Pork Belly Burnt Ends on Pit Barrel Cooker
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- Опубліковано 5 вер 2024
- Today I'm making Smoked Pork Belly Burnt Ends on Pit the Barrel Cooker. We'll start with an 8.5 lb slab of pork belly. Remove the skin, cut it into 2" cubes and then head over to the Pit Barrel Cooker.
Brine Ingredients
• 8 lb pork belly
• Runnin’ Wild Pecan Butter BBQ Rub to taste, more info www.armadillop...
• Jalapeno Honey
• 3 - 5 tablespoons Pappy’s XXX White Lightning BBQ Sauce, more info www.armadillop...
• 3 - 4 tablespoons Jalapeno Infused Honey or your favorite honey
• 1 stick butter
Recipe Instructions
1. Remove the skin from the pork belly.
2. Cut the pork belly in 1.5 to 2” cubes.
3. Season with the Butter Pecan BBQ rub.
4. Place the pork belly cubes on a pre-heated (270 to 280 degrees F) Pit Barrel Cooker (with Peach and Maple wood chunks) and cook for approximately 3 to 3.5 hours or until a temp probe inserts easily into each piece. For my cook it was 3 hours and 20 minutes.
5. Move the pork belly pieces to a foil pan that you have pre-sprayed with vegetable oil (to prevent sticking).
6. Drizzle BBQ sauce on the pork belly burnt ends.
7. Apply a light sprinkle of the Pecan Butter BBQ rub.
8. Apply the honey.
9. Cut the stick of butter into 6-7 pieces and put on top of the pork belly burnt ends.
10. Cover the pan tightly with aluminum foil and place back on the PBC for 20 minutes.
11. Remove from the PBC, let cool for 15 minutes and serve!
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Please watch: "Smoked Porterhouse Steak on Pit Barrel Cooker with Black Garlic Butter"
• Smoked Porterhouse Ste...
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Hey Jeff! I'm a Pit Barrel owner as well. If you can find Basque Sugar Maple lump charcoal in your area.. try it! Burns a bit slower than the others, but the results, especially with pork products is phenomenal. If I find my barrel running at 300+/- degrees, I shove a paper towel in the slot at the bottom, where the "altitude damper" is located on the barrel. That reduces air flow even more, allowing me to dial the temp in as low as I want. Thanks for the video. Headed to the mountains with my barrel in a few weeks... I just nailed the menu for our first night there!
Hey Glenn, Thanks for both of those tips. Paper towel such a great idea. I'll look for the charcoal, and have a great trip!
Thank you Glenn!
Pete
Wow those look incredible
Thanks!
Way to go Jeff! I was looking for an easy pork belly recipe and now I've found it. Good instructions. My favorite part of the video was the smile you had when you took a bite of the burnt end. Good job!
Thanks. I did enjoy it 😁
Yes, I was the one who asked about the failed attempts. I've had my share. The key is to learn something from the failures - and the successes, for that matter. I've told many people that the difference between someone who cooks, and a "good cook", is only about 20% more attention to detail. When you try something new, take notes and then honestly evaluate the results, then make adjustments as necessary. It's just that easy (or difficult).
I tried a Swineapple on Sunday. I wasn't impressed at all and probably won't make it again.
Great video sir. I’ve never done a pork belly....I have a brand new PBC waiting to be used. It’s on my list, thank you for the great instruction
Hey Branson, Thanks. I think you will enjoy your PBC.
Happy belated Birthday Jeff! You get around well to be 125! You can never go wrong with pork belly burnt ends. Meat candy is a food group!
Savannah my hometown
Visited for the first time last year in April. Really had a great time. Took the tour. Went to the distillery. Had some food and beverages down on the river. Will definitely be going back.
I love pork belly burnt ends. Possibly the best things I've ever cooked outside. Great video as always Jeff!
Thanks Chris. These definitely turned out better than the last time.
Hi Jeff,
I love my new PBC!
You rocking it with these burnt ends.
Thank You for your teaching insight!
Very nice.
Don’t mind those critics.
Just tell them its SPG!
Salt, pepper and Garlic.
Probably not American anyway!
Pete
Glad to hear you are enjoying your new toy Pete!
Beautiful lake! Go big nice cook. Awesome trip Jeff Happy Birthday!
Thank you Justin. Have a great one!
Happy 125th Jeff...LOL!!! Another great cook! Your Pup is getting big! Just looks so delicious my friend!!!
Big and crazy Rob. Thanks!
Well done. Looks great. Thanks for sharing.
Thank you Rowserm!
Happy belated 125th birthday Jeff. I'm surprised they still let you drive. I've never made pork burnt ends. Sadie sure is growing fast. Maybe it is all taste test she does :-)
She is averaging 3.5 lbs a week. Hey, I like it when I don't have to drive!
I always get the comment "of you know everything, been doing it 20 years..." and my answer is always, I still mess up food all the time, it's how you learn. I just messed up a whole bunch of fish smoking it, it was hollow! Lol
I hear ya Bro! Yesterday, I wasn't paying attention and let a $22 Porterhouse get to medium on me when I really wanted a good medium rare. One of the things I like about the UA-cam platform is the ability to learn from others. Thanks for taking the time to provide feedback.
Happy belated 125th Birthday Jeff. I've been threatening to make some of these but so far haven't had the courage or go find the pork belly. Getting close to trying this after watching you taste these. Look absolutely fantastic!
Hey Mike, This was nothing but deliciousness. I'll be making this again soon.
Love some pork belly burnt ends. Thanks for the recipe!
Thank you Mike.
Looks great. awesome results. With regards the charcoal, I would agree with Nigel. In my experience lump burns hotter, if you want cooler temps I owuld give Brickets ago. I did the same as you with my first go at burn ends, cut them too small and they basically all burnt :( . Again, your results looked amazing. Now I am gonna have to make burnts ends this weekend.
I've read that as well. With that said, I always used briquettes in the PBC. That is what they recommend; every time I use lump, I am able to keep the temp lower in the PBC. Maybe magic! Thanks so much for watching and the feedback.
Maybe PBC magic indeed, happy to watch as the food you product is always awesome. also I should have said before, happy 125th birthday :)
Again another great recipe! Gotta do this one too. Thanks for sharing
Thanks Mr. Williams. It was like eating candy.
These look great bro. I keep saying I want to do this. But keep putting it off.
After tasting these, I was kicking myself for waiting so long.
Those look fantastic and I think your independent taste tester will be volunteering for future cooks. Never cooked any pork belly burnt ends but from the looks of yours I think I need to give them a try sometime soon. Happy belated birthday to you!
Thanks Chief Hasben. So, I'm making a Swineapple on Sunday. I prepare the bacon weave and set it aside. While I'm coring out the pineapple I cut my thumb pretty bad. While I'm getting bandaged up, my independent taste tester grabs the bacon weave and bam! 1 LB of bacon gone.
Sadie certainly is a little weasel of a critter, isn’t she? Still a bunch of puppy left in her from the appearance. Maybe it’s time for a "Daddy to Doggie" talk wherein you can explain that it will taste better and settle a bit better in her tummy if she allows you to cook it before consumption? Heck, I dunno…but I’m guessing if she was actually able to consume an entire pound of raw bacon that the end result wasn’t good for her, or you. But I’m just basing that on past experience, so who knows…
My money’s on Sadie😉
Chief Hasben Scary, but it didn't affect her at all.
I just got a PBC and it runs even hotter than yours. Thanks for the tips on how to get the temp down
What I found works best for me to minimize temp: I close the vent as much as possible, lid off and on quickly, leave the rods, light just a corner of the charcoal and sometimes I'll stuff a paper towel in part if the vent. Just gotta be careful not to create a fire. Hope you enjoy your new PBC. It rocks chicken!
Armadillo Pepper BBQ man I really appreciate the tips!!! I’m going take your advice!!! Your recipe is the next thing I’m cooking!
@@chrisberry3146 Let me know how it turns out.
I did the same thing cutting the ends to small and had burnt ends "all the way through" that is.. haha Looks fantastic man, I know it was an explosion of awesomeness in your mouth!
I guess it's live and learn! Thanks Jaxx. One of these days you'll have to tell me the story behind "Jaxx" in Alabama.
Happy birthday - even though its a tad late.
Thanks for letting us know even you make cooks that dont turn out awesome ;) Makes you human :)
This looks so so good - i never made porkbelly brunt ends, but i did som from pork butt. Now i need to try this since i have found a place that sells porkbelly finally :)
Yea, pork belly is hard to find around here. Fortunately, the Publix grocery will order it. I've had my fair share of failed cooks!
That looks amazing!! I love pork ♡♡♡!!!!!
Hardwood burns longer and lower, soft wood fast and hot, easy peasy
Thanks good sir!
Loved the vid. You have a nice way about you on these videos. What is the smoker thermometer you are using!
Thanks Jerry. That's a Thermopro that I purchased at that big box store in the sky.
I'm no scientist, but I assumed that hardwood would put out more BTU's than softwood.
I love pork belly, and you've served up something that looks delicious here :)
As for the recipe of the rub, I personally prefer something I can read in the "Show more" section, or a link to the product.
I've read that it cooks hotter, but after 5 cooks on the PBC, it always burns at a lower temp. I think it is because there are gaps between each piece and you light a very small area (that's my theory).
Alright Jeff first off, HAPPY belated BIRTHDAY!!! You look fantastic for being 125. Lol. Secondly. Handcannon I have mentioned him several times on my channel, the guy is highly intelligent. Great contributor. Third and finally, those pork belly burnt end were, ICKY, STICKY, AND A WHOLE LOT LICKY. I ❤️ MEAT CANDY.
Thanks for the kind words. I eat lots of protein, take cholesterol medicine, avoid vegetables and drink the appropriate beverages to maintain a youthful look.
Awesome video will try
Thanks for stopping by and your feedback!
Superb recipe stay connected 😊
Thanks
Hey Jeff! Nice job with the Pork Candy! Hope it's not a year before I make mine. :-)
That was the only mistake....me waiting this long.
Looks awesome Jeff! Glad you decided against being a wussy! Cheers brother!
Hey CJ, more for me, right? 😀
What’d you do with that yummy skin!!??
Ok..I laughed out loud on the extra slab. Can I fish your lake?
You can, but this isn't the best lake. We've got quite a few around here. My son has been fishing them all since he was 6 years old. We've got better ones!
Sure appreciate your videos. I do the maple sriracha chicken all the time. My friends love it
Next time that you want your pit barrel to run slower simply take some aluminum foil and cover 1 or 2 of the holes around the rebar and close the damper on the bottom of the pit.
Thanks Bradley. I keep thr bottom damper closed all the time, but haven't tried your foil suggestion.
I tried it with the pork belly but ended up just too fatty. I’m doing the same recipe this week but using a pork shoulder instead. Will let you know how it goes.
Jimmy Tam How long did you cook it and did a temp probe go in and out easy? I'm wondering if enough of the fat rendered away.
ArmadilloPepper.com I cooked it for two hours in the pit barrel and the temp went it easily. I’m trying with a pork shoulder this weekend to compare (weather permitting). My pork belly may have been to fatty to start off. Another example of try and try again... lol... great video btw... I’m new to your channel...
Jimmy Tam Thanks and please let me know how the shoulder turns out.
Lump wood will burn hotter than Brickets surely? You got excellent results so who cares!
That's what you would think, but I've used it 5 times in this PBC and it always burns cooler. Go figure.
You only do easy stuff? What you're doing isnt for novices lol
You want easy do pork shoulder, or brisket
I'm doing a whole packer brisket this week!