Juicy BBQ Pork Belly Skewers (Tennessee Style) | Arteflame

Introduction

There is a specific kind of magic that happens when pork belly hits a hot griddle. The sound of the fat rendering is like music, and the smell of caramelized sugar mixed with wood smoke instantly draws a crowd. These Tennessee BBQ Pork Belly Skewers are pure "meat candy"—crispy edges giving way to melt-in-your-mouth tenderness, all wrapped in a sticky, spirited glaze.

Why This Recipe is a Backyard Hero

I adore this recipe because it balances bold Southern flavors with the visceral joy of live-fire cooking. The whiskey glaze adds a sticky sweetness that perfectly cuts through the richness of the pork. Plus, cooking on the Arteflame allows you to get that high-heat sear without the dangerous flare-ups that usually ruin fatty cuts on traditional grates. It is messy, delicious, and always the first thing to disappear at a party.

Tips for Success

• Watch your heat zones: Start searing the meat near the center where it is hottest to render the fat, but move the skewers to the cooler outer ring once you add the sugary glaze to prevent burning.
• Don't crowd the skewer: Leave a tiny gap between the pork cubes. This ensures the heat wraps around the meat, creating crispy edges on all sides rather than steaming the center.

Ingredient Substitutions

If you don't have Tennessee whiskey on hand, a good Bourbon or even a dark rum works beautifully in the glaze. For a non-alcoholic version, simply swap the liquor for apple juice mixed with a teaspoon of extra apple cider vinegar to keep that tangy kick.

Ingredients

The Meat

• 3 lbs Pork belly (skin removed, cut into 1.5-inch cubes)
• Metal skewers (flat skewers prevent spinning)

The Tennessee Rub

• 1/4 cup Brown sugar
• 1 tbsp Smoked paprika
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Ground mustard
• 1 tsp Kosher salt
• 1 tsp Black pepper
• 1/2 tsp Cayenne pepper (optional for heat)

The Tennessee Whiskey Glaze

• 1/2 cup Tennessee Whiskey (e.g., Jack Daniel’s)
• 1 cup Ketchup
• 1/4 cup Apple cider vinegar
• 1/4 cup Molasses
• 2 tbsp Brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp Liquid smoke (optional, if not using wood fire)
• 1 tsp Hot sauce

Instructions

Step 1: Fire Up the Arteflame

1. Start by building a fire in the center of your Arteflame grill. Use hardwood like hickory or oak to complement the Tennessee flavor profile.
2. Allow the grill to heat up for about 20 minutes. You want the flat cooktop griddle to be searing hot, with different heat zones established (hotter near the center, cooler near the edges).
3. Wipe the cooktop down with a little vegetable oil to ensure a non-stick surface.

Step 2: Prepare the Pork Belly

1. While the grill heats, place your pork belly cubes into a large mixing bowl.
2. In a small bowl, mix all the ingredients for the Tennessee Rub until well combined.
3. Pour the rub over the pork cubes and toss vigorously until every piece is coated in the spice mixture.
4. Thread the pork belly onto skewers. Leave a tiny bit of space between cubes to allow heat to circulate and crisp up the edges.

Step 3: Make the Glaze

1. Place a cast-iron sauce pot directly on the flat cooktop of the Arteflame.
2. Combine the whiskey, ketchup, vinegar, molasses, brown sugar, Worcestershire sauce, and hot sauce in the pot.
3. Stir frequently and let it simmer for about 10 minutes until the sauce thickens and the alcohol cooks off. Move the pot to the outer edge of the grill to keep warm without burning.

Step 4: Sear and Cook

1. Place the skewers on the hot flat top griddle. You want to hear an immediate sear.
2. Rotate the skewers every 2-3 minutes. You are looking for a golden-brown crust on all four sides. The fat should render, making the meat tender.
3. This process usually takes about 12-15 minutes depending on the heat of your fire.

Step 5: The Final Glaze

1. Once the pork is tender and crispy, brush the warm Tennessee Whiskey Glaze generously over the skewers.
2. Let them cook for another 1-2 minutes per side to caramelize the sauce. Be careful not to burn the sugars in the sauce; move skewers to the outer (cooler) ring if necessary.
3. Remove from the grill and let rest for 5 minutes before serving.

Tips

Mastering pork belly on the Arteflame requires managing your heat zones effectively. Because the center is the hottest, start your searing there to lock in juices and get that crispy edge, but move the skewers toward the outer ring once you apply the sugary glaze. Sugar burns quickly at high temperatures, and you want a sticky caramelization, not charred bitterness. Additionally, when selecting your pork belly, look for a cut that has a roughly 50/50 ratio of meat to fat. Too much fat can cause excessive flare-ups, while too much lean meat can dry out before it becomes tender. If you are using wooden skewers, remember to soak them in water for at least 30 minutes beforehand to prevent them from catching fire on the hot griddle.

Variations

While the Tennessee whiskey flavor is a classic, pork belly is an incredibly versatile canvas for different flavor profiles. You can easily adapt this recipe to suit different palates or dietary preferences by swapping out the glaze or the rub. Here are a few ways to mix things up:

• Spicy Kick: Add crushed red pepper flakes and a diced habanero to the glaze for a fiery version.
• Asian Fusion: Swap the whiskey glaze for a mixture of soy sauce, honey, ginger, and sesame oil, and finish with toasted sesame seeds.
• Maple Bourbon: Use Bourbon instead of Tennessee whiskey and replace the molasses with pure maple syrup for a sweeter, earthier taste.
• Dry Rub Only: Skip the wet glaze entirely and double up on the dry rub for a crispier, "bark-heavy" finish.
• Citrus Twist: Add orange zest and juice to the marinade to cut through the richness of the pork fat.

Best pairings

Pork belly is rich, fatty, and decadent, so the best side dishes are those that offer acidity, crunch, or a palate-cleansing freshness to balance the meal. You want to avoid sides that are too heavy or oily, as they can compete with the main course. Southern classics naturally work best with the Tennessee flavor profile, rounding out the BBQ experience perfectly.

• Creamy Coleslaw: The vinegar and crunch of the cabbage cut right through the fat of the pork.
• Grilled Corn on the Cob: Cooked right on the Arteflame alongside the skewers.
• Pickled Vegetables: Pickled red onions or cucumbers provide a sharp contrast to the sweet glaze.
• Jalapeño Cornbread: A spicy, starchy side soaks up the extra sauce.
• Potato Salad: A mustard-based potato salad complements the pork better than a mayonnaise-heavy one.

Conclusion

These Tennessee BBQ Pork Belly Skewers are more than just a recipe; they are an experience in open-fire cooking. The Arteflame grill provides the perfect platform to turn simple ingredients into a gourmet feast, combining the rustic charm of charcoal cooking with the precision of a flat-top griddle. The result is a skewer that is crispy on the outside, meltingly tender on the inside, and coated in a sauce that sings with the heritage of Tennessee whiskey. Gather your friends around the fire, pour a drink, and enjoy the process of grilling as much as the meal itself.