Pork Belly Burnt Ends
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- Опубликовано: 22 май 2024
- Meat Church Pork Belly Burnt End recipe: bit.ly/porkbellyburntends
Cowboy Candy Jalapeños - www.meatchurch.com/blogs/reci...
Meat Church BBQ Supplies: www.meatchurch.com/
Thermapen bit.ly/MCThermapen
Cutting Block - Rosewood Block. Tyler@rosewoodblock.com at rosewoodblock.com
Burleson's Honey - www.burlesons-honey.com/
Texas Peppery Jelly - www.texaspepperjelly.com/rib-...
I make pork belly two different ways. Traditionally I have smoked pork belly whole, then cubed it, sauced it and finished the burnt ends cooking process. However, today I am going to focus on my preferred method that has become more popular as of late which includes cubing the belly before it's smoked. This allows for the meat to absorb smoke on all sides of the cube and makes for a tasty bite. .
Enjoy!
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I made these a few weekends ago following your technique from the BBQ class back in early February. Everyone loved them. A sweet old lady asked when my restaurant was opening!
I’ve done the pork belly candy but try this. Take the country style ribs and do then the same way. Soooooo freaking good!
Just made these for a BBQ, these were the first thing gone. They are like candy! Will be making many more in the future!!!!
Looks amazing and delicious too, making them on Sunday. Hopefully they’ll turn out good
My family and friends love these. 1st thing gone at get togethers. I substitute regular habanero jelly i canned from my garden for the cherry blend. Works fine. Also use that Dr Pepper BBQ sauce that you had in another video. Excellent!
That looks awesome! Thanks for sharing
I recently been put onto meat church rubs, they are now my favorite, top notch stuff
Those look amazing I love making these and checking out all the different ways to do it, keep it up man!
Love that cutting board.
You can buy one from RoseWood Block & Co.
One I'll definitely try! LOOKS really tasty!!
Gonna try this on Friday. First cook on my traeger, can’t wait! Brought back a few meatchurch rubs from my honeymoon, excited to try them!
I think I've finally found my religion...
Haha welcome to the congregation!
Jesus is the way. But nothing wrong with some bbq
There is only one Christian I respect, and yet his icon is constantly proclaimed to be satanic.
The guy that requested to be crucified upside down because he didn't believe himself worthy of dying the say way his savior did.
Praise the lard!
@@Charles.Wright *Hallelujah!*
These look great. I’ve haven’t tried them with the cherry habanero. Definitely gonna give it a try.
Ok need this in my belly I will be making this looks amazing!
Probably my favorite BBQ recipe to make
Fantastic step by step every piece of info one needs to do this cool!!! Thank you for time, temp....etc!!! Subscribed for sure!!!
Thank you!!!!
That cutting board is awesome! I mean so does the pork belly burnt ends...obviously lol. I dont think I've ever had pork belly burnt ends before.
That looks awesome! trying it today
Very impressive video and I will try them this weekend.
I did this recipe last weekend and rocked it! Turned out fabulous
I followed it and they were really salty. Any idea why?
@@michaelchapin1976what seasoning did you use? And did you take the skin off
@@dougdruziak8795 i used the gospel seasoning. Skin was removed before i bought it. I made them since with kosmos q seasoning, nowhere near as salty.
Attended your bbq class in Feb and soon as I made it back I had to try the recipe for myself and these did not disappoint, super good.
Alpha_Mike88 I love to hear that!
Looks great!
Good video as always Matt, gotta love some Pork Belly Burnt Ends at any time. Cheers brother
Making these for the superbowl party. Super stoked to try them!
same!
Doing my first belly this weekend. Going with honey Hog Hot rub and the Trager Apricot sauce for burnt ends. Wish me luck!
Trying these out today! Step by step - minus the womp sauce and candy. Fingers crossed. Thank you guys so much for representing Texas at its finest.
I made these tonight with the meat church honey bacon BBQ and it was awesome 👌 😋....
You take us to Church every time! Love your videos. Keep it up Brother. It's obvious you Love what you do... Your never gonna work a day in your life!! Feed us with information. Thanks Matt.
I used this recipe for the first time over the weekend for a baby shower that I was catering for a friend, and they were a *huge* hit. This recipe is gonna be a staple in my bbq rotation.
Great vid, thanks for sharing.
Just made these from your recipe this weekend, they were a smash hit! Thanks!
Awesome!
Does the fat crisp up, and melt in your mouth on these?
That cutting board is bad ass!
Dude seriously.
Your channel is epic (and I love the rubs and hoodie, too!) Thank you. Be Safe.
lol yeah
Made these - again - today and they are like butter!
If you buy Costco pork belly, it’s about 6lbs and comes sliced into 1-1/2” strips. Makes it super easy to cut into cubes. For the rub I put the cubes in a bigass tupperware container with nearly an entire can of rub and then just shake everything around until evenly coated.
Just bought some from Costco and am excited to try it!
Going to make this Sunday !
Trying these out today for the 4th of July bbq! After reading all the comments I’m excited for this one!
Can’t wait to try this!
You guys really got some magic going on here!
Just made today… So delicious your advice and recipe is on point!!!!
the shake and bake method works well
I tried adding 1/4 teaspoon of pink curing salt per pound of pork belly to the seasoned cubes. Then refrigerate at least 24 hours. Then continue the recipe as in the video. Adds a little bacon like flavor. Amazing!
I made your recipe on my new Traeger last weekend and everyone LOVED them and they were gone in a flash. Making more along with the pulled pork this weekend. Thank you for your videos!!
Fantastic!!!
Making this afternoon!
Meat Church "Honey Hog Hot" is the best rub we've ever tried. Hands down the perfect blend of sweet heat! Gonna try it with pork belly burnt ends this weekend!
I just about commented this same joke. It's funny because meat church rubs are terrible
Ever tried keeping skin on, keeping it whole, turning the skin to a crispy crackling. Then cube it up and go low and slow for the juicy, fall apart burnt ends, with a crispy crackling skin on top.
Skin up or down for that?
@@PhilipGragg Ever try this or get an answer? Sounds delicious lol
@@PhilipGragg usually that depends if your heat source is above or below what your cooking. The skin or fat cap act as a heat shield letting meat tender nicely.
Hey Matt. A friend of mine introduced me to pork belly bites a while back and I combined your recipe with his. I use a combo of your Voodoo and Hot honey hog on the rub. For the sauce I use a peach reaper wing sauce that is Kroger Signature selections brand. You have to try it if you can get your hands on some.
Looks good!!!
Tried this for a group of 6 yesterday. Had to cook on bottom rack. I made about 1.5” cubes and the majority of them never really probed tender. Ended up leaving them on too long which dried the meat out a little. Flavors were great but a little dry, even with spritzing. Next time I’ll look at temps on thermapen and when it hits 200ish regardless of how it’s probing I’ll remove and toss in glaze and put them back on.
Thank you
Nice job brother
I don't see the sauce recipe in the comments. I typically HATE sauce, but i have to say that sauce sounds amazing and I want to try it.
I just completed my first batch, they taste amazing! I did half with Honey Hog and half with The Gospel! (I ran out of Gospel) I believe next time I will try some with Honey Hog Hot!
Candied Jalapeno jalapenos haha... kick ass. I've got to do that, thanks for the recipe(link).
Great recipe .. I put the pork belly cubes in a large zip lock bag and add the rub .. seal it and just shake it until all sides of the cubes are covered.
That’s what I do. Shake and smoke
So I was apprehensive about eating pork belly this way because I'm not a fan of the texture of fat. I have to say this recipe was amazing! The fat rendered perfectly! These "burnt ends" we so good. Thank you for sharing.
Picked up a belly today to try this tomorrow 😋
It sure does look good.
Just made these. Followed the steps with the same MC Rub, Rib Candy and Mitch Sauce, with the exception of transferring them over to my gas grill during the glazing process at a lower temp, while waiting for company to come over. Absolutely Fantastic!! When Matt says just feel the texture with the probe, those of you that haven't done this before, trust me, you'll know. It's like sticking the thermometer in jello. It's that soft. Highly recommend this for a heavy appetizer.
Thought you said McRib at first 😂😂
Amen Brother!
I am going to make these today for my wife’s work meeting to try it for the first time. I was going to take this to the Super Bowl party so I wanted to try it first and see how it was…wish me luck!
Matt, I am new to the channel and also new to smoking and cooking meat. I’ve just purchased a new Traeger. What brand/type of knives do you recommend for cutting your meats?
Love watching your videos man! Great stuff!
I just purchased two of your rubs - Honey Hog BBQ and Gospel rub. For my SuperBowl party, I plan to serve Brisket, brisket burnt ends and bacon burnt ends. I have a Traeger Silverton 620. My question is can I smoke my brisket and bacon burnt ends at the same time or do I need to finish the brisket first? If so, what temperature would you recommend? Thank you. Since watching your videos, I'm hooked! I can't wait to taste the goodness that I see you eating and enjoying in the videos.
Making this tomorrow. Man thanks to Matt only been with my smoker for a year but cooked so many things you name it. My ribs are perfection at this point! Too bad economy is not the best only done 1 brisket so far can’t spend $80 on a brisket these days for a family of 3 too much. Anyways thanks a lot. Love making food!
This so going down on my pit this weekend. Woooooo!
You have made me see the light brother! I am lip smackin saved praise be!
I’ve done these twice now, doing it again this weekend! The only thing I’ve found out (the hard way) it’s that they don’t travel too well.
Made these this past weekend. F'ing AMAZING!!!!
Subscribed. It’s 8am and I’m starving now.
Yes!!! Love the gospel!!
I can get down with meat church! Thanks for the how to! Will be subbing for future meat gospel!
🙌🏻
Be trying this tomorrow!!
Enjoy!!!
Is it spicy when u put it on the meat jus asking if it’s kid friendly since it looks delicious
Can I substitute apple cherry jalapeno pepper jelly instead of the Rib Candy?
Love your chopping board! Can I get one sent to the UK??
Everything where is out of stock on the rib candy. What is a good alternative? Trying to make this this weekend
I’m making this right now
Just a question...why did you use the top rack as opposed to the bottom? Is it to make sure you don't burn them by putting them too close to the heat?
So it looks like you took your cubes from the middle of the belly. Is that the best part to do the cubes? And what about the rest of it?
Just made these and the taste amazing but some of the skin on top was very tough and very chewy. How do I avoid this?
Not mad about it, thanks Matt.
You’re nobody
Damn! Gonna try these out on the neighbors this weekend!
Hog sprayer. Love it
Matt- dumb question but what gloves are you wearing, I can't find anything that arent as thick as welding gloves!
Do you trim that tough pork skin off before you season it and smoke it? I tried this method and everything was delicious except the pork skin was a little rubbery
Doing these and a wagyu tallow injected brisket for easter…should be a wild night of smoking
What brand it’s that sprits bottle looks nice
Where did you get that sprayer/spritzer?
I see most pit masters season by putting the meat down on a rack then sprinkle with the seasoning and it gets all over the place. I just put the cubes in a gallon ziplock and sprinkle the seasoning in one at a time. Honey hog, and then close it up and shake it all around and then gospel and the same thing. They are coated and no muss, no fuss. Thoughts?
Matt, Thank you for sharing your passion with the world. I have learned a lot from your video's. I have yet to try your rubs and sauces but hope to order some soon. I can't find them anywhere in the Denver market.
Thanks Steve! Here is our locator plus meatchurch.com is super fast. www.meatchurch.com/apps/store-locator
Proud Souls BBQ on Federal has Meat Church products.
Steve, Holy Smokes BBQ/The Grillin' Shops 6770 S. Peoria St. Centennial 80112 and yes we are still open!
@@ladysterling007 thanks for the new store to check out.
ruffs BBQ too, i ended up ordering fab5 right from matt, little cheaper and you can get all 5 at a discount.
Thanks for the new video! Keep 'me commin!
Can you cook this the day before and reheat?
Got some pork belly from Costco in strips and I think I’m giving this a go!! Thanks!!
Same, in the smoker right now.
Charles Maria good luck! It’s my first time let’s see how this goes!
Best of lu
luck
I got those this weekend. From now on I will be getting it uncut. They were too thin in restrospect. Good, but thin.
Where did you get the baking rack from?
Personally I’m all for the SPG simplicity on bbq but I have to try those sauces! Gotta go down to the church!
This is what I'm smoking this weekend for Mother's Day
In my smoker right now, testing it before Sunday, then round 2 haha.
If you make ahead of time. How would you heat it up.
What flavour of pellets are you using? Cherry?
Think they could probably be even smaller than 1 inch cubes so they are simple pop in your mouth bite sized snacks. These seem a little too big to throw the whole thing in your mouth and would take at least two bites to eat. Looks yummy either way though!
So just got the traeger pro 34
And it has a smoke setting and then options for higher temps. Do you put smoke at all on these burnt ends or you just set straight to 275?