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Found 3 results

  1. 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!
  2. I’ve made this quite a few times and decided to share the very simple recipe. It's so easy and so yummy that you'll be making it all the time. Ingredients: 1 can of cherry pie filling 1 can of crushed pineapple 1 package of yellow cake mix Cinnamon Melted Butter Directions: Smeared some butter on the bottom and sides of the Dutch oven. Then "Dump" in 1 can of cherry pie filling and 1 can crushed pineapple. On top of that dump 1 yellow cake mix, sprinkle in 1 tablespoon cinnamon and then drizzle 1 stick of melted butter on top of that. Cover up with lid and then put into the kamado / grill for 30 to 35 minutes at 325 degrees. A double recipe will take an extra 10 to 15 minutes. (Note: Some people line the Dutch oven with alum foil for easy clean-up but with the butter on the side nothing stuck and my clean-up was very easy) I’ve done this on the kamado & grill but it could also be done in the oven or on a camp fire. (On camp fire you separate 8 to 10 coals and place your dutch oven on top. Then take 12 to 14 coals and put them on top of the Dutch oven and wait the 30 to 35 minutes) Here is a single serving in my 5 quart DO Here it a double serving in my 7 quart camp DO. (a double recipe will take an extra 10 to 15 minutes)
  3. Unreal weather today. 55 degrees at 10:00am. This upcoming week....last year.....we had an ice storm that knocked the power out for several days in the surrounding area......followed soon by an earthquake.......not on this day, however. Today is beyond excellent. Morning coffee had while getting the grill up to temp with some Toby Keith playing on the deck. Good morning to the neighbors. Using some great looking FoGo lump. Ginormous pieces. Added several large chunks of cherry wood on top, too. @BOOMSTICK069 was spot on with his recommendation about this stuff ! Giant 35 lb bags. Doing some ribs today....it's been ages since the last batch. Going to use a different rub on each slab. Cimarron Docs has been my family's favorite rib rub for the past couple years. Great stuff. The look of that Kamado Joe Peach rub is enough to make me want to eat a spoonful of it right now. I've never tried the John Henry's Pecan rub but it came highly recommended so I'll give it a go. Just getting started. In efforts to save time.....I went ahead and put them bone-side down on the grate and hit the top sides heavily with the rub. I was going to do a couple butts, too.....but didn't get up in time this morning and was going to be pushed for time. Tossed 'em in the freezer and will cook them next weekend.
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