Honey Harissa Chicken Skewers with Grilled Corn & Peach Salad
These honey harissa chicken skewers bring bold, smoky heat straight off the Big Green Egg, balanced by a bright, juicy grilled corn and peach salad on the side. Sweet honey...
Pork Belly Burnt Ends
Chris Sussman
Pork
Roast
Get ready to make melt-in-your-mouth smoked pork belly burnt ends, a BBQ favorite packed with rich, smoky flavor and a sweet, sticky glaze.
Ingredients
- 1 pound piece of pork belly
- Your favorite barbecue rub
- Your favorite barbecue sauce
- Honey
- Apple juice
Directions
- Set the EGG for indirect cooking with the convEGGtor at 275°F/135°C with hickory smoking chips or chunks
- Trim the pork belly and cut the pork belly into 1” cubes
- Cover the pork belly pieces in your favorite BBQ rub
- Place pork belly pieces on the cooking grid and smoke for 3 hours, spraying with apple juice every hour until the pork reaches and internal temperature of 190°F
- Remove the pork pieces from the EGG and place them in an aluminum pan
- Toss the pork belly pieces with BBQ sauce until evenly covered
- Drizzle with honey and put the aluminum pan back on the EGG
- Cook the pork belly and cook for another hour until the sauce has reduced and caramelized
Recipes
Rolled Picanha with Smoked Bacon, Caramelised Plantain & Melted Cheese
Cook a Colombian-style rolled picanha on the Big Green Egg — a showstopping Big Green Egg beef recipe where a butterflied rump cap is layered with smoked bacon, mozzarella, and...
Peri Peri Chicken Wings
Learn how to make crispy smoked Peri Peri chicken wings on the Big Green Egg using a reverse sear method. Wings are dry-brined overnight with baking powder and kosher salt...
Cochinita Pibil Tacos
Cochinita pibil tacos are a traditional dish from the Yucatán Peninsula in southeastern Mexico, built around one of the region's most iconic preparations: cochinita pibil, which means "little pig cooked...