Pork Belly, Venison Steaks, ABTs and More

Started by ChileRelleno, September 01, 2019, 05:37:24 AM

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ChileRelleno

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°.








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.



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°.









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.





The Money Shot

Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

Crow

I just finished breakfast, sat down, opened your post....and now I'm hungry again !! That looks fabulous !
There's nothing wrong with a few "F's" on your record....Food, Fun, Flowers, Fishing, Friends, and Fun....to name just a few !

Alto Mare

You're the man Chile, that looks amazing!

Sal
Forget about all the reasons why something may not work. You only need to find one good reason why it will.

Jerseymic

I've just had dinner and I am hungry again!!!!!!!!

Always stunning food Chile.

Mike U.K.

xjchad

Husband, Father, Fisherman