Want an easy, amazing, and special appetizer for the big game sunday? BuffalowBBQ Pork Belly Burnt Ends! Start with pork belly (normally they are 5 pound slabs). If there is excessive fat cap on one side, then you can minimize to above 1/4” of fat. Generally I pick it, unpackaged it, wash under sink, and then pat dry. I cut into roughly 2”x2” squares. Toss in a bowl with a little olive oil as a binder and I use typically a sweet/spicy rub very liberally. Throw the cubes on the @greenmountaingrills for 3 hours at 225. Pulled off at that point and toss in aluminum trays and add butter(3 Tblsp), brown sugar(3/4 cup),honey(6oz), more rub, and bbq sauce (typically a spicy/savory). I usually add whiskey to the pan as well - about 1/2 cup. Covered and put back on for 120 minutes to make sure they were super tender. Cranked to 400-425 and uncovered for about 45 minutes. At this point I aim rendering the rest of the fat and trying to crisp the up. So I toss them about every 15 minutes to make sure they do not burn. Most of the time I even remove them from the pans and back to the grates for extra crispy. @buffalowbbq #buffalowbbq
