Red Fajita Smoked Pork Belly
Pork belly rubbed with a mix of,
3T Lawry's Red Fajita spice mix
1T Ancho chile powder
2t Cumin, ground
2t Mexican Oregano
Fire up the smoker with mesquite, temp 350°-375°,
Smoke for approx 3 hours to an IT of 145°.
(https://i.imgur.com/GXDwW3p.jpg)
(https://i.imgur.com/dnIJhEU.jpg)
(https://i.imgur.com/K2AhRzN.jpg)
Grilled Venison
Dry brined venison steaks, rubbed with olive oil and spiced with Lawry's Seasoned Salt.
Grilled over very high heat to medium rare.
(https://i.imgur.com/NgcmgxU.jpg)
ABTs, Bacon, Garlic and Queso Oaxaca
Cored Jalapeno chiles stuffed with a spicy bacon/garlic mix and Oaxaca cheese.
Then wrapped with bacon and smoked at 350°-375°.
(https://i.imgur.com/w7HYyGq.jpg)
(https://i.imgur.com/8EKR8d9.jpg)
(https://i.imgur.com/H1EnG0n.jpg)
(https://i.imgur.com/y7oK7rd.jpg)
Arbol Spiced Mexican Rice with Pork Belly
This is my Mexican Rice recipe with extra Cumin and a generous amount of Arbol chile powder added.
And to top it off I cubed about a pound of the pork belly and added it in.
(https://i.imgur.com/3Wd0ieO.jpg)
(https://i.imgur.com/vOUjTTV.jpg)
The Money Shot
(https://i.imgur.com/b8K1HN5.jpg)
I just finished breakfast, sat down, opened your post....and now I'm hungry again !! That looks fabulous !
You're the man Chile, that looks amazing!
Sal
I've just had dinner and I am hungry again!!!!!!!!
Always stunning food Chile.
Mike U.K.
:o :o :o