Recipes — Pork belly burnt ends

This maple bourbon crunchy pork belly burnt ends recipe developed from two things. First, my new Maple-Bourbon BBQ Rub makes pork sing. Second, I love the crisp texture of chicharron. You will have soft on one side and crunchy on the other.  You need a little extra time in prep and cooking, but it’s really worth it for such a succulent bite.  Maple Bourbon Crunchy Pork Belly Burnt Ends Ingredients 2 pounds pork belly (serves 4) 1 cup salt Cuso’s Maple Bourbon BBQ Rub Apple Cider Vinegar Beer Bacon Finishing Sauce Maple Bourbon Crunchy Pork Belly Burnt Ends Instructions Lay...

Chicharron Burnt Ends combines the concept of Spanish Chicharrone with traditional barbecue burnt ends. The result is a sticky, scrumptious treat you can put out for guests (don’t forget the toothpicks) Chicharron Burnt Ends Ingredients Pork belly  Salt Cuso’s Hot Honey BBQ Rub Apple Cider Vinegar Honey Barbecue Finishing Sauce Chicharron Burnt Ends Instructions Lay out the pork belly Poke holes all over the fat side Cover with a layer of salt Let it sit for 24 hours in the fridge Scrape off the salt Finish cleaning off the salt with a paper towel (this step is essential. Otherwise your results will be...

If you peek into Jack’s dictionary under the word sumptuous, you’d find pork belly burnt ends with gold star ratings. Burnt ends are juicy, lightly smoky, seductive, and saucy. They’re flexible to nearly any occasion-an awe-inspiring appetizer, shred into tempting tacos, or enjoyed as the main feast. Just make sure to put some aside for yourself. They disappear in a blink! Never had pork belly burnt ends? You’re in for a rich, salty, sticky morsel.  Don’t worry. Using a Traeger grill, you’ll find burnt ends easy to make. If you follow the grilling rule of “low and slow” you’re bound...