Create Maple Pork Belly Burnt Ends

How many ways can I make burnt ends? Let’s find out. This year I have been experimenting with creative ways to make burnt ends. Have you read my blog on pork belly burnt ends? I’d advise you not to read it on an empty stomach.

Recently, I treated myself to a brisket burnt end challenge. I wanted to see if the burnt ends from the flat were as delicious as they are from the point. I separated the point from the flat, smoked, sliced, then sauced them to make burnt ends. It was close, but I feel the point is still the champ.

My latest attempt at burnt ends was inspired by the fall flavors of New England. I invited my family over to watch football, and you can’t watch football without food. My wife planned the appetizers, but I wanted to contribute an appetizer from the grill. I also wanted something easy to make since I was preparing dinner. My maple burnt ends were created by swapping out the honey and brown sugar for maple syrup and maple sugar.

Here is how it all came together.

Maple Pork Belly Burnt Ends

I started by heating up my Big Green Egg XL to 275 degrees. I added maple chunks to create wood smoke and align with the maple theme. In the meantime, I cut the pork belly into 1.5-inch pieces. I liberally seasoned them with my homemade barbecue rub. Buy you can use any rub with a sweeter profile, such as Steven’s Kansas City Rub.

I then placed the pork belly pieces in a 10-inch cast iron skillet. I thought the skillet might speed up the cooking process since it retains heat well and allows me to transport the burnt ends on and off the smoker.

After 2 hours, the pork started to develop a crispy exterior, and the fat was rendering in the skillet. I then removed the skillet from the smoker, placed the burnt ends in a bowl, coated them with pure maple syrup, and sprinkled maple sugar over the top. I drained some of the fat out of the skillet and removed any crusty bits. I returned the burnt ends to the skillet and placed them on the smoker for an additional hour.

The maple syrup, sugar, and the wood smoke created a mahogany-colored , beautifully caramelized exterior due to the maple syrup and sugar with sweet, smoky flavors and a luscious mouthfeel. The maple flavors come through beautifully.

I sliced the maple burnt ends in half to make them bite-sized and perfect for an appetizer. I also discovered a smoke ring when I sliced the burnt ends. I believe the cast iron skillet shortened the cooking time since the last time I made pork belly burnt ends, the total cooking time was closer to 5 hours.

If you are looking for an easy and delicious appetizer to make, try my maple burnt ends, and you will not be disappointed. Due to the sweet maple flavor, I think these burnt ends could be incorporated into breakfast or dessert.

Other Burnt Ends Recipes

• Old Arthurs’s Pork Belly Burnt Ends
• Kansas City Burnt Ends
• Zucchini “Burnt Ends”

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The post Create Maple Pork Belly Burnt Ends appeared first on Barbecuebible.com.

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By: Daniel Hale
Title: Create Maple Pork Belly Burnt Ends
Sourced From: barbecuebible.com/2021/10/26/maple-pork-belly-burnt-ends/
Published Date: Tue, 26 Oct 2021 13:47:41 +0000

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