 Water cooking channel and I'm Darren and today we're going to do some sous vide cue pork belly burnt ends and I've got me it's about a two pound two two and a half pound piece of pork belly here that I pre-seasoned with the running wild cherry rub and stuck in the vacuum sealer it's been on the freezer a couple weeks now and I've thought it out and what we're going to do is we're going to make some pork belly burnt ends I'm sure you guys have been looking around the internet or on Facebook or YouTube you've seen a lot of people doing pork belly burnt ends and what they are is just you cube up pork belly and you cook them like you would a brisket burnt end you just make them into like little bits of candied pork belly bacon heaven and that's what we're going to do but we're going to start these out put them in the sous vide just to par cook them to get them cooked you know most of the way and then we're going to throw them on the smoker we're actually going to throw them on the Camp Chef SG 24 today it's going to be my first video on that that particular grill and we're going to put it on the high smoke function so that we can get some good smoke to these so we're going to actually sous vide these for this piece of pork belly the whole thing in a hole for about six hours I just took the pork belly out of the sous vide it was in there at 155 for six hours and I've got it out of the bag now and what I'm going to do is I'm going to cut it into about a little bit bigger than you know inch and a half inch square cubes and I'm going to put it in this bowl and then we're going to toss it with some of the running wild pork candy going to cube it up rub bite-sized chunks kind of like this not very big because what we're going to do with this I'm going to turn it into a sandwich at the end so going to cube it up small enough chunks that we can put this on a nice sandwich I'm going to put the pork belly on this rack and put the rack itself on the grill so that the smoke can envelope it so I'm going to go ahead and finish cutting this up into chunks I think it's all cut up some are bigger some are smaller just the way the pork butt is but I'm going to use the running wild pork candy and I'm just going to dump some on here I'm just going to toss it up so these get even coated I toss them so these are pretty moist so they're going to get that rub's going to stick to them really good but I want to get as much rub on these as possible because I really want these to pick up some smoke and get some of that good sweet flavor and after they've been on the grill on the high smoke setting for about two hours we're going to take them off we're going to sauce them put them back on in a pan so they can kind of rack and I'm just going to head and just a little bit more on top just in case because like I said they're still kind of wet all right I'm going to go ahead and get these out on the grill and I'll see you guys I'm going to go ahead and throw these on and leave them in like I said right around two hours or so and then I'm going to crank the heat up from the 220 and low smoke setting up to probably around the 350 range when I put the sauce on them because I want them to caramelize so so we've been right about two hours guys and this thing's been shocking right along between 218 and 228 which is pretty good because this isn't supposed to be at 220 let's show you how those are looking got a little juicy there but they look like they're ready to want to show you guys I did put a pan underneath that rack just because I knew for a fact there was going to be a lot of fat so you see all that fat that came off of there so I'm going to go ahead and pull this off all right I just pulled these off and I cranked the grill up to 350 so when we put these back on it should be up there and what I'm going to do is I'm just going to toss them onto this back onto this cookie sheet I clean that up you can see guys all that bacon fat that rendered off of there so highly suggest you put a pan drip pan or something under there if you're going to do these on any kind of grill because that right there will cause the fire that is a lot you know pork belly it has a lot of fat it's bacon pretty much so that is a lot of fat that came off of there and that was only it you know right around 225 to 220 the whole time for two hours so it rendered a lot so what I'm going to do is I'm going to toss all these chunks on this pan and I'm going to coat them with this King's Hawaiian barbecue sauce and we're just going to throw them back on there and let that kind of get a nice crust on it and then we're going to eat them up so they're pretty much done now and you can tell they've lost a lot of that fat but they're pretty juicy I tried one already and I could eat them now right now but I want to get some of that sauce on there and I want them to render down just a little bit more and get that little bit of crisp on them from the higher heat because we're going to throw these in a sandwich so all right guys I'll toss some sauce on these right back any minutes or so I could probably go a little bit longer if I want them to get a little bit more crispy but these are done these are nice and soft and tender and they're hot I'm getting the fork too hot to handle right now so I just want to show you it does get a little bit of crispy on the bottom but I'm just going to show you just how tender and juicy that is very sweet just the right size and what I did is I got some fresh bread at Sprouts today and I'm going to make a sandwich out of it and since it's just me for dinner tonight made it my way I just put some mayonnaise and I had some broccoli kale salad did you get it Costco that's got the dehydrated cranberries and sunflower seeds and stuff in it I found that makes a good bed for some of this stuff so this is pretty sweet sauce that's on here that's that King's Hawaiian pineapple blend so it's pretty sweet but we're going to go ahead and throw this right on that sandwich and I'm going to take a bite hopefully it cools down a little bit because it is pretty hot I'm going to go ahead and have another one of these little ones because they're pretty decent can't complain at all I might just eat all of those but I'm going to go ahead and take a bite of this sandwich was what it's for dinner tonight get a hold of it here kind of smoosh it all down do those Guy Frietti scrunches let me take a bite here not quite a bond me but that's pretty good that pork belly is great you got to try this pork belly you can do the regular burn ins there's several different recipes I'll probably make them a couple different ways I like this pellet grill I mean the pellet grill is very easy to use it's just like a indoor oven I've been using a Kamado charcoal grill for the last five or six years you guys don't try this recipe make sure you like this video follow us on Facebook subscribe to this channel check out our Facebook groups and our page 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