Beef Belly, Its a Thing!

Beef Belly, Its a Thing!

It happened. I got sucked in by the slick, low-key video on Facebook and the tasty looking meat. Damn you This link will take you to their page. Beef Belly (Beef Navel) is a primal cut and it’s much like pork belly. You can cure and smoke it to cut up as bacon or cook it low and slow. And then there are burnt ends which is how I decided to prepare it. It is a bit of chore from start to finish but it is well worth it!

Beef Belly Burnt Ends


Beef Belly (5-7lbs)

Season Salt, Garlic Powder, Black Pepper, Cumin, Chili Powder, Paprika

Burnt End Sauce

            Brown Sugar 1 cup

            BBQ sauce 1 cup (I used Sweet Baby Rays Original)

            Honey 1 cup

Season belly with the above spices. I don’t measure but at least a teaspoon of each on both top and bottom.

Place on a rack above a sheet pan or roasting pan. You can use indirect heat on a grill or smoker. The oven is an option, 275F until you reach an internal temp of 165F.

Remove from heat to cutting board and let it cool about 1/2 to 1 hour. Cut into approx 2 inch cubes and place in a lasagna pan.

Combine ingredients for sauce and pour over meat. Stir to coat every thing. Cover pan with foil and return to the oven or smoker/grill. Bake covered for 1 hour at 350F and remove the foil. Bake for an additional 30 minutes.

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