This is the pork belly burnt ends video I keep going back to, because the end result is just spectacular. I’m going to go through and write down the salient facts (time and temp, mostly) just for my own reference because it’s a bit tedious to skip through a 15 minute video every couple weeks all summer long just to make sure I have my numbers right. Kudos. These are the pork belly burnt ends that people dream about. Life-changing.
I laughed out loud when you said you were gonna eat them all yourself. I wouldn't blame you! They looked awesome. I have a slab in the freezer. I think it's time to thaw them out and light the 560. Great cook and inspiration.
The wifey just got me a 1050 and I am stoked and scared at the same time lol. I just went down a rabbit hole to learn and your videos are so great man I can't thank you enough. Going to take a crack at my first brisket, but my question is can I do some burnt ends in there while the brisket is going? These look amazing!
I give this this video a 6 out of 10 stars will sc have been a 10 just a little to long for pork ends. Get to it in, the video. I LOVE long videos, as long as the host are moving the video long and not drawing in out. Thank you ffg or you time just a little faster pace.
Thank you for the unsolicited rating of 60% on my video. I make long form videos to provide enough detail for someone to go out and try a cook for the first time and feel confident in what they are doing. UA-cam is a big space and maybe my channel isn't for you. I'm sure you can find some other people more accommodating to your pace. Cheers.
Hi David, thanks for the comment. I’m not sure I would categorize my reply or ability to receive constructive feedback as childish, but you are certainly welcome to your opinion. When I first started cooking, I wanted to know every detail, step-by-step, so I knew what to expect during a cook. That is the person I make videos for. If that’s not your pace or preference, as I mentioned, UA-cam is a big place and I’m sure you can find great content more accommodating to your preference. Thanks again for the comment. Cheers.
I give this comment 1 out of 10 stars. Would have been a 3 if it was written with knowledge of spelling, punctuation, and efficient use of language. I LOVE long comments when they make sense and satisfy the requirement of making a coherent point. Thank you BGM for your time, just a little better grammar next time.
Thanks, Bryce! My assumption is they are called that because they normally come from the point on the brisket and look like burned little pieces on the end. My hope is people always assume they are burned and pass them up, that way I get more :-)
Question: Last time I did pork belly burnt ends, the "fatty" part of the ends were rather gelatinous and not very good, in terms of texture in your mouth. In fact, they felt rather disgusting. I made them in another smoker, and now I have this GS560 and I want to follow your recipe. However, before I do, is the fatty part of these ends supposed to be crispy-like, or is the intention for them to feel jelly-like? Thanks in advance.
This probably means that you need to render them a bit more, or trim some more of that fatty part before cooking. When buying the pork belly, try to find one that has an even amount of fat and meat running through it. I've found some are way more fat than meat, so no matter what you do, you'll get some really fatty pieces that aren't very appetizing.
After watching this video and discussing it with my wife. She pointed out that the local grocery store had pork belly on sale. I have about 20 mins left, and will find out how these turn out for me.
@@CheekyBBQ They were good. Not totally sure what I was expecting though. Everyone I shared them with loved them. I have one more to do for 4th of July for our family get together.
This is the pork belly burnt ends video I keep going back to, because the end result is just spectacular. I’m going to go through and write down the salient facts (time and temp, mostly) just for my own reference because it’s a bit tedious to skip through a 15 minute video every couple weeks all summer long just to make sure I have my numbers right.
Kudos. These are the pork belly burnt ends that people dream about. Life-changing.
I appreciate that very much! Please also do some of your own tweaks and experiment, that's all the fun!
I love smoked pork belly burnt ends! Looks tasty!
Thanks so much! They are tasty for sure!
Cheeky BBQ It's hard to find pork belly with skin off lately! Just found your channel as well. I just got started a few months ago.
I laughed out loud when you said you were gonna eat them all yourself. I wouldn't blame you! They looked awesome. I have a slab in the freezer. I think it's time to thaw them out and light the 560. Great cook and inspiration.
Thanks, as always, David! Appreciate it, man! These will not disappoint!
Pork belly burnt ends might are my go-to tailgate smoke. Simple, fairly quick and delicious!
Absolutely perfect tailgating food! Can't agree more.
those look awesome! gonna try out your recipe next time i do these. cheers
Right on! Let me know what you think!
Cheeky BBQ will do for sure !
The wifey just got me a 1050 and I am stoked and scared at the same time lol. I just went down a rabbit hole to learn and your videos are so great man I can't thank you enough. Going to take a crack at my first brisket, but my question is can I do some burnt ends in there while the brisket is going? These look amazing!
Looks amazing! Did you keep the smoker temp at 225 for that final part of the cook where everything was wrapped? I'm gonna try this recipe this week!
First! - and seriously good call on the MHH, DA combo. It’s crazy good.
#1 in the comments, #1 in my heart!
Those look killer man!!!
My man!
Solid video bro. Do you recommend a dry rub a few hours ahead of time at all?
Is it always raining there?
Pretty much haha
@@CheekyBBQ just picked up a Mbuilt 900 at Costco and wandered across your vids. Looking forward to cooking up the brisket and pork belly 👍🏻
I give this this video a 6 out of 10 stars will sc have been a 10 just a little to long for pork ends. Get to it in, the video. I LOVE long videos, as long as the host are moving the video long and not drawing in out. Thank you ffg or you time just a little faster pace.
Thank you for the unsolicited rating of 60% on my video. I make long form videos to provide enough detail for someone to go out and try a cook for the first time and feel confident in what they are doing. UA-cam is a big space and maybe my channel isn't for you. I'm sure you can find some other people more accommodating to your pace. Cheers.
tend to agree. great recipe, great info, just a tad long winded. shame he couldn't take constructive feedback like an adult.
Hi David, thanks for the comment. I’m not sure I would categorize my reply or ability to receive constructive feedback as childish, but you are certainly welcome to your opinion. When I first started cooking, I wanted to know every detail, step-by-step, so I knew what to expect during a cook. That is the person I make videos for. If that’s not your pace or preference, as I mentioned, UA-cam is a big place and I’m sure you can find great content more accommodating to your preference. Thanks again for the comment. Cheers.
I give this comment 1 out of 10 stars. Would have been a 3 if it was written with knowledge of spelling, punctuation, and efficient use of language. I LOVE long comments when they make sense and satisfy the requirement of making a coherent point. Thank you BGM for your time, just a little better grammar next time.
Thanks for the detailed help on the trim! Random question, do you know why they call them burnt ends? Lol
Thanks, Bryce! My assumption is they are called that because they normally come from the point on the brisket and look like burned little pieces on the end. My hope is people always assume they are burned and pass them up, that way I get more :-)
Cheeky BBQ ah smart move!!
@@CheekyBBQ Giving these a try today for my first time, stoked!!
BRUH!!! So amazing!
Thanks so much!!!
Question: Last time I did pork belly burnt ends, the "fatty" part of the ends were rather gelatinous and not very good, in terms of texture in your mouth. In fact, they felt rather disgusting. I made them in another smoker, and now I have this GS560 and I want to follow your recipe. However, before I do, is the fatty part of these ends supposed to be crispy-like, or is the intention for them to feel jelly-like? Thanks in advance.
This probably means that you need to render them a bit more, or trim some more of that fatty part before cooking. When buying the pork belly, try to find one that has an even amount of fat and meat running through it. I've found some are way more fat than meat, so no matter what you do, you'll get some really fatty pieces that aren't very appetizing.
After watching this video and discussing it with my wife. She pointed out that the local grocery store had pork belly on sale. I have about 20 mins left, and will find out how these turn out for me.
Right on!!! I hope they turned out amazing!
@@CheekyBBQ They were good. Not totally sure what I was expecting though. Everyone I shared them with loved them. I have one more to do for 4th of July for our family get together.