Introduction

Kansas-Style Grilled Pork Belly Burnt Ends are a smoky, melt-in-your-mouth delight. Grilled low and slow on the Arteflame, these caramelized bites burst with flavor. Perfect for gatherings, this recipe delivers bold, rich barbecue goodness.

Ingredients

• 3 lbs pork belly, skin removed, cut into 1.5-inch cubes
• 2 tbsp butter, melted
• 2 tbsp barbecue rub
• 1 cup barbecue sauce
• 2 tbsp honey
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional for heat)

Instructions

Step 1: Preparing the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and allow the fire to establish for about 20 minutes until the Arteflame grill is hot and ready to cook.

Step 2: Searing the Pork Belly

1. Place pork belly chunks on the center grill grate and sear for 1-2 minutes per side at 1,000°F to lock in juices.
2. Move the seared pork belly pieces to the hotter inner portion of the flat griddle cooktop.

Step 3: Slow-Cooking on the Flat Cooktop

1. Brush the pork belly with melted butter and season with barbecue rub.
2. Cook slowly for about 1.5 to 2 hours, rotating occasionally while rendering the fat until tender.

Step 4: Glazing the Burnt Ends

1. In a bowl, mix barbecue sauce, honey, Worcestershire sauce, smoked paprika, and cayenne pepper.
2. Baste the pork belly chunks with the sauce mixture every 10-15 minutes.
3. Continue cooking for another 30 minutes until the sauce caramelizes.

Step 5: Resting and Serving

1. Remove the pork belly when the internal temperature reaches 195°F.
2. Let rest for 10 minutes before serving.
3. Enjoy as a snack or main course!

Tips

• Remove pork belly from the grill at 180°F to allow for carryover cooking.
• Use a meat thermometer for precise doneness.
• Apply additional dry rub after searing for extra flavor.

Variations

1. Sweet and Spicy: Add brown sugar and extra cayenne for a sweet and spicy kick.
2. Maple Bourbon: Glaze with maple syrup and a splash of bourbon.
3. Asian-Inspired: Use hoisin sauce, soy sauce, and sesame oil for an Asian twist.
4. Honey Garlic: Replace barbecue sauce with a honey garlic glaze.
5. Pineapple Teriyaki: Glaze with teriyaki sauce and pineapple juice for tropical flavor.

Conclusion

Kansas-Style Grilled Pork Belly Burnt Ends are a must-try for any barbecue enthusiast. Grilled to perfection on the Arteflame, these crispy, juicy bites will be the highlight of any gathering. Whether classic or with a flavorful twist, these burnt ends are a guaranteed crowd-pleaser!

Best Pairings

• Grilled corn on the cob
• Smoked mac and cheese
• Pickles and coleslaw
• Cold beer or sweet tea