Popular searches
Articles
Series
Topics
Shop
Recipes
Duration
5 hours
Serves
6 to 8
Chef’s notes
Burnt ends are a staple of Southern cooking. This rendition of a classic uses the belly of a boar smoked until the meat melts in your mouth and flame finished to give that distinct burnt end crunch. Check out the most recent episode of Duck Camp Dinners here to see how it all comes together.
Ingredients
- Boar belly slabs, cleaned and trimmed
- 1/4 cup yellow mustard
- Your favorite barbecue rub
- Your favorite barbecue sauce
Also works with
Any fatty cut of meat
Preparation
- Liberally smear yellow mustard all over the boar belly then generously coat with your favorite barbecue rub. Allow to rest in cooler or refrigerator for up to an hour.
- Set your camp chef smoker to 225°F.
- Place the prepped boar belly in the smoker and smoke for 2 hours.
- After two hours, remove from smoker and wrap in aluminum foil with your favorite barbecue sauce.
- Place back into the smoker for an hour, allowing the belly to cook in the foil pack.
- After an hour, remove the cooked belly from the foil back and cube into 1.5 x 1.5-inch pieces. Your pork belly should be 90% done at this point, fork tender but still have a slight bounce to it. Be sure to reserve the foil pack liquid.
- In small mixing bowl, add your cubed belly and reserved foil pack juices. sprinkle a touch more of your barbecue rub into the bowl and gently coat.
- Increase the heat to your smoker to 400°F.
- Add the cubed belly onto the grill and allow the sauce to caramelize and char on all sides while turning with tongs. This grilling method is how this dish gets the name “burnt ends.”
- Once caramelized on all sides, remove from the grill, drizzle with fresh barbecue sauce and apply a fresh dusting of rub. Devour.
Sign In or Create a Free Account
Access the newest seasons of MeatEater, save content, and join in discussions with the Crew and others in the MeatEater community.
Related
Recipes
Loaded Twice Baked Potatoes
(0)
These ultra-loaded twice-baked taters go over the top with a heaping pile of braised wild boar tossed in the reduced cooking liquid and drizzled with a copious amount of cheese sauce (because, well, cheese sauce). What's inside the potato is equally important, with sour cream, parmesan cheese, tangy...
Lukas Leaf
Mar 16, 2023
Read More
Play Now
Recipes
Texas-Style Venison Belly Rouladen
(4)
The boneless rib meat on a deer is, at best, usually relegated to the sausage pile and, at worst, just discarded. This cut consists of layers of collagen-rich silverskin and sinew, lean meat, and relatively large amounts of fat. This trifecta of toughness means that the belly must be cooked for a...
Jesse Griffiths
Oct 29, 2021
Read More
Play Now
Recipes
Wild Chorizo Shakshuka
(0)
Shakshuka is a baked egg dish that originated in North Africa but has taken on countless variations and is now common in middle eastern cuisine. If you do a quick google search nicknames will pop up that you might be more familiar with such as “eggs in purgatory” or “eggs in hell”.
My wild game...
Danielle Prewett
Oct 10, 2018
Read More
Play Now
Chef’s notes
Burnt ends are a staple of Southern cooking. This rendition of a classic uses the belly of a boar smoked until the meat melts in your mouth and flame finished to give that distinct burnt end crunch. Check out the most recent episode of Duck Camp Dinners here to see how it all comes together.
Ingredients
- Boar belly slabs, cleaned and trimmed
- 1/4 cup yellow mustard
- Your favorite barbecue rub
- Your favorite barbecue sauce
Also works with
Any fatty cut of meat
Preparation
- Liberally smear yellow mustard all over the boar belly then generously coat with your favorite barbecue rub. Allow to rest in cooler or refrigerator for up to an hour.
- Set your camp chef smoker to 225°F.
- Place the prepped boar belly in the smoker and smoke for 2 hours.
- After two hours, remove from smoker and wrap in aluminum foil with your favorite barbecue sauce.
- Place back into the smoker for an hour, allowing the belly to cook in the foil pack.
- After an hour, remove the cooked belly from the foil back and cube into 1.5 x 1.5-inch pieces. Your pork belly should be 90% done at this point, fork tender but still have a slight bounce to it. Be sure to reserve the foil pack liquid.
- In small mixing bowl, add your cubed belly and reserved foil pack juices. sprinkle a touch more of your barbecue rub into the bowl and gently coat.
- Increase the heat to your smoker to 400°F.
- Add the cubed belly onto the grill and allow the sauce to caramelize and char on all sides while turning with tongs. This grilling method is how this dish gets the name “burnt ends.”
- Once caramelized on all sides, remove from the grill, drizzle with fresh barbecue sauce and apply a fresh dusting of rub. Devour.