Saturday's Dinner Part One

[ChileRelleno]

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!











Money Shot
Plated with, Herb Crusted Lamb, Shrimp Stuffed Mirlitons and Spanish Rice

[Dominick]

Yum again.  Dominick

[MarkT]

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!

[foakes]

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