Been pretty dang busy with work and remodeling honey do tasks, so it was time to celebrate a little happiness!
So the celebration started with a nice slab of Pork Belly....
It was prepped by 45 degree 3/4” score cuts and portioned in nice little happy squares then it was rubbed down with a maple Champaign maple mustard, salt, big bald BBQ, shiracha, and good old maple syrup!
On the pellet they go @225
the plan is to smoke them @225 till the IT hits 160ish the bump them to 275 till the IT hits 195-98ish.......
Since this is a celebration.......the pork belly din din is going to be matched with some American Wagyu Bistro Filets (on sale for 11.99/lb)!!!!
More of the story to come......
So the celebration started with a nice slab of Pork Belly....
It was prepped by 45 degree 3/4” score cuts and portioned in nice little happy squares then it was rubbed down with a maple Champaign maple mustard, salt, big bald BBQ, shiracha, and good old maple syrup!
On the pellet they go @225
the plan is to smoke them @225 till the IT hits 160ish the bump them to 275 till the IT hits 195-98ish.......
Since this is a celebration.......the pork belly din din is going to be matched with some American Wagyu Bistro Filets (on sale for 11.99/lb)!!!!
More of the story to come......
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