Wild Boar Belly Burnt Ends
Jean-Paul BourgeoisBorn and raised in southern Louisiana, Chef Jean-Paul Bourgeois spent his childhood surrounded by family, friends, and great southern cooking. His mission is focused on honoring and celebrating humble beginning experiences with others.
Duration
5 hours
Serves
6 to 8
Chef’s notes
Burnt ends are a staple of Southern cooking. This rendition of a classic uses the belly of a boar smoked until the meat melts in your mouth and flame finished to give that distinct burnt end crunch. Check out the most recent episode of Duck Camp Dinnershereto see how it all comes together.
Ingredients
- Boar belly slabs, cleaned and trimmed
- 1/4 cup yellow mustard
- Your favorite barbecue rub
- Your favorite barbecue sauce
Also works with
Any fatty cut of meat
Preparation
- Liberally smear yellow mustard all over the boar belly then generously coat with your favorite barbecue rub. Allow to rest in cooler or refrigerator for up to an hour.
- Set your camp chef smoker to 225°F.
- Place the prepped boar belly in the smoker and smoke for 2 hours.
- After two hours, remove from smoker and wrap in aluminum foil with your favorite barbecue sauce.
- Place back into the smoker for an hour, allowing the belly to cook in the foil pack.
- After an hour, remove the cooked belly from the foil back and cube into 1.5 x 1.5-inch pieces. Your pork belly should be 90% done at this point, fork tender but still have a slight bounce to it. Be sure to reserve the foil pack liquid.
- In small mixing bowl, add your cubed belly and reserved foil pack juices. sprinkle a touch more of your barbecue rub into the bowl and gently coat.
- Increase the heat to your smoker to 400°F.
- Add the cubed belly onto the grill and allow the sauce to caramelize and char on all sides while turning with tongs. This grilling method is how this dish gets the name “burnt ends.”
- Once caramelized on all sides, remove from the grill, drizzle with fresh barbecue sauce and apply a fresh dusting of rub. Devour.
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Wild Boar Belly Burnt Ends
Recipe by:Jean-Paul Bourgeois
Duration
5 hours
Serves
6 to 8
Chef’s notes
Burnt ends are a staple of Southern cooking. This rendition of a classic uses the belly of a boar smoked until the meat melts in your mouth and flame finished to give that distinct burnt end crunch. Check out the most recent episode of Duck Camp Dinnershereto see how it all comes together.
Ingredients
- Boar belly slabs, cleaned and trimmed
- 1/4 cup yellow mustard
- Your favorite barbecue rub
- Your favorite barbecue sauce
Also works with
Any fatty cut of meat
Preparation
- Liberally smear yellow mustard all over the boar belly then generously coat with your favorite barbecue rub. Allow to rest in cooler or refrigerator for up to an hour.
- Set your camp chef smoker to 225°F.
- Place the prepped boar belly in the smoker and smoke for 2 hours.
- After two hours, remove from smoker and wrap in aluminum foil with your favorite barbecue sauce.
- Place back into the smoker for an hour, allowing the belly to cook in the foil pack.
- After an hour, remove the cooked belly from the foil back and cube into 1.5 x 1.5-inch pieces. Your pork belly should be 90% done at this point, fork tender but still have a slight bounce to it. Be sure to reserve the foil pack liquid.
- In small mixing bowl, add your cubed belly and reserved foil pack juices. sprinkle a touch more of your barbecue rub into the bowl and gently coat.
- Increase the heat to your smoker to 400°F.
- Add the cubed belly onto the grill and allow the sauce to caramelize and char on all sides while turning with tongs. This grilling method is how this dish gets the name “burnt ends.”
- Once caramelized on all sides, remove from the grill, drizzle with fresh barbecue sauce and apply a fresh dusting of rub. Devour.