Nashville Hot Pork Belly Burnt Ends with Smoak Town BBQ

Nashville Hot Pork Belly Burnt Ends

In this Guest Pitmaster video I am joined by my friend Cameron Haley of Smoak Town BBQ in Fate, TX to make his delicious Nashville Hot Pork Belly Burnt Ends. Cameron told me that he was influenced by my Nashville Hot Chicken video (see below) and he uses our Honey Hog Hot in the recipe. That made this a really special video to us. Not to mention it is super tasty. You can adjust the heat levels to make this mild to spicy. Make sure to visit Cameron at Smoak Town BBQ 5 minutes east of Rockwall!

Video for this recipe: https://youtu.be/wbM4HxBq8_w

Ingredients:

Dredge

Wash
  • 6 eggs
  • 1 C milk

    Hot Oil coating

    • 2 sticks of butter
    • 6 oz oil (from frying)
    • 2 oz brown sugar
    • 2 oz garlic
    • 2 oz cayenne
    • 2 oz hot honey

    Ghost pepper mayo topping

    • 6 oz dukes Mayo
    • 6 oz Melinda’s ghost pepper wing sauce

      Tools:

      • Peanut Oil
      • Deep pot for frying

        Prepare your smoker
        Prepare your smoker at 250 degrees. We used a Mill Scale offset smoker with post oak and pecan video.

        Prepare the pork belly
        Cut the belly into 1" strips. 

        Nashville Hot Pork Belly Burnt Ends

        Season 2:1:1 on all sides heavily with pepper, salt and garlic. 

        Season the top and sides with Meat Church Honey Hog Hot.

        Nashville Hot Pork Belly Burnt Ends

        Season the top with cayenne. 

        Allow to adhere for at least 15 minutes or up to over night.

        Nashville Hot Pork Belly Burnt Ends

        Smoke the pork belly
        Place the seasoned pork belly strips in the smoker. 

        Smoke until until they are probe tender which was 205 internal and 4 hours in this video

        Nashville Hot Pork Belly Burnt Ends

        Remove the pork belly from the smoker and allow to cool and tighten up a bit for slicing.

        Cube the pork belly
        Slice the pork belly strips into 1" cubes. 

        Nashville Hot Pork Belly Burnt Ends

        Prepare your fryer
        I use a deep cast iron skillet or fryer at 325 with peanut oil. 

        Prep the pork belly for frying
        Make a station with 2 medium bowls where we will place the pork belly cubes into the dredge, then the egg wash, then the dredge again.

        Bowl #1 - Dump contents of 1 package of Meat Church Chicken Fried Breading + 1-2 T of Meat Church Honey Hog Hot into a bowl and mix well. 

        Bowl # 2 - Mix the eggs and milk.

        Take each cube and coat it in the Chicken Fried Breading dredge. Then soak it completely in the wash. Then coat it thoroughly in the dredge again.

        Next slowly place the pork belly into the hot oil and fry until golden brown. 

        Remove the pork belly cubes from the oil and place on a wire rack to cool and allow the oil to run off. 

        Nashville Hot Pork Belly Burnt Ends

        Prep your Nashville hot spicy coating
        Mix the hot oil ingredients (adjust the cayenne to your preference of heat level) in bowl. Careful as this oil is very hot. Dip or spoon the mixture over each piece of pork belly to your liking. 

        Nashville Hot Pork Belly Burnt Ends

        Top with a 50\50 mixture of Duke's mayo and Melinda's ghost pepper wing sauce and a pickle. 

        Nashville Hot Pork Belly Burnt Ends

        Enjoy one of my favorite BBQ bites I've had in a long time. And go see Cameron at Smoak Town BBQ!

        Smoak Town BBQ

         

         

         

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