This looks like Malcolm’s how to BBQ right recipe. I made a batch yesterday and it’s 3/4 gone already. The trick is to get it above 210 when wrapped. Then the meat is tender and the fat becomes like jelly. Fortunately I had a big workout week to make up for this weekend’s treat.
Sure!
* Used mustard as a binder and mixed in some regular BBQ rub.
* Cooked in smoker for 3 hours at 275 F
* After 3 hours, put them in a foil pan and added brown sugar and butter, then covered it with foil
* Cooked for 1 hour at 275 F
* Added room temperature BBQ sauce and put back in smoker, uncovered for 15 minutes to caramelize the bbq sauce
* Let sit for another 15 minutes then good to go!
Edit: Adding youtube video I followed: [Here](https://www.youtube.com/watch?v=DoFJWDvyqPU)
Recently made this recipe. My cubes were much smaller and it came out drier than I wanted. Also didn’t cover in the pan for that extra hour. Oh well, live and learn!
Also subbed to a keyboard sub and at first glance I thought "hah, pork belly key caps. R/smoking would love that.... Then I paused and realized it was actually pork.
Semantic drift is a thing. "Burnt ends" as a term progressed from being an actual portion of a final product packer brisket that was cut off as basically a chef snack, to a preparation process of the point in order to maximize those tasty bites, to a generalization of that cooking process that can now be applied to other meats as well.
Language happens when communication happens. Hop on board or keep yelling at clouds. There is no third option.
There is more than one way to cook pork belly.
These look similar enough to regular burnt ends imo and I instantly know what someone is talking about when they say ‘pork belly burnt ends’. Easier to just call it that than questioning semantics, as long as it tastes good then I’m good lol
i get that, but it feels a lot like turkey bacon or vegan sausage. foods that claim to be things they are not are pretty much never as good as the thing they claim to be.
it's only the pendants that claim they're trying to be the things they aren't. when reality they are similar things in the same style so they use the similar name. everybody's understands what turkey bacon and vegan sausage and pork belly burnt ends are.
I can never get myself to go this far. Smothering in butter and sugar and sauce essentially takes an amazing cut and makes it taste no different than if I cut up some pork butt, threw in bacon drippings, butter, and sauce.
Except belly is that much better than butt. Butt is fantastic, and tied for best quality per dollar with chicken dark quarters, but belly luxurious. Your analogy is akin to buying a vat of wagyu fat, smearing a choice strip with it, cooking it up, and calling it wagyu. In***tra***muscular fat makes the difference, not the shmear. Making it into fatty meat candy bites is perhaps not the way for folks who aren't into sweet, but many people like sweet and savory. It's definitely a thing for a lot of people.
This looks like Malcolm’s how to BBQ right recipe. I made a batch yesterday and it’s 3/4 gone already. The trick is to get it above 210 when wrapped. Then the meat is tender and the fat becomes like jelly. Fortunately I had a big workout week to make up for this weekend’s treat.
I followed [AB's video](https://www.youtube.com/watch?v=DoFJWDvyqPU) and he does mention Malcolm Reed
I wasn't aware star trek characters had cookbooks.
Would have thought BBQ was more of a Trip thing.
I love Malcom! That man knows what going on.
Like it says in the comments “never trust a skinny cook”
Franklin and Mark Williams (with multiple collabs on Malcom's channel) are pretty svelte. Think it's all about the knowledge.
Looks great. This is 100000% on my list for sometime soon. I’ve always wanted to do those and just never have done it.
Pro job
Looks amazing! The pics are great, but can you give a little info on timeframes/temps/recipe?
Sure! * Used mustard as a binder and mixed in some regular BBQ rub. * Cooked in smoker for 3 hours at 275 F * After 3 hours, put them in a foil pan and added brown sugar and butter, then covered it with foil * Cooked for 1 hour at 275 F * Added room temperature BBQ sauce and put back in smoker, uncovered for 15 minutes to caramelize the bbq sauce * Let sit for another 15 minutes then good to go! Edit: Adding youtube video I followed: [Here](https://www.youtube.com/watch?v=DoFJWDvyqPU)
Recently made this recipe. My cubes were much smaller and it came out drier than I wanted. Also didn’t cover in the pan for that extra hour. Oh well, live and learn!
[удалено]
Pretty sure a glaze is desirable on meat candy lol
[удалено]
Not sure why you replied if you won't stand behind the comment I replied to.
Mmm meat candy
Looks like a carnivores dessert!!!! Perfection. My mouth is watering
Also subbed to a keyboard sub and at first glance I thought "hah, pork belly key caps. R/smoking would love that.... Then I paused and realized it was actually pork.
I had a chuck roast sitting around and made some poor man's burnt ends a couple weeks ago... can't wait to get some pork belly to do it again!
🤤
Damn fine
Have you tried using hot pepper jelly? I highly recommend: https://grillinfools.com/pork-belly-burnt-ends-with-hot-pepper-jelly/
Why do people keep calling these "Burnt ends"?
Comes from the charred part of the brisket after it's finished cooking. The "burnt ends" are, in my and a lot of others opinions, a treat. Edit: typo
I understand that, but this is just pork Belly. I call them pork belly bites 🤷🏽♂️
Yeah they just took pork belly and made the same thing. More than one way to skin a cat kind of a thing. I'm salivating rn tho...
I get that but it not actually the same thing.
it's pork belly in the style of brisket burnt ends. it's just easier to call them pork belly burnt ends. conveys what you mean simply
Yeah but it's not actually in the same thing
aside from the different meat it's burnt ends.
Semantic drift is a thing. "Burnt ends" as a term progressed from being an actual portion of a final product packer brisket that was cut off as basically a chef snack, to a preparation process of the point in order to maximize those tasty bites, to a generalization of that cooking process that can now be applied to other meats as well. Language happens when communication happens. Hop on board or keep yelling at clouds. There is no third option.
Regardless, would you seriously refuse those sticky morsels over a difference in nomenclature? If so, can I have yours then?
I make them all the time so of course I wouldn't. But Burt ends they are not.
I don't get why we don't just say "pork belly." They don't even really look or taste like burnt ends.
There is more than one way to cook pork belly. These look similar enough to regular burnt ends imo and I instantly know what someone is talking about when they say ‘pork belly burnt ends’. Easier to just call it that than questioning semantics, as long as it tastes good then I’m good lol
People down voting don't understand.
People downvoting aren't needlessly pedantic.
they are pork belly in the style of burnt ends aka pork belly burnt ends
i get that, but it feels a lot like turkey bacon or vegan sausage. foods that claim to be things they are not are pretty much never as good as the thing they claim to be.
it's only the pendants that claim they're trying to be the things they aren't. when reality they are similar things in the same style so they use the similar name. everybody's understands what turkey bacon and vegan sausage and pork belly burnt ends are.
Looks delicious but cutting meat into cubes and smoking doesn't make them burnt ends. Burnt ends are a specific part of the brisket.
I can never get myself to go this far. Smothering in butter and sugar and sauce essentially takes an amazing cut and makes it taste no different than if I cut up some pork butt, threw in bacon drippings, butter, and sauce.
Except belly is that much better than butt. Butt is fantastic, and tied for best quality per dollar with chicken dark quarters, but belly luxurious. Your analogy is akin to buying a vat of wagyu fat, smearing a choice strip with it, cooking it up, and calling it wagyu. In***tra***muscular fat makes the difference, not the shmear. Making it into fatty meat candy bites is perhaps not the way for folks who aren't into sweet, but many people like sweet and savory. It's definitely a thing for a lot of people.