You know how at the end of a long day you pull up Facebook on your phone and just start to scroll through your feed? Sometimes with really not giving much thought to what you are looking at? Well that’s exactly what happened to me when I stumbled upon this next recipe. I have become a HUGE fan of burnt ends since I first discovered them when I moved to Kansas City.
Until moving to Kansas City 3 years ago, I had never heard of burnt ends. So what exactly are they? Ultimately, burnt ends were an adaptation, and an amazing one at that! Kansas City BBQ has been mainly characterized by their choice of meats, from beef, chicken, turkey, pork and sometimes they have even used fish. When beef barbecue became a more common practice, the pitmasters would set aside these tough, drier, odd-shaped end pieces of their briskets as they sliced them. This is what came to be known as “burnt ends” and initially they were served as appetizers, thrown into stews or even some customers would ask for “the scraps.” But these delightful little “scraps” are anything but tough or dry, they are delicious pieces of heaven, and if you haven’t had them you need to get some burnt ends in your life ASAP!
I adapted this recipe from what I thought was just another food video I saw on Facebook from http://www.vindulge.com/2017/05/smoked-pork-belly-burnt-ends-recipe-and-video/
While quickly scrolling through my FB feed my eyes locked and focused on two words, BURNT ENDS. Once I scroll back up to take a closer look, I find that it’s a recipe for Smoked Pork Belly Burnt Ends. Whaaaaaaaaaaaaaa????
I am always looking for a way to get more of this in my life. Of course for me, no recipe is ever complete without adding in a Lil’ Dab of bourbon. 😉 So what I decided to do is cut up my pork belly the night before, cover it in olive oil, June Bugg Rub and allow it to marinate in the apple cider & bourbon mixture for a good 24 hours.
This recipe really was so simple and easy, especially once you got the pork belly on your smoker. Whether you plan on making this for your family or a party I can promise you, there won’t be any left overs!
Enjoy this and your summer fun! Remember to #EatResponsibly
- 5 lbs Pork Belly, excess fat trimmed
- Olive Oil
- 1 1/2 Cups June Bugg Rub All Purpose Seasoning
- 1 Cup Old Forester 1870
- 1/2 Apple Cider Vinegar
- 4 Tbsp Butter
- 1/4 C Honey
- 1 C Lil' Dabs Honey Fire BBQ Sauce
- Trim excess skin & fat off the pork belly
- Slice pork belly & cut into cubes
- Cover with olive oil, Rub into the cut pork cube about 1 1/2 Cups June Bugg Rub All Purpose Seasoning
- Place on a wire rack and heat your smoker to 250 degrees, smoke for 3 hours
- Remove and place pork bites into an aluminum tray
- Add 1 Cup of Lil' Dabs Honey Fire BBQ Sauce
- Add in the butter & honey, mix up cover with foil and place back into the smoker for 90 minutes @ 210-220 degrees
- Uncover and cook an additional 15 minutes to allow the sauce to thicken.
- Serve these delightful bites immediately
Smoking chips used was a combo of apple and whiskey soaked chips