Pork Belly Burnt Ends Recipe on the Yoder Smokers YS640
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- เผยแพร่เมื่อ 15 ม.ค. 2018
- Pork belly burnt ends have been an often requested recipe here at ATBBQ and Chef Tom delivers a delicious and simple recipe that will blow away your family and friends.
► PRINT RECIPE: www.atbbq.com/thesauce/pork-b...
RECIPE COOKED ON: www.atbbq.com/yoder-smokers-y...
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Friends, sorry I wasn’t more clear. I start out smoking the pork belly burnt ends with the grill running at 250°F. Y’all are awesome! Thanks for the support!
CFT!
Thank you!!
Would you serve these as a side or main course? I've got me a pork belly and I'm planning on these next week! Thought about a side of ribs lol.
right on, I was like wtf bro?!
stonecoldtrk I’m debating the same thing. What did you do? Are they good enough for a main dish?
we just did this as well. I trimmed the fat cap layer down to only 1/4 inch. So the amount of fat at the end was not over kill. It even crisped up a little. I use an offset smoker and burned apple wood and finished it with cherry.
Thank you so much fr this recipe - sure looks amazingly good!!
Another great video. Thanks Chef Tom. Cheers
Fantastic !! Will be making this soon. Thank you for all your great videos !!
Ive been waiting on this video for a while. Looked Great!! i've done this on my weber kettle and my ys480(got one because of you)
this is one of my favorite snacks that I just want to keep eating. brilliant video as usual
Perfection!
Love these vids!
Tom you rock man. Thanks for doing these vids. Because you made these vids I have supported your store.
Thank you Chef Tom! Made these today and they were excellent!!
nice! glad you liked them!
I have seen almost all of your videos.... this is the best looking food I have seen you make.... good job
Keep it up, great work!
Gotta try this one.
Thanks Chef Tom. Trying pork belly burnt ends today. The Kansas strip roast has become a family favorite.
This was amazing.
This looks soooo goooood!
Cheers
Dang that looks good! Must try and great job on the video.
gotta try this
Thank you Chef T. One of the most delicious burnt ends eva! We did this for our last homeless shelter. One of the ladies came over with pencil and paper and demanded that I give her the recipe... best compliment for well cooked meal.
joneskimracing This is amazing. Thanks so much for sharing!
the more of your videos i watch on your channel, the more i want a Yoder YS640!
Pure yummiest.
Tom another successful cook. Very well done they look awesome..
The beginning cook temp. is 250 F (download the recipe to see for yourself). Thanks Tom! This looks awesome!!
I can't to cook this! Thanks for the awesome vids!
Chef Tom does it again!
I love your show! Just would like to here more detail throughout your processing of demonstrations with temps and times to cook in the stages you do things. Thanks
Lol that comment about the wife and the cookies is so true. It really hit home.
Awesome. I love pork belly.
I used this method for my burnt ends! 👍🏻👍🏻👍🏻👍🏻 most tender PBBEs ever thanks!!!
Excellent....
Can't wait to do these.
Looks GOOD AF
Hey man, new subscriber. Your channel is great. Awesome production value too. Keep it up!
Best BBQ Channel - again very nice 👍👍👍
This is the best thing that I make on my Yoder. Everything else is good too but this is my fave
I love this channel.
Thanks Nick. We appreciate you being a part of the community!
Great video, Awesome channel
Thanks!
You are my favourite person on TH-cam
Well done sir. Keep it up
I've got to stop watching this channel between meals! Thanks for the video man.
Love how you break everything down, very engaging. My question to you is have you ever done goat meat? I'd love to see you do a video of it. I know folks have said its similar to the way you make lamb, but I have yet to see anyone attempt to smoke let alone bbq it-thanks!
Those look super amazingly awesome!! Should be a sin to look and taste that good. 😂 Thanks for your content and video!
Just listened to the podcast on the same recipe. Looks so tasty! Sent an email as well with some suggested recipies
Have you tried smoking with maple? It imparts a subtle maple sweetness I think you'd appreciate. Great recipe can't wait for the mild weather to try it out!
You are SOOO lucky. I watched another YT channel, (HowToBBQRight). Malcom Reed did this as well and both look equally awesome. I desperately need a smoker so I can do this!
Thank you for another GREAT video!
Cheers!
The Gifted if you have a kettle grill, you can still get some great bbq going.
Thank you
You're welcome! Thanks for watching.
Watched 2 videos and had to subscribe! Really look forward to what you come out with next! Maybe you could do a homemade bbq baked beans or a nacho dip! Not to many sides being done!
BEAST!
Love all your BBQ videos. When are we gonna get a video on BBQ baked beans the ATBBQ way?
Great looking stuff! Have you ever tried Strawberry's Shake on BBQ Seasoning? It is a great rub from here in Arkansas. You would love it!
Another amazing cook!!
YAAASSSS!!!!
Totally into what you're cook in!
I got a marinated canned ham recipe. Cube ham, slice up ginger root, cover with vinegar and add jam. BBQ on skewers.
I am sure you have a master recipe that improves this and I am eager to see it. If not, can you please create one? Thanks in advance. 👍
Chef Tom steps back, shoots and scores!!!!! Great cook, thanks for sharing.
I like the tinfoil theory. I will offer a tip i learned from battering freshwater fish after a good day on the lake. Put your rub in a large mixing bowl and roll the pork belly chunks in the bowl of rub. Much easier than shaker and flipping them. I have some belly on the smoker right now i will try the foil.
I'm gonna make a batch of these for the annual neighborhood poker game this weekend.
Love your videos!! Quick question, what brand of pellets do you use?? Thank you in advance.
This wifey would much rather use my cooling rack for BBQ than cookies any day! Looks so good!
how about bbq cookies to me that sounds amazing !!!
Yum
That looks really good. Football season now. Maybe do one on Candied Bacon. Can't go wrong with candied bacon.
I'm new to smoking n watch all of your videos and I have a offset vertical smoker and your video on fire management has helped me be successful with every smoke I've done so far. Your channel is amazing and you're the man!! I have a question regarding pork belly as I'm wanting to do one for burnt ends aka pig candy. I've seen videos where pork belly is brined for bacon, do you have to brine the pork belly for burnt ends or just cube it up n go ?
zero dislikes thats what I'm talking about!
Has any one been to heim’s in fort worth Texas? If u haven’t u should go there they have really good Brent ends. Possibly THE BEST BBQ I have EVER had.
Burnt ends have just become heavenly ain't nothing better than a pork belly burnt ends now I have a question can you take the brisket and do the same thing and Cube up like you just did the pork belly and then make your burnt ends out of it
Wichita in the house!
I did this about 3 times, but I like the idea to wrapped in foil, I put it in a foil tray but next time I would wrap it in foil, thanks
Can you guys do a video on how to cure and make Bacon on the YS640?
Have mine marinating in the fridge as we speak. Going to be smoking them tomorrow.
Awesome!!
You constantly churn out some amazing videos, gotta appreciate the consistent production quality! As a cinematographer by education, I'm interested in what audio gear you use? The sound is really good, although with the ongoing traffic you would achieve smoother flow if you would use a constant "traffic/noise" track that doesn't change with the cuts ;-) It really helps to blend the cuts better.
Sennheiser EW 112 wireless lav direct to the Red with an A-Box is our audio setup. As far as running traffic tone, that would take way too much time... :)
If we were producing a television series or doing a larger branding video we would tie it altogether with SFX and music, but can't spend that kind of money here. Also, getting the tone adjusted with the live traffic would be a headache.
Have a great day!
Are you using cured or uncured pork belly? Big fan of the channel Tom
Do you only use the Chef's Choice sharpener for your knives? They look amazingly sharp. Every. Single. Vid.
Any suggestions for keeping them warm if they finish early? Eg should I pull at the end of the braising phase and hold in a warming oven and finish near service or finish it up and then put in a warming oven?
Chef Tom what is your opinion on the reverse smoke offset cooker?
50/50 bbq sauce and apple butter works well for saucing these. Almost reminiscent of baked apples and pork.
Cool hoodie.
Chef Tom I was wondering if you could show us a brisket recipe or pulled pork recipe for those of us who don't have a smoker. I know the smoker is by far the best but I was wondering if there is any alternative.
When doing this recipe are you using a cured pork belly? Or going thru a 7 - 10 day curing process?
Thanks, Love your stuff
Don B
You should review the Carson Rodizio
Hey Chef Tom, curious if you've ever eaten @ Franklin's in Austin Tx?
Great Vid but........ Plowboys Yardbird is in a class all of its own!
Hey Chef, Looks great for a Civil War reenactment weekend here in Kentuckiana! Prep them at the house and sauce them in a Lodge dutchie over the fire pit and chum them soldiers in from miles away.... Great work...
Atbbq - there is a growing market in Australia for this stuff. I’d love to get some of your sauces and rubs but can’t find them anywhere here. Export to us! Love the vids.
Really enjoy watching your videos, I have a question about the pork belly. Was it cured or no? I plan to do this but also make some bacon.
looks raw to me
2:47 lmao 😂
Oh my god
What are the cooking temps? Initial cook and after wrap?
Chef Tom, when are you going to make a Reuben? Or did I miss that video.
Hi Chef Tom. Looks.awesome. Would you do a sausage video? I am referring to making homemade breakfast sausage for patties.
Love watching your content. Keep up the great work. Hope you do.sausage. I request you do it southern style seasoning wise so it includes some sage.
That would be a worthwhile project. And not just seasoned grease like you get at the local grocery store. I use 100% pork shoulder for mine; you can fry up four pounds of it and have just a skim of grease left in the bottom of the pan.
Not a video (yet), but here is our breakfast sausage recipe: thesauce.atbbq.com/breakfast-sausage-from-scratch-recipe/
Thanks for watching!
allthingsbbq thanks chef Tom!!
Thanks, chef. I may have to try your recipe; it is less complicated than mine and should yield a totally different flavor profile.
Definitely going to try. Reminiscing of when I was a kid making homemade sausage with my Granny.
What temp should you shoot when the first 3 hours are done?
Great job chef do have a bbq recipe for goat I just can't get it right it always comes out tough I would to see you cook it.
Never bbq'd (or eaten) goat, but I've heard that it's a lot like venison. Is the meat just tough, or is it tough AND dry? If it is simply tough, it could be cooked for a little longer (I'm assuming low and slow) and that may help. If it is also dry, the addition of an injection, a bacon weave or other artificial fat layer, using a water pan to boost humidity, wrapping the meat partway through the cook, reducing cooking time, or some combination thereof may be the answer.
handcannon Thanks for the reply I will give it a try and let you know how it comes out
I use the racks out of my old Bradley. Best use I've gotten out of the damn thing. Good for low temp., but not much else.
Getting ready to do my 1st ever burnt end pork belly this weekend. Just watched another guy's video and he said whatever you do DO NOT cube them before you cook them. Cook them in strips. Well, this is awkward now.
Chef Tom, the ball cap you are wearing, what team is that?
Reminds me of how Momofuku makes their pork belly for their ramen.
Did you do a salt water brine before you started?
After you cooked them in the foil w/ added sauces, try placing them back on the rack for 30-40 mins and bammm!
Could you use butcher paper to wrap instead of foil to preserve the bark?
Can I use this exact step process for Beef Brisket? Cut them in chunks before smoking?
Burnt ends are traditionally made from the point meat of the brisket. I wouldn't use the flat, it's just too lean.
Man that looks amazing, only problem would be I wouldn’t be able to stop eating them
Jason B
Yes you will. These babies are rich. Delicious but richer than 3 foot up a bulls butt. Normally after four or five it starts to hit you. Great appetizers.