Walt
New member
Kind of cleaned the fridge out. Potatoes, corn, Louisiana hot sausage, stuffed japalenos & a pork belly. Cooked the pork belly & potatoes for 5 hrs @ 225. It was coated in mustard & some cane syrup with my standard rub. IT of 205 when removed. Everything else was 3 hrs. Used about 3 oz pecan. The belly was cut into 1/4 slabs & rendered down in a hot skillet & then diced. I added a some of the smoked corn after being removed from the cob and tossed in salt, pepper & butter. A layer of salad consisting of arugula, radish greens, radish, onion, cucumber, brussel sprout sprouts & cilantro with a splash of white wine vinegar & olive oil. Grated mozzarella & drizzle of bbq sauce.
Very nice. We thoroughly enjoyed these.
Very nice. We thoroughly enjoyed these.
