it was time to eat no one said a word. Great timing with the uplaod of this Video. By the way people are putting in orders for it. They loved it.
This video is why I started smoking.
Pork Belly and ice cold beer! Mmmmmm!
Thanks Malcolm!
I've patiently (and droolingly) watched this video many times. Now it's time for me to finally make some! Two days away and I'm already crazy hungry 😋
OMG! I almost ate my PC screen! I just happened to have about 8 pounds of pork belly.....I'm giving this a shot this weekend!
Dice Man Daniel??
When I first watched this I thought "time-out" meant he was having a heart attack. This is a level of gluttony that should earn everyone's respect
It's not gluttony if you are hungry. And he looked very hungry :)
I was rolling when he added lumps of butter then said, "Got to add that honey for the money"
And they say pork kills....yea right ....Not when it comes out looking like that. Thanks Malcom great video.
I watch this video atleast twice a month.
Between you and Heath Riles, my life of smoking has forever changed. thanks for all the awesome instruction! Everything has been incredible. Wings, ribs to burnt ends, you guys are the masters!!
Got them cubed and sitting over night !will get back to you .I'm making them sor my birthday weekend .id.m going to add some to my pork and beans also should be good .I'd like to see how you would make meaty pork and beans
Sir ..... I'm new to your channel ... and I am not gay .... but after watching this ..... I think I love you.
I made this today and followed the recipe exactly. I must say, Malcom, you have done it again. This was on another level. Well done good sir!
You are the king of the pit. I tried your method from the Competition Spare Rib video and they turned out really great. Thank you.
Made these yesterday and damn everyone was fighting for them definitely gonna have to make more
god damn it i really need to buy good smoker.
"belly is about 50/50 fat"
1:48 looks more like 80/20 fat
Pure decadence on a plate right there. Thanks for sharing.
This is honestly one of my most favorite videos on TH-cam. Malcom, I would love to be your neighbor.
Malcom. You are the MAN!!!!!!
One piece is enough calories to feed Uganda.
ExtremeDeathman LMAO
MERICA!!!!
Finally got around to making this for a holiday party. I've made a lot of good bbq on my smoker but this takes the prize. These things are amazing - scheduling my heart scan tomorrow
Adding butter to a cut that's already half fat🤣 I love you man, I'm deffinately doing this with my costco pork belly I just grabbed
Shit, they have the best ones i have seen, also the brisket.
I just did exactly that 👌👍
In all the thousands of videos I have ever seen, this one is the most favorite. Serious.
I made these for Thanksgiving in 2023. Now my family says that I’m only allowed over to holiday parties if I make this! Thank you!
Also, I used a Traeger and I set the temp to 250°.
They look like absolutely heavenly. Wish i could reach into the screen for a fist full. You sir are second to none. Best wishes from UK!
Let me start with I’ve been watching your videos for several years ( since I got my Kamodo smoker) and you have never disappointed. I made these last year at our 4th of July cookout and they were such a hit. When we started planning and inviting people for this year’s gathering, multiple people asked are you doing the pork belly burnt ends? Lol, I guess we are are now. Thanks Malcolm all your smoker recipes that I’ve tried have been a big hit over the past several years. Keep doing what you do.
HAHAHAHA love the the time out! I never thought I would meet someone more excited about BBQ than me. I have now. LOL
My god! I’m watching this at 9:30am in lockdown land UK, should be working😬. I am drooling, my ProQ smoker is getting fired up today and I’m doing this badboy. YUM.😋
I have tried this several times. It is simply amazing. My entire family loves this recipe. The pork just melts in your mouth. Way to go Malcolm!
Made this today. Phenomenal recipe! Pay attention to "honey for the money" makes all the difference in the world! Thanks for posting this - great cook. Used my Masterbuilt Electric smoker.
3:26 "Center of Mass"lol
This was AMAZING .... nearly had a stroke last night with the amazing taste ... i made my own bbq sauce,then i used strawberry jelly as that's what i had .. the fat is gelatinous .. im gonna use that glaze on ribs as well !! The jelly is an amazing addition , makes them really sticky
10 seconds in, already like this guy, looks so friendly!!
Thomas Cartwright ,shirt lifter,,,it’s about the food tho....and it’s very good.
I would have trimmed some of the fat off. Don't get me wrong they look great but they look pretty close to the same size you cut them. (they did not shrink up much at all) meaning that they are about 50% fat and 50% meat. I would have trimmed about half of the fat away. I would think that they would taste just as good but be a little healthier. (not healthy but healthier with half of the fat cut away)
Thanks. I wonder if I can get pork belly at whole foods? Best BBQ channel period..
John Krett you can. I ordered some through InstaCart
John Krett: I just got back from Whole Foods and I did get a beautiful slab of pork belly, along with grass-fed ribeyes, and a rack of beef back ribs. They have a great "meat" counter.
If cooking the burnt ends on an egg, do you use the deflector plate or go direct?
I keep coming back to this one to make these even after checking out others. Every single person that has tried them has said it is one of the best things they've had off the grill!
Going to make these today. But there is no way we can eat a whole belly. Think vac bagging these for the freezer would work?
After you buy the pork belly portion it out (I cut it in 3 pieces) then freeze the portions you're not smoking that day. That way you have manageable portions on hand. I'd do that before I'd cook it all and freeze.
This is literaly the best thing I've ever made on my barbeque. Incredible. Thank you!
unfortunately i couldnt finish the video as I had a heart attack around the 4 minute mark lol
I made them last night - absolutely frickin awesome! Thanks for yet another delicious recipe Malcom. I wish I could attach pics because they came out looking almost as perfect as your video 😋
Ffs! I needed an insulin injection just from watching this.
This guy seems like he would make the perfect mall Santa.
craig said thanks i say thanks too these look realy good HowToBBQRight
This looks great! I'll make them this weekend. Malcom-- you can truly tell you love what you do.
I can't argue with your love of your craft. I know I love my way as well. I think there may be just too much sticky "sauce" for my liking. The sugar is the issue. There is no way any good BBQ needs that many different types of sugar. I worrie that its an addiction to the sugar and not to the BBQ.
I'll bet you dollars to donuts that if you lost the honey and you entire last "sauce" and ate them that way a few times you would find you do not need that extra steps (sugar). Just my personal opinion, obviously you are BBQing at a very high level, but you are contributing unnecessarily to Americans being fat and diabetic. That is just science. Guess its time for the internet "experts" to flame me for trying to make a suggested adjustment to the obesity epidemic. Ready? GO!
I agree it's alot of sugar, but I don't think your comment will change how he eats. It's up to the individual American to cater their own diets :)
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Who asked
I made these this last weekend for a party. They were a hit. Everyone talked about how good they are. That bbq sauce glaze (I used stubbs sweet heat, but followed the recipe otherwise) was one of the best I've ever had. Thank you
Oh boy that looks yum 🤤 … Am I the only one who watch these BBQ videos all day knowing all well that you will never make them ever but still watch it closely as if you are going to …😂😂😂😂😂😂😂
Make them!
Jesus Take the Wheel
2021 ...about to make some of these for Championship Weekend. Thanks for making this my guy! Love your channel!! BBQ is COVID proof! LOL
I'm here for the same reason!! Makin these today. Go Bills!!!!
Made these tonight. I don’t have a smoker (yet), so I made them in the oven. They turned out amazing! One of the best things I have ever ate! The only issue is my batch was a little overdone. They were still delicious though. This was a small batch, but the next batch I do will probably be at 250 instead of 275.
As I threw my batch in the oven, I’m reading comments to see if anyone has tried them in the oven. Gonna try it at 250 from your suggestion
How long did you cook them in the oven ?
Get some fatty meat and cover it in sugar, more sugar, and some extra fat. Most murican thing ever
Sweet...Fat...and Juicy sound just like Me. Whew weeee
Pernell Torrie you word? Whassup
and smokin, thats you!
I like that he not only bbq steak, but the veggies, like pork and chicken too.
Just made this today.
All I can say is that this hands down the best tasting burnt ended I have ever had!!!!!!
I am on the Keto Diet so I left out the last step and modified the brown sugar and left out honey. It is STILL the bomb! This guy is amazing.
To anyone that wants to grill, this channel is where it's at.
Have subscribed.
Wanna share your keto modifications? I was thinking about using monkfruit sweetener, and a sugar free bbq sauce with a SF ketchup base.
I trust you because "Never trust a skinny chef" you know what you're doing and I wish I could try some.
Great content man! Good presentation All your recipes are killer.
I don't understand how people put thumbs down on this lol bless their hearts, awsome vid trying out my first pork belly burnt ends tomorrow, little different cook method but aiming for same results! Thanks 😁
This looks so good. I love how he says a touch of fat as he adds a stick and a half of butter.
omg i just made this yesterday . I followed your way to T .....its so life changing thx you so much.
bacon and butter
So, I watched this video a few months ago and was impressed. It looked really good. Turns out, I had no idea how good it really is. My Father and I made these burnt ends a few days after we watched the video and wow what a surprise. We followed Malcom's recipe to the letter, and got everything exact. The flavor was outstanding. I'm no slouch when it comes to cooking over fire and smoking meats, but this is SO far and away better than ANY BBQ I've ever tasted. Everyone we make it for now at his house or mine just goes crazy for it. As a few of you have said below, words really can't express how awesome this is if you like BBQ. @DevastatingDave said it best, "do NOT die before having tasted these". My sentiments exactly. If you are a fan of BBQ, you owe it to yourself and your family to get a smoker and give this recipe a try. More of the family is coming in this weekend over at Dad's, and we're making these again. Can't wait.
I've followed this recipe 4 time, got the 5th on the smoker right now. These are amazing. My in laws can't get enough. I don't follow exactly to what Malcolm does, but hey that's bbq, make it your own. I use pecan wood and a texas pecan rub that has a great sweetness to it. 1 million thanks to Malcolm for uploading this.
Am I understanding Malcolm's instructions that this takes about 3.5 hours? Trying this tomorrow.
@@RossTrittipo total time is as follows: 3 hours on the grates (baking racks), 2 hours in foil pan covered with honey/brown sugar/butter, 15 to 30 minutes in foil pan uncovered with bbq glaze. Plan for this to take 5.5 hours.
@@thomasmathieu4463 Thank you!
I watched this video a few years ago and I really wanted to make these because they look So delicious. Well, today was that day and 🤯. They were F'n AWESOME!!! Chunks of sweet, smokey, salty 🥓 is what I ended up with. But, I won't see them again until next year. So rich and decadent it almost feels wrong LOL! If it is wrong, I don't want to be right.
Thanks for sharing 👍🏾👍🏾
Only a gun nut uses the term “center mass”! 😂
Caught that too 😂. Takes one to know one i guess
Worth dying young for. I'm not even joking. Absolute masterpiece, Magnum Opus, Unbeatable. It should be next to the definition of awesome in Webster's Dictionary. Period.
Bit too much sugar for my liking, but it looks damn good.
you could take out the sugar and make the recipe your own
HowToBBQRight Malcom Reed I have sliced fresh pork side that I am not sure what to do with,could I use that for this?could I cure it to make bacon?please help I don't want it to goto waste.thank you.
Hi! Mine has been ordered with the skin on, how else would you make it? Or should I take the skin off? I hate to waste the cracklin part!
I've made these almost a dozen times now ... never found apple jelly or the bbq sauce so I impressed... how ever I swear my wife's 90 percent vegan .. and she eats them like crazy ...
Improvised *** not impressed 😐 darn auto correct