The Art of Making Pork Belly Bites with BBQ Pit Boys

You're going to need some pork belly, looks like bacon right? Well, that's where bacon comes from - it's going to be good and you're going to need some Dijon mustard, some maple syrup, you're going to need some dry rub. We're using our Pit Boys dry rub, you're going to need some olive oil, and you're going to need some butter. That's it, all right? What we want to do with this piece of pork belly is cross-hatch right, and the easiest way to do that is throw this pork belly in the freezer a bit get it real cold and chilly right. It'll make it a lot easier to crosshatch.

To cross-hatch, you want to take your old hickory 14in butcher or what knife you have, maybe you got a Mach, and you're going to make slices into it not all the way through the belly or the skin itself. Just like that, right? This is what you're going to end up with, all right. Cross-hatch and this is going to do a couple things - it's going to allow us to cook it faster right, get all that flavor deep inside. And let me tell you, when you look at this, it looks like my uh Mickey Thompson Baja Tires on my truck, plenty of grip there, you know what I'm saying? Right.

Now that the pork belly has been crossed, we're going to take some olive oil in this case or what Ed oil you have right. I don't mean you used oil, I'm saying just what cooking oil you have and get it right in there. See now, I guess you know this is going to cook faster right because we've U we've opened it up, here's the trick. We're going to take a stainless steel bowl and use it as a cradle so to speak, so we can open it up and we're going to put our rub in there and use a lot of it, yeah get it in there good. Are you kidding me? Looks good enough to eat already.

Now we're going to throw it on the grill at about 250 to 275° F and it won't take long before we get The Next Step. Right, oh man, you can see how quickly that's cooking normally a belly would take four to six hours at 250 but this is not going to take long at all. We'll pull them off the bowl, separate him, and you can see how tender it is. You barely touch it with little hip, it comes right apart perfect. So, this is The Bite part right, it's not bacon we're making pork belly bites.

Take that excess juice dripped off on that cook throw it in there throw some butter now here comes the maple syrup and we'll add it to the mustard right. Use a good mustard rub it on each piece, throw it back on the grill to finish it off. To get it nice and crispy, take a look at that, it's coming good. You cook it to the way you like it, right how crisp you want base it again more that Maple mustard Sho and in the miracle of time these Maple mustard pork belly bites are done.

Get the exact recipe head on over to our website also subscribe if you can follow us we appreciate your support so the next time you're looking for a recipe for your pit check out BBQ Pit Boys.com

"WEBVTTKind: captionsLanguage: enyou're going to need some pork belly looks like bacon right well that's where bacon comes from it's going to be good and you're going to need some Dijon mustard some maple syrup you're going to need some dry rub we're using our Pit Boys dry rub you're going to need some olive oil and you're going to need some butter that's it all right what we want to do with this piece of pork belly is we want to cross- Hatchet right and the easiest way to do that is throw this pork belly in the freezer a bit get it real cold and chilly right it'll uh make it a lot easier to crosshatch now you want to take your old hickory 14in butcher or what knife you have maybe you got a Mach and you're going to make slices into it not all the way through the belly or the skin itself right just like that right and this is what you're going to end up with all right cross hatch and this is uh going to do a couple things it's going to allow us to cook it faster right get all that flavor deep inside and this is what you got looks like my uh Mickey Thompson Baja Tires on my truck plenty of grip there you know what I'm saying right all right the pork belly has been crosed now now we're going to take some olive oil in this case or what Ed oil you have right I don't mean you used oil I'm saying just what cooking oil you have and you get it right in there see now I guess you know this is going to cook faster right because we've U we've opened it up and here's the trick we're going to take a stainless steel bowl and use it as a cradle so to speak so we can open it up and we're going to put our rub in there and use a lot of it yeah get it in there good are you kidding me looks good enough to eat already now we're going to throw it on the grill at about 250 to 275° F and it won't take long before we get The Next Step all right oh man you can see how quickly that's cooking normally a belly would take four to 6 hours at 250 but this is not going to take long at all we'll pull them off the bowl separate him and you can see how tender it is you barely touch it with little hip it comes right apart perfect so this is The Bite part right it's not bacon we're making pork belly bites take that excess juice dripped off on that cook throw it in there throw some butter now here comes the maple syrup and we'll add it to the mustard right and use a good mustard rub it on each piece throw it back on the grill to finish it off I've G to get it nice and crispy take a look at that it's coming good you cook it to the way you like it right how crisp you want base it again more that Maple mustard Sho and in the miracle of time these Maple mustard pork belly bites are done to get the exact recipe head on over to our website also subscribe if you can follow us we appreciate your support so the next time you're looking for a recipe for your pit check out bbqpitboys.comyou're going to need some pork belly looks like bacon right well that's where bacon comes from it's going to be good and you're going to need some Dijon mustard some maple syrup you're going to need some dry rub we're using our Pit Boys dry rub you're going to need some olive oil and you're going to need some butter that's it all right what we want to do with this piece of pork belly is we want to cross- Hatchet right and the easiest way to do that is throw this pork belly in the freezer a bit get it real cold and chilly right it'll uh make it a lot easier to crosshatch now you want to take your old hickory 14in butcher or what knife you have maybe you got a Mach and you're going to make slices into it not all the way through the belly or the skin itself right just like that right and this is what you're going to end up with all right cross hatch and this is uh going to do a couple things it's going to allow us to cook it faster right get all that flavor deep inside and this is what you got looks like my uh Mickey Thompson Baja Tires on my truck plenty of grip there you know what I'm saying right all right the pork belly has been crosed now now we're going to take some olive oil in this case or what Ed oil you have right I don't mean you used oil I'm saying just what cooking oil you have and you get it right in there see now I guess you know this is going to cook faster right because we've U we've opened it up and here's the trick we're going to take a stainless steel bowl and use it as a cradle so to speak so we can open it up and we're going to put our rub in there and use a lot of it yeah get it in there good are you kidding me looks good enough to eat already now we're going to throw it on the grill at about 250 to 275° F and it won't take long before we get The Next Step all right oh man you can see how quickly that's cooking normally a belly would take four to 6 hours at 250 but this is not going to take long at all we'll pull them off the bowl separate him and you can see how tender it is you barely touch it with little hip it comes right apart perfect so this is The Bite part right it's not bacon we're making pork belly bites take that excess juice dripped off on that cook throw it in there throw some butter now here comes the maple syrup and we'll add it to the mustard right and use a good mustard rub it on each piece throw it back on the grill to finish it off I've G to get it nice and crispy take a look at that it's coming good you cook it to the way you like it right how crisp you want base it again more that Maple mustard Sho and in the miracle of time these Maple mustard pork belly bites are done to get the exact recipe head on over to our website also subscribe if you can follow us we appreciate your support so the next time you're looking for a recipe for your pit check out bbqpitboys.com\n"