PORK BELLY BURNT ENDS BATTLE Sweet vs Savory Experiment on a Yoder YS1500

If you've never tried Pork Belly Burnt Ends - You're Missing Out! Al likes his Pork Belly Burnt Ends sweet and sticky - the traditional way. Leah likes her BBQ more savory. So we made them both ways! We show you how to make Pork Belly Burnt Ends both ways. Which do you think were better? Get Eat More Vegans merchandise including gear that says "I Love Animals - They're Delicious!", "I Like Pig Butts and I Can Not Lie", and "Natural Born Griller" at https://www.eatmorevegans.com/shop We started with a heritage pork belly from D'Artagnan (https://bitly.4emv.com/D_PorkBelly) and divided it up. One part we made into traditional sweet Pork Belly Burnt Ends, and another we made into a more savory version. Blaspheme - we know. If you don't know what Burnt Ends are, here's a primer. When pitmasters make brisket, when the brisket flat is finished cooking we often take the Point muscle which takes longer to cook because of the higher fat content, cube it up, and braise these cubes in a sweet and fatty mixture that turns them into little bites of what Al calls "Meat Candy". It's a tradition that originated in Kansas City and has spread to, well, everywhere. Somewhere along the line, some genius we've probably never met thought to him or herself "hey you know what other cut of meat has a high-fat content? Pork Belly! I bet I could make Burnt Ends out of Pork Belly!". And you know what? They were right. And they are easier to make, and (sorry brisket lovers) tastier than the best Brisket Burnt Ends. Also, check out: EPIC RIB BATTLE! Making Spare Ribs on a BGE vs a Pellet Smoker Experiment /watch/YKvj0JNZ1AGZj NY STRIP BATTLE! Wagyu vs Prime Experiment: Is Wagyu Worth It? /watch/0XksHPOeor5es DRY-AGED STEAK BATTLE! Choice vs Prime Ribeye Experiment /watch/AygAY2unx7nnA SMOKED RABBIT BATTLE! Dry vs Herb Rub Experiment /watch/AyRlIA0IrvXIl YouTube Playlist: Smoking on the Yoder YS1500 https://bitly.4emv.com/YS1500Playlist Food in this Video: D'Artagnan Heritage Pork Belly, Boneless and Skinless - https://bitly.4emv.com/D_PorkBelly Cooking Equipment Used or Discussed in This Video: Thermoworks Signals - https://bitly.4emv.com/TWSignals Thermoworks Billows - https://bitly.4emv.com/TW_Billows Boos Block - https://amzn.to/367idSs Boos Block Oil and Cream - https://amzn.to/2NJ3u9N Butcher Block Table - https://amzn.to/365U3Yx Dalstrong Knives Gladiator Series - https://amzn.to/30D29Xo Nitrile Gloves - https://amzn.to/2G7AmVC Glove Liners - https://amzn.to/2ZwkVkz Checkered Chef Baking Sheet and Rack Set - https://amzn.to/37b5boi Checkered Chef Cooling Racks Only - https://amzn.to/2NJLSdX Smoke Ring BBQ Pellets - https://amzn.to/2RxEiEn Video and Audio Equipment Used to Film Our Videos: Main Camera - Panasonic LUMIX G85 - https://amzn.to/2uXfbDd Overhead and Mounted Camera - Panasonic LUMIX G7 - https://amzn.to/37a6bsR AC Power Adapter Supply for Cameras - https://amzn.to/2RwuBpQ Lavalier Microphone System - https://amzn.to/2WQZZng Rode VideoMic - https://amzn.to/33Qtc2U Tascam DR-60DMKII Audio Recorder - https://amzn.to/2yaGBak Neewer Bi-color 660 LED Video Light Set - https://amzn.to/36a9nU3 * We are a participant in affiliate programs including the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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