Trim the pork belly as directed below, then cut strips about 1 inch wide and 5–6 inches long. Thread the strips onto skewers and place them on a rack so you can season all sides before moving them to the smoker.
Glaze near the finish
The original method uses a 225–275°F smoker and rotates the skewers after about three hours. Apply the sauce at the listed 195°F internal temperature, then continue toward the recipe's 200–205°F finishing range. Rest for 10–15 minutes before serving.
Skinless pork belly strips go onto skewers before a slow cook with Infidel Pork Rub and Platoon Sergeant seasoning. Bunker Bacon Bourbon BBQ Sauce goes on near the end, followed by a short rest before serving.
Make a warm cowboy butter sauce with garlic, fresh herbs, lemon, Dijon, Willie Pete, and Crispy's Mango Habanero for your next steak or wild game dinner.
Make a warm cowboy butter sauce with garlic, fresh herbs, lemon, Dijon, Willie Pete, and Crispy's Mango Habanero for your next steak or wild game dinner.
These smoked chuck roast burnt ends start with Ma Deuce seasoning and finish in a foil-covered braise with butter, maple syrup, and brown sugar. Serve as is or with Hellfire...
These smoked chuck roast burnt ends start with Ma Deuce seasoning and finish in a foil-covered braise with butter, maple syrup, and brown sugar. Serve as is or with Hellfire...
