This looks so amazing. I have been waiting for a pork belly video. I was hoping for a whole smoked pork belly. This I will try. As always. Amazing content. Awesome job Chef Tom!
This was exactly the motivation I needed to shovel a path thru the snow to the smoker !! Butcher man will be seeing me first thing in the morning and it's gonna be pork belly bites on Saturday. Probably going to do the whole slabs. I see what you mean about the chunks having a better look... but yeah dude, it's so about that mouth feel you got from the slab. I started drooling just watching ! Thanks for sharing.
Thanks Chef Tom! Trying this recipe tomorrow and I can't wait! In the video you say we need 2 boxes Achiote paste, but the recipe only calls for one. Which one is correct? Edit: Went with 2 and it tastes amazing!
So I have been watching your videos for a very long time and I want to say thank you very much for putting out such wonderful content. At the end of your videos who how is ask for new things to cook so I am gathering enough courage to say ask. I have a very close friend of mine who is Muslim and they eat goat for an alternative for pork. As you are one of the major advocates of barbecue you understand how big pork is in the world of barbecue, and I’m sure you’re well aware of the dietary restrictions of the Muslim culture. So that’s why am asking for maybe a mini series on different ways to prepare goat where I would be able to include him at some more cookouts. Thank you so very much for all of the hard work and effort you have put into such a wonderful channel.
Man you are one of the best! I play ESO and share your videos on discord in the foodie chat. Hopefully more people will subscribe and watch you. Keep up the great work! 👍
Hello. I watch all your videos and I was wondering, what are your favorite burnt ends you have made so far? I made this recipe, it was unbelievably good.
Nice work chef! I'd personally go for the slab every time, did they finish around the same internal in the end? Perhaps 195 is the sweet spot for belly!
You should do some Korean inspired ribs (not short) or brisket. Not making bulgogi or anything traditional but taking that flavors and using them in an American BBQ way. I just don't know where to start. I want to use kochujang, kochukaru, scallions, mustard powder, sichuan, etc. stuff like that. Hope to see some more "branched out" flavors. Thanks for the content!
I would be very interested in seeing you do this comparison with brisket. Make burnt ends the normal way from whole packer, smoke just the point whole then turn into burnt ends, and cube up a point and make your burnt ends like you did with the pork belly in this video. Then compare all 3.
Nice technique and I enjoy the experimentation! I feel like I'd cut back a bit on the spices as a good al pastor is pretty basic and easy to complicate. That's just personal opinion and years of over seasoning things HAHA. BBQ is the most complicated yet most rewarding way to cook especially if one learns to use actual chunks of wood and one has to feed the fire manually (this is the superior smoke as it's really clean opposed to the slightly dirty smoke of a pellet smoker). This takes much more time and attention as there're so many variables and I understand why most people don't do it often, if at all. Whichever method is used is still the most complicated yet most rewarding way to cook (IMO)!
This looks phenomenal. Also, as a Montana resident, props for cooking in the cold. It's 55 degrees here right now, but I was grilling chicken a few weeks back when it was -30 :D
Nothing like cooking in a winter storm! www.atbbq.com/accessories/cutlery/knives/boning-knives/victorinox-6-inch-semi-stiff-curved-boning-knife.html Thanks for watching!
I’m a big fan of cutting the pork belly down to strips. Then you get a little bit more bark like the cubes but a similar bite as if cooking the whole slab. I’m also a fan of just sliced pork belly. Makes some good sandwiches 👍.
I think the slab method is actually more visually appealing! Especially as Al pastor impostors! The cubes look like a burnt end mimic, which is fine - but different
Is there no resting time required when cutting up the slab for burnt ends? Surely a lot of moisture escapes, like if you were cutting to serve without resting. Cheers
This is my take. No. Rest time doesn't matter here, and the reason is in the name. Burnt. Ends. Reflecting back on Brisket, specifically the point muscle. The end cuts that get charred during the long cook get tossed in sause to add "moisture" or wetness. Waiting for the rendered fat to redistribute itself through the protein shouldn't matter here. It's not all going to go away and get cooked out in the secondary process of applying sause and heating to tacky.
Will they taco?? The answer is a definitive yes. They were delicious as breakfast tacos. Another great use is to serve them with some cheesy grits and a couple fried eggs. Enjoy!
Chef tom, my dude, I would love to see you cook something seafood ish. I mean, I would watch you barbecue an army boot, meaning I'd watch anything to do, but I'd love to see you do something with seafood.
Well thanks to chef Tom I know why my pork belly burnt ends came out bad. I did the small 1 inch cubes the whole time. They dried out before they rendered fat. Won’t make that mistake next time.
So I've got picky eaters, I've made burnt end pork belly, but the fat was still too much. Should I just trim more fat? Cook longer to try to reduce as much fat as possible? Any thoughts from anyone be appreciated
How spicy were these? I know from experience, using a whole can of chipotles in adobo, it can really bring the heat level up higher than most people are comfortable with.
Hey Tony, try to open up the chipotles and de-vein/de-seed them before adding them in, should help reduce the heat level quite a bit. I usually just slice them long-ways down the middle and scrape the inside with the blunt edge of the knife. I agree that canned chipotles can end up very spicy! If it's still too spicy you could try to balance it with honey/maple syrup/brown sugar/mango nectar/coca cola/anything sweet you like!
@@allthingsbbq The video shows Tom using 2 pkgs Achiote, 1/3 cup oil, 1/3 cup OJ, etc, essentially a 2x recipe. Then, making the BBQ sauce, he's doing what appears to be a 1x recipe. It's a bit confusing!
I am glad I am not the only one who cooks outside in the winter 🥶
That smile when he tastes, it is a Happy Chef moment for sure...
Thumbs up for cooking out in the cold, and an awesome recipe
This looks so amazing. I have been waiting for a pork belly video. I was hoping for a whole smoked pork belly. This I will try. As always. Amazing content. Awesome job Chef Tom!
This was exactly the motivation I needed to shovel a path thru the snow to the smoker !! Butcher man will be seeing me first thing in the morning and it's gonna be pork belly bites on Saturday. Probably going to do the whole slabs. I see what you mean about the chunks having a better look... but yeah dude, it's so about that mouth feel you got from the slab. I started drooling just watching ! Thanks for sharing.
Thanks for watching!
One of my favorite channels!!
Thanks for watching!
Seriously, three of my favorite things are pork belly, burnt ends and al pastor. I cannot wait to try and make this.
Looks Delicious Thank you Chef Tom
My mouth was watering this whole video
Totally get that, this is a good one for sure. Thanks for watching!
HNY, brother. Your content is second to none, another home run.
Thanks for watching!
SPECTACULAR! Another beauty by Chef Tom!
Thanks for watching!
Who are the lucky few that get to feast on all that good stuff Tom grills up
The employees here sure love it 😊
Welp, no choice there. Ya gotta make them both ways.😆
They look absolutely delicious.😋👏🏻
Ditto! Great idea! And boy did Chef nail it on both styles! Yum!
@@kmathis1253 Agreed👍🏼✌🏼🙌😁
You never fail to impress, Chef. Thank you.
Thanks for watching!
that looks incredible... every video Chef Tom raises the level.
Thanks for watching!
What a brilliant idea and again the results are looking outstanding delicious 👍👍👍
videos like this are my main motivation to get a house... so i can set up a smoke in the backyard
Another fav. Awesome as always chef!
Thanks for watching!
This is going down at my house this weekend! Thanks Chef Tom!!!
That's great! Happy grilling! Thanks for watching!
Looking a little chilly down there. Great video Chef.
Teach me to make Homemade gyros!
Chef Tom is a national treasure.
Abraham Lincoln, Albert Einstein chef Tom
absolute fantastic
This is something I have to try. I have never cooked a pork belly. But absolutely will try this. Looks amazing 👍🔥
Thank you Chef Tom! Those look AWESOME, will do the cubed technique to the five pound belly in the freezer soon. I'm thinking in a taco
Outstanding! Must give it a shot.
OH MY GOD… this is a crazy one… crazy good!!!
Thanks for watching!
This is a perfect game app! I already made plans for the stuffed Mac n cheese balls! This is definitely going to happen
Looking good chef.
Thanks Chef Tom! Trying this recipe tomorrow and I can't wait! In the video you say we need 2 boxes Achiote paste, but the recipe only calls for one. Which one is correct? Edit: Went with 2 and it tastes amazing!
Looks freaking awesome
Cool to see the two different preparations. I bet a blend of both with some extra grilled pineapple in a taco would be spectacular.
So I have been watching your videos for a very long time and I want to say thank you very much for putting out such wonderful content. At the end of your videos who how is ask for new things to cook so I am gathering enough courage to say ask. I have a very close friend of mine who is Muslim and they eat goat for an alternative for pork. As you are one of the major advocates of barbecue you understand how big pork is in the world of barbecue, and I’m sure you’re well aware of the dietary restrictions of the Muslim culture. So that’s why am asking for maybe a mini series on different ways to prepare goat where I would be able to include him at some more cookouts. Thank you so very much for all of the hard work and effort you have put into such a wonderful channel.
Thank you for watching! Adding goat to the list!
Awesome yummy video!!!!!
Thanks for watching!
That's awesome! I need to do this!
Man you are one of the best! I play ESO and share your videos on discord in the foodie chat. Hopefully more people will subscribe and watch you. Keep up the great work! 👍
Hello. I watch all your videos and I was wondering, what are your favorite burnt ends you have made so far? I made this recipe, it was unbelievably good.
Looks great Tom.👌
Thanks for watching!
Was the Pork Belly pre cured before this presentation?
Thanks, Keep up the good work, love your recipes.
Don B
Nice work chef!
I'd personally go for the slab every time, did they finish around the same internal in the end?
Perhaps 195 is the sweet spot for belly!
You should do some Korean inspired ribs (not short) or brisket. Not making bulgogi or anything traditional but taking that flavors and using them in an American BBQ way. I just don't know where to start. I want to use kochujang, kochukaru, scallions, mustard powder, sichuan, etc. stuff like that. Hope to see some more "branched out" flavors. Thanks for the content!
I would be very interested in seeing you do this comparison with brisket. Make burnt ends the normal way from whole packer, smoke just the point whole then turn into burnt ends, and cube up a point and make your burnt ends like you did with the pork belly in this video. Then compare all 3.
Super delicious! 🔥🔥🔥🔥
Muy bueno amigo!!👍🏼🙏🏼👏🏽👏🏽👏🏽
Nice technique and I enjoy the experimentation! I feel like I'd cut back a bit on the spices as a good al pastor is pretty basic and easy to complicate. That's just personal opinion and years of over seasoning things HAHA. BBQ is the most complicated yet most rewarding way to cook especially if one learns to use actual chunks of wood and one has to feed the fire manually (this is the superior smoke as it's really clean opposed to the slightly dirty smoke of a pellet smoker). This takes much more time and attention as there're so many variables and I understand why most people don't do it often, if at all. Whichever method is used is still the most complicated yet most rewarding way to cook (IMO)!
Dude I'd be hootin' brown liquor right beside ya in that cold. Love it
Porky goodness, two ways! Well-done, Chef Tom.
Thanks for watching!
This looks phenomenal. Also, as a Montana resident, props for cooking in the cold. It's 55 degrees here right now, but I was grilling chicken a few weeks back when it was -30 :D
Awesome cook Tom both looked great. Looked a little cold in your neck of the woods. What knife did you use. Thanks brother awesome cook.
Nothing like cooking in a winter storm! www.atbbq.com/accessories/cutlery/knives/boning-knives/victorinox-6-inch-semi-stiff-curved-boning-knife.html
Thanks for watching!
Would there be any difference if I used achiote paste rather than the powder?
FYI traditional Al Pastor marinade uses pineapple vs OJ. They also add Guajillo chiles and a few more items.
Went shopping and I can't find the paste but found the seasoning. Any recommendation on how to use that instead?
Looks a bit chilly where you are Tom🥶😁
I’m a big fan of cutting the pork belly down to strips. Then you get a little bit more bark like the cubes but a similar bite as if cooking the whole slab. I’m also a fan of just sliced pork belly. Makes some good sandwiches 👍.
Chipotle is my new discovered ingredient.
How do you go about picking a rub? It seems like you very rarely use the same one.
What is the best smoker I can get for a reasonable price to cook stuff like this on? Are the smokers at Lowes fine or what?
I think the slab method is actually more visually appealing! Especially as Al pastor impostors! The cubes look like a burnt end mimic, which is fine - but different
Did you not cause the belly to dry out way faster by not letting it rest?
Is there no resting time required when cutting up the slab for burnt ends? Surely a lot of moisture escapes, like if you were cutting to serve without resting. Cheers
This is my take. No. Rest time doesn't matter here, and the reason is in the name. Burnt. Ends. Reflecting back on Brisket, specifically the point muscle. The end cuts that get charred during the long cook get tossed in sause to add "moisture" or wetness. Waiting for the rendered fat to redistribute itself through the protein shouldn't matter here. It's not all going to go away and get cooked out in the secondary process of applying sause and heating to tacky.
What was the cook time from initial start to the 195/200 internal temp?
thanks.
5 hours i think he said
@@MrRilarios Thank you
I wanna see an alligator lol Im not gonna let it go 😂
The video states 2 packages of the Achiote paste and the recipe staes 1 package. Which one is correct?
Looks like he just doubled everything to make a bigger batch. All of the other ingredients are doubled in the video too.
Hi 👋. Where did you get the grille from.? Thanks
www.atbbq.com/grills-and-smokers/pellet-grills/yoder-smokers-ys640s-pellet-grill-with-acs.html
Can you make a video on how to make Buckboard Bacon? It's bacon using a pork butt instead of pork belly.
Hey chef, you think they would be good for tacos?? Or is this recipe meant to be eaten in bite sizes??
Will they taco?? The answer is a definitive yes. They were delicious as breakfast tacos. Another great use is to serve them with some cheesy grits and a couple fried eggs. Enjoy!
Chef tom, my dude, I would love to see you cook something seafood ish. I mean, I would watch you barbecue an army boot, meaning I'd watch anything to do, but I'd love to see you do something with seafood.
www.atbbq.com/thesauce/seafood/
Only thing missing was the rice & beans… also would like to see how u make an El Pastor taco?
Well thanks to chef Tom I know why my pork belly burnt ends came out bad. I did the small 1 inch cubes the whole time. They dried out before they rendered fat. Won’t make that mistake next time.
Originality is your middle name Chef Tom! I just changed my Super Bowl menu.
Did he ever say what temp the smoker is at?
250℉. www.atbbq.com/thesauce/recipes/al-pastor-pork-belly-burnt-ends
Oughta make some tacos out of this
Chef Tom. Live from the North Pole.
Ha! Yep, pretty much. Nothing like filming during a winter storm!
@@allthingsbbq them burnt ends not a bad way to warm up though.
So I've got picky eaters, I've made burnt end pork belly, but the fat was still too much. Should I just trim more fat? Cook longer to try to reduce as much fat as possible? Any thoughts from anyone be appreciated
Tell them shut up and enjoy the free food or gtfo
Quick question…… you keep the skin in this pork belly bunt end…? Why. Chicharrón was not crunchy??
I don’t think the skin was on, just a good layer of fat
It seemed that both bellys were without skin.. i think skin crisps at higher temperatures than usted here so it is better to remove them beforehand
@@MrRilarios good 👍 Insight
Go ahead. Make my pork belly bark.
How spicy were these? I know from experience, using a whole can of chipotles in adobo, it can really bring the heat level up higher than most people are comfortable with.
Hey Tony, try to open up the chipotles and de-vein/de-seed them before adding them in, should help reduce the heat level quite a bit. I usually just slice them long-ways down the middle and scrape the inside with the blunt edge of the knife. I agree that canned chipotles can end up very spicy! If it's still too spicy you could try to balance it with honey/maple syrup/brown sugar/mango nectar/coca cola/anything sweet you like!
I had the same thought on the amount of heat a whole can would bring to this recipe.
Wait, I did hear 195, but I didn't hear your core temp. 205?
oh my fuck
Tom wants to get right into the video because it's cold out there...
When i started watching it i thought he had frost on his beard.
Nothing like recording videos during a winter storm! 😂
Anybody else notice he has really nice finger nails?
I think you don’t know what “al pastor” means. It’s not a marinade or a rub.
nope
burnt ends are brisket, and brisket only.
Bro!! You need to learn how to say Achiote!
This is not El postor.
someone (UA-cam or ATBBQ) is deleting my comment posts!
simply asking clarification on the recipe!
Hi Mike! What can we clarify for you? Must be UA-cam because we haven't been deleting any.
@@allthingsbbq The video shows Tom using 2 pkgs Achiote, 1/3 cup oil, 1/3 cup OJ, etc, essentially a 2x recipe. Then, making the BBQ sauce, he's doing what appears to be a 1x recipe. It's a bit confusing!
Sorry but how is this "Al Pastor"? Al Pastor is a cooking method not a marinade.
Not don't right.
Dont eat pork meat
Don't call it al pastor if it's not al pastor. this is some made up crap.