family cookout

Pork belly burnt ends are one of my favorite recipes for grill season. Thick, juicy pork belly grilled low and slow, first in a savory dry rub and then in a rich BBQ sauce, for a heavenly, smokey flavor you won&#039;t be able to get enough of.

Pork Belly Burnt Ends on the Grill

chili powder

brown sugar (see Notes)

smoked paprika

garlic powder

onion powder

cumin

black pepper

salt

cayenne pepper

BBQ sauce of choice

butter

pork belly (non-salted, skin removed)

olive oil (or other neutral oil)

Set up charcoal grill for low, indirect heat, between 225° Fahrenheit to 250° Fahrenheit.

Add all ingredients for dry rub to small bowl. Mix thoroughly and set aside.

Place pork belly on cutting board. Using sharp knife, cut pork belly into roughly 1.5-inch cubes.

Transfer pork belly cubes to large bowl.  Add olive oil and toss or stir to coat cubes thoroughly. Add dry rub and toss or stir again.

Transfer seasoned pork belly cubes to grill, placing directly on bare wire rack over indirect heat. Grill approximately 2 ½ hours, until meat is dark red.

Remove meat from grill and place in disposable aluminum pan. Add ingredients for BBQ glaze to pan and stir all ingredients until cubes are thoroughly coated.

Cover pan with aluminum foil and place pan on wire rack in grill. Grill additional 2 hours, or until pork belly reaches internal temperature of 200° Fahrenheit. Remove from grill and serve immediately with desired sides.

Looks can be deceiving! These fun and tasty homemade ice cream bars don&#039;t taste like chicken at all. Perfect for cookouts, themed birthday parties or showers, or just anytime you want a different sort of treat.

Homemade Fried Chicken Ice Cream

heavy cream (see Notes)

sweetened condensed milk (chilled)

vanilla extract (see Notes)

white chocolate chips (see Notes)

refined coconut oil (solid

cornflakes (crushed)

15 minutes prior to beginning recipe, pour 2 cups cold heavy cream into stand mixer bowl. Place bowl of heavy cream and mixer&#39;s whisk attachment in refrigerator until ready to begin mixing.

Line baking dish with parchment paper. Leave enough parchment paper overhanging on two sides, to use as release handles later. Set dish aside.

Fit mixer with chilled whisk attachment and secure chilled bowl on stand mixer base. Whisk very cold heavy cream on medium-low speed 30 to 60 seconds, then increase speed to medium-high. Continue whisking until heavy cream forms soft peaks, then reduce speed to medium and whisk until cream forms stiff peaks (see Notes). Be careful not to over-whip.

Remove bowl from stand mixer. Use silicone spatula to gently fold in sweetened condensed milk and vanilla extract, until ingredients are fully incorporated.

Transfer mixture to prepared baking dish. Smooth mixture into one flat layer, pushing mixture into corners of dish as needed.

Place baking dish in freezer. Freeze, uncovered, at least 8 hours or until ice cream is solid. Note: freezing mixture overnight is fine.

For the Homemade Vanilla Ice Cream

Line baking sheet with parchment paper. Set aside.

When ready to continue, remove baking dish from freezer. If able, use parchment paper handles to lift block of ice cream out of baking dish and transfer ice cream to cutting board. If ice cream block won&#39;t come loose, proceed with ice cream still in baking dish.

Run sharp knife under hot water to warm blade. Carefully dry blade with dish towel or paper towels, then use knife to cut ice cream into chicken nugget, strip, or drumstick shapes. Note: If using serrated knife, cut in back-and-forth sawing motion. For straight-edge knife (chef&#39;s knife), press knife straight down through ice cream without sawing.

Transfer shaped ice cream to prepared baking sheet. Repeat process with remaining ice cream, warming knife blade frequently, until entire block has been formed into chicken shapes.

Once entire ice cream block has been formed into chicken shapes, place filled baking sheet in freezer. Freeze shaped ice cream 2 hours.

When shaped ice cream is frozen solid, add crushed cornflakes to large shallow bowl or plate. Set aside.

Add white chocolate and coconut oil to completely dry microwave-safe bowl. Microwave chocolate at 50% power in 15-second bursts, stirring well between each burst, until chocolate is melted and fully combined with coconut oil.

Carefully remove melted chocolate from microwave, then remove frozen ice cream from freezer.

One by one, take shaped ice cream from baking sheet and dip or roll ice cream in melted white chocolate, coating ice cream completely. Note: use fork to hold ice cream in bowl, or skewer ice cream with metal skewer and spoon white chocolate over to cover.

When ice cream bar is coated in chocolate, immediately transfer bar to crushed cornflakes. Flip and press lightly to coat all sides of ice cream bar in cornflakes, then return ice cream bar to baking sheet.

Repeat until all chicken-shaped ice cream bars have been fully coated in white chocolate and cornflakes. Reheat white chocolate when needed, adding small amounts of coconut oil if chocolate seizes.

When all chicken bars have been &quot;breaded&quot;, return filled baking sheet to freezer. Freeze ice cream bars at least 1 hour.

After &quot;breading&quot; has set up, serve chicken bars, or transfer bars to airtight container and keep frozen until ready to serve. Fried chicken ice cream can be enjoyed straight from freezer. If desired, serve with caramel, honey, chocolate, or strawberry &quot;dipping sauces&quot;.

For the Fried Chicken Ice Cream

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Top 2 family cookout recipes from across the web

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Pork Belly Burnt Ends on the Grill

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