Analysis Of Smoked Pork Belly With Burnt Ends Using Electric Smoker
Smoked Pork belly with Burnt Ends using Electric Smoker
Ingredients:
1. Pork belly- 5 lbs. nicely sliced into cubes
2. Olive oil- 3 tbsp., extra virgin
3. Dry rub- all-purpose, as per the use
4. Barbecue sauce- any of your favorite
To prepare the rub
1. Cumin- 1 tbsp.
2. Coriander- 1 tbsp.
3. Chili powder- 1 tbsp.
4. Onion powder- 1 tbsp.
5. Paprika- 1 tbsp.
6. Salt to taste
To prepare the barbecue sauce:
1. BBQ sauce- 1 cup, any of your favorite
2. Unsalted butter- 3 tbsp.
3. Honey- tbsp.
Directions:
1. To start this mouth watering dish, let us start with the BBQ Sauce. You must add all the listed ingredients in a bowl and mix well. Keep the prepared sauce aside for the further use.
2. Now, next in the line is the preparation of …show more content…
Smoked Paprika- 1 Tbsp.
4. Powdered Onion- 1 Tbsp.
5. Garlic Powder- ½ Tbsp.
Directions:
1. You must be taken by a surprise if someone told you the dish which drives everyone head over heels for its ultimate flavor is extremely easy to make. Yes, you read that right, the only trick is to do it right.
2. The appropriate way is extremely time-consuming, however. The Electric Smoker brings out the best and most of the flavors in the Pork Butt.
3. Before you begin with trimming your pork butt, take out the electric smoker and set it. To set it, line the inside of the electric smoker with best quality wood. Maple wood is most recommended wood in order to bring out the best flavors in your meat.
4. Once the wood has been lined, switch on the electric smoker and set it on 225°F temperature. This temperature is most favorable to smoke your pork butt. Make sure you maintain the temperature. Make sure you have stocked enough wood to last for a minimum of 5 hours.
5. Trim the excess fat from all the sides of the butt to maximize your surface area for smoking to take place. Also, score the fat cap on the bottom side of the pork butt. This will allow the rub and juices to seep into the …show more content…
Prepare the rub of the pork using the ingredients mentioned above. Mix all the dry ingredients all together to make the rub ready to be used.
7. Be generous of your application of the all-purpose Rub and cover every inch of the pork butt. Be generous because this will add in the flavors of the pork butt. Show your generosity and prepare more rub in case you run short of
Ingredients:
1. Pork belly- 5 lbs. nicely sliced into cubes
2. Olive oil- 3 tbsp., extra virgin
3. Dry rub- all-purpose, as per the use
4. Barbecue sauce- any of your favorite
To prepare the rub
1. Cumin- 1 tbsp.
2. Coriander- 1 tbsp.
3. Chili powder- 1 tbsp.
4. Onion powder- 1 tbsp.
5. Paprika- 1 tbsp.
6. Salt to taste
To prepare the barbecue sauce:
1. BBQ sauce- 1 cup, any of your favorite
2. Unsalted butter- 3 tbsp.
3. Honey- tbsp.
Directions:
1. To start this mouth watering dish, let us start with the BBQ Sauce. You must add all the listed ingredients in a bowl and mix well. Keep the prepared sauce aside for the further use.
2. Now, next in the line is the preparation of …show more content…
Smoked Paprika- 1 Tbsp.
4. Powdered Onion- 1 Tbsp.
5. Garlic Powder- ½ Tbsp.
Directions:
1. You must be taken by a surprise if someone told you the dish which drives everyone head over heels for its ultimate flavor is extremely easy to make. Yes, you read that right, the only trick is to do it right.
2. The appropriate way is extremely time-consuming, however. The Electric Smoker brings out the best and most of the flavors in the Pork Butt.
3. Before you begin with trimming your pork butt, take out the electric smoker and set it. To set it, line the inside of the electric smoker with best quality wood. Maple wood is most recommended wood in order to bring out the best flavors in your meat.
4. Once the wood has been lined, switch on the electric smoker and set it on 225°F temperature. This temperature is most favorable to smoke your pork butt. Make sure you maintain the temperature. Make sure you have stocked enough wood to last for a minimum of 5 hours.
5. Trim the excess fat from all the sides of the butt to maximize your surface area for smoking to take place. Also, score the fat cap on the bottom side of the pork butt. This will allow the rub and juices to seep into the …show more content…
Prepare the rub of the pork using the ingredients mentioned above. Mix all the dry ingredients all together to make the rub ready to be used.
7. Be generous of your application of the all-purpose Rub and cover every inch of the pork butt. Be generous because this will add in the flavors of the pork butt. Show your generosity and prepare more rub in case you run short of