Barbecue Pork Burnt Ends

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Chef Tom delivers a twist on a barbecue classic with Pork Burnt Ends.
► PRINT RECIPE: www.atbbq.com/thesauce/pork-s...
RECIPE COOKED ON: www.atbbq.com/grills-and-smok...
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Опубликовано:

1 май 2017

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Комментарии : 209

@stevejensen6210 7 лет назад

Man, I really enjoy all your videos. Such a professional presentation and always informative. I never thought of pork burnt ends but will be trying this soon.

@thedrdoug 6 лет назад

My family loved this. Did it on my pit barrel cooker. Thanks for the recipe.

@jayworthington6831 7 лет назад

Man I love the quality of your videos. I don't think I'll stop until I have watched them all!

@tweeddeluxe69 7 лет назад

Nicely done! Can't wait to give this one a try, looks like the perfect treat for an afternoon summer bbq.

@theycallmeeazy 7 лет назад

Chef Tom is my hero.

@VirtualEatsGuru 7 лет назад

Thanks for all the detail, very helpful and will give it a try this summer!

@robertwoodard2277 7 лет назад

I made these this weekend. used a mix of cherry n apple. the wind really sucked so we did the finishing inside in the oven. it was amazing

@stevemcqueen1916 7 лет назад

Those turned out beautiful, amazing how lean it looks when fully cooked

@DannyHanes 7 лет назад

Followed this video and made some amazing burnt ends for Mother's Day. The wife and kids absolutely loved it and said it was better than traditional pulled pork due to the fun bite-sized pieces. Thanks for a great video!

@sharkcitywarrior5485 7 лет назад

Another mouth watering recipe!!! keep the fantastic vids coming can't wait to try these for the next party

@teambrewque4386 7 лет назад

Very good video!!! Thanks for all you do!!

@DelmarvaBackyard 7 лет назад

Excellent video and ideas as always.

@housephone8646 7 лет назад

Beautiful just beautiful

@nicotronproductions3049 4 года назад

I watched your video on how to do burnt ends and they were a hit. Cutting them up was a great idea. Thanks for the advice in video!

@AbitOverkilI 7 лет назад

looks great! I'll definitely be trying this one soon

@BEARBOTICS2358 7 лет назад

Thanks for ańother great video Chef Tom, my YS640 is shipping Friday and I cannot wait!

@ericousleyjr9119 7 лет назад

Excellent video chef Tom.

@murrdawgsmurray1256 7 лет назад

great video, thanks for making me drool for the past 10 minutes... Need to get a smoker at work!

@allthingsbbq 7 лет назад

Having a smoker at work is the greatest perk in the world... we believe all companies should provide a smoker for their employees!

@Mr.Simple.Smoker Год назад

Just so much yummy here. Thank you.

@ptcclatlptcclatl1683 5 лет назад

This was a Fourth of July hit. Many thanks for the recipe

@PostalBarbecue 7 лет назад

Tom loved this recipe! Those burnt ends looked so good that I had to hold myself back from eating my phone! (That's how I watched the video) thanks man. Love what you are doing on your channel.

@frankpotter2151 7 лет назад

Fantastic! Another great cook. Thank you.

@allthingsbbq 7 лет назад

Thank you for watching.

@JaydeAsh 7 лет назад

Very cool idea I will be trying this

@sneakyblackdog 7 лет назад

Nicely done

@Ajguy 7 лет назад

Looks killer. Did a traditional pulled pork last week, but I like this idea of pork burnt ends. Definitely trying this with my next shoulder!

@bigmike11676 7 лет назад

This looks amazing.

@allthingsbbq 7 лет назад

Thank you!

@superninjaderek 7 лет назад

Hey, good to see a weber instead of the usual YS640

@allthingsbbq 7 лет назад

A couple Kamado Joe Classic II cooks are coming up as well.

@mava8938 7 лет назад

Great video!

@adamdewitte402 5 лет назад

Awesome idea and great channel. Love that you cook without all the bullcrap noises and gimmicks. Just BBQ. I'm trying my first brisket this weekend based on your recommendations on previous videos.

@statortot11 7 лет назад

I LIKE IT!

@jamesstrang2037 2 года назад

Awesome as always!

@allthingsbbq 2 года назад

Thanks for watching!

@jamesstrang2037 2 года назад

Holy moley is this Chef Tom? I love your videos, you are a bit of a hero of mine. I bought a Webber Smokey mountain about 18 months ago and you're my favourite bbq Guru. I love how you will use fresh ingredients, good work sir! That's it I'm subscribing ! Have a good weekend from James in Perth Australia.

@Dadzilla2 7 лет назад

Well now! That was cool

@chriswaite6413 4 года назад

Great video!! Pork belly also works great for pork burnt ends.

@Gquebbqco 7 лет назад

I'll take the whole plate Chef Tom - Great Video!

@allthingsbbq 7 лет назад

Thanks man!

@jacobnv3944 7 лет назад

Man every time I'm watching your videos I get super hungry and have this feeling to go and turn on the smoker jaja. but you know Tom not everyone lives in America and some of the rubs and sauces that you are using are very difficult to find. can you make the sauces and rubs homemade? so everyone can make it. that would be so cool. thank you for your videos

@DannyKPhotography 7 лет назад

Nice Chef Tom!! Looks delicious!!

@allthingsbbq 7 лет назад

Thank you!

@drivin69 7 лет назад

very interesting.... well done...

@JoineeJoan 2 года назад

made your recipe yesterday, with real pork ribs, the meatiest version. Didn't have the marinade injection of your brand, but worked one out as from fresh store-bought "apple-ginger-lemon" juice, to which I added soy sauce, english sauce, belgian type molasses and hot sauce. I replaced the yardbird dry rub by a homemade mix of cajun spices. And I looked up a recipe for bourbon-spiked BBQ sauce. Worked out splendid !! Too bad I can't add a picture, it was as pretty as it tasted good. Thank you for sharing this knowledge!

@allthingsbbq 2 года назад

Sounds amazing! Thanks for watching!

@gbcinthebackoftheclub1366 7 лет назад

best video I've ever seen

@justaddmusclecom 7 лет назад

Those burnt ends look beautiful. I need to get me a good quality multipurpose smoker like that Weber.

@sskai84 7 лет назад

that taste though, you could the way he ate it that it was Devine in taste

@brand0n0o7 7 лет назад

can't wait to try it. was wondering have you ever tried beef clod (Chuck roll)?

@eddiecrooks4543 6 лет назад

Chef Tom yous a beast

@Qpitmaster 7 лет назад

'Burp your smoker...' --- I'm stealing that line! Great video!

@handcannon1388 6 лет назад

Kinda sounds like a game to play at the bar just before closing time.

@BiggsHomeCookin 7 лет назад

I like this idea... think I might like this better than pulled pork, and is a lot cheaper than beef brisket burnt ends. Thanks :)

@allthingsbbq 7 лет назад

Cheaper for sure! Not sure which we'd pick, pulled pork or these burnt ends, but since our shoulders come in two packs we won't have to! :)

@davidstrohmeier9433 3 года назад

Man i Like your look with glasses... Just perfekt bbq Job ...as usual

@bjhills15 7 лет назад

After cubing the meat, I like to mop with sauce and to dust with brown sugar every 30 minutes. Gives you plenty of sampling time before everyone else digs in. Save the sweet burnt end juices for pulled pork au jus.

@ALifeofPayne 7 лет назад

I just did some cheese on an offset smoker, turned out great but it'd be cool to see your take on smoked cheese!

@internetshaquille 7 лет назад

fire specs my boy

@lyleswavel320 7 лет назад

try it with pork belly, it's awesome

@DerickZ28 7 лет назад

This looks awesome!!! Question, could you do this with a loin or is there not enough fat in a loin?

@jonnsmith556 6 лет назад

can you make a brisket burnt ends I love your videos

@hatebothpoliticalparties 5 лет назад

I would really love a brisket baked bean recipe on a smoker

@rayking3009 7 лет назад

A good venison recipe would be nice. Keep up the good work!

@aldphillip2003 7 лет назад

Have you ever done this with pork belly? So good...

@calebsweeney5315 7 лет назад

Can you guys do a video with pork burnt ends using a pork belly also that would be awesome? Keep up the great videos.

@jbtalks868 6 лет назад

great video, wouldnt this be better if it was done with pork belly? Would love your opinion on that. Thanks!

@kelbysmith3278 7 лет назад

Omg that looks amazing man. Too bad I don't know how to grill. 😂

@superturboawesome1 7 лет назад

Hey Chef Tom! Another video I watched this week said you "can't" make pork burnt ends! Preposterous!! Thanks for the vid, I'd like to see a head-to-head with some of these naysayers! I know who my money is on

@contrerasdp 6 лет назад

Another great recipe chef! just one question, have done similar cooking over the rib tips? that should be a burnt-end-ribs, don't you think?

@paulhudson2293 5 лет назад

Oh my word, this looks incredible! Roll on next summer and I'm going to do this. Sadly the selection of rubs, sauces, and even barbecues is a bit limited in the UK, but I'll do my best.

@timothywarehime5956 5 лет назад

Lots of great recipes for rubs and sauces. Easy to make too.

@burtjiang6858 7 лет назад

hey atbbq been watching your vids for a while as a starving college student to curb my bbq urges, but just one question, what do you do with all of the trimming? do you make stock or cook down the fat for lard? keep it up!

@steklein 2 года назад

Really enjoy your videos. Whats your go to charcoal

@allthingsbbq 2 года назад

Thanks for watching! Usually Timber charcoal or Kamado Joe's lump charcoal (www.atbbq.com/gift-guide/for-the-grill-king/kamado-joe-xl-big-block-premium-lump-charcoal-bag.html).

@SimpleAtHomeQ 7 лет назад

Awesome have you tried a smoked shrimp scampi?

@hardtruth2039 3 года назад

Looks fantastic!!! Why not dice the pork before seasoning it and putting it on to smoke? More surface area for seasoning and smoke.

@rustykc 7 лет назад

Hello, after you cut them into cubes how long do you put them on the smoker in the foil pack? in the video you said 4 , 4 1/2 hours into the cook. Is that 4 hours in the foil pack or total? Thanks in advance everyone!

@johnnelson216 5 лет назад

I would like to see you cook Japanese Yakiniku BBQ stuff. I’d like to see your take on that type of cuisine.

@stormshadowctf 4 года назад

No.

@sonnyvallgren332 7 лет назад

Great video, what was the total time for this cooking?

@ronfontenot4534 4 года назад

Yum-O!

@rocketsinclair 7 лет назад

I do something similar but I use those "country style pork ribs." Basically these are trimmings with a similar makeup to the butt. You can find them cheap at the grocery store on sale. The benefit is way more surface area for rub and bark and the cook time is short. Once they are slice tender but not pull tender, get them off, cube, toss in sauce, more rub on top and cook in an aluminum pan until they look "burnt." Those burnt ends that you guys did didn't look burnt enough for my tastes.

@christophernyland1256 6 лет назад

I love the guy saying now its 4 -4 1/2 into the cook and see how the chunks are falling apart...they are still like rubber dude! Franklin Barbecue will show you how to cook pork

@BSMOWaterfowl 6 лет назад

Please make a Kansas City style burnt ends video. We would love to see it

@sharkcitywarrior5485 7 лет назад

you think you guys would ever do a pit barrel cooker?

@petepete8862 6 лет назад

Chance the smoker

@andreadelunardi 6 лет назад

i'll try this next week, ok, for the yabird rub but i can't find the smoke on wheels here in italy.. how can i replace it for injections?

@TheRealHengTime 7 лет назад

Chef Tom fashion god

@nolehole 7 лет назад

In a lot of these videos there's a significant amount of the fat cap or other large areas of fat that are trimmed off and I'm curious what you do with this excess if anything? Great video Tom.

@anoenymous27 7 лет назад

Nolan Goslee yess i have same question too, please answer chef!

@allthingsbbq 7 лет назад

It's great for sausage making! Just cube it up, throw it in a vacuum seal bag and store in the freezer until grinding your next batch of sausage. Thanks for watching!

@thomw2219 7 лет назад

I normally render it out and use the fat for cooking in other dishes. It's great for making a flavorful roux or even as a porky vinaigrette.

@TheSlayerIsBack 7 лет назад

what do you do with the trims?

@lemaitrethemonk 7 лет назад

Ya'll should have more subscribers!

@richardweaver4709 7 лет назад

I would like to see you cook a Gold grad Brisket from Snake Rive Farms on a pellet grill like I have Traeger smokers

@larrysheetmetal 5 лет назад

This makes me wonder if , Carnitas , rillon are made by confit( cook in low temp. fat) in lard what would f beef cooked in beef suet taste like and what cut of beef you'd use

@trevinpendry136 4 года назад

Could I cut the raw meat into cubes and smoke it like that for a quicker cook like y'all did on a brisket burnt ends video?

@Hazy154 7 лет назад

What is the BBQ you cooked on and what is that heat shield, I'm buying a Weber and that setup is exactly what I'm looking for

@timothywarehime5956 5 лет назад

Summit. Comes with all that. I love mine

@lukewise3790 7 лет назад

I have some country style ribs, that I wasn't sure what to do with. I'm going to try this recipe with them. How will that impact cooking time?

@allthingsbbq 7 лет назад

It will take less time overall. Just start checking a few hours in and watching the internal temp/tenderness and you'll be good. Thanks for watching!

@ckmoore101 5 лет назад

I want to know, how this compares to the Pork Belly Burnt Ends. I have done the pork belly a number of times, to great success. I am skeptical of the much lower fat content of the shoulder to produce an end result even close to the belly. Has anyone tried both methods?

@user-xt5ro1eq8b 5 лет назад

Hey chef Tom, quick question. What kind of meat injector do you use in the video. Ive bought some crummy ones on amazon but I like your pistol type injector.

@JJMassar 5 лет назад

Tak Eugene Ogihara Butcher BBQ

@joshualarsen2285 7 лет назад

Well I was studying for a test but..this is more interesting

@touwski 7 лет назад

Looks great! Just out of curiosity; did you rest the meat before cubing it halfway through the cook, or at the end of the cook? And does it have any advantage to do so? Most of the time this is (highly) recommended, but I didn't see any resting of the meat in either stages. Keep up the good work, love the channel!

@stevemcqueen1916 7 лет назад

touwski i think the point was to get it cut up and back on to the grill as quick as possible, giving it time to rest and lose heat would just make it take that much longer to break down and get tender

@eyeballll 6 лет назад

Boneless country style ribs are also good to use for burnt ends. Very little trimming to do.

@fishslayer626 7 лет назад

when you bbq for that long how many more times do you add charcoal to sustain the correct temperature

@allthingsbbq 7 лет назад

In this pit, zero times. It is incredibly fuel efficient. The only thing we did was add new wood chunks once they had fully burned down. Thanks for watching!

@vankula 5 лет назад

Chance baseball cap FTW - nice.

@TommyStarwind 6 лет назад

What are those black gloves? Thought they were regular latex gloves at first, but they seem heat resistant.

@UncleBsBBQ19 7 лет назад

can you possibly do this with the pork loin?

@johnondrey7548 7 лет назад

You could, but make sure your internal temp is 145F max. Otherwise, it'll be very dry. I suppose you could brine it first, and that might save the day if you coast above 150F... my $.02...

@RaffyMaBoi 7 лет назад

What knife are you using??

@aitf99 7 лет назад

Rafael del rosario i was wondering that as well. Its SHARP thats for sure...

@RaffyMaBoi 7 лет назад

aitf99 aitf99 he had a newer vid after this. And it was a wusthof curved boning knife

@gregdavis8748 7 лет назад

I would love to get some of those gloves he's using. Anyone know what they are?

@allthingsbbq 7 лет назад

They are nitrile gloves, you can find them here: www.atbbq.com/summit-glove-tracers-nitrile-gloves-multi-color.html

@gregdavis8748 7 лет назад

Awesome! Thanks.

@wrainey47 6 лет назад

I'm here cause he's rocking that chance hat!! Good look!!

@thatsallfolks3115 6 лет назад

Arthur Wayne Rainey if you are not here for the recipe get the fuck out of here. Fuck that hat

@osmoticmonk 6 лет назад

well you're just a little bundle of sunshine aren't you

@MrReav13 6 лет назад

this dude is one of the most hipster, high pitched voice, beta male BBQers I've ever seen

@robertrodgers1423 Год назад

Any updates in technique to this video? Seems like a missed opportunity to cube, season then smoke early followed up by cooking in the glaze as one does pork belly burnt ends.

@allthingsbbq Год назад

No update to this particular recipe. Here are some other similar recipes: www.atbbq.com/thesauce/recipes/pork-belly-burnt-ends/ atbbq.com/thesauce/recipes/al-pastor-pork-belly-burnt-ends/