Sizzlin Jalapeño Pork Belly Burnt Ends are Crazy Good!!! We had some pork belly and wanted to do something special with it. And I’m telling you we did. The rich flavor of the pork, seasoned to perfection then a jalapeno glaze. A sweet heat treat with a “Kiss of Smoke.”

You’ll want to try these, super easy to do and everyone will love them. Make a lot of them because they’ll go fast! These would be great for tailgating parties and camping.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on one of our Grills or Smokers, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns, and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Backyard BBQ
A Wood Pellet Grill Recipe 

Prep Time: 10 minutes
Cook Time: 4 ½ hours @ 275* (80c)
Grill: Green Mountain Wood Pellet Grill
Pellets: BBQPelletsOnline

Our Favorite Grill Accessories:

We have a few “Grilling Essentials” that we love. First, we have “Grill Grates” on all of our grills. Love the control they give us with our “cooks” from smoke to sear!

A “Smoke Daddy Cold Smoke Generator” for “Cold Smoking”…

A “Wedgie” for creating smoke blends or just bring smoke into our cook.

Bull Racks used as much Off the grill As on the grill!!! A Must Have for Smoking

And Don Godke’s Downdraft on my Green Mountains Grills”. What the “DownDraft” does is hold the smoke a little longer in the cooking chamber. Adding more smoke flavor and making it easier to create smoke blends to your liking.

Ingredients: Sizzlin Jalapeño Pork Belly Burnt Ends  

• Pork Belly, skin off
• Green Mountain’s “Sizzle” seasoning
• Butcher BBQ “Hickory” seasoning
• Jalapeno Jelly, (we used a 19 oz. jar)
• Small can of diced jalapeños
• Coarse ground Black Pepper, to taste

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking Directions: Sizzlin Jalapeño Pork Belly Burnt Ends

Preheat the Grill to 275* (80c) and light your wedgie for that “Kiss of Smoke”.

Trim your pork into cubes, I like about 1 ½ inches, but you can do these however you like.

Season on all sides with your seasoning, keep in mind who you may be serving this to as the GMG’s Sizzle can be a bit intense for some folks.

We loaded these up on a few of our “Bull Racks” racks for easy handling. Bull Racks are great around the kitchen and can add lots of shelving to almost any grill when needed.

Put your racks right into the grill @275* (80c) for about 2 ½ hours them remove and place in a oven safe pan/pot.

Mix the jelly with the diced jalapenos and black pepper (I used about 2 tablespoons) into a saucepot. Simmer until it’s blended and smooth.

Pour the glaze over the pork and mix it until everything is coated.

Back onto the grill for 2 more hours or so. Can’t really go by time here except for ballpark because the size and amount will be different for all of us.

I gave these a stir about every 30 minutes or so until they were done. They are done when they probe goes through them butter smooth.

You can serve these by the platter, plate, bowl or on skewers. And way you serve them they’ll go fast!

U.S.D.A. safe for pork is 145* (62c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temperatures.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temperatures less than 250* (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

 

 

Backyard BBQ
A Wood Pellet Grill Recipe 

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Monument, Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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