Rainy Day Peach Whisky Burnt Ends

Nothing improves the outlook on the weather like some tasty pork belly burnt ends.

1 2-3 lbs pork belly, skin off

Good helping of any BBQ rub, I used Operator and a sample of "Oh Porky" rub from my friends at the Royal Nova Company

2tbsp of Peach Whisky

2tbsp of brown sugar

4 pads of butter (pads are about what you spread on toast)

1/2 cup SuckleBusters Peach BBQ Sauce (or more if you like it saucier)

1-3 Chunks of hickory and or cherry wood

Half chimney of Charcoal

Start by trimming the pork belly, if you purchased yours with skin off, good on ya, if not get a good sharp knife and trim the skin off, being careful not to cut into the meat. Once the trimming is done cut you pork belly into strips about 1.5 inch to 2 inch wide, then cut the strips into cubes the same size 1.5 to 2 inch, so you are left with little "squarish" chunks of meat and fat. Get a bowl and grab your seasonings and cover the cubes in rub, so that every cube is well covered. While your rub attaches to the meat and sweats it, prep the grill for cooking. I used the kamado for this cook, but any grill will work, if you can keep the temp around 250-275 fahrenheit.

Once you have your grill ready to go, place the pork belly on the grill, or if you have one, a grill mat. Let the meat cook for roughly 2 hours, could be less, could be more depending on how fatty the pork is, if you find they are looking too crispy pull them off and place them in a tin foil tray. Which just happens to be the next step, I've found that sometimes I have to wrap them up before they are fully tender, and sometimes, I have them tender, and only require the tray to get them sauced and sticky. It comes down to the grill, and how much fat they seem to have, so either case the next steps will be the same. Place them in a foil pan, and add the butter, brown sugar, whisky, and BBQ sauce, get them well coated in all that, wrap, and place back on the grill. Depending on how far along the pork belly was when you wrapped, this next step will be 15 minutes, or however long it takes to get them tender, maybe an hour. You want the pork to be able to break apart if you squeeze it, or pull it, don't want it falling apart, that means you've gone too far. If it's ready you can either pull it off, and let it cool, or add a bit more sauce, leave the foil off and let it get tacky. Regardless of what you did, the next step is to enjoy, and try to get one before they are gone, because trust me, these will go fast with a crowd.