u/daCold_Brew45

I marinated these chicken thighs in a mix of red wine, red wine vinegar, lots of garlic, serrano peppers, fish sauce, olive oil, honey, brown sugar, fresh cracked black peppercorns, parsley & lovage (celery leaf can be a substitute). Then I made a red wine reduction with crushed garlic, whole peppercorns & a little balsamic added. I used the reduction to make a bbq sauce by straining out the peppercorns & garlic, then adding ketchup, molasses, honey, red wine vinegar, fish sauce & salt as well as using the reduction in a compound butter for the rice & corn I’m making as side dishes. I cooked the thighs bone side down the whole cook right up until the end to help crisp up the skin. I glazed the chicken in the bbq sauce right at the end with the chicken directly over the fire so I could achieve the desired char. The compound butter was great on the corn/rice & this was a fun way to use up some red wine that was sitting in my fridge, would definitely recommend.

I marinated these chicken thighs in a mix of red wine, red wine vinegar, lots of garlic, serrano peppers, fish sauce, olive oil, honey, brown sugar, fresh cracked black peppercorns, parsley & lovage (celery leaf can be a substitute). Then I made a red wine reduction with crushed garlic, whole peppercorns & a little balsamic added. I used the reduction to make a bbq sauce by straining out the peppercorns & garlic, then adding ketchup, molasses, honey, red wine vinegar, fish sauce & salt as well as using the reduction in a compound butter for the rice & corn I’m making as side dishes. I cooked the thighs bone side down the whole cook right up until the end to help crisp up the skin. I glazed the chicken in the bbq sauce right at the end with the chicken directly over the fire so I could achieve the desired char. The compound butter was great on the corn/rice & this was a fun way to use up some red wine that was sitting in my fridge, would definitely recommend.

I marinated these chicken thighs in a mix of red wine, red wine vinegar, lots of garlic, serrano peppers, fish sauce, olive oil, honey, brown sugar, fresh cracked black peppercorns, parsley & lovage (celery leaf can be a substitute). Then I made a red wine reduction with crushed garlic, whole peppercorns & a little balsamic added. I used the reduction to make a bbq sauce by straining out the peppercorns & garlic, then adding ketchup, molasses, honey, red wine vinegar, fish sauce & salt as well as using the reduction in a compound butter for the rice & corn I’m making as side dishes. I cooked the thighs bone side down the whole cook right up until the end to help crisp up the skin. I glazed the chicken in the bbq sauce right at the end with the chicken directly over the fire so I could achieve the desired char. The compound butter was great on the corn/rice & this was a fun way to use up some red wine that was sitting in my fridge, would definitely recommend.

I marinated these chicken thighs in a mix of red wine, red wine vinegar, lots of garlic, serrano peppers, fish sauce, olive oil, honey, brown sugar, fresh cracked black peppercorns, parsley & lovage (celery leaf can be a substitute). Then I made a red wine reduction with crushed garlic, whole peppercorns & a little balsamic added. I used the reduction to make a bbq sauce by straining out the peppercorns & garlic, then adding ketchup, molasses, honey, red wine vinegar, fish sauce & salt as well as using the reduction in a compound butter for the rice & corn I’m making as side dishes. I cooked the thighs bone side down the whole cook right up until the end to help crisp up the skin. I glazed the chicken in the bbq sauce right at the end with the chicken directly over the fire so I could achieve the desired char. The compound butter was great on the corn/rice & this was a fun way to use up some red wine that was sitting in my fridge, would definitely recommend.

I marinated these chicken thighs in a mix of red wine, red wine vinegar, lots of garlic, serrano peppers, fish sauce, olive oil, honey, brown sugar, fresh cracked black peppercorns, parsley & lovage (celery leaf can be a substitute). Then I made a red wine reduction with crushed garlic, whole peppercorns & a little balsamic added. I used the reduction to make a bbq sauce by straining out the peppercorns & garlic, then adding ketchup, molasses, honey, red wine vinegar, fish sauce & salt as well as using the reduction in a compound butter for the rice & corn I’m making as side dishes. I cooked the thighs bone side down the whole cook right up until the end to help crisp up the skin. I glazed the chicken in the bbq sauce right at the end with the chicken directly over the fire so I could achieve the desired char. The compound butter was great on the corn/rice & this was a fun way to use up some red wine that was sitting in my fridge, would definitely recommend.

I marinated these chicken thighs in a mix of red wine, red wine vinegar, lots of garlic, serrano peppers, fish sauce, olive oil, honey, brown sugar, fresh cracked black peppercorns, parsley & lovage (celery leaf can be a substitute). Then I made a red wine reduction with crushed garlic, whole peppercorns & a little balsamic added. I used the reduction to make a bbq sauce by straining out the peppercorns & garlic, then adding ketchup, molasses, honey, red wine vinegar, fish sauce & salt as well as using the reduction in a compound butter for the rice & corn I’m making as side dishes. I cooked the thighs bone side down the whole cook right up until the end to help crisp up the skin. I glazed the chicken in the bbq sauce right at the end with the chicken directly over the fire so I could achieve the desired char. The compound butter was great on the corn/rice & this was a fun way to use up some red wine that was sitting in my fridge, would definitely recommend.

I seasoned the pork belly with equal parts by volume: steak rub, Cajun seasoning, lemon pepper, & raw sugar. After seasoning overnight in the fridge I cooked the belly on my “Weber Smoky Mountain” smoker at 260-275F with the water pan installed so it’s an indirect smoker. After smoking for 2 1/2 hours I began braising the pork belly in a mix of beer, cider vinegar, orange juice, onions, garlic, Worcestershire, & jalapeño. After braising like that for an hour I removed the water pan to finish the braise process. Once the meat was tender & the fat was rendered (around 203F) I removed the pork to rest. Once the meat dropped to 145F I sliced the meat into cubes covered it in two sauces, one made from the braise liquid mixed with ketchup & molasses; the other was more Asian style made of fish sauce, chili garlic sauce, rice vinegar, miso, gochujang, gochugaru flakes, ketchup, honey, & corn starch. I threw the pork belly back on the grill over high heat to really caramelize the pork while getting the glazes nice & sticky. I served the pork belly with beans & corn.

I seasoned the pork belly with equal parts by volume: steak rub, Cajun seasoning, lemon pepper, & raw sugar. After seasoning overnight in the fridge I cooked the belly on my “Weber Smoky Mountain” smoker at 260-275F with the water pan installed so it’s an indirect smoker. After smoking for 2 1/2 hours I began braising the pork belly in a mix of beer, cider vinegar, orange juice, onions, garlic, Worcestershire, & jalapeño. After braising like that for an hour I removed the water pan to finish the braise process. Once the meat was tender & the fat was rendered (around 203F) I removed the pork to rest. Once the meat dropped to 145F I sliced the meat into cubes covered it in two sauces, one made from the braise liquid mixed with ketchup & molasses; the other was more Asian style made of fish sauce, chili garlic sauce, rice vinegar, miso, gochujang, gochugaru flakes, ketchup, honey, & corn starch. I threw the pork belly back on the grill over high heat to really caramelize the pork while getting the glazes nice & sticky. I served the pork belly with beans & corn.

I seasoned the pork belly with equal parts by volume: steak rub, Cajun seasoning, lemon pepper, & raw sugar. After seasoning overnight in the fridge I cooked the belly on my “Weber Smoky Mountain” smoker at 260-275F with the water pan installed so it’s an indirect smoker. After smoking for 2 1/2 hours I began braising the pork belly in a mix of beer, cider vinegar, orange juice, onions, garlic, Worcestershire, & jalapeño. After braising like that for an hour I removed the water pan to finish the braise process. Once the meat was tender & the fat was rendered (around 203F) I removed the pork to rest. Once the meat dropped to 145F I sliced the meat into cubes covered it in two sauces, one made from the braise liquid mixed with ketchup & molasses; the other was more Asian style made of fish sauce, chili garlic sauce, rice vinegar, miso, gochujang, gochugaru flakes, ketchup, honey, & corn starch. I threw the pork belly back on the grill over high heat to really caramelize the pork while getting the glazes nice & sticky. I served the pork belly with beans & corn.

I seasoned the pork belly with equal parts by volume: steak rub, Cajun seasoning, lemon pepper, & raw sugar. After seasoning overnight in the fridge I cooked the belly on my “Weber Smoky Mountain” smoker at 260-275F with the water pan installed so it’s an indirect smoker. After smoking for 2 1/2 hours I began braising the pork belly in a mix of beer, cider vinegar, orange juice, onions, garlic, Worcestershire, & jalapeño. After braising like that for an hour I removed the water pan to finish the braise process. Once the meat was tender & the fat was rendered (around 203F) I removed the pork to rest. Once the meat dropped to 145F I sliced the meat into cubes covered it in two sauces, one made from the braise liquid mixed with ketchup & molasses; the other was more Asian style made of fish sauce, chili garlic sauce, rice vinegar, miso, gochujang, gochugaru flakes, ketchup, honey, & corn starch. I threw the pork belly back on the grill over high heat to really caramelize the pork while getting the glazes nice & sticky. I served the pork belly with beans & corn.

I seasoned the pork belly with equal parts by volume: steak rub, Cajun seasoning, lemon pepper, & raw sugar. After seasoning overnight in the fridge I cooked the belly on my “Weber Smoky Mountain” smoker at 260-275F with the water pan installed so it’s an indirect smoker. After smoking for 2 1/2 hours I began braising the pork belly in a mix of beer, cider vinegar, orange juice, onions, garlic, Worcestershire, & jalapeño. After braising like that for an hour I removed the water pan to finish the braise process. Once the meat was tender & the fat was rendered (around 203F) I removed the pork to rest. Once the meat dropped to 145F I sliced the meat into cubes covered it in two sauces, one made from the braise liquid mixed with ketchup & molasses; the other was more Asian style made of fish sauce, chili garlic sauce, rice vinegar, miso, gochujang, gochugaru flakes, ketchup, honey, & corn starch. I threw the pork belly back on the grill over high heat to really caramelize the pork while getting the glazes nice & sticky. I served the pork belly with beans & corn.

I seasoned the pork belly with equal parts by volume: steak rub, Cajun seasoning, lemon pepper, & raw sugar. After seasoning overnight in the fridge I cooked the belly on my “Weber Smoky Mountain” smoker at 260-275F with the water pan installed so it’s an indirect smoker. After smoking for 2 1/2 hours I began braising the pork belly in a mix of beer, cider vinegar, orange juice, onions, garlic, Worcestershire, & jalapeño. After braising like that for an hour I removed the water pan to finish the braise process. Once the meat was tender & the fat was rendered (around 203F) I removed the pork to rest. Once the meat dropped to 145F I sliced the meat into cubes covered it in two sauces, one made from the braise liquid mixed with ketchup & molasses; the other was more Asian style made of fish sauce, chili garlic sauce, rice vinegar, miso, gochujang, gochugaru flakes, ketchup, honey, & corn starch. I threw the pork belly back on the grill over high heat to really caramelize the pork while getting the glazes nice & sticky. I served the pork belly with beans & corn.

I seasoned the pork belly with equal parts by volume: steak rub, Cajun seasoning, lemon pepper, & raw sugar. After seasoning overnight in the fridge I cooked the belly on my “Weber Smoky Mountain” smoker at 260-275F with the water pan installed so it’s an indirect smoker. After smoking for 2 1/2 hours I began braising the pork belly in a mix of beer, cider vinegar, orange juice, onions, garlic, Worcestershire, & jalapeño. After braising like that for an hour I removed the water pan to finish the braise process. Once the meat was tender & the fat was rendered (around 203F) I removed the pork to rest. Once the meat dropped to 145F I sliced the meat into cubes covered it in two sauces, one made from the braise liquid mixed with ketchup & molasses; the other was more Asian style made of fish sauce, chili garlic sauce, rice vinegar, miso, gochujang, gochugaru flakes, ketchup, honey, & corn starch. I threw the pork belly back on the grill over high heat to really caramelize the pork while getting the glazes nice & sticky.

I seasoned the pork belly with equal parts by volume: steak rub, Cajun seasoning, lemon pepper, & raw sugar. After seasoning overnight in the fridge I cooked the belly on my “Weber Smoky Mountain” smoker at 260-275F with the water pan installed so it’s an indirect smoker. After smoking for 2 1/2 hours I began braising the pork belly in a mix of beer, cider vinegar, orange juice, onions, garlic, Worcestershire, & jalapeño. After braising like that for an hour I removed the water pan to finish the braise process. Once the meat was tender & the fat was rendered (around 203F) I removed the pork to rest. Once the meat dropped to 145F I sliced the meat into cubes covered it in two sauces, one made from the braise liquid mixed with ketchup & molasses; the other was more Asian style made of fish sauce, chili garlic sauce, rice vinegar, miso, gochujang, gochugaru flakes, ketchup, honey, & corn starch. I threw the pork belly back on the grill over high heat to really caramelize the pork while getting the glazes nice & sticky. I served the pork belly with beans & corn.

I seasoned the pork belly with equal parts by volume: steak rub, Cajun seasoning, lemon pepper, & raw sugar. After seasoning overnight in the fridge I cooked the belly on my “Weber Smoky Mountain” smoker at 260-275F with the water pan installed so it’s an indirect smoker. After smoking for 2 1/2 hours I began braising the pork belly in a mix of beer, cider vinegar, orange juice, onions, garlic, Worcestershire, & jalapeño. After braising like that for an hour I removed the water pan to finish the braise process. Once the meat was tender & the fat was rendered (around 203F) I removed the pork to rest. Once the meat dropped to 145F I sliced the meat into cubes covered it in two sauces, one made from the braise liquid mixed with ketchup & molasses; the other was more Asian style made of fish sauce, chili garlic sauce, rice vinegar, miso, gochujang, gochugaru flakes, ketchup, honey, & corn starch. I threw the pork belly back on the grill over high heat to really caramelize the pork while getting the glazes nice & sticky. I served the pork belly with beans & corn.

I seasoned the pork belly with equal parts by volume: steak rub, Cajun seasoning, lemon pepper, & raw sugar. After seasoning overnight in the fridge I cooked the belly on my “Weber Smoky Mountain” smoker at 260-275F with the water pan installed so it’s an indirect smoker. After smoking for 2 1/2 hours I began braising the pork belly in a mix of beer, cider vinegar, orange juice, onions, garlic, Worcestershire, & jalapeño. After braising like that for an hour I removed the water pan to finish the braise process. Once the meat was tender & the fat was rendered (around 203F) I removed the pork to rest. Once the meat dropped to 145F I sliced the meat into cubes covered it in two sauces, one made from the braise liquid mixed with ketchup & molasses; the other was more Asian style made of fish sauce, chili garlic sauce, rice vinegar, miso, gochujang, gochugaru flakes, ketchup, honey, & corn starch. I threw the pork belly back on the grill over high heat to really caramelize the pork while getting the glazes nice & sticky. I served the pork belly with beans & corn.

I started by cutting out the root & separating the whites from the greens then thoroughly washed the dirt that’s between the layers. I left out 2 tablespoons of ghee at room temperature to soften then mixed it with 1 tablespoon of balsamic vinegar until it became a paste. I smeared the ghee/balsamic paste all over the leeks & seasoned them with salt & fresh cracked black pepper. The leeks were cooked on my Weber Smoky Mountain smoker using a blend of lump charcoal, mesquite & plum wood. They were seared at 400F directly over the coal box for 6-7 minutes. The leeks were then braised in chicken stock I had previously made for 13-16 minutes at 325F until they were tender while still having some texture. I added some water to the braising liquid then turned it into gravy for the leeks as well as mashed potatoes I made. This is a great side dish on the grill & something you don’t see often at the bbq (but maybe you should)! I served these leeks alongside baby back ribs & the aforementioned mashed potatoes.

I started by cutting out the root & separating the whites from the greens then thoroughly washed the dirt that’s between the layers. I left out 2 tablespoons of ghee at room temperature to soften then mixed it with 1 tablespoon of balsamic vinegar until it became a paste. I smeared the ghee/balsamic paste all over the leeks & seasoned them with salt & fresh cracked black pepper. The leeks were cooked on my Weber Smoky Mountain smoker using a blend of lump charcoal, mesquite & plum wood. They were seared at 400F directly over the coal box for 6-7 minutes. The leeks were then braised in chicken stock I had previously made for 13-16 minutes at 325F until they were tender while still having some texture. I added some water to the braising liquid then turned it into gravy for the leeks as well as mashed potatoes I made. This is a great side dish on the grill & something you don’t see often at the bbq (but maybe you should)! I served these leeks alongside baby back ribs & the aforementioned mashed potatoes.

I started by cutting out the root & separating the whites from the greens then thoroughly washed the dirt that’s between the layers. I left out 2 tablespoons of ghee at room temperature to soften then mixed it with 1 tablespoon of balsamic vinegar until it became a paste. I smeared the ghee/balsamic paste all over the leeks & seasoned them with salt & fresh cracked black pepper. The leeks were cooked on my Weber Smoky Mountain smoker using a blend of lump charcoal, mesquite & plum wood. They were seared at 400F directly over the coal box for 6-7 minutes. The leeks were then braised in chicken stock I had previously made for 13-16 minutes at 325F until they were tender while still having some texture. I added some water to the braising liquid then turned it into gravy for the leeks as well as mashed potatoes I made. This is a great side dish on the grill & something you don’t see often at the bbq (but maybe you should)! I served these leeks alongside baby back ribs & the aforementioned mashed potatoes.

I started by cutting out the root & separating the whites from the greens then thoroughly washed the dirt that’s between the layers. I left out 2 tablespoons of ghee at room temperature to soften then mixed it with 1 tablespoon of balsamic vinegar until it became a paste. I smeared the ghee/balsamic paste all over the leeks & seasoned them with salt & fresh cracked black pepper. The leeks were cooked on my Weber Smoky Mountain smoker using a blend of lump charcoal, mesquite & plum wood. They were seared at 400F directly over the coal box for 6-7 minutes. The leeks were then braised in chicken stock I had previously made for 13-16 minutes at 325F until they were tender while still having some texture. I added some water to the braising liquid then turned it into gravy for the leeks as well as mashed potatoes I made. This is a great side dish on the grill & something you don’t see often at the bbq (but maybe you should)! I served these leeks alongside baby back ribs & the aforementioned mashed potatoes.