The Classic Burnt Ends
This is the BBQ that is sweeping social media right now, and it looks hard, but it is really easy. In this how-to, we will go through the making of the burnt ends as well as a homemade BBQ sauce to go with it. This is super easy and is sure to impress your friends and family at the next BBQ!
Ingredients :
Burnt ends
1 lb pork belly
Jerry's Faves The Classic
BBQ Sauce
Tomato paste
Whiskey / Bourbon
Jerry's Faves The Classic
Apple Cider Vinegar
Chili Flakes
Maple Syrup
Instructions:
First things first, like all my how-to's, you need to start by grabbing a beer. Yes, you heard me right! Cooking is serious business, but so is enjoying a cold one while you do it. Now, with this dish, anything will pair well—after all, it’s just wholesome home-cooked flavor. So, whether you prefer a hoppy IPA, a smooth lager, or that mysterious craft beer you bought because the label was cool, grab whatever tickles your taste buds. Just make sure it’s not a beer-flavored soda; we’re not trying to ruin dinner here!
So, grab that delightful pork belly and, if your butcher hasn’t already done the dirty work, remove the skin. Yes, that means you’ll need to channel your inner butcher (or just use a really sharp knife and a lot of determination). Cut the belly into 1" or smaller cubes—think of them as little meaty dice ready to roll into flavor town!
Next, toss those tasty cubes into a container or a disposable bag. Now, here comes the fun part: cover them generously with Jerry's Faves The Classic. Seriously, don’t be shy! We want them to swim in that deliciousness like they’re on a tropical vacation. After that, pop them into the fridge for at least a couple of hours—overnight is best, so they can soak up all that flavor like a sponge at a barbecue!
Remember, the longer they marinate, the more they’ll be ready to party on your plate. Just don’t forget to take them out before you go to bed, or you might wake up to some very confused pork belly cubes wondering why they’re not sizzling on the grill yet!
Now that you've let that pork belly soak in all its flavor goodness—like a spa day for meat—it's time to fire up your smoker! (If you're one of those people who thinks "smoker" is just a fancy word for someone who enjoys a good cigar, fear not; you can also do this in the oven. Just remember, it's not the same as a smoke-filled room at a jazz club.)
Getting Started
Set the smoker to a cozy 180°F. This is the equivalent of a warm bath for your pork belly—just the right temperature to get it nice and tender without turning it into a pork-flavored hockey puck.
Grilling Time
Now, if your grill grates are spaced out like a bad dating profile (too much space and no support), your lovely pork belly cubes might just fall through. To prevent this tragic culinary disaster, grab a cooling rack—the kind you use for cookies. Yes, it's time to put that cookie rack to work; it’s about to become a hero in the battle against falling meat!
Placement Matters
Place the cooling rack on the grill, then arrange the pork belly cubes on top, giving them some space to breathe. We want them to get all nice and crispy, not squished together like sardines in a can. Once you’ve done that, close the lid and do the hardest thing of all: leave it alone! Yes, I know it’s tough, but this is where the magic happens. Let it chill out for 2-3 hours—just enough time for you to binge-watch your favorite show or contemplate the mysteries of life, like why do we park on driveways and drive on parkways?
So sit back, relax, and let the smoky goodness work its magic. Your patience will be rewarded with pork belly that’s so delicious, it'll have your taste buds throwing a party!
While you are waiting for the smoker to do its magic (and perhaps conjure up some smoke signals to your neighbors), you can start to make the sauce. This part is optional, but I highly recommend including it because, let’s be honest, who doesn’t love a good sauce? In a saucepan, combine 1/2 cup of Jerry's Faves The Classic, 2 tablespoons of tomato paste, 2 oz of whiskey or bourbon (because cooking without a little spirits is like a barbecue without meat—just sad), 2 teaspoons of apple cider vinegar, 2 tablespoons of maple syrup and chili flakes to taste. On medium to low heat, allow this concoction to warm up and blend together into a smooth sauce. It will be thick; that is okay—like your Uncle Larry after Thanksgiving dinner!
Now that you’ve been patiently waiting for about two hours (yes, it’s longer than your average sitcom), grab your trusty meat thermometer. It’s time to check the largest cube of pork belly in the center—because we all know that the biggest piece gets the most love! You’re aiming for a glorious 165°F internal temperature. If it’s not there yet, don’t panic! Just give it a little more time to bask in that smoky goodness.
Once you’ve reached that magical number, it’s showtime! Remove the pork belly from the grill and place it into a disposable tin pan or casserole dish—because who wants to do dishes after all this? Add the sauce along with 2 tablespoons of butter (because butter makes everything better, even your life choices), and cover it all with tin foil. Now, here’s the fun part: put this beauty back on the smoker for another 45 minutes to an hour. This will allow the sauce to coat everything in a sticky, delicious embrace. Just think of it as a spa day for your pork belly, where it gets all pampered and ready to be devoured!
Now, I know you’ve been waiting all day for this moment—like a kid waiting for the ice cream truck on a hot summer day. But I assure you, it’s worth the wait! So, let’s get to the fun part: removing the pork from the pan.
Expert Tip: The Art of Pork Removal
Now, before you go all Hulk on that pan, remember: don’t just dump it out! If you do, you’ll end up with a plate that looks like it’s been swimming in a pool of rendered fat. Trust me, that’s not the kind of bath anyone wants to take.
How to Do It Right
Step 1: Grab some tongs—no, not the ones you use for your barbecue; those are for flipping burgers, not pork!
Step 2: Gently pick up each piece of pork, like you’re handling a precious artifact. After all, this is culinary history in the making!
Step 3: Place the pork on your plate with grace and poise, as if you’re presenting the crown jewels.
And voilà! You’ve successfully removed the pork without creating a greasy masterpiece on your plate. Now, go ahead and enjoy your delicious creation—just don’t forget to give yourself a round of applause for your expert technique!
Now, just sit down with your beer and enjoy the show! This dish is not just a meal; it's a culinary masterpiece that will make your friends and family think you’ve been secretly training with a top chef. Seriously, every time I host something, this dish is requested more than the latest celebrity gossip! It’s like the Beyoncé of the dinner table—everyone wants a piece of it!
Why This Dish is a Crowd-Pleaser
Flavor Explosion: It’s like a party in your mouth, and everyone’s invited! Each bite is a new adventure.
Impressive Presentation: You’ll feel like a food artist. Just don’t forget to take a picture before it disappears—because it will!
Easy to Make: Even if you can’t boil water, you’ll look like a culinary genius. Just follow the recipe and let the magic happen!
Perfect for Any Occasion: Birthdays, holidays, or just because it’s a Tuesday—this dish fits right in like a well-loved couch at a party.
So, grab your beer, channel your inner chef, and prepare to be the star of your next gathering. Just remember, with great cooking comes great responsibility—like sharing the recipe, Cheers!
Hey Jerry's fans! I’d love to hear your thoughts on this. Also, if you’ve done anything to improve it, please share! Remember, sharing is caring – and who knows, your genius idea might just save us all from a fate worse than a Monday morning meeting!
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