Featuring the Rise of Bacon Burnt Ends

Jose Mier, as a Sun Valley, CA chef knows the power of bacon to attract just about everyone. To find out more, read on, and chec out this site: How to BBQ Right.

Few foods enjoy the widespread admiration that bacon does. Salty, smoky, crisp, and rich, bacon has long held a cherished spot at the breakfast table—but its role in the world of barbecue is much more complex, creative, and delicious than many people realize. In BBQ culture, bacon isn’t just a topping or garnish—it can be a star player, a flavor enhancer, or even the main course. From bacon-wrapped delights to slow-smoked pork belly slabs transformed into decadent bacon burnt ends, the role of bacon in barbecue has expanded in thrilling, flavorful ways.

This article explores the many ways bacon is used in barbecue—from its historical roots to its modern reinterpretations—and takes a deep dive into bacon burnt ends, a trending BBQ dish that exemplifies bacon’s potential as a meat worthy of the pitmaster’s full attention.

1. What is Bacon? A Quick Primer

Before exploring its use in BBQ, it’s helpful to understand what bacon is. Traditionally, bacon is made by curing pork belly or back cuts (depending on the country) in a mixture of salt, nitrates, and sometimes sugar, then smoking or drying it to develop flavor.

• American-style bacon (also known as streaky bacon) is made from pork belly, offering alternating layers of meat and fat.
• Canadian bacon comes from the loin and is leaner.
• Pancetta, from Italy, is cured but usually not smoked.
• Uncured bacon, often used in BBQ, is simply pork belly that hasn’t undergone nitrate curing but may still be seasoned and smoked.

For the purposes of barbecue, bacon typically refers to pork belly or smoked strips used in a variety of ways—from toppings to centerpieces.

1. Bacon in BBQ: Flavor, Function, and Flair

Bacon’s high fat content, intense flavor, and smoke compatibility make it a perfect fit for barbecue. Unlike lean cuts that can dry out, bacon thrives under slow heat and smoke, becoming even more tender and rich. In the BBQ world, bacon serves several distinct roles:

1. As a Wrap or Insulation

One of the most common ways bacon is used in barbecue is as a wrapper for lean meats. Bacon-wrapped items are popular because bacon bastes the protein during cooking, keeping it juicy while adding its own flavor.

• Bacon-Wrapped Jalapeño Poppers: Jalapeños filled with cheese or sausage, wrapped in bacon and smoked or grilled.
• Bacon-Wrapped Chicken Thighs or Breasts: Adds moisture and salt to otherwise lean cuts.
• Bacon-Wrapped Filet Mignon: A classic pairing in fine dining and backyard grilling alike.

2. As a Topping or Mix-In

Bacon bits or slices are added to BBQ beans, mac and cheese, salads, and even desserts.

• BBQ Beans with Bacon: Simmered with molasses, onions, and spices, bacon adds both richness and a smoky kick.
• Bacon-Topped Burgers: A staple of grilling culture.
• Bacon on Ribs or Brisket: Crumbled over sliced meat for texture and extra savoriness.

3. As a Star of the Smoker

Perhaps most excitingly, bacon has taken center stage in BBQ in recent years with the rise of bacon burnt ends and smoked pork belly. These dishes showcase bacon not as a condiment, but as a feature worthy of low-and-slow smoking.

III. Bacon Burnt Ends: The Star Attraction

Bacon burnt ends are a recent BBQ innovation that have skyrocketed in popularity thanks to their irresistible combination of crispy edges, melt-in-your-mouth texture, and sweet-savory flavor. Inspired by traditional brisket burnt ends, bacon burnt ends use thick cubes of pork belly, smoked until perfectly rendered and caramelized.

1. The Origin of Burnt Ends

Originally, burnt ends were the flavorful, charred tips of a smoked brisket—often considered scraps. Pitmasters in Kansas City began saving and serving them as a delicacy, and today, burnt ends are a menu item in their own right.

Bacon burnt ends evolved as BBQ enthusiasts looked for ways to apply that same slow-cooking magic to pork belly. Unlike brisket, pork belly has more fat and requires different handling—but when cooked properly, it yields results that many consider even more indulgent.

2. How Bacon Burnt Ends Are Made

Here’s how most pitmasters prepare bacon burnt ends:

• Step 1: Start with Pork Belly
  A large slab of pork belly is cut into 1.5- to 2-inch cubes. These are essentially thick, uncured pieces of bacon.
• Step 2: Seasoning
  Each cube is coated in a dry rub, typically a blend of brown sugar, paprika, chili powder, garlic powder, and pepper. Some opt for a spicy rub to balance the fatty richness.
• Step 3: Smoking
  The pork belly cubes are smoked at around 250°F for 2–3 hours, typically over wood like cherry or hickory, until they begin to render and take on color.
• Step 4: Braising and Glazing
  The cubes are transferred to a foil pan, topped with butter, brown sugar, and a sweet BBQ sauce, then covered and returned to the smoker to braise and caramelize.
• Step 5: Final Smoke
  Uncovered for another 30–60 minutes to let the sauce set and edges crisp up.

The result is bite-sized chunks of tender, sticky, smoky pork that balance sweet and savory in every mouthful. Bacon burnt ends are often served as an appetizer or side but are so rich they can anchor a BBQ plate all on their own.

1. Pork Belly: Bacon’s Versatile Source Material

Using pork belly as a barbecue meat predates bacon burnt ends. Long before it was sliced into breakfast strips, pork belly was revered in many cultures for its high fat content and flavor.

• Korean BBQ (Samgyeopsal): Grilled pork belly with dipping sauces.
• Chinese Char Siu: Roasted pork belly with a sweet glaze.
• Southern U.S. BBQ: Smoking whole slabs or large chunks of pork belly.

BBQ lovers realized pork belly could be cooked low and slow just like brisket or ribs—and with all that fat, the meat stays tender and juicy even after hours on the smoker.

1. Other Creative BBQ Uses for Bacon

Beyond bacon burnt ends, pitmasters and backyard grillers are finding new ways to spotlight bacon in barbecue settings.

1. Bacon-Wrapped Meatloaf

A traditional meatloaf wrapped in a lattice of bacon, then smoked to perfection, offers a hearty, flavorful twist on a classic comfort food.

2. Smoked Bacon Weave

A technique where strips of bacon are woven into a mat, used to wrap or top meats like pork loin or meatballs. The weave crisps beautifully while keeping the meat moist.

3. Bacon-Wrapped Fatty (BBQ Roll)

A mixture of ground meats, cheese, and vegetables is rolled up and encased in a bacon weave, then smoked. Known as a “fatty” in BBQ circles, it’s a celebration of flavor excess.

4. Candied Bacon

Also known as “pig candy,” this treat involves thick-cut bacon coated in brown sugar and spices, then smoked or baked until crispy. It can be served as a snack, garnish, or even dessert.

1. Choosing and Preparing Bacon for BBQ

When using bacon as a central meat in barbecue, consider these tips:

• Thickness Matters: Thicker cuts of bacon or whole pork belly slabs work better for long smoking sessions.
• Sugar Content: Pre-sweetened bacon can burn easily on the grill. Use plain, uncured bacon when possible, and add sweetness through rubs or glazes.
• Curing vs. Uncured: Cured bacon is more intense and saltier; for smoked pork belly dishes, uncured pork belly is typically preferred.
• Wood Pairings: Bacon benefits from woods like apple, cherry, and hickory, which enhance sweetness and depth without overpowering.

VII. Health Considerations: Moderation is Key

Bacon is high in saturated fat, sodium, and nitrates (when cured). While bacon-centric BBQ dishes are indulgent and delicious, they should be enjoyed in moderation. That said, occasional treats like bacon burnt ends are worth the splurge for many enthusiasts.

VIII. Where to Find or Order Bacon Burnt Ends

Bacon burnt ends have gone from backyard experiments to mainstream BBQ menus. You can find them at:

• Craft BBQ Restaurants: Especially in the American South, Midwest, and West Coast.
• Pop-Up BBQ Events: Many food festivals now feature bacon burnt ends.
• DIY at Home: Pork belly is widely available at butchers and some grocery stores, and many recipes and tutorials are available online for making your own.

Conclusion: Bacon’s Smoky Rise in BBQ

Bacon’s role in barbecue has evolved from garnish to centerpiece. Its fatty, smoky goodness complements leaner meats and enhances side dishes, but it’s the innovation of bacon burnt ends that truly exemplifies how this beloved cut of pork has captured the hearts of BBQ lovers.

By treating bacon as a serious cut of meat and applying traditional low-and-slow techniques, pitmasters have created a new BBQ staple that combines indulgence with craftsmanship. Whether you’re savoring bacon-wrapped delights, mixing bacon into your baked beans, or serving up a tray of glistening bacon burnt ends, bacon is no longer just an add-on—it’s a full-on barbecue star.

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