If you've never tried Pork Belly Burnt Ends - You're Missing Out! Al likes his Pork Belly Burnt Ends sweet and sticky - the traditional way. Leah likes her BBQ more savory. So we made them both ways! We show you how to make Pork Belly Burnt Ends both ways. Which do you think were better?
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We started with a heritage pork belly from D'Artagnan (https://bitly.4emv.com/D_PorkBelly) and divided it up. One part we made into traditional sweet Pork Belly Burnt Ends, and another we made into a more savory version. Blaspheme - we know.
If you don't know what Burnt Ends are, here's a primer. When pitmasters make brisket, when the brisket flat is finished cooking we often take the Point muscle which takes longer to cook because of the higher fat content, cube it up, and braise these cubes in a sweet and fatty mixture that turns them into little bites of what Al calls "Meat Candy". It's a tradition that originated in Kansas City and has spread to, well, everywhere.
Somewhere along the line, some genius we've probably never met thought to him or herself "hey you know what other cut of meat has a high-fat content? Pork Belly! I bet I could make Burnt Ends out of Pork Belly!". And you know what? They were right. And they are easier to make, and (sorry brisket lovers) tastier than the best Brisket Burnt Ends.
Also, check out:
EPIC RIB BATTLE! Making Spare Ribs on a BGE vs a Pellet Smoker Experiment
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NY STRIP BATTLE! Wagyu vs Prime Experiment: Is Wagyu Worth It?
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DRY-AGED STEAK BATTLE! Choice vs Prime Ribeye Experiment
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SMOKED RABBIT BATTLE! Dry vs Herb Rub Experiment
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YouTube Playlist: Smoking on the Yoder YS1500
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Food in this Video:
D'Artagnan Heritage Pork Belly, Boneless and Skinless - https://bitly.4emv.com/D_PorkBelly
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