Christmas Party - Ho-Devoe’s

billt01

I’ve completed this recipe before to receive accolades from the guests 

starting with a 9lb whole belly

Going to cook this guy @ 275 for 3 to 4 hours until an internal temp of 205

While the belly is getting all whored up, I will make my Myron Mixon Blackberry Chicken glaze which works extremely well in this recipe 

I used Kundera Hickory BBQ sauce and Mrs Griffin’s original for the vinegar sauce application. The star of this show is the SEEDLESS blackberry jam.

Once the belly is @ temp, pull it and let it rest skin side up for 15 minutes. If you have a small fan available, turn it on low to move air across the skin of the bellly. I also get a paper towel applied with white vinegar to blot the skin. While the belly is firming up and skin is drying out, get your flat top “pretty freaking hot” for the next step.

ok, belly should now be cool enough to cube into 3/4 inch pieces. Throw all those into a half pan and make your way to the griddle. 

Apply a thin coat of oil then slap a few cubes down on the griddle, skin dide down. If you have a press, use it…LIGHTLY.. to get a uniform crispy skin.

Once all have been crisped up, take inside and drizzle with the blackberry bbq sauce and top with a few granules ok coarse salt.

Yahtzee

Merry Christmas!!!