That's on the list of cooks James. The problem I've found with PB burnt ends is that they are always cooked in the rendered fat making them almost sickly rich to eat. The joetissery basket sounds like the answer while at the same time giving it a crusty outer layer. Yum.
I wondered why there was no wood. Know we know. I would hate to have to clean the basket but man does it work well. The burnt end looked great. You have motivated me to do it. I will just place the bites on my Kamado grill and turn then as they cook. Thanks
Another great snack for this weekend. So maybe a video comparing Bacon Burnt Ends in the basket vs on just a grill. If I remember right, you found chicken wings were better on the grill vs in the basket.
After a very long period of rain here in the Netherlands (and at this moment no rain protection outside when cooking) I fired it up last Monday with for the first time burnt ends. The flavor was great but I wasn’t very happy with the way the meat turned out. So I fired it up again yesterday and now it was great. Had to cut the pieces a little larger just as you showed so you don’t get small and a little dry pieces. Next time I”ll try the Joetisserie with the basket as you showed in this video. Very anxious to see if that way to get burnt ends is even better😋👍🏽 keep firing it up James👌🏽
Looks great James! You mentioned that you were going to spray them with water/worcestershire sauce 'when they were ready'. At what point do you consider them ready for spraying?
Well, I ended up making these over the weekend. They were a big hit. I accidently cooked them at 400 for 2hrs and they still turned out, but maybe not as juicy. Also, it was crazy smoky while spinning! Will try again at a low temp as family already wants it again.
Great video James! I’ll have to try this, just need to get the basket. I’ve been using my joetisserie a lot lately, the beef ribs came amazing, much different flavor profile vs smoking them.
Well I'm making wings for the game this weekend, but if a pork belly happens to fall into my cart at Costco, then I know what I'm doing next. Thank you for doing more rotisserie content!
Awesome cook James, going for it this weekend, pork belly (albeit though 1" thick sliced) was at my Costco and I couldn't resist.. After you removed the ends from the basket you sauced them with "one of your favorite sauces' & thinned with some bourbon before tacking them up back on the KJ. What was the flavor profile of the sauce (savory, sweet, tomato, BBQ, hot sauce..?) Also, I started out thinking I wanted to attempt making bacon which has a longer curing time than these burnt ends (which have no cure time essentially) and am now switching gears. I use a lot of (uncured) smoked bacon in my winter cooking arsenal for soups, chiles and stews. Is the flavor profile of the finished burnt ends with this recipe, and that you forgot smoking wood, complimentary for this purpose or are they simply more suited for munching?
Great video. Can’t wait to try those. Would you recommend the napoleon basket or are you loving the new style. Thanks again for all your detail in your videos. Done a few now and have to say they have always turned out!
Going to make these over Easter but wondered about how to make jerk chicken at the same time. Is it possible to use the joetisserie basket and the grill at the same time? (For entertaining)
Hey James, another great video as always. I have a question about the slicer as I noticed you used the offset slicer to cut up the pork belly. Do you prefer the offset slicer Vs the shogun slicer? You kind of touched on the difference but it'd be great to hear if you prefer one over the other as I'm planning to buy one of them soon. Thanks!
@@SmokingDadBBQ thanks for getting back to me, that's exactly what I was leaning towards as well. Also felt like it would be less prone to the meat sticking but that may not be true
This is the new Kj basket. It’s listed on the smokeware KJ accessories with a save 10% code from their site ► Kamado Joe accessories @ Smokware - t.jo.my/kamadojoe (Code “SDBBQ” to get 10%)
Dishwasher works great too. I got the basket recently and have run it through each time. It gets about 95% of the way there. Little bit of dish soap will pick up the rest.
Dear Kamado Joe, I agree with another commenter. James SHOULD BE the face of KJ. He is definitely a keeper. By the way, James how DO you clean the basket? My wife gave me one for Christmas but haven’t used it yet. Sooooo, after I make the pork belly burnt ends, how do I clean up the residue off the rack?
Made this recipe and it was amazing. Thanks
Oh man! I was so waiting to see you cut one to see the bark/coloring. Great video again! Can't wait to do this one
I was too hungry to think about that lol
OMG those looked SO GOOD! I love watching you laugh speechless. Gotta try it!
So good!
Definitely making this!!!
Looks amazing James! That rotisserie basket sure comes in handy. 🍻
Thanks 👍
You had me at “bacon stuffed with liquid bacon” 7:55
So good
Another great video James, BUT you forgot to include your home address and how to make reservations…. Just sayin’….
😂
That's on the list of cooks James.
The problem I've found with PB burnt ends is that they are always cooked in the rendered fat making them almost sickly rich to eat.
The joetissery basket sounds like the answer while at the same time giving it a crusty outer layer.
Yum.
100% my past complaint as well. Makes it easier to enjoy more
@SmokingDadBBQ Check out Pit Master X, he just put out PB burnt end steaks, also looks awesome.
I wondered why there was no wood. Know we know. I would hate to have to clean the basket but man does it work well. The burnt end looked great. You have motivated me to do it. I will just place the bites on my Kamado grill and turn then as they cook. Thanks
Enjoy the cook Bill
Lookd great! I like the design on the new basket
Me too!
Sold burnt ends are coming my way. They look amazing James Cheers.
Thanks so much Paul
How did you get your basket so clean ? Also, did you add smoking wood?
Another great snack for this weekend. So maybe a video comparing Bacon Burnt Ends in the basket vs on just a grill. If I remember right, you found chicken wings were better on the grill vs in the basket.
This!
Lol thanks for the tip, no more scissors 😀, great vid!
You bet!
Looks amazing James!
Thanks Steve
After a very long period of rain here in the Netherlands (and at this moment no rain protection outside when cooking) I fired it up last Monday with for the first time burnt ends. The flavor was great but I wasn’t very happy with the way the meat turned out. So I fired it up again yesterday and now it was great. Had to cut the pieces a little larger just as you showed so you don’t get small and a little dry pieces. Next time I”ll try the Joetisserie with the basket as you showed in this video. Very anxious to see if that way to get burnt ends is even better😋👍🏽 keep firing it up James👌🏽
Fingers crossed for your next attempt
@@SmokingDadBBQ practice makes perfect😅👍🏽
Another need to try. I'm thinking a special "bacon on bacon" surprise for Super Bowl Sunday. Great as always James
Hope you enjoy
Looks great James! You mentioned that you were going to spray them with water/worcestershire sauce 'when they were ready'. At what point do you consider them ready for spraying?
Well, I ended up making these over the weekend. They were a big hit. I accidently cooked them at 400 for 2hrs and they still turned out, but maybe not as juicy. Also, it was crazy smoky while spinning! Will try again at a low temp as family already wants it again.
It's Fa-King crack 🤣 Just made these today. Absolutely incredible. Thanks for posting the video.
Glad you enjoyed it!
Great video James! I’ll have to try this, just need to get the basket.
I’ve been using my joetisserie a lot lately, the beef ribs came amazing, much different flavor profile vs smoking them.
It’s fun and as you said has a different taste
Very much thx for a great channel. You taught me a lot James.
Thanks for watching!
Well I'm making wings for the game this weekend, but if a pork belly happens to fall into my cart at Costco, then I know what I'm doing next. Thank you for doing more rotisserie content!
Hope you enjoy. Cheers Wes
Awesome cook James, going for it this weekend, pork belly (albeit though 1" thick sliced) was at my Costco and I couldn't resist.. After you removed the ends from the basket you sauced them with "one of your favorite sauces' & thinned with some bourbon before tacking them up back on the KJ. What was the flavor profile of the sauce (savory, sweet, tomato, BBQ, hot sauce..?) Also, I started out thinking I wanted to attempt making bacon which has a longer curing time than these burnt ends (which have no cure time essentially) and am now switching gears. I use a lot of (uncured) smoked bacon in my winter cooking arsenal for soups, chiles and stews. Is the flavor profile of the finished burnt ends with this recipe, and that you forgot smoking wood, complimentary for this purpose or are they simply more suited for munching?
Well done James.......this looks like my next cook!
Great video. Can’t wait to try those. Would you recommend the napoleon basket or are you loving the new style. Thanks again for all your detail in your videos. Done a few now and have to say they have always turned out!
G’day James, the sauce you put on at the end, was that a BBQ sauce?
Thanks.
Delicious recipe these pork belly burned ends 😋 😀
So good
Does the pork belly have its "skin" left? This should be easy to find also in Sweden. It sure looks delicious 😋
I think the only problem is to find a piece of pb with much meat, seems the Swedish pigs are more fat. :)
This did not come with the skin. Just the meat and fat
My mouth is watering 🤤🤤🤤 watching this video!!
So good!
We will definitely be doing this on our Primo!
great video ! Thank You !
Glad you liked it!
What is your preferred way to make burnt ends on the junior
Perfect timing for Superbowl
100%
Going to make these over Easter but wondered about how to make jerk chicken at the same time. Is it possible to use the joetisserie basket and the grill at the same time? (For entertaining)
They look amazing! Nobody really does burnt ends in the UK, so what do you serve with it?
You can do them with celery or carrot sticks … but I like bao buns with a little bit of bbq sauce and slaw for a slider
I got the JoeTisserie today. Putting this on the list. But first it will be a lamb roast.
Nice 👍
Hey James, another great video as always. I have a question about the slicer as I noticed you used the offset slicer to cut up the pork belly. Do you prefer the offset slicer Vs the shogun slicer? You kind of touched on the difference but it'd be great to hear if you prefer one over the other as I'm planning to buy one of them soon. Thanks!
They perform so similarly it’s what you like the look of. I think I am slightly partial to the shogun normal slicer
@@SmokingDadBBQ thanks for getting back to me, that's exactly what I was leaning towards as well. Also felt like it would be less prone to the meat sticking but that may not be true
Life fire, nothing to add :-) Looking to see how i can make a rotary for my braai.
Oh that would be awesome
Will you do brisket burnt ends with the rotisserie basket?
I have a normal one coming up first where we remove the point mid cook
What type of basket is that? Your link is the Napoleon (which I have already).
This is the new Kj basket. It’s listed on the smokeware KJ accessories with a save 10% code from their site
► Kamado Joe accessories @ Smokware - t.jo.my/kamadojoe (Code “SDBBQ” to get 10%)
Does the basket work on a bigJoe rotisserie?
was the lid open during the entire cook?
No just for filming clips
Pork belly makes the best burnt ends, especially with the price of beef, I'll take pork belly any day!
Just watched the live fire burnt end video I didn't see the KJ dome down during the process, is it all done with the dome open?
So good. Thanks Tom
The dome was closed except for showing you clips
Did the fat burn away and give you crispy skin?
No skin. Just meat and the fat so built a bark yes but no skin per say
spun at 300f for 3.5h ended up dried up and hard . wasted 40 dollars of prime pork belly
How do you clean the rack?
Dawn dish soap and a green scour pad and 5min scrub.
Dishwasher works great too. I got the basket recently and have run it through each time. It gets about 95% of the way there. Little bit of dish soap will pick up the rest.
This guy could be Bill Gates’s brother lol
still waiting for my bday card from him
@kamadojoe if you’re listening you need to make James your face of KJ - amazing cook and just keeps on smashing it on the KJ BBQ ! 👏
Thanks 🙏
Dear Kamado Joe, I agree with another commenter. James SHOULD BE the face of KJ. He is definitely a keeper.
By the way, James how DO you clean the basket? My wife gave me one for Christmas but haven’t used it yet. Sooooo, after I make the pork belly burnt ends, how do I clean up the residue off the rack?
@@thomaswatkins602 I hit it with some dish soap and a green scour pad. Most times I just put it in the dishwasher