A lot of people would like to do the burnt ends I showed a while ago but have said they can’t because they don’t have a smoker. So today I did them on my bbq… and they were just as good and ready quicker.
PORK BELLY BURNT ENDS ON THE BBQ
Marinade (all this is according to taste really, these are just approx.)
2-3 tbsp sugar free bbq sauce
1-1 1/2 tbsp sriracha
1-2 tsp Worcestershire sauce
1 tbsp maple syrup or honey (you can omit this)
1 tbsp Apple cider vinegar
2 tbsp Olive Oil
2 tsp garlic powder
2 tsp onion powder
Salt and pepper
Mix all ingredients together into a runny paste
4 thick pork belly rashers
Cut rashers into cubes
Put into marinade and make sure all is covered and leave to marinate for at least an hour at room temperature.
Stoke up your bbq
Put pork in a roasting tray, put tray on bbq and cook stirring for about 10-15 mins
Transfer pork to a bbq basket, see pics, and return to the bbq.
At this point if you have smoking chips and scatter them on your coals, this will give your burnt ends some smokey flavour.
Cook for another 15ish minutes, remember the name is burnt ends so blackness doesn’t matter but don’t over do it.
The chicken is just butterflied breast with fresh Coriander.