From the kitchens of Thistle Hill…

by David

…and yes while we have two kitchens…son Church continues his triumphs on the Kamado Joe grill.

This time it’s a pork belly smoked by that apple wood tree we harvested a few weeks ago.

This time it’s a pork belly smoked by that apple wood tree we harvested a few weeks ago.

Church recommends scoring the fat side diagonally and then rubbing all sides with Bone Suckin’ Seasoning and extra brown sugar. Cover and refrigerate overnight.

Place over indirect heat and smoke until the meat reaches 200 degrees. 

My preference is to hold off and make a midnight sandwich.  While pork belly isn’t very popular in the States, I have Asian  friends who consider this the peak of American cuisine!  It is also very popular in Scandinavia, Latin America and my native Alsace-Lorraine.

David