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Ingredients: 2-3 lbs pork belly, skin removed Kosher salt like Pacific Blue Flake (https://whitewolfspiceco.com/collections/salts/products/saltworks-pacific-blue-flake-sea-salt) Rub of choice (I used DennyMike’s Pixie Dust) 2 tbsp brown sugar 1/3 stick butter 1 tbsp honey 1/3 cup BBQ sauce of choice (I used Hey Grill Hey Apple Jalapeño) 2 tbsp apple cider vinegar...

By Mike Rahel Read more

Ingredients: 2 lbs skinless pork belly 1 bottle full bodied red wine (Malbec or Cab) 2 cups white sugar 1-2 tbsp kosher salt   Instructions: Cube the pork belly into 1”x1” cubes and apply kosher salt to the cubes tossing them to coat.    In a separate saucepan, combine the...

By Mike Rahel Read more

Dry brined ribeye steak for 48 hours and smoked on a Green Mountain Grills Daniel Boone Prime WiFi using GMG Fruitwood Blend pellets. Rub used: Hey Grill Hey Beef Rub Temperatures: 225° until internal temp of steak reached 115°, then boosted to 500° for a reverse sear Prep time: 48...

By Mike Rahel Read more
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