Today I kept my smoker busy and myself too in the kitchen and on the patio.
I went for broke with three entrées and a side.
I'm posting these three in each one's respective sub-forum.
Pork, Lamb and Non-Fish Seafood
Pork Belly Burnt Ends
Cube up a few pounds of fresh pork belly
Rub and bag up to sit over night
Lay them out for smoking while to pit comes to temp, 225'-250' with Cherry for smoke
Smoked till I had a real nice color and an average IT of 155'
Then I panned them, added more rub and BBQ sauce, covered and returned to the smoker
About an hour covered and another hour uncovered
These came out fantastically scrumptious!
(http://i.imgur.com/TGwMQZx.jpg)
(http://i.imgur.com/vjcoT4B.jpg)
(http://i.imgur.com/8icSibm.jpg)
(http://i.imgur.com/Q1LTwrv.jpg)
(http://i.imgur.com/hy0zeE1.jpg)
Money Shot
Plated with, Herb Crusted Lamb, Shrimp Stuffed Mirlitons and Spanish Rice
(http://i.imgur.com/5pFyd0R.jpg)
Yum again. Dominick
Damn that looks good!
Part one and three are the burnt ends. You missed the shrimp.
This has become the ChileRelleno board and I like it!
Hey Chef De'Cuisine, John --
Tonight I BBQ'd a ribeye, we had hash browns mixed with fresh yellow squash and onions from the garden, a toasted garlic sourdough roll, and a Ginger Ale -- and looking at your mastepieces makes me hungry again!
Fantastic skills!
Best,
Fred