Recipe for the Day

[Irving]

Do you bake it on the top rack as well?

[Irving]

Do you bake it on the top rack as well?

Do you?

[Vanniek71]

Did some Google fu, looks like side bacon is just whole or chunk cut pork belly. Or is Sams club side bacon something different?

[TheGrey]

Did some Google fu, looks like side bacon is just whole or chunk cut pork belly. Or is Sams club side bacon something different?

Nope, it's thick sliced pork belly.

[BladesNBarrels]

Thanks for the guidance.
Now I know what to do when I forget to close my pork belly futures contract and they deliver 40,000 lbs to me.
(Trading in Pork Bellies ended in 2011, but are now traded as lean hogs futures)

[theGinsue]

With all of the TALK (note: no recipes...hint, hint) about pork bellies, I thought I'd share this:
A friend of mine (and a non-active site member) brought these into work just over a year ago and they were amazing!

Pork Belly Burnt Ends

Ingredients

• 8lb Pork Belly skin removed
• 1/2 cup Killer Hogs The BBQ Rub
• 1 1/2 sticks Butter sliced
• 1/2 cup Brown Sugar
• 1/4 cup Honey

.......Pork Belly Burnt End Glaze

• 1 cup Killer Hogs The BBQ Sauce
• 1/4 cup Apple Juice
• 1/4 cup Apple Jelly
• 1 Tablespoon Frank?s Hot Sauce

Instructions
1. Prepare charcoal smoker for indirect cooking at 250-275⁰. Add 2 chunks of Cherry Wood for smoke.
2. Remove pork belly from packaging and cube into 1 1/2" x 1 1/2" pieces.
3. Season all sides of the pork belly cubes with The BBQ Rub.
4. Arrange cubes onto a full size cooling rack and place on smoking grate.
5. Smoke pork belly for 2 - 2 1/2 hours.
6. Place each Pork Belly Burnt End into an aluminum pan and cover with brown sugar and honey. Arrange butter in between the pork belly pieces.
7. Cover pan with aluminum foil and return to smoker for 1 1/2 hours or until the pieces are tender.
8. Drain the liquid from the pan and add the Pork Belly Glaze to the burnt ends. Toss gently to coat each piece and return to the smoker to set the glaze for 5-10 minutes and serve.

[Hummer]

I've never had pork belly but I was intrigued by Grey's recipe so I picked one up at Sam's a couple weeks ago. It's a single slab, not sliced, 3.6 lbs. It's thawing and we're going to fix it for New Years as part of a buffet for friends and family. Ginsue's recipe looks good too so we might try two or three recipes. I'm sure it's not very good for you but that's true of most anything that's fun.

[Ah Pook]

Eating black-eyed peas, on New Years day, has long been a Southern tradition for luck and prosperity. Here is a way to spice them up a bit.

Hoppin? John

• 1/2lb ham, chopped
• 16oz frozen black-eyed peas
• 3 cups uncooked long grain rice
• 8oz frozen okra, chopped (Sprouts has fresh okra)
• 4 cups chicken broth
• 2 cups water
• 1 jalapeno, chopped
• 1 white onion, chopped
• 1/2 green bell pepper, chopped
• 2 stalks celery
• 3 garlic cloves, chopped
• 1 teaspoon black pepper
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon sea salt

1. Lightly saute onions, celery, bell pepper and garlic with oil and salt.
2. Add all the fixin's to a pan (I use a 10x15 Pyrex or a large cast iron skillet). Once everything is added it should be about 2"-2 1/2" deep.
3. Stir well to mix everything together and season to taste.
4. Cover with foil and bake in the oven, at 350˚, til the rice is done (about an hour). I like the top to be crunchy/chewy, so I finish baking uncovered.
5. Serve in a bowl with cornbread or tortillas.






Edited 1/1/19

[Great-Kazoo]

2 of the 4 lbs of elk


Brown in a wee bot o bacon fat


Fresh rosemary from the yard


Garlic & shallots



4 -5 tablespoons Chili powder, 3 tbsp Cumin, garlic powder, salt, smoked paprika, salt, bit o sugar (Always Suggest seasoning to your taste buds) some red & yellow bell peppers. Home made garlic sticks

Chow time.

[Ah Pook]

Elk Chili

That looks incredible! Where is smellovision?