Friends, sorry I wasn’t more clear. I start out smoking the pork belly burnt ends with the grill running at 250°F. Y’all are awesome! Thanks for the support!
You are SOOO lucky. I watched another YT channel, (HowToBBQRight). Malcom Reed did this as well and both look equally awesome. I desperately need a smoker so I can do this! Thank you for another GREAT video! Cheers!
Love how you break everything down, very engaging. My question to you is have you ever done goat meat? I'd love to see you do a video of it. I know folks have said its similar to the way you make lamb, but I have yet to see anyone attempt to smoke let alone bbq it-thanks!
I love your show! Just would like to here more detail throughout your processing of demonstrations with temps and times to cook in the stages you do things. Thanks
Has any one been to heim’s in fort worth Texas? If u haven’t u should go there they have really good Brent ends. Possibly THE BEST BBQ I have EVER had.
You constantly churn out some amazing videos, gotta appreciate the consistent production quality! As a cinematographer by education, I'm interested in what audio gear you use? The sound is really good, although with the ongoing traffic you would achieve smoother flow if you would use a constant "traffic/noise" track that doesn't change with the cuts ;-) It really helps to blend the cuts better.
Sennheiser EW 112 wireless lav direct to the Red with an A-Box is our audio setup. As far as running traffic tone, that would take way too much time... :) If we were producing a television series or doing a larger branding video we would tie it altogether with SFX and music, but can't spend that kind of money here. Also, getting the tone adjusted with the live traffic would be a headache. Have a great day!
I'm new to smoking n watch all of your videos and I have a offset vertical smoker and your video on fire management has helped me be successful with every smoke I've done so far. Your channel is amazing and you're the man!! I have a question regarding pork belly as I'm wanting to do one for burnt ends aka pig candy. I've seen videos where pork belly is brined for bacon, do you have to brine the pork belly for burnt ends or just cube it up n go ?
Getting ready to do my 1st ever burnt end pork belly this weekend. Just watched another guy's video and he said whatever you do DO NOT cube them before you cook them. Cook them in strips. Well, this is awkward now.
Chef Tom I was wondering if you could show us a brisket recipe or pulled pork recipe for those of us who don't have a smoker. I know the smoker is by far the best but I was wondering if there is any alternative.
Any suggestions for keeping them warm if they finish early? Eg should I pull at the end of the braising phase and hold in a warming oven and finish near service or finish it up and then put in a warming oven?
Hey Chef, Looks great for a Civil War reenactment weekend here in Kentuckiana! Prep them at the house and sauce them in a Lodge dutchie over the fire pit and chum them soldiers in from miles away.... Great work...
Hi Chef Tom. Looks.awesome. Would you do a sausage video? I am referring to making homemade breakfast sausage for patties. Love watching your content. Keep up the great work. Hope you do.sausage. I request you do it southern style seasoning wise so it includes some sage.
That would be a worthwhile project. And not just seasoned grease like you get at the local grocery store. I use 100% pork shoulder for mine; you can fry up four pounds of it and have just a skim of grease left in the bottom of the pan.
Hey Chef Tom. Love your channel to bit a and have copied many recipe and inspired me to do something which i never thought I would (such as the pastrami.) One thing that irks me is everyone call8ing these burnt ends. That is doing a disservice to both products, the beef and the pork. Why not keep the original as that, burnt ends and poor man's burnt ends and give these pork tasty morsels it's own identify, that of pork candy bites. Both are delicious anyways, but are cooked in totally different ways. Just my opinion. Keep up the good work. Cheers
Henry Perry isn't rolling in his grave over it, so I think we're going to be okay. :) Burnt ends have change dramatically since they were the throw away bits on a barbecue cart in the Kansas City Garment District in the early 1900s. If you make burnt ends from the point meat that is technically not the original, but since the original only yielded 3 to 6 burnt ends, it was adapted. In the end, anything prepared in this style to us, and many others, are burnt ends.
Im wondering, with all these texas crutches with BBQ, how healthy is it? Because yesterday I made pulled pork for today and put it in the fridge overnight and covered it with alu foil. This morning there were several little holes in the foil.... After some googling it seems that alu foil cant resist acids and salts. So no more covering with alu foil for me, but how is that when doing a texas crutch?? Then its firmly packed with all kinds of acids and salts so one could think that it would dissolve a bit too and goes into the meat...??
Yeah, you can try mine and maybe learn a trick in the process. The rub is mine; the tricks are all Meathead. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7d6Dx8PSGQk.html
Going to do this for Super Bowl!!! I wonder if you could get away with cubing up a butt instead of belly? I know there would be more prep with all the silver skin, but I may give it a try. I get that a lot of the fat renders out, but butts get pretty freaking tender also!
T. Hamilton I have the same thought as well..I don’t know if enough fat renders out for my liking ..using a butt should cut all that fat out with similar results
really nice idea and great recipe! one thing i do not understand is why do american people have so much sugar on the meat. get the sugar out and this recipe will absolutely rock all the burnt ends on the internet.
If you had tasted this, you would know that the rub and sauce have low sugar content and both have nice savory elements that pop. The sauce is more fruity and dry than one would expect. It's all a balance. And to be fair, Americans don't put sugar on meat in general, it is only a staple in barbecue where sweet and savory works together to create a fantastic final product. Thanks for watching.
So, instead of putting them in a foil pan, because that would allow a space for moisture to form, you're instead going to wrap them in a foil pouch and...ADD MOISTURE! Couldn't make it past that. This video made my brain hurt.
Darrin when he glazes them it re-solidifies the bark. As he stated there wasn’t much liquid left which means the meat absorbed the liquid. If he just put it in a pan, there would have been a ton. Cook these, one in a pan and one like this recipe and you’ll see the difference. I’ve done it both ways and it’s a noticeable difference!
It doesn’t. When Chef Tom creates recipes and pairings in our teachings kitchen he goes for balance. This recipe was a hit in the shop, and if something isn’t good, the recipe gets scrapped and redone.
So whats wrong with that? A LOT of hard work goes on in 1) creating these recipes, 2)executing them to perfection and 3)creating these supremely well edited videos. RU-vid doesn't pay smaller creators shit so they've got to earn money some way. I say this is a fantastic channel and I love the videos. If I could I would buy one of the expensive smokers shown here but until then I will continue to watch these fabulous videos on an empty stomach at 11 in the night and hate myself for it lol!
we just did this as well. I trimmed the fat cap layer down to only 1/4 inch. So the amount of fat at the end was not over kill. It even crisped up a little. I use an offset smoker and burned apple wood and finished it with cherry.
Thank you Chef T. One of the most delicious burnt ends eva! We did this for our last homeless shelter. One of the ladies came over with pencil and paper and demanded that I give her the recipe... best compliment for well cooked meal.
Have you tried smoking with maple? It imparts a subtle maple sweetness I think you'd appreciate. Great recipe can't wait for the mild weather to try it out!
First three hours: Preheat your Yoder Smokers YS640 Pellet Grill to 250ºF. After wrap: Increase the grill temperature to 300ºF. Continue cooking until the cubes are very tender, nearly falling apart, about 45 minutes. The internal temperature will be around 205ºF-210ºF.
Thanks for watching & reaching out. Yes, blackening is the result of a dirty smoke profile. It results from white/billowy smoke. "Thin blue smoke" is what one is looking for when smoking. This produces mahogany coloration, and deep smoke rings.
I like the tinfoil theory. I will offer a tip i learned from battering freshwater fish after a good day on the lake. Put your rub in a large mixing bowl and roll the pork belly chunks in the bowl of rub. Much easier than shaker and flipping them. I have some belly on the smoker right now i will try the foil.
Chef Tom help me understand burnt ends. I was taught that burnt ends were exactly that, the part if a brisket that would get over cooked and burnt during a long cook. not just the point but all the corners and ends. was I taught incorrectly?
Burnt ends have just become heavenly ain't nothing better than a pork belly burnt ends now I have a question can you take the brisket and do the same thing and Cube up like you just did the pork belly and then make your burnt ends out of it
