Kentucky Pit-Grilled Pork Belly Burnt Ends

Introduction

These Kentucky Pit-Grilled Pork Belly Burnt Ends are a masterpiece of flavor and texture. The combination of high-heat searing followed by slow cooking on the Arteflame grill creates a perfect balance of juicy and crispy bites. Try out the variations for unique flavors and enjoy these burnt ends as a main course or appetizer!

Ingredients

• 3 lbs pork belly, skin removed, cut into 1.5-inch cubes
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tbsp brown sugar
• 1/2 cup BBQ sauce
• 2 tbsp honey
• 1/2 cup unsalted butter, melted

Instructions

Step 1: Fire up the Arteflame grill

• Pour some vegetable oil on three paper napkins.
• Place the soaked napkins in the center of the Arteflame grill.
• Stack firewood over the napkins and ignite the paper.
• Allow the grill to heat for about 20 minutes.

Step 2: Prepare the pork belly

• Pat the pork belly cubes dry.
• Season with kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Coat evenly.

Step 3: Sear the pork belly

• Place pork belly cubes on the center grill grate.
• Sear on each side for about 2 minutes until a crust forms.

Step 4: Slow cook on the flat cooktop

• Move the seared pork belly pieces to the Arteflame flat cooktop.
• Position them closer to the center for a higher heat sear, then adjust towards the edge for slower cooking.
• Cook for 1.5 to 2 hours, flipping every 30 minutes.

Step 5: Caramelize with BBQ sauce

• Mix BBQ sauce and honey in a bowl.
• Brush the sauce onto the pork belly cubes in the last 30 minutes of cooking.
• Baste every 10 minutes to create a caramelized crust.

Step 6: Rest and serve

• Remove the pork belly from the grill once the internal temperature reaches 195°F.
• Let rest for 10 minutes before serving.

Tips

• Remove the pork belly at 180°F as it will continue cooking off the grill.
• Use a meat thermometer for accuracy.
• Adjust heat zones on the Arteflame by moving meat towards or away from the center.
• For extra smokiness, add a few wood chunks to the fire.

Variations

• Spicy Burnt Ends: Add 1 tsp cayenne pepper and a dash of hot sauce.
• Asia-Inspired Burnt Ends: Mix in 1 tbsp soy sauce and a splash of rice vinegar.
• Sweet Maple Burnt Ends: Swap honey for maple syrup and add 1/2 tsp cinnamon.
• Bourbon-Glazed Burnt Ends: Incorporate 2 tbsp Kentucky bourbon into the sauce.
• Mustard BBQ Burnt Ends: Use a mustard-based BBQ sauce for a tangy bite.

Best Pairings

• Coleslaw – Refreshing crunch to balance the richness.
• Grilled cornbread – A smoky, sweet complement.
• Pickles – Cuts through the richness.
• Kentucky bourbon – A bold pairing with caramelized flavors.
• Iced sweet tea – A classic Southern pairing.

Conclusion

These Kentucky Pit-Grilled Pork Belly Burnt Ends are a masterpiece of flavor and texture. The combination of high-heat searing followed by slow cooking on the Arteflame grill creates a perfect balance of juicy and crispy bites. Try out the variations for unique flavors and enjoy these burnt ends as a main course or appetizer!