Pork Belly Burnt Ends | Cherry Bourbon Glazed Meat Candy
Banging Pork Belly Burnt ends.
We're smoking Pork Belly Burnt ends on a Kamado Joe! Low and slow at 200 for 2 -3 hours and then add them to a sauce with cherry preserves, beef stock and BBQ sauce. You can make this on your Traeger, Big Green Egg, or Pitmasterx, just make it though!
I'm making these for a Kentucky Derby-inspired Menu. Part of the Kentucky Derby Series.
Kitchen Equipment & Recommendations
* Immersion Blender- https://amzn.to/44moEAD
* Smoked paprika- https://amzn.to/4aFwQy9
*Saute Pans- https://amzn.to/3JIoA4B
*Shun Knives - https://amzn.to/4d5y0on
*Studio Gear:
Nikon Z8- https://amzn.to/4d5y0on
Nikon Z6- https://amzn.to/3xGJAWS
Nikkor 20mm f1.8 lens - https://amzn.to/4d1RB8Z
Nikkor 85mm f1.8 lens - https://amzn.to/49MbA8X
Rode NT1 Microphone - https://amzn.to/4b1l8Ob
Godox Bluetooth Mics - https://amzn.to/3xR0uSx
Rode shotgun Microphone - https://amzn.to/4b2pcO6
Aputure Lightstorm 600d - https://amzn.to/3QevmCX
IG: https://www.instagram.com/maurycrespo/
@WhenYouCook
INSTAGRAM- https://www.instagram.com/maurycrespo/
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