Pork Belly Burnt Ends and a few other cooks from the past week

My second attempt at pork belly burnt ends was a nice improvement.  Removed the skin and cut up a slab of pork belly into 1" x 1" cubes, rubbed with Cluck n Squeal all purpose and rested overnight in the fridge in a vac sealed bag.  Placed on the egg at 250* with pecan and hickory.  Cooked for about 2 hours, removed and sauced with fresh honey, brown sugar and bbq sauce.  Placed into foil container for another hour or so on the egg and then removed and rested in foil for an additional hour.  The guests enjoyed their meat candy appetizer as we sampled cocktails on this hot day.  











This was our drink of choice for this hot day, and has been my sous chef for most cooks this week...  I just love a Mojito







Here are a few other cooks from the past week...  


Chicken Fajitas, smoked chicken breast, sautéed onions and peppers, fresh pico de gallo, fresh guacamole, sour cream, cheddar cheese, and Mexican rice  




My favourite street meat, the Chicago Dog... Usually I have the bright green relish and poppy seed buns, but our local grocery store no longer stocks either and they have become hard to find.  Otherwise the pickle, tomato, onion, all beef dog, mustard and celery salt all make the necessary appearance.  I don't care for the sport peppers so I leave them off. Not 100% authentic, but still delicious to me.  





WINGS, seasoned with salt and cracked pepper, Dizzy Pig Crossroads and Swamp Venom, chilled uncovered for overnight in fridge.  Went on the top rack of the XL at 400* with hickory and apple smoke for 50 minutes with one flip in the middle. tossed in buffalo butter and placed back on the egg for an additional 10 minutes to set the sauce.  They were spicy and crispy.  






Loaded Pizza with pepperoni, smoked ham, green pepper, fresh mushroom, roasted garlic, mozzarella, green olive and garlic butter brushed crust 






Chicken Burgers, left one is traditional style, mayo, lettuce, tomato, pickle. The one on the right is spiced up a notch with pepper jack cheese, and buffalo butter sauce served up on toasted brioche buns