Lone Star Grillz “Maple-Bourbon-Pepper Burnt Ends”
This is what happens when you take your time and let the smoke do the work. These Maple Bourbon Pepper Burnt Ends are cooked low and slow over charcoal and wood, building deep flavor before getting coated in a rich maple bourbon glaze—all on the Lone Star Grillz El Fuego Trio.
Remember to always wash your hands prior to preparing. Use food grade gloves where appropriate to prevent contamination.
Recipe and Ingredients:
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4 lbs. of boneless, skinless Pork Belly
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1 cup of Maple Syrup
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2 shots of your favorite Bourbon
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5-6 pads of Butter
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½ cup of Brown Sugar
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½ cup of Apple Juice
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¼ cup of Worcestershire Sauce
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LSG Texas Bold Rub (or use your favorite BBQ Rub)
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2 tbsp. of Black Pepper
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2 tbsp. of Olive Oil
DIRECTIONS:
ALWAYS START BY WASHING YOUR HANDS PRIOR TO PREPARING ANY FOOD FOR FOOD SAFETY.
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Cut Pork Belly into 1.5 to 2-inch squares.
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Place cut end squares into a large bowl.
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Add Olive Oil, BBQ Rub, Black Pepper.
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Mix with hands until all the ends are fully coated.
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Place ends onto a wire rack (easier transport) and be sure to leave a little space in between each for smoke/heat to travel, this will give the best bark results.
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Pre-heat your smoker to 225-250 degrees Fahrenheit (if you’re using El Fuego Trio, see the full video for instructions).
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Place Ends with rack onto the indirect side of the smoker, close the lid and let them smoke for 2-3 hours or until they develop good bark and color.
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Move them off the rack and into a foil pan, add Maple Syrup, Bourbon, Brown Sugar, Apple Juice, Worcestershire Sauce and mix or stir to combine, then add pads of butter to the top, cover tightly with foil and place back onto the smoker for 1-2 hours or until the ends probe tender (usually between 203-205 degrees or even higher if you want super tender results).
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Remove foil and let them absorb more smoke for 30 minutes.
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Remove them from the smoker, allow them to cool. THEN SERVE AND ENJOY!
Recipe By: Derek Perry