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PORK BELLY BURNT ENDS
Really just a fancy name for Meat Candy, these Pork Belly
Burnt Ends are a great way to try your hand at some smoking
techniques. Consider making a double batch because it's all
too easy for these the just vanish.
Ingredients:
Slab of Pork Belly
BBQ Rub
1 Stick Butter
1/2 Cup Brown Sugar
Honey
BBQ sauce
8 oz Apple Juice
Instructions:
1.
Remove skin from the pork belly.
2.
Cut up pork belly in 1.5" squares.
3.
Set smoker to 250-275F - indirect - add cherry wood.
4.
Place cubed pork belly pieces on smoker - cook for 1.5-2
hours
5.
Place pork belly in aluminum pan - pour in brown sugar,
honey, and pads of your butter.
6.
Cover, and place in smoker for another 1.5-2hrs (until
about 205F).
7.
Grab a new pan.. drizzle with glaze(4 oz apple juice 1
cup of bbq sauce) and shake up so they're covered.
8.
Return pieces to smoker, uncovered for approx 5-10 mins
until tacky.
CRISPY CHICKEN WINGS
My favorite recipe for football is smoked chicken wings with
crispy skin. This is something that is often attempted but
never perfected. I'm here to tell you today that perfection isn't
out of reach when you're using the right tool, and for me,
the Char-Griller AKORN® Auto-Kamado™ is the perfect tool
for making smoked chicken wings with delicious crispy skin.
These are quick to make and delicious, so give these a try at
your next backyard tailgate and let me know what you think.
Ingredients:
1 Pack of Whole Chicken Wings
1 Tbsp of Kosher Salt
1/4 Cup of your Favorite Wing Sauce or Glaze
Instructions:
1.
Set AKORN® Auto-Kamado™ to 400°F
2.
Season the bottom side of the chicken wings evenly with
the kosher salt, then place them on the AKORN®
Auto-Kamado™ around where the edge of the heat
deflector is below them.
3.
After ten minutes, flip the wings over and inward to
protect them from the direct heat. Also, give the grate ¼
turn. Open the top vent up to the number 4.
4.
After ten minutes, flip the wings back over and give the
grate another ¼ turn.
5.
After ten minutes, flip the wings back over and give a
final ¼ turn.
6.
After ten minutes, check the wings' internal temperatures;
they should be around 200 degrees.
7.
Place the wings in a bowl and pour the sauce or glaze
over the top and toss until they are evenly covered.
SMOKED CHICKEN PARTS
AND HALVES
Instructions:
1.
Rinse pieces in cold water and pat dry with paper towels.
2.
Brush each piece with Olive Oil and season to taste with
salt and pepper.
3.
Brown pieces directly above coals with lid open and grill
on high or medium heat for several minutes.
4.
Then place pieces on cooking grate in indirect
cooking area.
5.
With the grill on low heat, cook with lid down for 55 to 60
minutes or until done. Do not use Olive Oil or salt and
pepper if using marinade
SMOKED BAKED HAM:
You can smoke fully cooked canned ham or smoked and cured
whole ham or shank or butt portion.
Glaze
1 cup of Light Brown Sugar, firmly packed
1/2 cup Orange Juice
1/2 cup Honey
Instructions:
1.
Combine sugar, juice and honey. Let glaze sit for at
least 4 hours.
2.
Remove rind and score fat diagonally to give a
diamond effect.
3.
Insert a whole clove into the center of every diamond.
4.
Place ham with fat side up in center of cooking grate.
Close lid.
5.
About 9 minutes per pound is suggested for fully cooked
hams. Smoked or cured ham, which is not fully cooked,
should be cooked to an internal temperature of 160°F.
6.
Baste with ham glaze 3 or 4 times during last 30 minutes
of cooking time.
7.
Garnish with pineapple rings about 15 minutes before
end of cooking time.
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