Had a bunch of jalapenos from the garden I wanted to use and a half of belly in the freezer. Rubbed up the pork and fired up the BGE. Meanwhile, prepared the japs with just simple sharp cheddar cheese strings, rub, and bacon. Smoked the belly for about 5 hours and added the ABT's later in the cook. Later in the week, had a chance to chop up the belly for burnt ends, added some rub and used the sauce that Pete prescribed. (Captain Sorensen's Datil pepper hot sauce) Re-smoked the belly chunks on the 26er.
The burnt ends came out unbelievable.
As always, thanks for looking.
The burnt ends came out unbelievable.
As always, thanks for looking.
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