Alabama BBQ Pork Belly Burnt Ends on Arteflame

Introduction

Get ready for the most flavorful Alabama-style BBQ Pork Belly Burnt Ends, perfectly grilled and caramelized on the Arteflame grill. These crispy, smoky bites of pork belly are packed with deep barbecue flavor, seared to perfection at 1,000°F, then slow-finished on the Arteflame’s flat griddle cooktop. This ensures maximum juiciness with a caramelized exterior that is simply irresistible. Fire up your Arteflame and let’s get grilling!

Ingredients

• 3 lbs pork belly, skin removed, cut into 1.5-inch cubes
• 2 tbsp unsalted butter, melted
• 2 tbsp brown sugar
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tbsp garlic powder
• 1 cup Alabama-style barbecue sauce
• 1 tbsp honey
• 1 tbsp apple cider vinegar

Instructions

Step 1: Prepare the Arteflame grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the napkins in the center of the grill.
3. Stack firewood over the napkins.
4. Light the napkins and allow the fire to build.
5. Wait about 20 minutes for the grill to reach optimal cooking temperature.

Step 2: Season the pork belly

1. In a small bowl, mix salt, black pepper, smoked paprika, cayenne pepper, and garlic powder.
2. Coat the pork belly pieces in melted butter, ensuring even coverage.
3. Sprinkle the seasoning mix over the pork belly cubes, rubbing it in well.

Step 3: Sear the pork belly

1. Place the pork belly cubes directly on the 1,000°F center grill grate.
2. Sear each side for about 1 minute to get a dark, crispy crust.
3. Once seared, move the pieces to the flat cooktop griddle to continue cooking.

Step 4: Slow cook on the Arteflame flat griddle

1. Arrange the pork belly cubes in a cooler zone on the griddle.
2. Mix the Alabama BBQ sauce, honey, and apple cider vinegar.
3. Brush the sauce mix liberally over the pork belly.
4. Let the cubes caramelize on the griddle for about 45 minutes, turning occasionally.

Step 5: Final caramelization

1. Move the cubes closer to the center of the griddle to accelerate caramelization.
2. Brush with additional BBQ sauce and cook for another 10 minutes.
3. Remove from the grill when the internal temperature reaches 190°F (it will continue cooking off the grill).

Tips

• Use a digital meat thermometer to ensure the perfect temp.
• If the heat is too high, move the pork belly towards the edges of the griddle.
• Let the burnt ends rest for 10 minutes before serving.
• Experiment with different wood types for unique smoke flavors.

Variations

1. Spicy Kick: Add extra cayenne and drizzle with hot honey before serving.
2. Savory Herb: Incorporate rosemary and thyme into the seasoning blend.
3. Asian-Inspired: Use hoisin and soy sauce instead of BBQ sauce.
4. Sweet Maple: Swap brown sugar for maple syrup and finish with a maple glaze.
5. Mustard BBQ: Substitute the BBQ sauce for Alabama white sauce for a tangy flavor.

Conclusion

Alabama BBQ Pork Belly Burnt Ends cooked on the Arteflame grill are truly a game changer. The high-heat sear locks in the juices while the slow caramelization ensures a perfect finish. Whether you're hosting a backyard BBQ or simply craving incredible smoked pork belly, this recipe is a must-try!

Best Pairings

• Side of coleslaw for a refreshing crunch
• Grilled cornbread with honey butter
• Smoky baked beans cooked on the Arteflame griddle
• Grilled asparagus or Brussels sprouts
• A cold Alabama-style craft beer