I upgraded pork belly burnt ends... you gotta try THIS

hey I'm James from soaking dad barbecue and today we are doing a live fire pork belly Burnt End directly over the coals we're going to toss them in a tumbler basket so they marinate as that fat renders out it's almost going to provide like a deep fried texture I love doing chicken wings this way and I can't wait to see if pork belly burnt ends turn out just as well I'll fill you in how we're going to make this but the first order of businesses actually get a little bit of temperature inside our Joe so like always we want to start with a clean kamado Bank our coals towards the back if we need a little bit more a rip open a bag of charcoal and if you're struggling with this again look for the part where the string is running straight if you need to snip off the knot so you can just take that one string and give it a pull it will work every single time I'm going to grab my grow Blazer grow gun and start my fire sort of front center down low so that the coals will continually fall down to where we have those burning embers and it'll be in sort of like a self-feeding fire I'm going to put my bottom vent down to one finger and the control tower topper sorry Daisy Wheels since we're doing this on my Big Joe series one today to hold about 250 to 300 degrees just so it comes up nice and gentle while we are prepping our pork belly so the first thing we're going to do to get our pork belly ready is get it out of the package Pat it dry and cut it into just over about an inch an inch and a half cubes these are going to shrink up so I'll bring you nice and close to start to prep our pork belly I'm going to show you a great rub it's based off of my sort of house salt pepper garlic but with a couple tweaks that'll go really good with pork belly burnt ends let's get to work on our pork belly so this is just over 10 pounds from Costco it looks almost like a baby brisket and so if you're looking in the store for a pork belly I like to just look for ones where you can actually see there's a good amount of meat and it's not just all fat so I like nice uniform thicknesses we're going to cut this into cubes so let's get our knife I've gloved up so that I can handle pork and switch back and forth we'll probably do that a couple more times and so the first thing I'll take you fast forward here is I'm going to have my paper towel ready get get ready to Pat this dry and we will start to cube it up take it fast forward okay we're ready to start getting into cubes and so just for consistency I'm just going to use about a Blade's width and a half to help give me my measurement again these are going to shrink down so they might look a little bit large at this point but that's okay perfect and we can see we're working with a good amount of meat versus it just being all fat take a fast forward while we continue to make these as uniform as possible you can use any knife for this but I like a slicer because the length of the pork belly allows us to get sort of one Motion versus having to really saw it and this is the offset Shogun so it allows me to run my blade right along the board without again having to rock I'll take you back fast forward continue to cube these up yeah okay that looks good I'm going to save the rest of this pork belly turn into a sort of a family size pulled pork so let's transfer these over to our pan start getting ready to make our seasoning I moved our cutting board offside just while we get our rub ready but we want to start with about two capfuls of my pepper Cannon which is about two tablespoons each so this will be a total of roughly four tablespoons of fresh cracked black pepper you'll need to use something like the pepper Cannon but I highly recommend trying fresh cracked black pepper if you haven't added this to your rubs as it just adds that much more flavor and a little bit of spice it's going to be really nice I think you fast forward while I grind this up there's our first cap do that one more time perfect there's our second cup done with that I'm going to add one cap pull now of diamond kosher crystal salt here we go and now one third of a cup and the rest we are going to use Lowry's I'll put a link down to make your own at home if you can't find this in your grocery store it's really easy to come together the ratios are just a little bit off but for this recipe it's close enough let's add add another cup here so now we are 50 50 salt and pepper go for a half cup of garlic half cap onion about half cap paprika and some cayenne we're going to be adding plenty of sweetness later on as well as a little bit of brown sugar now so this will not be overpowering I promise and I'm going to add just about one teaspoon worth of brown sugar We'll add more towards the end if we add too much right now this will burn on the outside while it's tumbling on the basket so let's get this ready to mix up and I'm going to use a little bit of hot sauce as a binder I'll bring a nice close for that okay we've got the base of our Joe tisserie basket installed and I've got the tongs on the furthest out position to give us the most amount of clearance we can adjust that once we see how much space this is taking up but first let's just mix up our rub take it fast forward while I do that add a little bit of sauce as our binder any hot sauce will work Frank's is good you can't find it you have another one you won't taste the difference [Music] start getting our rub on these are going to be bouncing and tumbling off of one another but I do want to try and make sure I season all sides even though some of that will come off as there's friction inside of our tumbler basket but I think these are looking good so let's transfer them over to our basket give these one more good toss foreign there's enough space for those to move around I think we're ready to get this on lock our tumbler basket into place meet you over by the grill drop our basket into place there we go let those tumble I'm guessing the cook time will be about four hours but we'll take a look every hour or so and when they get ready for spray we're going to mix up some water and some Worcestershire sauce foreign okay let's get a temperature see where we're at on our burnt ends they are looking lovely feel soft 203 204 so I think these are ready for sauce let's get them off okay so I just transferred our burnt ends to a pan so we can get some sauce you can use any sauce you like this just happens to be one of our family's favorite so this is optional but highly recommended just to thin it out add a little bit of your favorite whiskey or bourbon you don't need too much just a little bit to help thin out that sauce let's give that a good Shake pour this over and we'll shake this all together and get it back on the grill just quickly off camera since everything was hot I did add our divide and conquer rack back in so we have some great grow grates for this to sit on all right let's get this back on all right get our pan here and give this about 20 minutes or so for that sauce to tack up I'll rejoin you in a few minutes for the taste test I brought the basket back out to prove that it's not that difficult to clean that was a question that came up in my last members live but I can't wait to dig in for a taste as these just look like they're going to burst with juice and flavor so tender so juicy look at that all right let's dig in now for the best part let's taste our Burnt End oh my I'm gonna dig this in before they cool off for our guests I'll be right back just in case you know I forgot how good they are I brought another one you know to make sure it's accurate meat gushers oh my goodness an explosion so how to explain that well it's bacon stuffed with liquid bacon this is so good so the texture we're getting on our side we got a great bark I wasn't sure with the rotisserie if there was enough space I tried to guess sort of how much space to leave for everything to shrink up and still have room to Tumble around but this looked like the exact right amount for our Joe tissue basket because we are getting an amazing outer crust and bacon is probably the best thing I could describe it it's like having a bacon sandwich on the outside uh with just bacon juice inside is incredible the seasonings you're getting a little bit of that sweet a little bit of that heat and then in terms of the spice level everything that we added it completely dissipates so whether it's the smoke and that's an important point so I didn't add any smoking wood for a very important reason I forgot but also uh you know when you're cooking over the live coals you tend to not need as much smoke flavor because as that fat starts to render down and hit the coals you're imparting whatever it is you're cooking back with its own marinating smoke flavor so these still taste smoked even though we didn't add any smoking would even though I technically forgot to do that I'm not missing it here you're getting smoke you're getting a little bit of that heat and it's dissipating and sort of Blended out or complimented should I say by that sweetness of our sauce a little bit of that brown sugar early on and our diluted sort of barbecue finishing sauce on the outside because I want to go back in and have another one this is really good if you've never tried burnt ends uh you're in for a treat if you ever tried live fire burnt ends this is next level burnt 10. this is going to be an amazing appetizer if you're doing this for Super Bowl or any other kind of sporting event get together this would be absolutely awesome that's it that's all I have for today I'm James from soaked Out Barbecue signing off remember don't be afraid to fire it up foreign [Music]

Channel: Smoking Dad BBQ

Views: 16,499

Keywords: smoking dad bbq, pork belly burnt ends, pork belly, burnt ends, pork belly burnt ends recipe, smoked pork belly burnt ends, how to make pork belly burnt ends, bacon burnt ends, smoked burnt ends, pork belly burnt ends kamado joe, pork belly burnt ends big green egg, burnt ends recipe, burnt ends pork belly, hot and fast burnt ends, kamado joe joetisserie, kamado joe joetisserie basket, kamado joe joetisserie basket set, kamado joe joetisserie basket kit, rotisserie basket

Id: 6aKt4eJZDAA

Length: 9min 57sec (597 seconds)

Published: Thu Feb 09 2023