Tennessee BBQ Pork Belly Skewers on the Arteflame

Introduction

There’s nothing like the smoky, crispy, juicy perfection of BBQ pork belly skewers done right – and the Arteflame grill is the ultimate canvas for just that. With a steakhouse-worthy sear at the center grate and a flat-top cook zone that locks in juices, this Tennessee-inspired pork belly recipe gives you bold BBQ flavor with none of the hassle. We'll use reverse searing for incredible texture, caramelization from a tangy BBQ glaze, and the perfect tenderness all the way through. Let’s fire up the Arteflame and take your grilling to new heights!

Ingredients

• 2 lbs pork belly, skin removed and cut into 1.5-inch cubes
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 tablespoons butter (for grilling)
• 1 cup Tennessee-style BBQ glaze (see tip)
• Wooden or metal skewers
• Chopped chives or green onions (for garnish)

Instructions

Step 1: Fire up the Arteflame Grill

1. Place three paper napkins in the center fire chamber of your Arteflame grill.
2. Pour vegetable oil on each napkin, coating them lightly.
3. Stack dry firewood over the napkins.
4. Light the napkins and let the fire build for about 20 minutes until the center grate reaches over 1,000°F.

Step 2: Prepare the Pork Belly

1. In a bowl, mix brown sugar, smoked paprika, garlic powder, salt, and pepper.
2. Toss pork belly cubes in the spice mixture until well coated.
3. Thread the pork belly cubes tightly onto skewers.

Step 3: Sear the Skewers

1. Add a tablespoon of butter to the center grill grate.
2. Place skewers directly on the center grate and sear for 1–2 minutes per side until nicely charred and caramelized.

Step 4: Cook the Pork Belly Through

1. Transfer the skewers to the flat cooktop griddle closer to the outer edge where heat is lower.
2. Continue cooking, turning occasionally and brushing with Tennessee BBQ glaze every 3–5 minutes.
3. Cook until the internal temperature hits 180°F (remove from grill when it reaches 165°F to allow carryover cooking).

Step 5: Garnish and Serve

1. Let skewers rest for 5–10 minutes.
2. Sprinkle chopped chives or green onions over the skewers before serving.
3. Serve directly from the grill with your favorite sides.

Tips

• Use metal skewers or soak wooden ones in water for 30 minutes before grilling.
• Tennessee BBQ glaze is often sweeter and tangier—perfect for pork belly. Look for one with molasses or bourbon for added depth.
• Always pull meat when it’s 15°F under your desired temp—it continues to cook after you take it off the grill.
• Butter on the griddle gives better flavor and a golden crust without burning the meat.
• Use the griddle's temperature zones for gradual cooking: move meat from hot to cooler areas.

Variations

1. Spicy Tennessee Belly Bites: Add cayenne pepper and crushed red chili flakes to spice blend, and use a hot BBQ glaze with chipotle.
2. Maple-Bourbon Maple Skewers: Replace BBQ glaze with a warm maple-bourbon glaze for a sweet and smoky flavor.
3. Korean-Style Pork Belly: Use gochujang, soy sauce, honey, and garlic in place of BBQ glaze for an Asian twist.
4. Honey Mustard BBQ Skewers: Swap out the glaze for a homemade honey mustard BBQ sauce—sweet, tangy, and creamy.
5. Pineapple Teriyaki Skewers: Add pineapple chunks to the skewers and glaze with teriyaki BBQ sauce for tropical flair.

Conclusion

Grilling pork belly skewers on the Arteflame brings out every layer of flavor and texture in this mouthwatering Tennessee BBQ classic. With steakhouse searing and flat-top finesse, you’ve got everything you need to serve bold, juicy, and unforgettable skewers right off the fire.

Best pairings

• Grilled corn with butter and lime on the griddle
• Cast-iron baked mac and cheese on the outer edge of the cooktop
• Crispy griddle-seared cabbage slaw with vinegar dressing
• Tennessee whiskey or a cold lager