Videos tagged with Screwball Whiskey

This guide details the process of making pork belly burnt ends using a Masterbuilt Gravity 560 smoker. It covers dicing the pork belly, applying a pecan rub and olive oil binder, smoking at 300°F with hickory wood, and finishing with a sweet and tangy glaze made from syrup, peanut butter whiskey, molasses, balsamic vinegar, cinnamon, and ketchup. The process emphasizes achieving a juicy, sticky, smoky, and crunchy final product.