TheGHole

Amazing juicy brisket and perfect smoke ring!

Awesome salmon man!

@KismetKamadoThank you! I've been trying to work on taking better photos of my food so I'm glad to hear that's coming through

More photos

Hey! I want to share some photos of the Tomahawk I just cooked...my first one! As it was a beautiful 100 day dry aged Tomahawk Ribeye, I seasoned it very simply with high quality salt. I then smoked it in my Kamado Joe classic at 325 with one chunk of pecan wood, and finished it at over direct heat on the low grate at 650. I also wrapped the bone in foil once it got the color I wanted so that it wouldn't burn. Next time I would probably sear it on a high grate, as one side of the steak got a bit more color than I wanted. I served it with a home made Bone Marrow Butter, that I made by roasting bone marrow, garlic, and thyme, and food processing it with grass fed ghee. It was unbelievably beefy and delicious. My only regret is letting it get a touch more medium than I wanted, but that will be corrected next time now that I understand this cut a bit better. Hope you enjoy - and feel free to follow my food based instagram at @gholesmeatpatrol if you want more photos of food I cook, as well as restaurants I love. Of course, I will continue to post here as well

Gorgeous sandwich!

Looks incredible - I'll definitely be making this!

Thank you! I'm excited to have such positive feedback from you all. I wish I could post videos of the squeeze test because the juice was really running

Looks amazing - very cool how you were able to get the crust that perfect!

Sounds amazing! I'll have to try it with lamb

Thanks! I highly recommend making those toppings with any pork taco...none of them were hard at all.

Awesome taco and great pictures too! Those look perfect for a hot LA summer day by the pool...

Wow! I've never seen anything like this. I will 100% be making this soon...

Awesome! Thank you! I highly recommend this recipe...it was super easy and really delicious.

Hey everyone! Made these gorgeous pork belly tacos tonight and would love to share how I did them. I was going for some Mexican and Asian flavors, and couldn't have been happier with the result. The only issue at all was a light spot on the pork due to liquid pooling there during the cook because the belly was a bit big for my standard Joe and I had to scrunch it a little. PORK BELLY 1. I brined it for about 14 hours in a mix of pineapple juice, teriyaki, and soy sauce after scoring the fat sight relatively deeply 2. Dried the belly and rubbed it with Killer Hogs BBQ Rub on all sides 3. Smoked on Kamado Joe at 240 with some cherry wood to add a light fruity smoke favor (no wrapping because I wanted some meaty bite in the taco) 4. When I had internals around 185, I glazed the belly and cooked for another 20ish minutes 5. Broiled the belly inside for 2 minutes to tighten up the glaze and crisp the fat even more 6. Rested the meat for about 40 minutes (should have gone longer but people were too hungry :D ) GLAZE 1. Mix together raw honey, soy sauce, salt, worcestershire sauce, peach preservers (wanted pineapple to go with the brine but couldn't find it), apple cider vinegar, kosher salt, black pepper, hot bone sucking bbq sauce, and some secret super hot scotch bonnet hot sauce I bought in Anguilla. All of this is unmeasured and I mixed to taste. 2. Simmer on the stove until the mixture reduces a bit and thickens up, allow to cool off the heat TOPPINGS 1. Home made guacamole (avocado, lots of lime, onion, kosher salt, pepper, cilantro) 2. Home made Chipotle Crema (sour cream, heavy cream, lime juice, canned chipotle peppers in adobo sauce, adobo sauce, kosher salt) 3. Grilled pineapple on the same grates I cooked the pork on 4. Cojita Cheese 5. Cilantro 6. Home made pickled onions (red onion, apple cider vinegar, kosher salt, sugar, water) Please enjoy the pictures, and as usual, ask any questions!