Master Your Grill – Pork Belly Burnt Ends on the Weber Smokey Mountain

hi welcome to shoe is barbecue wellyou’ll learn the tips and tricks tomaster your grill today I’m going to besmoking some pork belly burnt ends nowif you do like this video don’t forgetgive me the thumbs up share it with yourmates but the best thing you can do foryourself is hit the subscribe and thebell buttons that way you’ll be notifiedevery time upload a new video so let’sget in that’s right I’m making porkbelly burnt ends today you know trust meonce you’ve made these your family andfriends are going to request them allthe time now to make these obviouslywe’re going to need some pork belly okayand you’re going to need to cut thatinto four centimeter strips and once yougo all the strip’s cut cube it down intofour centimeter cubes the opposite wayokay now you want to use whatever rubyou want today I’m going to be usingsome lanes honey sriracha for the firstcoating and make sure they’re all coatedevenly and then I’m going to use somefor monkeys pork rub and again just giveit a good coating make sure they’re allcoated then you just want to transferthese onto a wire rack that’s just goingto make it a lot easier to get it in andout of the smokertoday I’m going to be setting up the WSMto be smoking at a hundred and twentydegrees Celsius I’ll be using the minionmethod and that is in the charcoal ringI’ll have thatpretty much full of unlit lump charcoaljust leaving a little well for we’re alittle off and go I’m gonna get achimney starter 3/4 full light that upand then when that’s ready I’m going todump that into the center it’s alwaysgood to have a spare pair of old tongsjust to neaten up that piles becausesometimes they scatter and I’ll be usingsome cherry wood for smoking and I’lljust use about three good-sized chunksand just put them just on the outside ofthat with chargoal so the WSM is at tip and it’s beenstable now for 30 minutes so it’s timeto get that pork belly on so let’s grabthat rack of pork belly chuck it on thecooking grate put the lid back on makesure the the top lid vents wide open wewant to get the smoke and the heatrolling over our meat okay and we’regoing to leave it in there for two hoursand we’re going to get some nice colorit’s a nice smoky flavor on it and thisis the start of rendering down that porkfatokay our pork belly beans have beensmoking away for two hours while thatwas happening I just put together a nicebasic sauce to put over and now it’sjust time to lift the lid and see whatwe’ve created look at the color on themjust pick one up just test they shouldbe starting to get a little bit spongybut they’re nowhere near done yet weneed to transfer these into a foil traycover with the warmed up sauce and thenwe’re going to cover that with these 250grams of cubed up salted butter now I’llcover that with some aluminium foil andput that back into the smoker for anhour and a halfso today’s cooks gonna take four hoursor for those of you who like to use mybeer timer you’re looking at eight beersyou just remember while you’rebarbecuing keep well hydratedokay now pork belly burnt ends have beenwrapped up in the foil boat for an hourand a half with all that sauce and thebutter so it’s time to get them out justgive them a bit of a a toss around inthat sauce but we’re going to transferthese into another pan and I’ve againmade a nice just a glaze sauce to goover them just drizzle that all over getthem all covered put them back in thesmoker and we’ll lead them for about 30minutes just to let the sauce tack upit’s time to get the pork belly burnhands off the smoke in here you shouldremember they are going to be hot oneither 10tation is to dive straight in and starteating you it doesn’t matter how manyyou make with family and friends you’rejust gonna run out really quickly youare going to love these thingsso the only thing left to do is to saythanks again for watching and Cheers[Applause]why babbled on they got a Maui’s lawnall dayHey he finished have another beerstuffed out are you recording