u/Disastrous-Owl-3866

This was my first time making pork belly bites aka burnt ends. Turned out amazing with room for improvement.

Mustard binder and a rub concocted on the fly. Started at 255°F and worked up to 325°F at the end of the cook. Cubed, panned and sauced 2/3rds of the way through a 6.5hour smoke. Smoked with competition blend pellets and using a smoke tube on a Traeger Ridgeline XL.

Sauce was maple syrup, honey, butter, worchestershire, more rub, apple cider vinegar and a bit of some home made Jamaican Jerk bbq sauce I wanted to use up.

Served on some seasoned rice with a salad to boot.

Improvements I will make next time are cubing at the start, and taking them out of the braise pan to set on the grill rack for 10-15min.

Note: these were better after rested for 20 minutes instead of fresh out of the pan.

Pork side rib and chicken dinner with my bud- also smoking a pork shoulder for tomorrow. Traeger Ridgeline XL. Everytime we opened the smoker we mopped all exposed meats with ACV, brown sugar and spices.

225°F at 9am - Pork shoulder goes in.

At noon the ribs go in. Three hours later I wrapped the ribs (3-2-1 method). Also wrapped the pork shoulder as it was at stall.

An hour later (4 pm) we threw on the spatchcock chicken and I raised temps to 260°F.

At 5pm we opened the ribs and pork shoulder and continued mopping.

In the last 10 minutes we grilled the ribs and chicken on the bbq for caramelization and crispiness. Probably about 450°F. The ribs were almost candied as I had a fair bit of brown sugar in the rub and mop.

The pork shoulder continued for an hour and then was wrapped and put in the oven at 300 for an hour. Final internal temp 205°F. The bark was amazing! I’m going to pull that to shreds in the morning.

We made dueling pasta salads. Mine was a pretty
Classic greek penne salad. He made a mexi style bacon, corn and bean shell pasta salad.

We ate our fill and each have leftovers for Sunday!

We grilled boneless skinless thighs, two packs of local Andouille sausage and some pork loin chops. Marinated sweet potato. Hickory smoked at 220°F with a smoke tube in my Traeger Ridgeline xl, 30 m. 250°F for 30m. 320°F for 45. Chopped up the meat and drenched with a butter brown sugar minced garlic sauce. Further 20m at 225°F for the meat on the smoker. Sweet potato, onion and pepper hit the gas grill for 20m. More of the drench on everything. Jalapeno popper salad (Taylor farms)

Homebrewed Peach Cobbler sour ale

Patted dry, homemade rub. On at 250 for an hour (hickory), basted in bbq sauce cut with ACV, 350°F for another half hour. Ridgeline XL

Homemade dijon pasta salad with peppers, tomato and feta. Dill pickle potato salad and a maple bourbon salad.

Turned out delicious!

For anyone interested in my rub: it was smoked paprika, black pepper, onion powder, salt and a bit of a spice mix called Bali Glow: cane sugar, onion, salt, lime leaves, lemongrass and chillies.

Hickory and apple smoked Andouille sausage and steak. Faux burnt ends, really just good nibbles!

Smoked a couple hours 230F° seared on propane grill and tossed in butter and brown sugar and smoked again in a tray for half an hour or so. Turned out amazing.
Traeger Ridgeline XL. We also did about 60 wings smoked at 250°F and grilled like the rest.

I smoked a pork loin today. I dry rubbed it yesterday with a random ensemble of cumin, smoked paprika, onion and garlic powders, brown sugar and some leftover pork spice I had laying around. Took it out of the fridge for an hour before smoking it.

Hickory and Applewood pellets in the hopper, Hickory in the smoke tube.

I smoked it at 230°F in my Traeger Ridgeline XL for about 2 hours, pulled and foil tented at 140°F.

Served with roasted potatoes and coleslaw!
It was juicy and smoky!