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Home Sticky Buikspek Burnt Ends

BBQ Kamado Pork belly Burnt Ends Slow Cook Summer Meat Weekend

Burnt Ends are proof that patience pays off. Small cubes of pork belly, smoked for hours at low temperature, then braised in butter, brown sugar and honey and finally glazed with a thick layer of BBQ sauce. The result: sticky, caramelized meat with a smoky bark you won't soon forget. For this recipe you use a keij kamado, because the ceramic keeps the temperature steady and adds just that bit of extra depth to the smoke. Plan a relaxed day, have a cold beer ready and enjoy the process.

x_ckl_recipe_markerSticky Pork Belly Burnt Ends Juicy cubes of pork belly with a thick bark, braised in butter and honey and glazed with sweet BBQ sauce. These are the Burnt Ends everyone asks for. How do you make sticky pork belly Burnt Ends on the kamado? Main course American 4 to 6 people 25 min About 5 hours

Prepare the kamado (15 min): Set the kamado up for indirect cooking at 110 to 120 degrees Celsius. Add 2 to 3 chunks of cherry or apple wood among the hot coals. Place the deflector plates and the cooking grate so the meat isn't exposed to direct heat.
Cut and season the pork belly (10 min): Cut the pork belly into even cubes of about 3 x 3 cm. Generously coat all sides with the dry rub so each cube is fully covered. Press the rub lightly so it adheres well.
Smoke on the kamado (2 to 2.5 hours): Place the cubes with some space between them on the grate. Close the lid and let them smoke until a nice dark-red bark forms and the rub is firmly set. Resist the temptation to check too often, because every time you open the lid you lose heat and smoke.
Wrap and braise (1.5 to 2 hours): Remove the cubes from the grate and transfer them to an aluminum pan. Distribute the cubes of unsalted butter, the brown sugar and the honey evenly over the meat. Tightly cover the pan with aluminum foil and return it to the kamado at the same temperature of around 120 degrees. The meat will braise further and absorb all that butter and sugar.
Caramelized finish (20 to 30 min): Carefully remove the aluminum foil, as there's hot steam underneath. Pour off any excess liquid if needed, add a generous splash of sweet BBQ sauce and gently toss the cubes so each piece is well coated. Return the pan uncovered to the kamado until the sauce has thickened, is glossy and lightly caramelized. Serve immediately.

BBQ Kamado Pork belly Burnt Ends Slow Cook Summer Meat Weekend 1.5 to 2 kg pork belly, skin removed Your favorite sweet-and-spicy BBQ dry rub (based on paprika, brown sugar, garlic and black pepper) 100 g unsalted butter, cut into cubes 4 to 5 tbsp dark brown sugar 3 to 4 tbsp runny honey Your favorite sweet BBQ sauce, to taste 2 to 3 chunks of cherry or apple wood Kamado grill Deflector plates Cooking grate Sharp knife Cutting board Aluminum baking pan Aluminum foil BBQ tongs Heat-resistant gloves Keij Kamado keij-kamado BBQ bbq BBQ Accessories bbq-accessories BBQ Supplies bbqen-1 Keij Kamado BBQ Tongs Easy Lock - Stainless Steel - 35 cm Keij Kamado Tang Bali Steak on the BBQ foodies-biefstuk-bali-op-de-bbq Tortilla Kebab Skewers from the BBQ foodies-tortilla-kebab-spiesjes-van-de-bbq Crispy Beer Can Chicken with Baby Potatoes foodies-crispy-beer-can-chicken-met-babyaardappeltjes Groninger rollade & mosterdsoep van de kamado foodies-groninger-rollade-mosterdsoep-van-de-kamado

Recipe

Sticky Pork Belly Burnt Ends

Juicy cubes of pork belly with a thick bark, braised in butter and honey and glazed with sweet BBQ sauce. These are the Burnt Ends everyone asks for.

Course	Main course
Kitchen	American
Servings	4 to 6 people

Preparation time

Preparation time	25 min
Total	About 5 hours

Equipment

Kamado grill
Deflector plates
Cooking grate
Sharp knife
Cutting board
Aluminum baking pan
Aluminum foil
BBQ tongs
Heat-resistant gloves

Ingredients

1.5 to 2 kg pork belly, skin removed
Your favorite sweet-and-spicy BBQ dry rub (based on paprika, brown sugar, garlic and black pepper)
100 g unsalted butter, cut into cubes
4 to 5 tbsp dark brown sugar
3 to 4 tbsp runny honey
Your favorite sweet BBQ sauce, to taste
2 to 3 chunks of cherry or apple wood

How do you make sticky pork belly Burnt Ends on the kamado?

Prepare the kamado (15 min): Set the kamado up for indirect cooking at 110 to 120 degrees Celsius. Add 2 to 3 chunks of cherry or apple wood among the hot coals. Place the deflector plates and the cooking grate so the meat isn't exposed to direct heat.
Cut and season the pork belly (10 min): Cut the pork belly into even cubes of about 3 x 3 cm. Generously coat all sides with the dry rub so each cube is fully covered. Press the rub lightly so it adheres well.
Smoke on the kamado (2 to 2.5 hours): Place the cubes with some space between them on the grate. Close the lid and let them smoke until a nice dark-red bark forms and the rub is firmly set. Resist the temptation to check too often, because every time you open the lid you lose heat and smoke.
Wrap and braise (1.5 to 2 hours): Remove the cubes from the grate and transfer them to an aluminum pan. Distribute the cubes of unsalted butter, the brown sugar and the honey evenly over the meat. Tightly cover the pan with aluminum foil and return it to the kamado at the same temperature of around 120 degrees. The meat will braise further and absorb all that butter and sugar.
Caramelized finish (20 to 30 min): Carefully remove the aluminum foil, as there's hot steam underneath. Pour off any excess liquid if needed, add a generous splash of sweet BBQ sauce and gently toss the cubes so each piece is well coated. Return the pan uncovered to the kamado until the sauce has thickened, is glossy and lightly caramelized. Serve immediately.

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The key to great Burnt Ends is patience and a stable temperature. Ceramic kamados are perfect for that: they retain heat and don't swing with every gust of wind. Choose your smoking wood wisely. Cherry wood gives a slightly sweeter, fruity smoke that pairs beautifully with the sugar and honey in this recipe. Apple wood works just as well if you want a slightly milder smoke note.

Serve these Burnt Ends as a main course with coleslaw and cornbread, or simply place them in the middle of the table as finger food for the whole group. They're so good that a side dish feels almost unnecessary. Expect enthusiastic reactions and empty plates, because there are never any leftovers of these sticky cubes.

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