Peach Habanero Pork Belly Burnt Ends
HTML-код
- Опубликовано: 31 май 2022
- Pork Belly Burnt Ends
We have been known for our Pork Belly Burnt Ends since 2014. This is an updated 2022 recipe where we leverage some learnings from our buddy Travis Heim, owner of Heim Barbecue in Fort Worth, where he uses a pan to cook the pork belly confit style to make his famous Bacon Burnt Ends. We also mixed up some flavors from our other recipe on meatchurch.com as there are so many great pork options in the Meat Church arsenal of seasonings.
Recipe: www.meatchurch.com/blogs/reci...
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block - Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer: bit.ly/MCThermapen
Subscribe: bit.ly/3q5hn2t | Website: meatchurch.com
Watch the newest videos: • New Videos | Meat Chur...
Follow Meat Church BBQ
Instagram: / meatchurch
Facebook: / meatchurch
Twitter: / meatchurch
Watch more videos!
Shop Playlist: • Shop Playlist | Meat C...
Recipes: • Recipes | Meat Church BBQ
Beef Recipes: • Beef Recipes | Meat Ch...
Most Popular: • Most Popular | Meat Ch...
About Meat Church BBQ:
Welcome to the official Meat Church BBQ RUclips channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #PorkBellyBurntEnds #PorkBelly 
Хобби
Good grief. Now that’s a great looking pork belly burnt end…got some of that Honey Hog in the spice cabinet….hmmm, time to go get me a pork belly! Edit; went a grabbed a pork belly today. Using Hot Honey Hog. Going to try this today!
AWESOME!
@@MeatChurchBBQ so I’m getting ready to take them off my SmokeFire rn.
OMG….they are so good!
Too bad I can’t post a picture or two
I've got my pork belly ends on the Oklahoma Joe barrel right now! I served these last summer at a BBQ contest and won the people's choice award! They are like candy! Serving them tonight with Holy Gospel Boston Butt at our Wilson Christmas Party! Can't wait for all our friends to try them. Thanks Matt and Meat Church BBQ!
Thank you for the shout out. Texsas Pepper Jelly is proud to be a part of your cooking program.
You know how much I love it. 💪🏾
I have one going right now, did things a bit different but next time I get ahold of one Im trying it this way! Love your guys rubs also. Thanks for showing us beginners how to make some of the best damn food around!
Great video. I like to freeze the fat in ice cubes trays, pop the cubes out and store them in the freezer. I take out a cube and cook with it whenever I make cabbage or greens.
Matt, you are killing me my friend! That looks so good. I use your Holy Gospel all the time. Now I'm on my way to my local grill shop to pick your Honey Hog. I will be doing some belly next week. Thank you sir for all the great videos!!
Honey Hog is great!
Made brisket bacon and burnt ends this weekend, every loved them. Thanks to dayne and you for that, super easy and tasty. For the burnt ends I actually put them in air fryer trays, to help cook them. Stainless steel so easy to clean, very porous and allowing for the smoke to envelop the cubes
Matt I absolutely LOVE your content brother. Im so glad you are part of my bbq family. This one was FIRE !
Matt,- watched you with, Miron, Tuffy,…and these vids have been an awesome tool for me. Because of health issues I can’t do spice. However that doesn’t mean you tools and guidance (guidelines) can’t be a jumping off point. I will get a lot of frowning. That said I use a Ninja Woodfire Grill and Smoker. For the doubter’s out there it makes some Incredible cooks. Between you and CJ, I have made my family and friends proud and super enjoyable Q. Including this one! I encourage Everyone to like and Subscribe to Matt. I am a proud member of the Church Choir! Preach on- Preach On! And to All, get outside and cook. Big proteins, small…find what works in your budget and pallet and enjoy food, family, friends and you bet a beverage. The preacher will be proud!!….And the congregation said…Y E S!
Made these for Father's Day and what a hit they were! I did a quarter of a pork belly as a test, now I'm doing a half pork belly this weekend. Succulent, delicious and easy!
Once again, you have upped the game on pork belly burnt ends Matt! I just did some hot honey ones a couple of weeks ago, but now I'm already planning my first batch of these peach habanero ones as soon as we get back from vacation. I love how simple and straightforward your videos are and you are by far one of the most entertaining BBQ cooks around. Plus your rubs are the bomb! Until next time - happy smoking 🙂
Thanks Jeff!!
Excellent sermon, Reverend Matt. See you in the Meat Church next week.
My wife is Filipino and introduced me to Pork Belly. It's now my favorite thing to make on the Treager. Definitely going to order some Rib Candy!
Matt, I am very glad I found your channel. You have been a great source on making me a better griller. This something I can't wait to try on my new pellet grill. And, I can get your rubs here locally in MN as well. Thanks..
Thank you for being here Billy!!!!!!
Always a classic!
Well, made them today exactly how you did and, O-M-G!!!! Sooooooooo gooooood!!!! Thank you Thank you!! Amazingly delicious!!!! LOVE your products!
Heck yeah, those look scrumptious!
These look amazing.
Making these right now for my grandson's baby shower. Sweet Baby Rays with the Pineapple Habanero Sauce from Costco. Thanks Matt for the update!
Made these tonight and OMG!!!! Unreal!!!!!
I like that you added the time and temp in this video. On some of your older videos and recipes you don’t put time and even though i know temp is clearly the most important thing a rough estimate is helpful.
Never had pork belly burnt ends (I know, it was a rough childhood), but trying tonight for family in town. Can't wait!
Wow! These look insane!
Awesome, been making these on the rack since I came to your Traeger class a few years ago & I love them - gonna have to try the sheet pan process & check out the difference. Thanks for another great video, y'all!!
So what was your opinion? Pan or rack?
@@jeffbraden78 if you want them a bit crispier use the rack. The pan gives you a saucy finish…I personally prefer the rack method.
We make a pork belly burnt end burger. Can't wait to try the tray method. Thanks Matt!
Absolutely excited to try these this weekend. Best part is my local BBQ shop here in Ontario carries your rubs!
Great content Matt keep it coming.
This is definitely on the menu this summer.
Been wanting to try the Peachy Peach Rib Candy for a while. This confirms I need it. Thank you for introducing me to Rib Candy along with many other bbq products that aren’t your own. Love all your products, but it says a lot about you sharing other stuff as well.
I love that flavor!
The Peachy Peach is really good. The Apple Brown Sugar Habanero is too. I used the peach with Heath Riles peach rub and the apple with his apple rub. The rib candy was really good. The rubs were true to advertised flavor but I thought both needed more savory backing up the fruit and more salt. They both would benefit from a base layer of something like Holy Gospel.
They look great. Always use a mix of Hot honey Hog and Killer Hogs hot on my belly burnt ends. A dynamite combo!
Great re-boot Matt!
The absolute key to get the recipe right is the switch from Lite beer to the good stuff!! 🍺
I noticed that beer swap too. He’s a product placement pro.
Making these today in the UK for a platinum jubilee street party. I'm sure they will be popular 😋
I’m going to try that my man thanks for sharing
I will be trying this out in the very near future, maybe this weekend!
Great Video Matt, I'm a big fan of Texas Pepper jelly. use it on EVERYTHING!!!!! ribs, burgers, fish, you name it. I even use it with eggs in the morning... Don't knock it give it a go!!!
Would love to see you do a video going over all your rubs explaining there profile
I grow my own Orange Habaneros peppers. I love there taste and fire. It takes a lot of peppers, to make flakes, and things. 👀Good to me YUM
Love this video, I think I will do some this weekend
That's look delicious 😋
Great thing to do on the smoker! Just make sure you have friends and family as it isn’t easy to eat more than 5 by yourself haha
God damnit wish I knew that before I cooked 8lbs hahahah I started eating them had about 8 eaten and looked around it was mad late at night all the lads where asleep so I tired to eat more but I just couldn’t had to reheat them the next day I wasn’t happy with the outcome hey meat church what’s the best way to reheat burnt ends
Ho man, I read Peach and Pork, and the mouth starts to water !! Such a great video, Matt, fist bumps from Canada :)
Love it!
Doing this in the UK tomorrow and even have the Rib Candy! Can’t wait!!!
I use my home made, Peach Jelly in all of Hot Sauces, and Picante Sauces. IT EXCELLENT I love the sweet taste and the taste of Peach is AWESOME
My mouth is watering
If you have a fish shaker for breading, that works great for those cubes. Or, just a brown paper bag, old school style. Good season on all sides. My rule was always white meat, sweet heat. Red meat can go a lot of different ways.
My new favorite channel!
My man! Thanks Sean!! 👊🏽
This is a must do.
OMG ... i'm drooling watching this ... sheesh.
Peach Mango Habenero and Pork. The holy trinity if trinity meant Four. 😆
I know what I am making this weekend in my RecTeq RT590, I cant wait to see the family's reaction to these.
Keep me posted!!!!
How do you like recteq??
@@beanzz801 I do like this smoker a lot, my only complaint is that there is no quick way to drain the hopper. Temperature control is spot on and the smoke is amazing.
Damn that looks great 👍 👌
My mouth is watering…..no joke!!!
Yessssss!
Did a batch of PBBE today, to take to a whiskey tasting at a friends house. Went with a mix of Honey Bacon BBQ and a little Honey Hog Hot for a mild kick. They were awesome!
thanks
Made some on Monday for family with Holy Gospel, going to make them again Saturday for a BBQ I'm having
These are gonna be great for appetizers at my next family gathering!
Wooooo baby let me get some! 🔥🔥🔥
I’m trying this today with the pan method
Making them now!
I wouldn’t be mad about that at all. I bet it would be good with hot honey hog and the Japanese bbq sauce also!
looks like a super easy thing to do for a summer BBQ
So easy!
I remember my 1st belly, purchased Duroc graded belly. Used Meat Church honey hog also
Boy oh boy.... it all went
I have made the pork belly before and now I must try them with that honey hog and rib candy. Looks delicious
Great recipe, I have batch on the smoker right now!
Jordan Jackson is a great guy. Loves his BBQ when he was in Kilgore, Tx at Bodacious BBQ.
Dude is like a brother to me. Love him!!!
Watched this right after I put some pork belly on my traeger to give the bacon brisket a go. I guess I'm buying more pork belly next week.
I would dive into the pan headfirst and be in meatchurch heaven!!!
SAME
I would be like a 2 year old, sticky and loving ever minute of it! Great cook thanks for the video.
YESSSS!!
I did this exact cook today. I guess my traeger cooks way slower cuz i had to cook them about 4-5 hours to get to probe tender before saucing. Some not as tender as i wouldve liked them to be but still delicious.
Bbq burnt ends are single handly the best thing to eat on the bbq
Well I just found my 4th of July meal! Looks amazing (as if anything you do doesn't!) Thanks.
I have a smaller pellet grill, so I did half of my cubes on a rack, fat side up, and half on a pan underneath the rack, fat side down. Will sauce them separately and do a side by side.
I'm going to make these using your holy cow. I think the strong pepper flavor Will be amazing on these!
Damn, imagine basting pork ribs with that belly tallow 🤤
Damnet, I was going back and forth from making these this weekend. This is a sign 😎
😂
if some of you guys are doing it in an oven, or simply are in europe
he smokes it at 120c
and he is cooking it until pork is at 90c
then cookes it 45m more
Did this exact recipe yesterday and this was one of the best bites of BBQ I’ve ever had. I found the only store in Orlando (that I could find) that has the rib candy you used, that stuff is magnificent! I already have all the meat church seasonings 🤘and the honey hog on the pork belly was perfect
Big fan of yours Matt I even found the meat church pellet blend in Orlando everything you do is top tier
how big of a pork belly did you use / how much was it? his other pork belly video mentioned 12 pounds for 35$, and this one makes it sound like you could get 10+ pounds for 45$, is that way off and the videos are too old or something, because i am seeing 10+ pounds being into triple digits money wise and i dont want to be scammed or something lol.
@@TheRealEvades I wasn’t feeding as many people so I got about 4-5lbs of pork belly at Costco for $19 I believe it was
@@zachdasilva748 hmm, alright, i really appreciate the response btw, thank you.
Matt you guys aren't terribly far from GugaFoods in Florida...You guys could do an amazing collaboration video! Rock, Paper, Scissors on who drives to who!
My comment is Guga is crazy weird cooks. I would mess up good Texas BBQ with Guga nuttiness. Although it would be an interesting collaboration…lol.
@@terryhamilton985 Not all of his cooks are weird, he does do a lot of experiments for sure, but he is an amazing cook, check his early SousVideEverything channel for some really good BBQ vids. Also his ealier GugaFoods vids. Less experiments back then lol
@@fatsackafat1476 agreed.
Chud is gonna be with Guga in a few weeks
Guga is a joke - extremely weird to compare this video and their style to Guga. Guy will eat horse shit wrapped in bacon and cooked sous vide for 7 weeks and says it’s amazing.
Man, I've seen y'alls videos on these. I've tried making these a few times and I just can't get em tender. I'll keep trying. Great video y'all!
Check out Malcom Reeds video. I’ve made his version many times and are always perfectly tender
Matt, love all of your rubs but your honey hog on pork is the bees knees! Just ordered the honey hog HOT and am stoked to use it on some pork ribs this weekend. Keep up with the great work and awesome videos!
Thank you!!!!!
saw your spices at Academy. nice.
Man those Iron Grove blades are nice!
So sexy.
hey. you said you made the sauce. is that one of the posted recipes on your website or would you share that one please?
I need to be a camera man on one of these food shows.
Great video.
You said they were more tender, but I didn’t quite tell which style you preferred, and if you believe the pan prevented as much smoke getting to the pork belly?
Yes sir, made them this weekend, they were gone in an hour. I agree about the no mess with the pan. Like the hat, what kind and where did you get it...thanks.
I’ve tried this method with and without the baking sheet. I get a more tender bite when using a wire rack. The pan method keeps my Traeger clean, but the pork doesn’t seem to get that melt in your mouth tenderness and it takes longer to hit prove tenderness/temp.
Gotta do those for the next Dolphins Game!, BTW, Throw us a nice special recipe for our Cowboys-Dolphins Game, and... PHINS UP!!!
Pork belly burnt ends are one of my favorites. I use them as appetizers. Never tried the pan method. I wonder if you couldn’t save the fat for something else.
Matt looks amazing officially hungry. Can we get a Sauce recipe….? Please?
Look great, ever tried them for a bit longer? I usually like mine to be a bit crunchy on the outside so I smoke them for 5-6 hours then high heat for 15-30 mins in a pan. Love your rubs.
I prefer the tenderness but that’s just a personal preference of mine!
HEB Raspberry Chipotle marinade is my go-to for pork belly or ribs
So good.
Enjoy your bbq vids Matt, but what about some seafood vids!! I know you like it because last summer you posted a few vids out on the lake cooking seafood.
I need that HAT!
Nothing like. Grandma’s way.
Matt! I’m a big fan of your channel everything you cook looks ridiculously great I’ve noticed you cook quite a bit in your Pellet cooker. I’m looking for a new smoker kinda leaning towards either a offset gravity or a pellet looking to spend under 1K any recommendations because I’ve never cooked on either thanks
Pellet smokers are so easy a 5th grader could make great bbq on them. Heehee. I have a Traeger and love it!
How does the pan affect smoke flavor. Does it lessen the smoke flavor hitting the pork as oppressed to on a rack with smoke bombarding it?
I noticed the pan placed the top rack. My Traeger only has a 1/2 depth top rack so I’d have to cook on main grate. Would I just reduce the time?
Awesome!
What heat-resistant gloves do you wear under the food gloves?
Hey Matt, do perfer this method over cooking it on a wire rack? I feel like you would get a better smoke flavor on a rack vs cooking it in it own fat on a sheet tray....