00:00What's going on guys? You'll notice there is a change of scenery because I'm doing a kitchen build-out
00:05So that I can make a better quality video for you guys
00:08And thanks to my very awesome wife and son who came out and helped get the work moving as part
00:14of my father's day at present
00:16I couldn't be happier. It's really cool to see things start coming together
00:19Eventually there will be cabinets. There will be all kinds of stuff a lot more equipment
00:24We'll have this will be a butcher block. It's gonna be awesome
00:27But for now, I'm very excited to be filming in a much more comfortable space and you know what we're
00:32gonna do
00:32We're gonna do pork belly burnt ends
00:36Now I was able to grab this piece of pork belly from a local butcher shop. There's a few things
00:41that you'll notice
00:42First when we flip it over I had the skin trimmed low because we're gonna go for tender
00:48We don't want that skin getting tough and chewy and it will over the course of a smoke
00:53Next it looks a lot like bacon because this is where bacon comes from
00:57It's the best part of the pig if you're going for all-out flavor
01:00Now a lot of people were super stoked on this knife when I used it in another video
01:05It's the DalStrong Omega series carving knife. It's out of stock, but I've linked the comparable one below
01:11Now find your grain and start your initial cuts across the grain
01:15Make sure you leave your slices thick
01:17They're gonna shrink up on you because there's so much fat content in the belly
01:21That's why it's so good. Also, you're gonna want to try to keep your slices as even as possible
01:27It's not super important, but for aesthetic sake, it's nice
01:31I'll probably end up screwing it up and have some weird lopsided looking pieces because that's how I get down
01:40Now you'll want to square your pieces off
01:42It's easier to do this one piece at a time
01:45But I'm always a fan of doing things the hardest way possible
01:48Especially when you're showing people how to do it and it would benefit you to look as skilled as possible
02:02Once you get your pieces squared off, it's time to season the living hell out of these MFs
02:07I'll be using our barbecue rub which will be available on skullandmortar.com one of these days
02:13Maybe by the time you see this video, but probably sometime in the year 2033
02:18Now make sure you season it heavy. This is what's gonna make your bark
02:22So hit every side you want every single edge to be as packed with as much flavor as possible
02:29Now once you get your pork belly rubbed grab a rack and spray it with nonstick spray
02:34Seriously, the fat melting is gonna cause you some major sticking problems later. Otherwise
02:40Don't be a friggin hero bro
02:41Make sure you leave space between your pork belly chunks to allow the heat to get in between
02:47And to allow your bark to really pop
02:50Now once you get all of your pork belly pieces racked up
02:54Make sure you get your smokers on at about 275 degrees and throw these little morsels right on in
03:00We're gonna let them sit for about two and a half hours
03:04Maybe three depending on how big your chunks are
03:17So
03:27Now we've had our pork belly in for about two and a half hours and they're not going to take
03:31any more smoke
03:32They have a great bark and it's time to tenderize them
03:35Now i'm going to take my pork belly pull it right off the rack and drop it down in my
03:40pan
03:40Now we need to tenderize this
03:42The next step is to get a little wild with the brown sugar if you know what i'm saying
03:47Then get a little freaky with the honey drizzle it all over it
03:51And finally take your butter load that bad boy up with some butter
03:55And when you're done with all that you're gonna tight wrap it with foil
03:59Make sure that you get it as tight as possible because you don't want any of the moisture coming out
04:03of there
04:03You want to lock it in so it really beats up your meat and tenderizes it
04:08Now once you get your meat wrapped you're going to want to put it back on the smoker for about
04:11an hour or so
04:14Now here's where you want to get your glaze ready
04:16I'm going to use about one eighth cup of apple juice a half cup of my barbecue sauce a tablespoon
04:21of this liquid lava
04:22And about an eighth cup of gator jam use any barbecue sauce hot sauce and jelly you prefer
04:27But i'd recommend a jelly with apple in it since it goes well with the apple juice
04:32Now i'm out of gloves and a brother isn't trying to burn his hands
04:34So i'm going to go ahead and use these tongs but notice how soft these burn ends look
04:39This is exactly what i'm looking for
04:41Now grab your glaze and pour it on into your pan
04:45Make sure you really coat all sides of your pork belly
04:48It's way easier if you do it with your hands like a real og
04:51But i'm trying to have feeling in my fingers tomorrow
04:55Once you have it sufficiently coated go ahead and throw it back into your smoker and this time you're going
05:00to need five ten minutes max
05:03All right guys and these are our pork belly burnt ends
05:07Look at that
05:08Look at that just disintegrate to the touch
05:12Let's have a bite here
05:16Mmm
05:19That's so good
05:25That's excellent just try the best pork meat that you can eat really that pork belly
05:32It's everything that's right about bacon
05:35And barbecue at the same time
05:38These pork belly burnt ends
05:40Make some enjoy them
05:42Leave your experience down in the comments
05:45Good day sirs, ma'ams, whatever you are
05:54Noch one
05:54ó
05:55S no
05:58Оп
06:09Contrable
06:10list
06:11Visit
06:11Especially
06:11Manhattan
06:11It's
