Smoker Therapy Day in the House of Piney
Posted: Fri Oct 05, 2018 1:40 pm
It's been a rough 2 weeks of work, and I'm in dire need of some smoker therapy. Today's cooks are pork belly burnt ends, poblano ABTs, and I'm grilling some shrimp in a bit to snack on. 
Pork belly burnt ends:
A 10 pound belly (big slab of meat ) rubbed with Myron Mixon's Basic Meat Rub and on the Assassin at 275. I went bold with the wood - a mix of hickory and mesquite. It cooked for 3 hours until it hit an average IT of about 180. I pulled it, rested it for about 10 minutes, cut it into cubes (lots of them! ), panned them, dusted them with SB Texas Mesquite rub, sauced, and back on the pit with some more mesquite smoke. They're going to ride for another 2 to 4 hours until nicely caramelized.
ABTs:
Four poblano peppers cut in half, seeded, and stuffed with a cream cheese, bleu cheese crumble, and rendered chorizo mix. They're dusted with Oakridge Smoky Chili Lime rub. On the pit for a little under an hour and a half with the belly.....and lookin' good.
I can't rush the burnt ends,but I will post pics when they're done.
Pork belly burnt ends:
A 10 pound belly (big slab of meat
) rubbed with Myron Mixon's Basic Meat Rub and on the Assassin at 275. I went bold with the wood - a mix of hickory and mesquite. It cooked for 3 hours until it hit an average IT of about 180. I pulled it, rested it for about 10 minutes, cut it into cubes (lots of them! ), panned them, dusted them with SB Texas Mesquite rub, sauced, and back on the pit with some more mesquite smoke. They're going to ride for another 2 to 4 hours until nicely caramelized.ABTs:
Four poblano peppers cut in half, seeded, and stuffed with a cream cheese, bleu cheese crumble, and rendered chorizo mix. They're dusted with Oakridge Smoky Chili Lime rub. On the pit for a little under an hour and a half with the belly.....and lookin' good.
I can't rush the burnt ends,but I will post pics when they're done.
