Welcome to the next installment of ‘Will It Burrito??’. We’re taking Burnt Ends straight from the BBQ and into our gigantic burrito tortilla 🤤
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We really just have one goal – to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin – then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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THANK YOU ❗️
in the world of barbecue pork belly
holds a special place in many people’s
hearts and today we do something with it
that you shouldn’t be able to do this is
wrong guys I’m telling you right now
this is kind of effed
[Music]
up I’m not talking sexual nothing weird
and creepy like that clean it up for
God’s sakes we’re going to make pork
belly burnt ends burnt ends are
typically brisket burnt ends they’re
after you take cook the brisket you cut
little pieces into little chunks they go
back onto the smoker and they get extra
tender and beautiful and then they get
Sauced and they get sticky and fabulous
we’re just doing the same thing but with
pork belly little fatty chunks of
absolute deliciousness and then we’re
going to turn those into a burrito the
thing’s going to be ridiculous it’s
going to be off the charts it’s going to
be fantastic there will be a little coal
SLA to go inside along with and some
candied jalapenos how do you not like
that where you do like that because it’s
all going to be Fab so we’re going to
start by cutting up our pork belly
giving it a little rub and getting it on
the smoker because nothing really
happens until it hits the big black box
over there that’s our starting point
that’s a 2 and 1 12b piece of pork belly
with the skin removed that would be the
skin side I know it it’s not skin that’s
just fat that’s what you want to deal
with this is probably going to make in
our Burrito World probably four
beautiful burritos but we have to cut
this up so here’s what we do we take the
kit off off and put them on the deck now
we want to cut these into basically 1 in
square chunks using a Sam the cooking
guy 10 and 1/2 in kitsuki aka the
statement we’re going to cut little
strips like that and then the little
strips will get cut into oh roughly 1in
cubes chunky them just like that I love
the layers the meat the fat the meat the
fat the meat it’s fantastic you get a
lean bite with the fatty bite when
everybody’s cut on they go we put him
back on a baking sheet to get some row
on them but we want a binder on them
first and a binder will help the rub
stick you could use mustard you could
use oil you could use Mayo I’m going to
use a little chilula hot sauce just one
more layer of flavor we’re not going to
douse it we’re just going to give it a
nice little amount and mix when
everybody’s got a little bit we’re
putting some rub on and the rub I’m
using today is my friend Doug shadings
his company’s called R cookers he just
sent me this this is Doug’s dust he’s an
award-winning pitm and a really nice guy
guy and this rub is tremendous so line
everybody up and a nice coating all
right everybody’s covered well we get a
rack for a baking sheet like this and
now we’re just going to take our pieces
we’re going to try and set them on here
fat side up and just line everybody up
like little soldiers like that and Away
you go by the way Doug is a Texan and
you would expect good barbecue stuff
from a Texan wouldn’t you and voila when
everybody’s lined up like nice little
soldiers off we go to the smoker and
they’re just going to live in there
until they hit somewhere about 195 is
you’ll be happy all right we’re ready
for some candied Jalapenos in our pot
goes a cup of apple cider vinegar 1/4 a
cup of water brown sugar white sugar
recipes below pinch of salt little
garlic powder and this we’ll bring to a
boil all right let’s mix it a bit of
course we want the sugars to dissolve
and then let it go for 2 3 minutes just
like that next up we’re going to add a
dozen jalapenos cut about a/4 an inch
thick and we’ll mix so everybody gets
covered and now push them down we’re
going to stir occasionally but this is
going to get sort of a medium simmer for
the next 5 6 minutes and they’re going
to be fabulous doesn’t really get much
easier than this we’re starting with a
store-bought 14o bag of tricolored klaa
you want a chop you want a shred by all
means this is what I’d rather do though
I’m going to add one bunch of green
onions chopped up about a teaspoon of
celery seed not salt but a half a
teaspoon smoked paprika actual salt a
little hit of it 2 tablespoons apple
cider vinegar one two two tblspoon sugar
and about 6 tablespoons Japanese Mayo
any Mayo actually but Japanese is best
one 2 three four five six and this we
will mix forgot black
pepper black pepper now we can mix by
the way this is out of Sam the cooking
guy in the Holy Grill I don’t know what
page but it’s called gold with anything
KLA because it literally does Perfecto
and voila some of them fell over they
were a bit oddly shaped but that’s okay
I’ve temped them they’re all living just
all Slightly North of 190° which is
great time to get them off do one more
thing to them aren they pretty okay
that’s hot oh all right like this shut
the smoker cuz we’re coming back to it
and over to the counter first things
first off they come and into the cast
iron pan where they will finish come on
little guys they’re kind of warm well
they are about 190° what am I surprised
off to the side we’ll make a quick
little sauce this is very simple we’re
going to begin with about a half a cup
of your favorite barbecue sauce doesn’t
matter whose it is get a couple
tablespoons of brown sugar couple
tablespoons of apricot jam it’s one of
my favorite things to sweeten and help
make glazy and sticky and finally about
3 tablespoons of hot honey one two three
great and we mix break up the apricot
perfect back comes the pork belly and we
drizzle Now using your hands we mix you
want everybody covered a little bit and
when they’re all beautifully covered
like this back we go to the smoker and
they’re just going to live in there
until they hit roughly
205° one more step and then everything
comes together in the most delicious
decadant and perhaps unnecessary way
ever and there we are a little spicy a
little sweet from both the sugars but a
lot delicious going to kill the heat let
these guys cool and when our pork’s
ready we’re almost there and finally
there we are oh snap look at you look at
you but here’s the thing watch see that
oh sticky see that oh my God they’re all
oh they’re gorgeous the fattiness the oh
look at these things but the point isn’t
to stare at them the point is to eat
them in our burrito so let’s get that
built shall we our tortillas oh hot and
warmed Perfect all right remember the co
slw of course you do this is the cool
component let’s make ourselves a little
bed and now let’s get the pork
pelly look at the caramelization look at
the stickiness oh my gosh look at that
kid oh boy this is wrong guys I’m
telling you right now this is kind of
effed up that we’re doing this this
shouldn’t be allowed I think I said it
in the beginning we’re doing something
with this that we shouldn’t be allowed
to do
it might not be legally wrong but it’s
certainly ethically and morally wrong
100% And then remember these we can’t
stop eating these this the it’s it’s
sweet heat is what it is and it’s
glorious the spiciness the heat of the
heno has been dumbed way down and I mean
that the best way possible by the brown
and the white sugar but you want to make
sure you got enough now we roll sides in
oh boy well that’s it that’s all shro
thanks everybody hope you enjoyed the
video see you next next time kidding
should we cut it little Sam the cooking
guy 5 in santoku for the
win oh okay there hello hello Madam God
that is something else well she’s as
pretty as a picture but ain’t just going
to look at her I’m going to eat her
oh that’s what she said I always think
it’s important to scope out your bite
got a lot of choices I’m going right
here this corner because I can see klaw
I can see the pork and I can see some of
the jalapenos
ladies and gentlemen there’s nothing
about this I don’t like it’s sticky it’s
tacky it’s sweet it’s spicy it’s
everything you want it to be in all its
Porky glorin so if you got a mind to
make this you should make it don’t just
watch be a participant from your very
own home and if you don’t have a smoker
uh you can pull this off in an oven same
principle same temperature you won’t get
that kind of smoky effect so you use a
little the little bit of liquid smoke if
you’re a subscriber you have a chance to
win one of those knives every video this
year just watch your name on the screen
but you got to be a subscriber okay I
got work to do here see you
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