 Hey, all welcome back to the fire and water cooking channel. I'm Darren and today I'm gonna actually make some barbecue sous vide pork bites Not really called burn ends. I can't call them burn ends because I'm not gonna make them Into burn ends and also they're coming from the pork loin So but I'm gonna show you how you can do this I got a potluck we're going to tonight and I'm gonna make these up real quick and I'm gonna show you how We're gonna do it and I'll be right back Alright all like I said, these aren't really gonna be burn ends or just good because I'm not making them out of pork But or pork belly They're just gonna be nice tender chunks of pork loin that I'm gonna cut in the bite-sized chunks Well, what we're gonna do first before I cut them into bite-sized chunks I'm actually gonna take I got this pork loin that got cut in half They bought at the supermarket a couple weeks ago and it's already been thought out But what I'm gonna do is I'm gonna cut it into some smaller strips and the reason I'm gonna do this is because I want to have more surface area to Put some of this rub on and the seasoning so I'm gonna keep them lengthwise just fine for now And I'm not gonna cut them long ways yet, but I'm just gonna have them just like this in about you know two and a half inches Long here and just keep them like this and I'm just gonna go ahead and lay them on my pan And like I said the reason we're gonna do it this way It's because I want to be able to have more surface area to cover with the seasoning So I'm gonna go ahead and cut these up Get them on the pan And I'll seize them up and I like guys back what I'm gonna do now I got them all laid out here and I'm not gonna put any kind of binder on it because this means tacky enough It's gonna hold the rub and we're putting it in the bag anyway for sous vide So we're gonna put a little bit more seasoning on it after it comes out But I'm what I'm using today is the run-in-wilds peach rub and that's what we're gonna season them with before we put them in the bag And what I'm gonna do is I'm gonna sous vide these for about three and a half hours at 148 And I'm doing that because I want to get these tender I want it to tenderize so I'm gonna go ahead and get as much of this rub many Sides as I can It's like that Just a nice even coat So I'm not too worried about it because we are putting us in the sous vide bag And it will kind of spread out from there The pork out of the sous vide has been in there right at three hours Got my grill going heating up pretty good on the camp chef and what I'm gonna do and I take these Strips here and I'm gonna cut them up again, but what I'm gonna do. I'm gonna season them one more time before I do that I'm not gonna season With any kind of more rub after this. I'm just gonna cut them up After I grill them So I'm gonna season them just a little bit more before we throw them on the grill And then when we come back, we're not gonna grill them too much because they're already cooked We're just gonna get some color to it So I got the grill cranked up pretty high. I don't care about getting much smoke to them I just want to get that Grill flavor to them and I want to get a little crusty Crispy and crunchy and then we're gonna Take them off the grill and we're gonna cut them up And the bite-sized chunks we're gonna toss them in the We're gonna toss them in the slow cooker And toss some sauce on it. So all right guys, I'm gonna go. It should be a couple of minutes I'm gonna make a real easy sauce here. It's gonna be a little different And it's kind of a mixture of a few sauces. I'm gonna make some sweet baby rays honey barbecue sauce I'm gonna take about a quarter cup of that or so maybe about a half a cup That's gonna be my base and this is gonna be What the pork sits in and when it's sitting in the crock pot. I'm gonna take some of the Frank's red hot sweet chili sauce Take a few tablespoons of that Probably about a quarter of a cup It gives a little kick And just some regular teriyaki sauce. It's gonna kind of water it down a little bit. I don't want this too thick Just kind of want it Little sticky, but not too thick I'm just gonna mix that up That's what we're gonna toss the pork in When it's sitting in the crock pot. That taste pretty good. I'm gonna give it just a little bit more of this Sweet chili sauce. I like this sweet chili sauce You'll probably see me using this in some recipes a lot because it's really good And that's it guys. That's what we're gonna toss the pork in when it sits in the crock pot So All right, let me go get it off the grill and here's what we got Just these nice little things of pork What I'm gonna do I'm gonna cut them up and toss them right in the crock pot So if you see here, what about like I said two inches wide here and About six inches long I'm just gonna cut it right in half and then just chop it into about one inch cubes here Just like that. Just make these little cubes. It's kind of like you're gonna look like you know burn in size cubes, but I'm gonna go ahead and dip this one in the sauce And give it a taste because I'm not gonna have time to Do a whole lot with this before we head off to our potluck here. So all right guys, I'm gonna give this a try Mmm It's real tender bite right through it taste that peach rub got the smoke to it from the tart from the camp chef That sauce works really good. I know it's a cheap way to you know make a sauce But sometimes that's what you gotta do instead of make it a whole sauce from scratch Just make us mix a couple of different ones get a different different flavor profiles together It works out great. It's perfect. It's nice and tender juicy Smoky Got a little bit of a kick from that spicy With that sweet chili sauce Mmm Give it a try guys. Thanks for watching. Make sure you follow us on Facebook and Twitter Instagram Please like this video and subscribe again. I'll see you in the next video