At GrillBillies we love pork belly. So much so we think it is the best cut of meat on the pig. Tender, juicy and loaded with flavor, you can’t get much better. If you want to take a step into decadence then try this pork slider recipe. WOW, look out burgers, brisket, pulled pork–we have a “new guy on the grill”. This recipe is simple and can be easily cooked in a smoker, gas or charcoal grill (use indirect method) or in the oven. Introduce some apple wood or pellets to give a slight smoky taste. Chow down folks, you’re going to love it.
- Pork Belly (usually range from 5 to 7 lbs.)
- Vegetable Oil
- Obie’s Double Garlic Pepper
- Smokin’ Guns Mild
- Cimarron Doc Sweet Rib Rub
- Apple Wood Chunks or Apple Pellets
Cooking temperature: 275 to 300 degrees.
Approximate cooking time: 3 to 3.5 hours (though check at the 2.5 hr. mark)
Note: If you are on a gas or charcoal grill, use the indirect cooking method.
- Apply a light coat of vegetable oil to both sides of the belly (helps the seasonings to stick).
- Apply a light coat of Obie Cue’s Double Garlic Pepper
- Apply a medium coat of Smokin’ Guns Mild
- Apply a medium coat of Cimarron Doc Sweet Rib Rub
- If possible, let sit in the fridge overnight
- Fire up your smoker or grill bring up to temp and add wood (smoker) or pellets (gas grill, best put in a smoker tube or wrap in tin foil)
- Put the belly on a rack with a pan underneath
- Place the belly in the cooker
- When it reaches an internal temp of 190 degrees or higher, apply a medium coat of Holy Smoke Sweet Sauce and put back in the cooker for another 10 to 15 minutes to set the sauce.
- Remove from the cooker and immediately slice into pieces that will fit on a slider roll.
- If you want to “jazz it up” add some slaw or tomatoes
“That’s It, Enjoy!!!
“Courtesy of Obie-Cue BBQ Seasonings”
Obie-Cue Ham Recipe Halts Ho-Hum Ham!
Note: This recipe uses a smoker for cooking. If cooking on a gas grill click here.
Most of today’s hams are sold cured, smoked and (if you’re not too picky) ready to eat, but geeze! they are so BORING. Transforming ho-hum ham into a real treat is easy.
Ingredients: Cured shank ham (the plain-old standard ham), Apple Juice, OBIE-CUE’S BBQ BOMBER
Time: Initial overnight marination, 2 hours of spiced marination, 2½-3½ hours cook time, 30 min resting
Most conventional (cheap) hams are massively brined, because the meat market loves to sell you salt water at meat prices. The label on the ham I’m using states that “23% of the weight is added ingredients”, which is nearly 3 lbs. in a 12 lb. ham. The meat is completely saturated and doesn’t have room for more flavor or anything else.
Let’s begin by splitting the ham and stripping out the excess brine, then we’ll infuse wonderful flavor deeply into your ham.
Splitting the ham is the most difficult part of this recipe, but all it takes is a sharp, thin-bladed knife and patience. Hams are roughly oval in cross section and like our legs, the bone isn’t centered, but off toward the skinny end of the oval, meaning there’s a lot more meat on one side than the other. The shank is the knee joint, and again like your own leg, has one big bone on top and two on the bottom.
Pointing At Second Bone Extending The Cut On The Meaty Side
Look at the one bone side and probe with your knife to locate the bone. Start your cut at the bone on the skinny end and follow the bone all the way down and then back in to the center, roughly splitting the ham into halves. Skip over the two-bones and extend your cut all the way to the edge of the meaty end then back up to the single bone.
Deepening The Cut To The Bone Turning The Knife To Cut Around the Bone
Then, stick your thumbs in the cut to hold the split open and start cutting up and down the bone following it around until that whole side is freed. Repeat the procedure to completely bone your ham.
Completely Boned Ham-Two Halves Plus The Knee Joint
Removing the skin and most of the surface fat is optional, but I like to do it to improve the smoke penetration.
Drop the halves into gallon Zip-lock bags and add several cups of apple juice to both. Burp the bag to remove all the air you can, and refrigerate overnight, or at least 6 hrs. Turn the bags once or twice, when you think of it. Most of the unneeded salt will gradually move into the apple juice.
Bagged, Juiced & Well “Burped” Ready For Overnight In The Fridge
The next day, dump the apple juice, and rinse the ham. After draining for 20 minutes, thoroughly coat all sides with BBQ BOMBER. Cover, and let your ham rest for a couple of hours as it absorbs the BBQ BOMBER.
After Two Hours The BBQ Bomber Has Melted & Been Absorbed By The Ham
Build a medium charcoal fire and when it’s well-lit surround it with unlit charcoal (lump has no binders or additives to give an “off” flavor as it lights) which will gradually ignite to give long-lasting heat, and add plenty of smokewood chunks. Add more wood as needed to keep the smoke plentiful. I will use a Big Green Egg with a baffle (the plate) between the meat and the fire. If you don’t have a baffle or waterpan between the meat and the fire, you will need to rotate the ham every 30 minutes or so to keep from scorching it. Just leave the top vent open a fat crack, and close the bottom about ¾. Bring your temperature to 220-250 with lots of smoke. When your temperature is stabilized and the pit is thoroughly heated, start the two pieces with their cut sides getting maximum exposure to the smoke and cook for one hour, until they show some color from the smoke. After 60 minutes, reassemble the two halves and tie them tightly.
Hold At 240 Degrees
Reassembled & Tied To Put Layer Of Flavor In Middle Of the Meat
This is your payoff for all the work splitting the ham, because you just put a layer of smoke and spice right in the middle of the ham. Since the brine’s been stripped out, the meat has plenty of room to absorb all that delicious flavor and as your ham finishes cooking the smoke and spice flavor will infuse all through it. Continue cooking for another hour or two until a meat thermometer in center of the biggest chunk hits 145-150. (Remember, it’s already “fully cooked”) Pull your ham and quickly wrap it in foil.
Getting Close To Wrap Wrapping At 145 Degrees
Resting Under Three Layers Of Towels Finished & Ready
Let it stand at least 30 minutes to equalize temperature throughout. I like to let my ham rest in a pre-warmed ice chest so it stays nice and hot. Slice and serve, and enjoy smoky flavor in every bite!
YUM! It’s Completely Boneless For Easy Slicing
If you have barbecued or grilled enough you probably heard of brisket burnt ends. Those sweet nuggets of joy are cut from the point muscle on a whole brisket. There is no way to eat just one, and when started, it’s hard to stop. Since brisket is time-consuming and a challenging cut of meat, it isn’t often that you can enjoy these delicious morsels.
Well, to fill the void, try pork belly burnt ends. Now, some of you may say “pork belly”, yuk! It is simply uncured/un-smoked bacon. Even though they are easier to make than brisket and takes a lot less time, they are by no means inferior or a poor second. They are absolutely delicious and anyone can make them even if you have limited smoking/grilling experience. You do not have to own a smoker to achieve great results. The process can be done on your gas grill as well (see below). So, give this one a whirl as an adder to other smoked or grilled meats you plan to serve. Guaranteed, your guest will love them.
Purchasing pork belly:
Can be purchased at Costco or at a local butcher
Sizes will vary but at Costco they measure approximately 15″ x 12″ (this is plenty for a good size gathering as an appetizer).
Pork Belly Slab
1/4 cup Sweet Seasoning
1/2 cup Sweet BBQ Sauce
1/4 cup Brown Sugar
1/4 cup Honey
1/4 lb. Butter
1/4 cup Apple Juice
Cut Pork belly into 1″ pieces.
Apply sweet seasonings making sure all sides are coated evenly.
Put chunks on a rack and put in the smoker (for gas grill, use indirect cooking process-see below).
Cook at 275 for approx 2hrs. or till tender
Remove pieces from the rack and place in a pan and add butter, brown sugar, honey, and apple juice.
Cover and cook for another 1 1/2hrs.
Move burnt ends into a clean pan and add a sweet BBQ sauce. Toss to coat.
Return to smoker/grill for 10-20min to thicken the sauce.
This recipe can be done on a gas grill or even in the oven. You add smoke in your gas grill by using wood chips, pellets or a pellet tube. On a gas grill light 1 or 2 burners to achieve a temperature of 275 degrees and place the meat over the unlit burner(s).
If you ask people what porchetta is maybe 1 or 2 out of 10 will know. The rest will say”por..what?” Well, if you never tried it your in for one heck of a surprise. It is some of the best pork you ever had.
The nucleus for the porchetta is pork belly. Yep, the same stuff they make bacon from and the meat they shave off spare ribs. The basic process is to roll the pork belly around a pork loin or tenderloin, season and go to the grill or smoker. What makes this dish so tasty is as the fat renders it keeps the loin moist and the skin will crackle like potato chips. Absolutely outrages!
My first experience with porchetta was in New York City’s Village. It just happen that the restaurant’s name was Porchetta. While I was “wolfing” down this delicious sandwich I had the treat to meet the owner. With a lot of praise and expounding my accolades she was willing to give me some insight. She cooks it on a rotisserie, moderate heat until it reaches around 160 degrees and then finishes off at high heat (500 to 600) to crackle the skin. But that wasn’t the whole story. There was a seasoning that I could not identify. What the heck, I asked. It was fennel pollen. I never heard of it. Fennel yes, this stuff no. Where can I buy it? Well I found it online at some place in California. Holy mackerel, I could have bought gold cheaper! I bought anyway. I eventually found it locally at Savory Spice at a much better price. So with a little bit of knowledge, which is dangerous, I set out to make this thing. My first try in a smoker, terrible. Fed it to my dog Angus. Second try on a gas grill, not bad, edible but not ready for “prime time”. Third try on a spit over an open fire. Actually pretty good but I seasoned the skin with a sugar based seasoning, it turned black and no crackle.
So I believe on my next try I’m going to nail it by salting the skin for a few days to remove moisture, don’t season the skin, cook it on a spit and ramp up the heat at the end to get crackling. When I nail it, then we will notify you to come up and try it out.
There’s nothing like bacon to take a dish and push it over the top. That’s exactly what happens with this pork bomb. Pork can be easily dried out if not cooked right. The thin cut bacon in this recipe helps to insulate the pork and at the same time adds great flavor. This recipe is for individual pork butts. Another words, each guest will get their very own pork butt. You’ll buy a large pork butt and cut it down into individual servings. Figure 9 to 10 ozs of uncooked pork per person. This will yield about around 6-7 ozs of cooked pork.
7-8# Pork Butt (Boston Butt)
Thin cut bacon (about 6-8 slices per serving)
Cooking temperature 300 degrees.
Approximate cooking time: 1.5 minutes (though check at the 1 hr. mark)
Note: If you are on a gas or charcoal grill use the indirect cooking method.
Remove all fat and silver skin from the butt.
Cut the butt into serving sizes. Out of a 9# butt you will get any where from 7 to 10 pieces. 7 pieces will be large and for some way too much meat. Also with 7 pieces you will need about 8 pieces of bacon so you be the judge of how big the portions should be.
(These were very large and I didn’t cut up the entire butt)
Mix Butcher Pork Injection in accordance with label instructions and inject each piece with about 1 oz. of injection. Distribute it evenly in the meat.
Apply a light coat of Obie Cue’s Double Garlic Pepper.
Apply a good coat of Eat’s Zero to Hero.
Place the bacon on a piece of wax paper.
Wrap the bacon in a weave pattern around each serving and add a light coat of Zero to Hero to the top of the bacon.
If possible, allow the sectioned pork butt sit in the fridge overnight.
Bring your smoker, charcoal, or gas grill up to 300 degrees.
If smoking add some wood chunks or on a gas grill some pellets wrapped in foil.
Remove the butts from the fridge and place on the smoker/grill.
Bring the internal temperature of 160 degrees or higher.
When the desired temp is reached, apply a medium coat of Blues Hog Original BBQ sauce and leave in the cooker 7 mins. to set the sauce.
Remove the individual butts from the cooker and again brush on a light coat of Blues Hog Original BBQ sauce for added appearance and serve.
This is an easy recipe to cook either on a gas grill or in a smoker. You need to purchase good quality center cut pork or rib cut chops 1″ or greater in thickness. Avoid blade cut or sirloin cut. You will utilize the reverse sear technique which is to cook the inside first and then sear the exterior.
Thick Cut Center Cut Pork or Rib Cut Chops
Approximate cooking time: 45 minutes
(Note-When brining cut back the amount of salted seasonings)
Apply the seasonings in the order listed above except hold off applying the Pineapple Head and the sauce. When applying the seasonings think in parts therefore apply a 1/2 part of the Double Garlic Pepper. The others one part each.
Wrap the chops up and place in the fridge for 2 hours (if you brined, go directly to the grill).
Bring you cooker up to 300 degrees.
Remove the chops from the wrapper on place on the grill using the methods of reverse searing.
Bring the internal temperature of the chops to about 130 degrees.
Apply a medium coat of Pineapple Head to each side of the chop.
Sear the chops until the internal temperature is 145 degrees (flip often to avoid burning).
Remove the chops from the hot side of the grill and apply Blues Hog sauce.
Put the chops on the warm side of the grill and let sit for 7-10 minutes to set the sauce.
Take off the grill and serve immediately.
Here’s a recipe that is fairly simple and economical to make. So if you are planning to cook for a larger crowd this recipe should “fit the bill”.
The size of the pork loin is going to be dependent on the number of guests. As a guide figure 9 oz. of uncooked meat per serving per adult. When cooked this will yield about 5 to 6 oz. of meat. Along with sides this should be plenty.
Note, this recipe can be used with pork tenderloin also but it will not be as economical. Better off using the loin. Also it is best to prep the loin the night before to allow the seasoning to penetrate the meat and to allow the injection to migrate through the loin evenly.
- One pork loin
- Butcher Pork Injection
- Eat’s Zero to Hero Seasoning
- Smokin Gun’s Gun Powder
- Thick cut bacon
- Blues Hog Original BBQ Sauce
- Trim the fat off the loin.
- Inject the loin with Butcher’s Pork Injection in accordance with the label (only add water and do not add anything else).
- Liberally season the loin with Eat’s Zero to Hero.
- Wrap the bacon around the loin covering all areas. To anchor the bacon to the loin you can use toothpicks.
- Put the loin in the refrigerator and let sit overnight.
- The next day start up your grill or smoker and bring it up to a temp of 250 degrees.
- Check out our article for indirect cooking. (link)
- We like to use 50% apple and 50% peach wood or either for smoking.
- Place the loin in the smoker or on the grill.
- Cook to an internal temp of 145 degrees.
- Remove the loin from the smoker.
- If using a smoker start up a gas grill and set to high heat.
- On a charcoal grill you can use the side where the coals were placed for indirect cooking.
- Remove the bacon and reserve.
- Once the grill is good and hot place the loin on the grill and sear the exterior. Keep moving the loin so you don’t cook the interior and further.
- Once the loin has nice color from searing remove from the grill.
- Liberally coat the exterior with Blues Hog Original BBQ Sauce.
- Place the meat back on the smoker. If using a grill place back on the indirect side.
- Let it sit in the smoker for 10 minutes to “set” the sauce.
- Remove from the smoker or the grill and let it rest for 3 minutes then slice into ½” thick medallions.
- Don’t throw the bacon away!! Save it. Use it for other recipes or for breakfast. It will be the best bacon you ever had.
“Here’s a twist on the usual pulled pork sandwich. It may seem a little redundant to add a slice of ham to the pork sandwich but that’s what makes it interesting. If you don’t have the nerve to serve it up as the meal then try it as an appetizer by using slider rolls.”
- 4oz. pulled pork per sandwich (follow our recipe for making “Pulled Pork”)
- 1 slice thick cut smoked ham per sandwich
- 1 slice provolone cheese per sandwich
- Sliced dill or sweet pickles
- Yellow mustrad
- Loaf of Italian bread
- Eat Barbecue’s Next Best Thing
- Slabs Complete Your Meat BBQ Sauce
- Place the pulled pork in a bowl and slightly season with Eat Barbecue’s Next best Thing and Slabs BBQ Sauce.
- Cut the bread into sandwich size portions and top with the pulled pork
- Top the pulled pork with ham, cheese, pickles and yellow mustard.
- Place the sandwiches on a preheated grill and brown the bread.
Talk about flavor!! This sandwich has it all. Each component is flavor full by itself but put them together and you have exploded the flavor profile.
- 4oz. pulled pork per sandwich (follow our recipe for making “Pulled Pork”)
- TBL of Black Bean Spread
- 1 Sesame Roll
- 1 Smashed Avocado
- 1 Tomato
- Grumbled Goat Cheese
- Cut roll and butter the black bean spread on each half.
- Sprinkle table spoon of goat chesse.
- Top off with avocado, slice of tomato and cilantro leafs.
- Liven it up with a light dusting of our Smokey Mountain Spicy Barbecue Seasoning.
St. Louis Cut or Baby Back Ribs
Vegetable Oil (exclude if the ribs are sweating).
- NOTE-WE VARY SEASONINGS WITH EVERY CLASS. CLASS STUDENTS USE THE SEASONING & SAUCE COMBOS FROM THE CLASS.
Honey or Agave
Parkay Liquid Margarine
Cooking temperature 250 to 275.
Approximate cooking time: 4 to 5 hours for St. Louis, 3 to 3.5 hours for Baby Backs
Start the ribs one to two hours before you expect to serve
Remove the membrane from the backside of the slab.
This is best accomplished by taking a knife and just slide it under the membrane to lift a piece that can be grab by your fingers. Use a paper towel to hold onto the membrane.
Remove any excess fat from the front and back.
(Remove the riblet if you have spare ribs.)
Rub vegetable oil on the entire slab (this helps to “glue” your rub to the meat).
Apply a light coat of the a medium layers of Smoking Guns Hot followed by Meat Church Honey Hog a 3rd layer of Cimarron Doc Sweet Rib Rub
Start your fire and stabilize the temperature at 250 to 275.
Add a few chunks of hickory, oak or apple to the charcoal (no soft woods!). On a gas grill Hickory pellets or chips (read this article for gas grilling). You can use smoke generators such as GrillKickers, BBQr’s Pellet Pot and Amazing Pellet Tube.
Wait for the wood to catch fire (see our article on “Good Smoke Bad Smoke”).
Place the ribs in the cooker right from the fridge or cooler with the bone side down.
Close the lid and leave it closed.
Smoking of the ribs will take place in the very early stages of cooking.
At 2 hours, remove the ribs or when you get a nice mahogany color, place on two sheets of heavy duty foil, sprinkle 2 tablespoons of brown sugar, 1/4 cup of apple juice, light coat of Tiger Sauce, a coat of Parkay and 2 tablespoons of honey or agave on top. Note: at this point you have the option to put them in the oven to finish cooking if you want to save propane or charcoal.
Wrap the ribs in the foil and put back on the cooker.
At 3.5 hours (for St. Louis, 2.5 hrs. for Baby Backs), check the thinner racks of ribs for tenderness (each will cook at a different rate). If there’s “pull back” from the bone and check the temperature in the middle of the rib. St. Louis cut will be done around 206 to 208 degrees (also bend into a sideways “L” when picked up with tongs). remove the ribs, open the foil and apply a 50/50 coat of Blues Hog Original BBQ Sauce and Tennessee Red to the topside and place back on the smoker uncovered for 5 to 10 minutes to set the sauce. After the sauce is set you have a choice to slice them up and serve or close up the foil and place the ribs in a cooler to keep warm.
Fill the air space in the cooler with newspaper so the ribs retain heat.
If you are cooking multiple ribs (and cooking at different rates) keep taking ribs off as they are done and place in the cooler.
Sitting in the cooler will make the ribs nice and tender and will return juices to the meat.
The ribs will stay hot for a long time while in the cooler.